THE BEST-EVER VEGGIE BURGER | RACHAEL RAY IN SEASON
Provided by Rachael Ray Every Day
Total Time 2 hours 15 minutes
Prep Time 1 hours 0 minutes
Cook Time 1 hours 15 minutes
Number Of Ingredients 15
Steps:
- Heat a grill or grill pan over medium-high. Grill the scallions until charred in spots, turning occasionally, about 6 minutes. Let cool; coarsely chop.
- In a food processor, pulse the walnuts and oats until a coarse meal forms. Add 1 cup lentils and pulse until a thick but not mushy paste forms; transfer to a large bowl. Add the remaining 1 cup lentils, the farro, mashed sweet potato and chopped scallions; season with salt and pepper and mix well. Form into six 3/4-inch-thick patties; season both sides with salt.
- Heat a large skillet over medium. Spread some butter on the cut sides of the buns. Working in batches, toast the buns in the skillet until browned, 1 to 2 minutes. Transfer to a work surface. Wipe out the skillet; add the oil and heat over medium-high. Add the patties; cook until browned, 2 to 3 minutes per side. During the last minute of cooking, top each patty with 2 slices cheese; tent with foil to melt cheese. Transfer the patties to paper towels and let rest 5 minutes. 4. Build the burgers with the bun bottoms, scallion mayo, patties, lettuce, zucchini pickles, roasted tomatoes, balsamic onions and bun tops.
MEDITERRANEAN VEGGIE BURGERS WITH ... - RACHAEL RAY SHOW
Mediterranean Veggie Burgers with Provolone and Italian Ketchup
Provided by The Rachael Ray Staff
Number Of Ingredients 30
Steps:
- Combine ketchup ingredients in a small pot and bring to a bubble
- Reduce heat to low and simmer to thicken to the consistency of ketchup, 15-20 minutes
- Meanwhile, heat a tablespoon EVOO in a skillet over medium to medium-high heat
- Add carrot, onions and mushrooms, and saut to tender
- Add thyme and garlic, season with salt and pepper, cook a minute or 2 more then turn off heat and cool
- To a food processor bowl, add a few pieces of dried mushrooms
- Process to finely chop then add lentils, quinoa or couscous, chickpeas, nuts and raisins
- Season with salt and pepper and add cooled, cooked vegetables
- Pulse until well combined
- Add egg and pulse a few more times
- Form 6 patties
- Heat remaining 2 tablespoons EVOO in a large skillet over medium-high heat
- Add patties and cook 5-6 minutes
- Flip burgers, cook 2-3 minutes more, add cheese and tent pan with tin foil to melt cheese, 1-2 minutes
- Serve on rolls with greens and Italian ketchup
- For a vegan burger, omit egg -- be gentle when flipping burgers so they don't fall apart -- and omit cheese
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