A few weeks ago, Adam and I waited over an hour and a half to get a table at Burgatory.
We spent the time shopping in Robinson, so it didn’t bother me – and I thought the veggie burger was well worth the wait. Since I had left over quinoa from my roasted veggie bowls, I was hoping to recreate something similar for dinner. Let’s recap the whole day with Jenn’s link-up.
Simple egg white, cheese, and pumpkin pecan butter (sweet + savory) sandwich. Followed by a banana with almond butter not much later.
Morning snack: Plain greek yogurt
Leftover creamy vodka pasta (I need to share this recipe, too).
PM snack: apple + cottage cheese
Dinner: Burger time!
All I had to go on from Burgatory’s menu was: ground mushrooms, lentils, cashews, cracked wheat, and “a million secret ingredients”. Hmph.
Wannabe Burgatory Veggie Burgers
Ingredients (6 burgers)
- 1/2 cup lentils (dry), prepared and cooled
- 2/3 cup raw cashews, finely ground
- 6 oz sliced mushrooms, finely chopped
- 1/2 white onion, finely chopped
- 3 cloves garlic, minced
- 2 Tbsp liquid aminos (or soy sauce)
- 1 1/2 cups cooked quinoa
- 2 tsp season salt
- 1 Tbsp nutritional yeast (or parmesan cheese)
- 1/2 tsp dried thyme
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp worcestershire sauce
- 1 tsp hot sauce
- 1 egg white
- 1/4 cup oats or breadcrumbs, optional
Pre-heat oven to 375.
In a skillet over medium heat, cook onions until translucent. Add mushrooms and minced garlic, cooking until all liquid evaporates from mushrooms. Add liquid aminos and “deglaze” the pan, stirring until mostly evaporated. Remove from heat.
Pulse cooked lentils with mushrooms mixture in a food processor, until almost smooth.
Combine lentil/mushroom mixture with next 8 ingredients, through hot sauce. Taste and adjust seasoning as desired, then slightly beat the egg white and stir into the mixture.
If your mixture is too moist, add in oats or breadcrumbs in small amounts as needed to form patties.
Heat oven-safe grill pan or cast iron skillet, spray with cooking spray, and cook burgers 3-4 minutes per side, until slightly brown.
Place pan or skillet in the oven and cook 15-20 more minutes, until the burgers appear dry.
Approximate nutrition (per burger): 325 calories, 10g fat, 46g carbs, 15g protein, 27% DV Iron
Verdict? Pretty good veggie burger – but not a spot-on replica. Maybe using crimini mushrooms and cracked wheat instead of quinoa would help, but I was happy with the flavor overall. I served mine with roasted sweet potato fries, hummus and ketchup.
I didn’t have their avocado wasabi or smoked gouda, either – maybe they were what I liked so much about the original burger!
Have you ever tried to re-create a restaurant item at home? How successful were you?