Recipe: Vegan burger with aromatic herbs
October 07, 2011
Each recipe has a story, thoughts and events related to its preparation... let me tell you the one of those vegan burgers.
Like many mothers of young children I face every day the vegetables battle, made of small defeats and disappointments.
Remember that baby sitting on the chair that swallowed smiling and happily spitting all that healthy baby food? How could he become the toddler able to find the microscopic piece of vegetables hidden inside something else, who asks 'What? No-want!'.
My son now eats four kind of meals: pasta and cheese, omelets, toast and his beloved hamburgers. I hide small amounts of vegetables in these dishes, with more or less successful depending on his mood: zucchini in the omelette, mashed tomato in the burger... but they are always very small quantities.
The other day while I was preparing these burgers for me and my partner I thought I would leave aside the chili I had thought to add, so I can offer them to my son.
The burgers are completely vegan: no meat, no eggs, no cheese, ingredients that my son likes. I asked him if he wanted an hamburger, warning him that these were meatless burgers... ah, it's not honesty, he's two years old and I must admit that he doesn't know exactly what meat means.
Well, my son looked at these burgers into the pan, found their appearance acceptable and asked to have one. He ate it quietly and said: uhm, good.
I simply look at him and said: fine.
Then I ran into another room, I closed the door and I began to exult in strict silence, shouting with joy in my mind.
Vegan burger with aromatic herbs
For the burgers:
250g cooked beans
3-4 tbsp tomato paste (or 1 peeled tomato
10 leaves of chives garlic (and/or chives)
6 sage leaves
10 basil leaves
toast, cucumber, yogurt, tomatoes
Grind the beans with onions, herbs and tomato puree until the mixture is homogeneous. Combine the breadcrumbs, then crushed to form four patties, flour them and fry them in hot oil.
Serve in slices of toasted bread, spread with yogurt and stuffed with cucumber and tomato slices.
Burger Parade: Homemade burgers
One year ago: Colourful sowing in autumn
Two years ago: Ham rolls with tatsoi
I'm sending this to Susan for her Yeast Spotting event.
This goes also to Deb from Kahakai Kitchen who's hosting the weekly event Souper Sundays (now Soup, Salad and Sammie Sundays).
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