It's Official

Okay, so we've officially made it to summer 2016 as of this Tuesday friends! As you know we are already well under-way with our summer inspired recipes and hope you've been enjoying them thus far. There is just so much to enjoy during the summer months that we can only think of one complaint; being invited to a BBQ to find that the only vegetarian friendly option is a bad veggie burger. Ever been in a similar situation? If so, we are here to solve your problems this summer! But first, what do we mean by a "bad" veggie burger.

It's not that veggie burgers are inherently bad (of course not, we made one!) but some are lacking in, well, veggies. Often veggie burgers can be a mix of heavy starches (beans, rice etc.) and held together with egg ingredient, so not vegan friendly. A starchy veggie burger like that on a bun can be unsatisfying due to lack of variety and texture and can leave you wondering if you even ate any vegetables at all. And not to mention the unpronounceable and undesirable ingredients hiding in many processed, brand name burgers. Well not in this kitchen! Our veggie burgers are changing the game with a base of mushroom and potato, packed with green kale, and crusted in hazelnuts for a satisfying crunch. You'll never say no to a BBQ again once you have one (or two) of these in your pack. But remember, even the best homemade veggie burger has a hard time holding up on the grill so we suggest cooking on foil or in a sauté pan on the stovetop if you're at an indoor/outdoor party. Let's get to it!

Hazelnut Crusted Veggie Burger
PREP TIME: 30 mins
TOTAL TIME: 45 mins
Servings: 8-10 burgers

Ingredients
Burger
1 cup white navy beans (we used canned white navy beans)
1/2 pound Yukon gold potatoes
3/4 cup cooked cracked bulgur wheat (or grain of choice, ex: cracked wheat berries, brown rice, oatmeal etc.)
1 small sweet yellow onion, diced
1 pound shiitake mushrooms, diced
1 cup kale, finely chopped
1/3 cup fresh parsley, chopped
3/4 cup roasted hazelnuts, crushed
1/2 cup fried onion strings
1 Tbsp ground flax seed
1 Tbsp coconut oil + another 1 Tbsp if cooking in a pan on the stove top
1 clove garlic, minced
1 tsp sea salt
1/2 tsp pepper 

Burger coating
1 cup roasted hazelnuts, crushed
2 Tbsp ground flax seed

Burger bread & toppings
Flaxseed bread (we used Feldkamp flaxseed bread)
Avocado
Sunflower sprouts
Kombucha mustard (our recipe here)

Cook cracked bulgur wheat according to package directions. Set aside and allow to cool. Cook potatoes in a large pot of boiling water until soft and a fork goes in easy, ~20 minutes While the potatoes are cooking, add coconut oil to a large saute pan on medium heat and add the diced onion, sea salt and pepper. Cook until onions are translucent and caramelized, then add the chopped mushrooms and minced garlic and cook until soft and fragrant, additional ~5 minutes. Add chopped kale to pan and continue to cook for an additional 2 minutes. Remove vegetables from heat and allow to cool. Drain potatoes from water and mash with a potato ricer. Add beans and continue to mash until combined. Note it is okay to have some full beans in the mixture. Add cooled bulgur wheat, cooled vegetables,  fresh parsley, 3/4 cup chopped hazelnuts, onion strings, and 1 Tbsp ground flax seeds to the bean and potato mixture. Stir well to fully combine all ingredients.

In a separate, small, shallow dish, combine 1 cup crushed hazelnut and 2 Tbsp ground flax seed and set aside. Using your hands shape mixture into 8-10 evenly sized burgers. Gently press into hazelnut/flax seed mixture to fully coat and place on wax paper. 

To cook the burgers indoors heat a non-stick pan or well seasoned cast iron skillet with 1 Tbsp coconut oil. Cook burger for 3-5 minutes on each side or until golden brown. Note that it is best to use a large spatula to flip burgers to prevent them from breaking apart. If you are cooking burgers outside on a grill, we suggest placing the burger on tin foil prior to placing on the grill. This will prevent the burger from sticking to the grill while still allowing the burger to fully heat up.  Cook on the grill for 5-7 minutes. Lightly toast bread, place burger on one side, add smashed avocado, sunflower sprouts, kombucha mustard, and sprinkle of sea salt, and top with another slice of bread. Prepare all at once for a large group or save* for a later date.

*If you do not plan to eat all the burgers at once, they will stay fresh in the fridge for 5-7 days. Simply follow cooking directions listed above when ready to eat. They also freeze really well. If freezing, place each burger in a sealed bag or place parchment or wax paper between each burger in a container and allow to freeze fully. They will keep in the freezer for up to 3 months. Just remember to fully thaw burger prior to cooking.

So stock your freezer full of these "good" veggie burgers this summer to enjoy at home, entertain with, or even bring with you to other events. Or maybe send those vegetarian un-friendly hosts (you know who they are) this post as a little hint!  These veggie burgers have just the right amount of starch but are packed with plenty of actual veggies, have a great crunch from the hazelnuts, and a mild taste that will lend itself to any toppings you love (because BBQ's are really about the toppings right!?). We hope you have the best start to summer and a wonderful season ahead.

Happy Summer,
Jess and Cecelia