As I am always on the hunt for a great veggie burger I opted to finally buck the system and just wing it with my food processor. The results were great! The patties and mini balls I made all held up to a good pan frying and I am certain they would do well on the grill too (although I haven’t dug mine out yet and taken it back for it’s new wasp inhabitants)
I got to use my fancy new pressure cooker to cook the black eyes peas and barley in just 12 minutes so that is what started it all off for me.
There was some controversy amung our farm interns as to wheather or not it was cheatting if you topped a veggie burger with local happy bacon. I felt it was all wrong, they rooted for bacon, so I gave in (they were working so hard out there moving dirt), we topped our burgers with avocado and smoked thick cut bacon and a good slab of cheese, homemade pickles, and home made ketchup… YUMM. I am a bacon veggie burger convert:) sorry my veggie friends! We ate the burgers so fast I didn’t get a chance to snap a picture… but I did manage to get a shot of these darling mini bean balls.
This recipe makes a huge batch, which yielded 9 thick and lovely burger patties as well as about 2 dozen mini bean balls.
In a large food processor combine:
1 cup cooked barley
1 cup cooked black eyed peas
1/2 cup of feta cheese
2 eggs (fresh from the chicken nesting box)
6 shitaki mushrooms (fresh or dried and soaked and drained)
a handful of parsley
1/2 cup of sunflower seeds
1 celery stick
4 cloves of garlic
2 tbsp grainy mustard
1 tbsp home made seasoning salt
1 tbsp tumeric
1 tbsp garlic powder
2 slices of toasted sprouted grain bread (or 3/4 cup gluten free bread crumbs or cereal flakes)
and a good amount of love
Once combined, allow to set covered in fridge for about 1 hour.
Then form into desired shape and pan fry or grill using organic veggie oil until golden brown, top or dress as you see fit and best of all ENJOY!
Summer time good eating!