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Monday, September 28, 2009

Recipe of the Month

Chef Anna Hadley's Mushroom & Green Olive Veggie Burgers

Mushroom & Green Olive Veggie Burgers


Ingredients

  • 1 15-ounce can kidney beans, drained and rinsed
  • 1 small red onion, shredded and squeezed dry (about 1/2 cup)
  • 1/3 cup chopped green olives
  • 1 small carrot, finely diced
  • 1 lg red bell pepper, diced
  • 2 tablespoons chopped fresh parsley
  • 2 shallots, finely sliced
  • 1 tablespoon of butter
  • 2 cups assorted mushrooms, sliced
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons Worcestershire or soy sauce
  • Kosher salt and freshly ground pepper
  • 3 tablespoons extra-virgin olive oil
  • 3 cups assorted mushrooms, diced
  • 1 cup plain or whole-wheat breadcrumbs
  • 1 egg
  • 4 English muffin, split and toasted
  • Mayonnaise and/or mustard, for garnish
  • Baby arugula, for garnish


Directions

Smash the beans in a bowl with a potato masher or fork until slightly chunky.

Smash the beans in a bowl with a potato masher or fork until slightly chunky.

Add the carrots, chopped mushrooms, 1/2 cup breadcrumbs, red bell peppers, green olives, parsley and 1 teaspoon Worcestershire sauce and egg.

Season with salt and pepper and mix with your hands until combined.Spread the remaining 1/2 cup breadcrumbs on a plate.

Form the bean and mushroom mixture into 4 patties; lightly coat with the breadcrumbs, shaking off any excess.

Heat the tablespoon butter in the same skillet over medium heat.

Add the sliced mushrooms, shallots and the remaining 1 teaspoon Worcestershire sauce; season with salt and pepper and cook until the mushrooms are slightly wilted, 3 to 4 minutes.

Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Or cook on an indoor grill. *Do not attempt to cook on outdoor grill.

Add the patties and cook until golden and slightly crisp, 4 to 5 minutes per side. Top with your favorite cheese 2 minutes prior to being done, cover with some sort of lid to help melt the cheese.

Transfer the burgers to a plate.

Serve the burgers on the English muffins with mayonnaise and/or mustard, baby arugula and mushrooms shallots mixture.
Enjoy!

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