COOKING WITH MEREDITH — Thanksgiving is gone and so are a lot of turkeys – about 46 million just in the United States. So now is a good time to cleanse with something nutritious and healthy.
The old adage “an apple a day keeps the doctor away,” remains as true as ever, with many diet experts claiming that consuming the suggested six cups of fruits and veggies daily can protect your body from cancer and disease. In an effort to be more helathy, try fooling your taste buds by making these satisfying veggie burgers that are a yum-worthy alternative to meat.
The base of the burger is made from cauliflower and white bean to create a soft and creamy texture, almost reminiscent of crab cakes, while the addition of fresh herbs and lime adds depth of flavor and keeps the patties light and fresh. The burgers are topped with zesty and crisp bánh mì fixings that dance on your tongue.
I really enjoy the ease of homemade vegetable burgers because they’re incredibility versatile, are a great way to get rid of leftovers and old pantry items. Another delight of making veggie burgers is that they store beautifully in the freezer and are perfect for those days when you want home cooking without the fuss of actually cooking.
Pickled carrots
1 carrot
¼ cup green papaya
1 teaspoon salt
½ cup sugar
1 ¼ cups white vinegar
1 cup water
Banh Mi Sandwich
1 loaf or baguette of bread
1 cucumber
1 bunch cilantro
1-2 Thai chili peppers
Maggi sauce
Cauliflower Burgers
1 ½ cups cauliflower florets
1 can baked beans in tomato sauce (or plain)
1 ½ cups couscous
2 eggs
1 lime
2 tablespoons chopped cilantro
4 green onions
1 garlic clove
1 teaspoon black pepper
¼ teaspoon salt
Spicy Mayo
¼ cup mayo
1-2 tablespoons Thai chili jam
Traditionally Bahn Mi is accompanied by a pickled diakon and carrot salad, but with a half used green papaya in my fridge I opted for a Thai twist in place the original. Use a Som Tom peeler and create long ribbons of shredded carrot and papaya. In a jar or bowl dissolve the brine ingredients. Add the vegetables and reserve for a few hours to a few days. Store in the fridge for later snacking.
Empty the contents of a can of beans into a colander. Rinse the excess sauce from the beans with running water. Then with the back of a fork mash the beans into a smooth paste.
Next grate the cauliflower using the large side of a box grater. Measure off the cauliflower and add the bean paste. Using the same grater remove the zest and juice of one lime. Chop the cilantro and green onion, using only the light green and white parts of the onion. Add the remaining ingredients and begin mixing. The mixture should have a thick consistency that sticks together, so add more couscous if necessary.
*Can substitute any starchy grain for couscous
Using a ½ measuring cup scoop and form even patties. Reserve in the fridge for one hour before cooking. Individually wrap the excess in cling film and place in the freezer.
Fire up a frying pan to medium heat. Add cooking oil and the patties. Cook five-to-seven minutes on each side, or until golden brown.
Meanwhile prep the sandwich ingredients. Cut the cucumber into thin slices and chop the chili peppers into rings. If desired toast the baguette.
To assemble, smear both sides of bread with a thin layer of spicy mayo. Then place the cooked cauliflower patty on the bottom slice of bread. Next layer the top of the patty with cucumber, chili, pickled carrot and cilantro. Finish with a dash of Maggi sauce.
