Garrett Weber-Gale’s Adult Swim Veggie Burgers
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Weber-Gale tried and rejected a lot of recipes before developing this one. “It’s a winning formula,” he says. “There’s only one drawback: they’re quite a bit of work to make, so make a double batch and freeze.”
Super easy
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PrintIngredients
For 10 Person(s)
Cream
- 1/2 large onion, finely chopped
- 1 medium shallot, finely chopped
- 1 large red or orange bell pepper, finely chopped
- 2 ears of sweet corn's kernels
- 1/2 cups mushrooms, chopped
- 1 large red potato, raw, with skin, finely grated (squeeze out extra liquid before adding to pan)
- 1 medium sweet potato, baked and chopped
- 1/2 cups silken tofu
- 1 cups cooked chickpeas
- 2 eggs (or 3 egg whites)
- 1 cups cooked black beans
- 1/2 cups bread crumbs
Garrett Weber-Gale’s Adult Swim Veggie Burgers Directions
- Place the first 7 ingredients in a large pan and cook slowly to bring out flavors and reduce moisture, then cool.
- Puree the tofu and chickpeas in a food processor.In a large bowl, combine the vegetable mixture and tofu mixture with the remaining ingredients.
- Form patties and cook in a covered nonstick pan until the bottom side is browned. Flip. Cook, uncovered, until the second side is browned.
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