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Get Started - 100% free to try - join in 30 secondsFor a vegan burger, omit egg -- be gentle when flipping burgers so they don't fall apart -- and omit cheese.
For the Ketchup:
1 cup tomato sauce
Salt and pepper
1 clove crushed garlic
3 tablespoons aged balsamic vinegar
1 1/2 teaspoons light brown sugar
1 teaspoon dried oregano
For the Burgers:
3 tablespoons EVOO – Extra Virgin Olive Oil, divided
1 small carrot, chopped
1 small onion, chopped
12 cremini mushrooms, chopped
2 tablespoons fresh thyme
4 cloves garlic, finely chopped
Salt and pepper
A small handful dried mushrooms, all porcini or mixed
2 1/2 cups cooked brown lentils
1 1/2 cups cooked quinoa (for nuttier burgers) or cooked cold couscous (for softer burgers)
1 cup drained chickpeas
1/4 cup toasted pine nuts or sliced almonds
1/4 cup currants or chopped raisins
1 egg
6 slices Provolone cheese
Ciabatta or other crusty rolls, split and lightly toasted
Arugula dressed lightly with lemon juice and EVOO
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