Aussie Veggie Burger with the Lot
Aussie Burgers with the Lot - Veggie Style
Makes 6
6 Veggie Burger Patties (recipe below)
6 slices fresh or canned pineapple
6 slices of red onion
6 slices of cheddar cheese
6 burger buns
Mayonnaise
Ketchup
12 slices pickled beetroot
1 large tomato, sliced
6 leaves of lettuce, such as romaine or iceberg
1. Make, and cook the veggie burgers, as per recipe below (or cook up store-bought veggie burgers).
2. Using a grill pan, grill the slices of pineapple and red onion until soft with distinct grill marks.
3. If you prefer melted cheese, add at the end of the burger cook time, to melt over the burger patties.
4. To assemble the Burgers with the Lot, start by lightly toasting the insides of the burger buns (if you prefer), add mayonnaise on the bottom bun, and ketchup on the top bun. Onto the bottom bun add the lettuce, sliced tomato, sliced beetroot, grilled onion, burger patty with cheese, and finally the pineapple slice. Top with the top bun and enjoy!
Veggie Burger Patties
Makes 6
½ tablespoon olive oil
¼ red bell pepper, chopped fine
¼ yellow or red onion, diced
5 or so cremini mushrooms, chopped
1 (15 ounce) can pinto beans
3 tablespoons tomato paste
¼- ½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon onion powder
2 tablespoon whole wheat or all-purpose
1. Heat olive oil in a medium saute pan. Add vegetables and cook over medium heat for about 5-8 minutes until soft. Set aside.
2. Drain, rinse, and mash the beans until most beans are broken up, but not completely smooth.
3. Stir in the remaining ingredients, including the cooked vegetables, mix well to fully combine.
4. Using your hands form the mixture into 6 equal patties. You may add a little more flour if the mixture is too soft to form patties.
5. Cook the patties. They can be baked or pan fried. To bake, preheat oven to 350°F and cook for 20 minutes, flipping halfway. To pan fry, put a small amount of oil in a non-stick pan and cook the patties for approximately 7 minutes on one side and an additional 5-10 minutes on the second side until firm and browned.
Adapted from Chocolate Covered Kate
Bonus Recipe!
Aussie Potato Crisps
However many potatoes you have on hand, preferably new potatoes or small Yukon gold
Oil for frying
Salt
1. Slice potatoes as thinly as possible. Soak in a bowl of ice cold water.
2. Heat oil in a large dutch oven or pot that retains heat well. Heat to about 350°F.
3. When oil is hot, drain potatoes and dry them well with tea towels.
4. Add potatoes in small batches, fry until they turn brown, then using a spider basket remove and shake off oil, wait about 2 minutes, then return to oil for a second fry. Fry until well browned, then remove and shake oil off again, then set on an absorbent towel to remove any excess oil. Salt immediately.
5. Cook remaining potato slices in batches until all are cooked and crisp!
Adapted from tfrecipes