We're not sure of the origin of this recipe, but will report on it when we find out for sure. But it has always been Rose's interpretation of the recipe that we personally all admire.
VEGGIE BURGERS
(Severs 6)
2 portobello mushrooms (8 oz.), stems removed, cut into 1/2 inch pieces
1 small zucchini
1/4 cup extra-virgin olive oil, plus more for brushing
3/4 cup minced shallot (1 large shallot)
3/4 teaspoon red-pepper flakes
3/4 cup finely grated Parmesan cheese
3/4 cup quinoa, cooked according to package directions (2 cups cooked)
2 teaspoons coarse salt
freshly ground pepper to taste
1 large egg, lightly beaten
11/2 cups fresh whole-wheat breadcrumbs
6 whole-wheat buns, split
Yogurt-Garlic Sauce (recipe follows the veggie burger directions)
1 cup radish spouts, or other fresh sprouts
1/2 English cucumber, peeled and cut diagonally into 1/4 inch thick slices
1) Pulse mushrooms in a food processor until finely chopped, and transfer to a bowl. Shred zucchini, place on paper towels and squeeze to remove excess moisture. Add to mushrooms.
2) Heat 2 tablespoons oil in a large pan over medium heat. Add shallot and red-pepper flakes, and cook until softened, about 2 minutes. Add mushrooms and zucchini, and cook until tender, about 2 minutes. Remove from heat, and add Parmesan, quinoa, and salt. Season with pepper. Let cool completely, then stir in egg and breadcrumbs. Cover, and refrigerate until cold and firm, about 1 hour.
3) Heat remaining 2 tablespoons oil in a large nonstick skillet over medium heat. Shape mixture into six 1/2 inch-thick patties, pressing firmly. Cook in batches until golden brown and cooked through, about 3 minutes per side.
4) Wipe pan clean, and return to medium heat. Brush cut sides of buns with oil, and heat buns, cutsides down, until toasted, about 1 minute. Spread yogurt-garlic sauce on cut sides of bun halves. Divide burgers, sprouts, and cucumber among bottom halves. Sandwich with top halves.
YOGURT GARLIC SAUCE
Makes 1 cup
3/4 cup Greek yogurt
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon salt-packed capers, rinsed and chopped
1/2 small garlic clove, minced
1/2 teaspoon coarse salt
freshly ground pepper
Combine yogurt, parsley, capers, garlic and salt in a medium bowl. Season with pepper. Cover and refrigerate for up to 1 day
