I was considering doing a full post on these veggie burgers I am making, but I’m really just throwing stuff together and I’m not quite sure if they will turn out. But in case they do–in case they are delicious, here is the game plan:
- Roasting: zucchini, two tomatoes, half an onion, half of an orange bell pepper. They are salted, peppered, and olive oiled. When they are done, I will let them cool and chop finely. Most recipes say to use a food processor, but I don’t have one.
- A couple cups of black beans I cooked earlier in the week, seasoned with cumin, Mexican oregano, etc.I mashed ’em up good.
- 1 cup barley cooked with 1/3 cup red lentils.
- Bound together with an egg and toasted cornbread.
Inspiration: J. Kenji Lopez-Alt over at Serious Eats did an amazing vegan burger about a month ago. Check it out.
I haven’t been blogging lately, I know. Lots going on over here. Bought a new car, trying to sell old car, busy with work…and in a short while, I’ll be moving. As things settle down, I will be blogging more. Hope you are all having a great spring! It’s beautiful in Eugene today! 🙂