How to Make a Veggie Burger Even More Awesome

veggie burger - trust in kim

 

On Vancouver’s Granville Island there used to be a restaurant called Isadora’s. One of the many delicious foods they served was a walnut-based Go-Nuts burger. Most veggie burgers are soggy and unappealing, but I love this one because it is crispy on the outside, and it has a great nutty flavour. Of course it is nothing like a beef burger, but delicious nonetheless. Isadora’s restaurant has been closed for years, but they are still producing these burger patties on Saturna Island. They can be found in the freezer section of some grocery stores; in Vancouver they are at Whole Foods and Famous Foods.

I like to toast the hamburger bun, then just add a little mayo and Dijon mustard, and then top it off with the awesomeness of fried onions and homemade pickles. Fried mushrooms are great too.

Of course these toppings work on any burger, veggie or beef.

If you’d like to try making the patties yourself, here is a recipe. If you try it, please let me know how it turns out.

What you need:

  • sweet onion
  • butter or olive oil for frying the onion
  • (mushrooms are awesome on here too)
  • walnut Dijon (or regular Dijon) mustard
  • mayonnaise
  • dill pickles
  • burger patties
  • whole-grain hamburger buns

What you do:

  1. Slice some of the onion. Heat a frying pan to medium-high and add a little olive oil or butter. Fry the onions. lowering the heat as needed, until browned. Keep them warm in the pan until you need them.
  2. I fry the Go-Nuts burgers in a frying pan using a little butter instead of on the barbecue because they tend to fall apart, but you can bbq yours if you are a different kind of patty. While the patties are cooking slice the pickle and toast the buns.
  3. Spread a little mayonnaise and Dijon on the buns, then place the burger on it. Top with pickles and onions.

Enjoy!

Walnut Vinaigrette

walnut vinaigrette - trust in kim

When I was in France last summer I picked up a tube of walnut Dijon mustard. It isn’t something that is easy to find at home; in fact, I’ve never seen it, even in specialty stores, in Vancouver. Soon I will devise a recipe for it, so we won’t have to search for it anymore.

Here I’ve also used a walnut oil, just to bring out the nutty flavour. I love a combination of garlic and walnut, so I put in a clove of garlic. It needs to sit for a while, so you’ll need to make this a few hours in advance or the day before if you want to get that garlicky flavour in there.

What you need:

  • 1 tablespoon walnut Dijon mustard
  • 1/4 teaspoon sugar
  • 3 tablespoons white balsamic vinegar (or white wine vinegar)
  • 1/4 cup walnut oil
  • salt and pepper to taste
  • 1 clove garlic

What you do:

  1. In a bowl or jar combine the mustard, sugar, and a little salt and pepper.
  2. Add a little bit of the vinegar to mix into the mustard, then add the rest, beating with a fork until combined.
  3. Add the walnut oil slowly, whisking in with the fork.
  4. Add more salt and pepper to taste.
  5. Peel the skin off the garlic clove, cut it in half and place it in the dressing. Let it sit for a few hours to allow the garlic flavour to be released. You can leave the garlic clove in the dressing for a week or two, or as long as it takes you to use it up.

Cucumber and Tomato Salad with Basil and Dijon Vinaigrette

cucumber, tomato and red pepper sa

tomatoes - trust in kim

 

I was lucky enough to be given some home-grown cucumbers, and then I went and picked these tomatoes and some basil from my garden.  If you don’t have access to garden-fresh produce you can visit your local farmer’s market, or just try to find some that look tasty in the produce store.  I like cherry tomatoes and the smaller cucumbers because they and often the tastiest option from the produce store.

I don’t use measuring tools to make my salad dressing, so the ingredients are ‘a little of this, a little of that’ and then you can taste your own way to a yummy dressing.

What you need:

some tomatoes

some cucumbers

part of a sweet onion

a few sprigs of fresh basil

dijon mustard

a little sugar

salt and freshly ground pepper

apple cider vinegar

olive oil

What you do:

1. Cut the tomatoes and cucumbers into bite-sized pieces.  Cut a bit of onion into smaller pieces.  Put them all into a bowl.

2. To make the dressing, put a small spoonful of dijon into a bowl or cup. Add a few pinches of sugar and a little salt and pepper.  Combine these, then pour in a touch of vinegar and mix it up.  Add a few tablespoons more vinegar and mix it, then slowly add some olive oil.  When you’ve mixed in a few tablespoons of olive oil, have a taste and see if you need more oil or anything else.  It shouldn’t taste too acidic, but you also don’t want it to be too oily.

3. Pour some salad dressing over the veggies and toss them until everything is coated.  Chop up a few leaves of basil and garnish the salad with them.

Enjoy!