Today, we finally had time to try another veggie burger recipe from the book, and we went for the Quinoa, Red Bean, and Walnut Burgers. Well, E had time while J was out. It was a time-consuming effort, totaling about an hour (the book claims the prep time is 30 mins), but was it worth it? 4 out of 4 taste-testers agree that it was ("for fine dining," one specified). We've figured that the best way to make these recipes is with two people and doubling the recipe. Doubling the recipe takes little more effort than a single recipe, and with two people working at once, you can reduce preparation time and increase yield.
These burgers are delicious – savory and nutty, they pack a punch with every delectable bite. Sauteed mushrooms and caramelized onions on top (sans pomegranate sauce - we skipped that since we didn't have any pomegranates) provides a subtle sweetness to accentuate the savory flavor. The nuts add an occasional crunch that gives the burgers an appreciated texture. We made ours thin and a little crispy on the outside, and they held together well. We served them with a salad of field greens, yellow tomatoes, red peppers, and our favorite vinaigrette – Silver Palate cookbook balsamic vinaigrette. They were very good this way but would probably also be good on buns (whole wheat for us, of course!).
These are definitely burgers we'd love to make again, given the time. We have many, many recipes we have yet to try in Veggie Burgers Every Which Way, but we know this is one that is tried and true and is perfect to serve for a large group if you double the recipe.
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