Tuesday, 17 May 2011

Gourmet Veggie Burgers, Rice Salad and Chocolate Mousse Cake

Gourmet Veggie Burgers with Rice Salad

When Mark and I go out for burgers, he will often opt for the veggie option, so when he said that this was 'the BEST veggie burger he's ever had', I take it as a very large compliment! It has a load of ingredients, but well worth the effort.
The rice salad was a nice side, and pretty simple!

An Assortment of Ingredients

Gourmet Veggie Burgers
Makes 6-8
½ onion diced
1 clove garlic minced
1 tsp cumin
1 tbsp chilli powder
1 tsp oregano
¼ cup parsley chopped
½ 19 oz can black beans, drained, roughly pureed
2 tbsp sesame oil
¼ cup almonds chopped
2/3 cup sunflower seeds chopped
1 cup fine bread crumbs
¼ cup soy sauce
3 eggs
1 cup carrots grated
 1 cup oats
Flour for dredging
Vegetable oil for cooking

Saute onions and garlic in oil – let cool. In a large mixing bowl, add all other ingredients. Mix well with hands. Form patties – lay on baking sheet. Dredge lightly in flour. Return to baking sheet. Heat vegetable oil in large pan. Brown burgers (3 min each side on med heat).

The original recipe called for a Tzatziki spread, but I serverd my burgers on large Kaiser buns, topped with red leaf lettuce, sliced grape tomatoes and a Dijon-mayo spread...but Mark suggested having it without condiments altogether.
Dinner is Served!

Rice Salad

Serves 4
Sea salt and ground black pepper
½ cup wild rice
½ cup brown rice
A few sprigs of fresh basil, mint and parsley
150 ml roasted red peppers from jar
Zest of one lemon

Cook rice according to package. Once cooked, drain rice in a strainer and spread it out on a tray to help cool.  Chop peppers, herbs, chile and zest lemon.

Lemon dressing:
6 tbsp olive oil
Juice of 1 lemon
Salt and pepper to taste
Combine rice, herb mix, and dressing – mix well.

Chocolate Mousse Cake
½ cup water + 1 tbsp
1 cup dark chocolate chopped
½ cup unsalted butter
5 large eggs, separated
¾ cup hazel (filbert) nuts, ground
1 cup sugar

Preheat oven to 350.
Grease and flour 9 inch springform pan.
Soak Chia seeds in water.
Melt butter and chocolate in a heatproof bowl over pot of boiling water. Allow to cool.
Beat egg whites wit 1/3 cup sugar until soft peaks form.

In a large bowl, beat the yolks and remaining sugar until pale yellow in colour.
Pour chocolate mixture over egg yolks and fold. Then fold in the ground hazel nuts and Chia seeds.

Finally, fold in the egg whites. Pour mixture into pan. Bake for 50 min. Cool on wire rack. Decorate with icing or melted chocolate.
Yummy Yummy Chocolate Cake!!

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