Brunch, Vegetarian 15 comments

Ultimate Veg Burger with herbed aioli

burger

Food in the United States is very different from that of India.  Before moving to the U.S. my mom and I used to eat burgers and pizza at McDonald’s. The burgers there don’t taste anything like the one’s here.  Indian McDonald burgers are spicy and regionally influenced, but here a burger is the same no matter what region of the country you are in (and it isn’t made with ‘garam masala’).

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I’ve tried burgers from several different restaurants. I am ashamed to admit that I’ve dined at Tasty Burger, Burger King, and Shake Shack. But the first time I had a burger that I consider “good” was at a local pub and grill called Grafton Street in Harvard Square, a few blocks from my home.  That was a delicious burger. Still, whenever I order a burger, I skip the bun. Sometimes when I’m craving for a hamburger at work, I go to the company’s cafeteria and order a patty.  I’m well known to the kitchen staff for always ordering a bunless hamburger.

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No matter how much I love hamburgers I don’t make them at home.

My husband and I have been on a diet since we got back from Italy. I am trying to eat more vegetables and less red meat so I made an ultimate veggie burger this week. It is filled with a lot of vegetables and perfect for the kiddo (or husband) who refuses to eat his peas and carrots.

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I boiled the potatoes a day before preparing. Then I sautéed vegetables, mashed them together with the potato, and baked them into perfect patties. I got the whole wheat buns from Whole Foods which I highly recommend using. Good quality buns are very important for a burger.

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I made a herbed aioli to go with it. A couple of weeks ago I was speaking with Sheryl Julian, the food editor of The Boston Globe, about aioli. She and I both agree that Chipotle or sriracha aioli is overused in food joints. She suggested that I prepare a herbed aioli instead. I made it with lemon zest, fresh thyme, basil, and chives. It is fresh, summery and much better than restaurant aioli.

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Instructions

Herbed Aioli

1. In a food processor, add mayonnaise, yogurt, basil, thyme, chives, and lemon zest. Work it until it becomes smooth. With a rubber spatula, take it out. Add salt, black pepper and stir to mix well.

Veg Burger

1. Set the oven to 400 degrees. Have on hand a 12-inches baking sheet.

2. In a non-stick pan, over medium-high heat, heat 1/2 tablespoon olive oil. Add mushroom pieces and fry for 7 to 8 minutes, or until water disappears. Set it aside on a plate.

3. In the same pan without cleaning, over medium heat, add 1 tablespoon olive oil. Add garlic pieces and cook until it releases it’s fragrance. Add onion pieces, green pepper, green chile and cook for 8 to 10 minutes, or until onions become soft. Set it aside in a bowl.

4. In a big mixing bowl, add boiled potatoes, sauteed mushroom, onion, green pepper mixture, shredded carrots, parsley, salt, black pepper, eggs and breadcrumbs. Mash it to mix well. Shape them into a patty and line them on a baking sheet.

5. Drizzle patties with 1/2 tablespoon olive oil and bake for 35 to 40 minutes, or until they become golden brown.

6. In a non-stick pan, over medium-high heat, toast the buns. Spread half of each bun with 1 teaspoon of aioli. Add lettuce, onion, patty, tomato and lettuce. Serve with soda or beer.

15 Comments

  1. Tempting burgers with beautiful pictures!

  2. I need that burger right now..delicious and healthy

  3. Dolphia Nandi Arnstein

    Thank you dear 🙂

  4. Dolphia Nandi Arnstein

    <3 thank you

  5. i really loved the effort you put into shooting this burger. I have picked up that toothpick trick from you. Will incorporate next time. The holiday has done wonders Dol!

  6. Dolphia Nandi Arnstein

    Oh you did! Awesome, will look forward to your pictures 🙂

  7. Gorgeous clicks and a great veggie burger

  8. Dolphia Nandi Arnstein

    Thank you so much Shailaja! I am happy that you liked my work 🙂

  9. Dolphia, what’s the method you used to get perfectly shaped burgers. I see it in the picture but unable to understand. TIA.

  10. Dolphia Nandi Arnstein

    Sorry Lisa, for responding you so late. I use a container lid without groove. Does this help?

  11. Not a problem :). Did you line the container with shrink-wrap or a plastic before filling in with the pattie mixture? Was it done to easily get the patties out?

  12. Dolphia Nandi Arnstein

    Yes Lisa, i have used a cling wrap. 🙂

  13. Dolphia, Can I use regular potato that I usually get from the Indian store? Or, does it have to be Yukon gold potato for this recipe to work?

  14. Dolphia Nandi Arnstein

    Regular potato works too.

  15. Thanks!

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