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Good Burger

November 23, 2010

No, not this:

I assume that when I say Good Burger, everyone automatically thinks of the 1997 film sensation where Kel Mitchell and current SNL star Kenan Thompson reprising their roles for Nickelodeon’s All That as two inept burger joint employees whose penchant for mischief is as big as their hearts.

No, no one? Really?

As you’ve probably guessed, this is another guest post from Ryan as I continue to my plan to slowly take over the blog. Today, the good burgers in question are actually from Lukas Volger’s Veggie Burgers Every Which Way:

When Volger says every which way, he’s not kidding. The book, which was a gift from my Aunt Kristi (thanks, Kristi!!), features corn-sundried tomato burgers, beet-barley burgers, thai-carrot burgers, baked cauliflower burgers, cashew-leek burgers with bulgur and lentils, and even one made from  a combination of condor eggs, gold flakes, and Glenn Beck’s tears, named the “Burger to Restore Honor” (that last one might just be my own fantasy creation).

The burger I chose was officially called “Quinoa-Walnut-Red Bean” burger, but I made some modifications and renamed it the “Quinoa-Walnut-Ryan Forgot To Buy Red Beans At The Store And Substituted White and Navy Beans He Found After Rummaging Through His In-Laws Pantry” burgers. Without tasting the original version, I can confidently say that ours are superior.

The burgers are a bit of work, because they entail chopping, cooking and combining so many ingredients. For instance, this recipe involves cooking the quinoa, a potato, and a mixture of green onions, parsley, and ginger before even combining the ingredients into the mash that will become the burgers. But there are payoffs. Even after grinding up the mixture of beans, walnuts, quinoa, potato, and spices in the food processor, the patties still contained those stunning red quinoa flakes and the occasional whole chunk of potato that gave the burgers a meatier texture. The real secret to these burgers was the ginger, which adds surprising bursts of spice and tang to the patties.

I was pleased at how easy it was to form patties from the mixture, which was sticky even without eggs as a binding agent (about half of the recipes in the book are vegan, or at least they’re vegan until you melt a bunch of cheese on top of them, as I later did).


The patties were also pretty easy to handle in the skillet, and only took about ten minutes to cook:


The patties are a bit crumbly when you remove them from the heat, but I found that letting them sit for a few minutes would solidify them nicely. In the time that you’re waiting, I recommend encouraging your sous chef to reconnect with an old friend:


Or, you could cut up potatoes and cook sweet potato fries:



Anna offered her skills to the meal and prepared some kale chips seasoned with white truffle oil and some fancy Smoked Chardonnay Oak salts that I didn’t know existed (I would have prepared a gourmet blend of Shake and Bake’s enticing Ranch and Herb and Italian Trio flavors, and that’s why it’s good that Anna helps me out in the kitchen):




As a finishing touch, I sautéed some mushrooms in soy sauce and beer to go along with avocado over the top of the burgers:


True to the spirit of Volgar’s book, we had our burgers every which way. I put mine on a bun, like an American:


Anna, buying into the liberal media agenda, had hers sans bun:


She also refused to called her sweet potato fries “sweet freedom fries.”

Overall, the burgers were a big success, even to the more meat centered members of Anna’s family (or perhaps they were lying….). I’m definitely going to cook something else from Volgar’s book. Maybe with patties in the shape of the Batman symbol.

Mmmmm. Batman burger…….

16 Comments leave one →
  1. November 23, 2010 3:13 pm

    Ryan knocks it out of the park every time. I will happily have a batman burger with a side of sweet freedom fries.

  2. November 23, 2010 3:15 pm

    Yum, everything looks fantastic! Especially the sweet potato fries!

  3. greensandjeans permalink
    November 23, 2010 3:16 pm

    You will be thrilled to know that I immediately went to Keenan and Kel with the Good Burger reference.

  4. November 23, 2010 3:23 pm

    i just love veggie burgers…i mean, the red meat kind are my faves, but sometimes a veggie one’s the only way to go!

  5. November 23, 2010 3:29 pm

    I definitely thought of Kenan and Kel! hahah. I love the combination of quinoa and walnuts in the burger- I’ll definitely have to make this!

  6. November 23, 2010 4:03 pm

    Those burgers look delicious!!

  7. November 23, 2010 4:55 pm

    Um hello!!! YUM

  8. November 23, 2010 6:39 pm

    Um, Good Burger was one of my favorite All That skits 🙂 And sweet potato fries sound heavenly right about now…

  9. November 23, 2010 7:23 pm

    What???? There’s a VEGGIE burger book?? I need to get this.

  10. November 23, 2010 11:25 pm

    Sweet potato fries = one of my biggest weaknesses! SOOOO good! Dust with a little cinnamon-sugar mixture & it’s heaven!

  11. November 23, 2010 11:30 pm

    The burgers look great, I need to try them! Well everything here looks amazing!

  12. November 24, 2010 12:23 am

    “She also refused to called her sweet potato fries “sweet freedom fries.” ”

    hahaha love it! 🙂

  13. November 24, 2010 3:52 am

    I also immediately thought of All That’s “Good Burger” skit after reading the title, you’re not alone! Hate to admit it, but I think I had the VHS of that movie–and I think the tape itself was neon orange.
    And I’ve been on the prowl for a veggie burger book like that so thanks for sharing!

  14. November 24, 2010 2:55 pm

    fun book! i love the idea of sautéing mushrooms in beer for a burger. sounds like a great marriage of flavors. another great post, guest blogger!

  15. November 24, 2010 7:47 pm

    I could eat the burger w/ just the mushrooms cooked in beer and soy sauce and avocados. Mmm…

  16. JenATX permalink
    December 21, 2010 4:26 am

    did that movie trailer actually make me want to see that movie all those years ago?!!

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