Burger X

[Nathen Paisley]

Welleveryone loves burgers and this is a fine, upstanding, burger-citizen made with some of my favorite ingredients. Brown rice, lentils and beets! They all combine to form the perfect storm of vegan burgerness.

Peel beets and shred with the shredder attachment of your food processor, then set aside. Change the attachment to a metal blade. Pulse the brown rice, shredded beets and lentils about 15 to 20 times, until the mixture comes together, but still has texture. It should look a lot like ground meat:

Now transfer to a mixing bowl and add all the remaining ingredients. Use your hands to mix very well. Everything should be well incorporated, so get in there and take your time, it could take a minute or two.

Preheat a cast iron pan over medium-high. Now form the patties. Each patty will be a heaping 1/2 cup of mixture. To get perfectly shaped patties, use a 3 1/2 inch cookie cutter or ring mold (I have pics of how to do it here.) Otherwise, just shape them into burgers with your hands.

Hi Isa, I love these burgers and have made them several times over the years. Earlier this week I made the recipe as 16 petite burgers and I think I overcooked them because they came out a bit dry when compared to the larger burgers. Do you think I should I cut the cooking time in half?

I have frozen these so many times over the years. Cook all the burgers, place the extras on an oiled sheet pan and freeze. Once frozen, pop the patties into freezer bags. When ready to eat, warm in a pan on stovetop with a little oil.

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Preparation: Clean the portobello mushrooms by carefully removing dirt from the caps with a kitchen towel or cloth; you can use a little water if needed. Pat dry. Cut the peaches in halves and remove the pits.

Making the sweet potato fries: Preheat the oven to 350F. Cut the sweet potatoes in 1-inch thick, 5-inch long sticks. Put them on a parchment-covered baking sheet. Drizzle olive oil, salt and thyme over them and put in the oven. The fries need around 30 minutes before they are ready, but you need to stir after 15 minutes.

Making the marinade: Pour olive oil in a small bowl. Add one chopped rosemary sprig, chopped thyme, mashed garlic, freshly squeezed lemon juice and salt and pepper to taste. Stir around. Use the other rosemary sprig to brush the mushrooms and peaches with the marinade. When the grill is ready, grill the portobello and peaches for about 3 to 4 minutes on each side, while you use the rosemary stick to brush the marinade over them one more time.

Assembling the burger: Slice the buns in halves. Let them get some color on the grill. When done, place a big dollop of guacamole on the bottom bun, and add pea sprouts, tomatoes, spring onion, one portobello mushroom and two peach halves. Add the top of the bun, and insert a stick to hold it all together. Enjoy!

We feature locally raised, hormone & antibiotic-free Sonoma Mountain Beef burgers, Willie Bird turkey burgers, the plant-based Beyond Burger, Pacific Snapper, Ahi, buttermilk fried chicken, & freshly prepared sides and salads. We also proudly pour local beer & wine. Our menu truly offers something for everyone!

The burger was everything I expected one to be: juicy, dense, chewy, salty, and satisfyingly fatty. But unlike every other burger I've eaten, this one was 100 percent meat-free. And it was doing a shockingly good job at convincing my brain that the substance in my mouth was, in fact, meat.

I recently taste-tested a new meat-free burger called the Impossible Burger as a roomful of marketing executives from Impossible Foods, based in Redwood, CA, scrutinized my every bite. The mini patties, prepared by consulting chef Traci Des Jardins (of San Francisco's Jardinire and The Commissary), look, sizzle, feel, and even bleed like beef burgers. At a certain point, knowing these "bloody" patties in front of me didn't contain meat started to make me feel slightly uncomfortable. As I watched them cook on the electric griddle, I could hear gentle sizzling noises as I watch tiny pools of oil form under each patty.

Unlike veggie burgers you can make or buy in the freezer aisle, you can't replicate the Impossible Burger at home by throwing black beans and sweet potatoes into a food processor. The "meat" is made entirely of plant-based ingredients like potato protein, coconut oil, honeydew melon, and a legume-derived molecule called "heme" that's also found in animal blood (it's what gives meat its texture, color, and faintly iron-like smell.) And where veggie burgers are often lower in fat than traditional beef, a 320-calorie, quarter-pounder Impossible Burger packs in 20 grams of saturated fat (that coconut oil!), four grams more than American Heart Association's recommended daily intake.

Intrigued by this promise and slightly alarmed by how convincing I found the test burgers, I decided to put Impossible's claim to the test by cooking the burgers for two of the more unadventurous carnivores I know: my parents.

The next evening, I bought everything I needed to faithfully recreate the burger I had been served. I caramelized a pot of onions, washed some Butterhead lettuce, and sliced avocado and tomato. I mixed up a small bowl of the Chaey family's signature Pink Sauce (a.k.a. ketchup and mayonnaise), toasted some slider buns, and waited for my parents to come home from work.

All I told them in advance was that I'd gotten a free package of burgers "from work," which is a phrase people tend not to question when you work at a food magazine. So when my father came home first and sat down at the table, he immediately began snarfing down his burger without question. After a few bites, he paused and glanced down.

Despite his skepticism, Dad 100 percent believed the whole "it's beef!" storyline right up until the big reveal, at which point he basically told me if someone gave him a Boca burger and told him it was a hamburger, he would probably believe them, too. Discerning palate, indeed.

Mom had finally picked up on the one detail I'd argue makes it apparent to the discerning eater that the Impossible Burger is not, in fact, beef. When the patties cook up on a griddle, they tend to develop a somewhat crunchy exterior crust that you wouldn't get on a normal beef burger. The jig was up.

And burgers are just the beginning. Impossible Foods researchers are currently at work developing a "cheese" with the same melty, gooey qualities of the real thing, which means an Impossible Cheeseburger may be a product of the not-so-distant future. And beyond? Steak, bacon, chicken, fish, yogurt, cream. Apparently, anything is Impossible.

Our Angus BUBBA burger is a flavorful and convenient option for the meat eater. Protein-packed with the perfect lean-to-fat ratio, the Angus BUBBA burger is a delicious way to add an all natural and preservative-free protein source into your diet. Ready in about 10 minutes, your next meal prep is as easy as grabbing a box from your nearest grocery store. Now available in 4lb. Family Boxes.

After writing about my most recent Lemon Rosemary burger fail (that drove me to make PB Crunch Blizzards), I received an email from a lovely reader named Jenny who must have known that I was one failed veggie burger short of being buckled into a straitjacket.

I would like to make these in advance for camping. If I freeze them, your suggestion was to reheat in a skillet with a little bit of oil. I do not use oil so that would not work, plus I would like to use the BBQ.

Any thoughts how I can bring your burgers camping? Or could I make the uncooked burgers 2 days in advance, store them in the fridge and then cook/BBQ? (I guess the questions would be how long will they keep in the fridge without being cooked) TIA

Only Burger is quite simply the only burger you'll ever want! Only Burgers are fresh made to order and served on the perfect bun. Add freshly cut fries, hand breaded onion rings, and housemade sides. Veggie and turkey burgers are also available.

Wally's Burger Express is a local, family-run fast casual restaurant specializing in Award Winning Burgers with all fresh ingredients. We hand slice our tomatoes and onions daily, and our burgers are always fresh- never frozen! We believe that life is too short to eat dry burgers!

Considering all that, making a bacon cheeseburger in an apartment-friendly air fryer is a particularly attractive proposition. And the results of my first, but certainly not last, air fryer cheeseburger experience were nothing short of impressive. What's more, an air fryer uses very little energy -- far less than a big oven or grill.

I consulted a variety of different sources for timings and temperatures, but the process is about what you'd expect and similar to that which you'd experience cooking a burger in any manner: flipping the patty about halfway through for even results, with different timings depending on the size of your desired doneness.

The air fryer works by circulating hot air in its contained chamber, so as a matter of interest, your air fryer burger will cook opposite to what you'd see on a saut pan, with the exposed side of the burger cooking more quickly and becoming browner than the underside of the patty.

I tried two different approaches, both with a quarter pound of lean ground beef, seasoned simply with salt and pepper. First, I shaped a single patty about three-quarters of an inch in thickness, and cooked it at 370 degrees F for 10 minutes, flipping at the halfway mark. Then I tried the same amount of meat shaped into two, thin, smash-style patties for a total cooking time of about six minutes. (Double your cheeseburger, double your fun.)

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