Print the recipe page! ultimate veggie burgers
My #1 son (the one allergic to peanuts, beans, etc.) is away at scout camp this week so it seemed a perfect time to try out a Cook’s Illustrated recipe for veggie burgers that I normally wouldn’t make for the family with him here. They turned out great!
For those unfamiliar with Cook’s Illustrated magazine, it’s essentially a “test kitchen” publication with recipes being tested every which way in order to come up with what these “experts” consider the best all around recipe for whatever it is. I love it! So (from their July 2005’s issue) for them to name this recipe the “ultimate” veggie burger — caught my attention. I love a good veggie burger and have been wanting to try out for myself what they’d come up with and so boldly named.
The staple ingredients creating the texture are brown lentils and bulgur wheat while for the “meaty” taste they used mushrooms and cashews. The result: the burgers’ texture is fantastic (not gummy like some I’ve tried), they form into a patties just beautifully and the flavor is great. Overall, this veggie burger is really REALLY good, much better than what’s available store bought and not too much work to make. Plus, it’s easy to “sub” in storable ingredients, as I’ve done here, making it a possibility for your food storage plan! If you’re a veggie burger fan I can promise you’re going to love this recipe!