June 2018 Cooking Class – Burger Time

June 10, 2018

Burger and a salad

Just in time for summer, June’s cooking class focused on summer favorites – burgers, Caesar Salad and a cool frozen dessert. This month we continued our talk on the importance of fibre in our diet, and the great source of fibre and protein found in beans.

Our smoothie of the month was ‘berry delicious’, a combination of kale, banana, mango, orange and blueberries with added nutritional value from turmeric, ginger and flax.

Green Smoothie

• 2 cups greens (we used kale)
• 2 cups water
• ¼ tsp turmeric
• 1 inch piece ginger
• 1 tbsp ground flax
• 2 cups fresh or frozen fruit (we used a combination of banana, mango, blueberries, and an orange)

Place all ingredients in a blender in the order listed. Blend until smooth.

Making Burgers

Summer is burger time, but burgers also make great fast meals any time of the year. This is a great burger as it holds together well, but it is important to let it sit to thicken up. It best if you make the burger mix and let it sit for at least 1/2 hour before forming the burgers. However, in a pinch you can make them up right away, just be gentle when cooking. I prefer to bake the burgers then freeze them for later use. However, in class we make the burgers and fried them up immediately. They were a bit more fragile but still delicious. If you plan to throw these on the barbecue, I recommend baking ahead of time, then warming on the grill. We made our burgers with grated beets which gave them a real ‘meaty’ look; however, they are also great make with grated carrot.

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Grillable Veggie Burgers
• 1 cup cooked brown rice (I use short grain rice, or substitute couscous, millet or quinoa)
• 1 cup raw walnuts (or substitute sunflower seeds, bread crumbs or oatmeal)
• 1/2 white onion (about 3/4 cup), finely diced
• 1 beet or carrot, grated fine
• 1 pepper (red, yellow, orange, green or poblano), diced fine
• 1 to 2 cups mushrooms, diced fine
• 1 1/2 cups (227 g) cooked chickpeas, rinsed and drained
• 2 tbsp ground flax soaked in 6 tbsp water
• 1 cup oatmeal (old fashioned, large flake)
• 4-5 Tbsp vegan BBQ sauce
• 2 tbsp nutritional yeast
• 1 Tbsp each chili powder and smoked paprika
• 1 tsp garlic powder, onion powder, cumin and salt
• 1/2 tsp black pepper

Grating beets

Chop walnuts fine in a food processor, coffee mill or by hand.
In a skillet, over medium heat, sauté onion, beets, pepper, and mushroom for 3-4 minutes or until tender, adding small amounts of water or broth to keep it from sticking to the pan. Remove from heat and set aside.
In a food processor, place chickpeas and process until slightly mashed but not a mushy puree. Alternatively you can mash with a fork.
In a large bowl, add the ground flax and water and let soak for 5 minutes. Once soaked, add cooked rice, chopped walnuts, sautéed veggies, mashed chickpeas, oatmeal, BBQ sauce, nutritional yeast, seasonings. Mix thoroughly with a wooden spoon for 1-2 minutes, or until a moldable dough forms.
If too dry, add extra 1-2 Tbsp BBQ sauce. If too wet, add more oatmeal. Taste and adjust seasonings as needed.
Let sit in fridge for several hours or overnight. Form into patties using wet hands. (I use 1/3 cup mixture per patty – will make about 14 or 15 burgers). This is important to make sure the burgers hold together well for grilling. (for best grilling results, bake at 350 for 20 minutes then freeze for later grilling)
If grilling, heat the grill at this time and brush the grill surface with oil to ease cooking. Otherwise, cook in a skillet or bake (20 minutes at 350F).
Remove burgers from heat and allow to cool slightly before serving.

An all time favorite at our house is Caesar Salad with this creamy picante dressing.

Caesar Salad Dressing
• ½ cup raw cashews
• ¼ cup water
• Juice of 1 lemon
• 1 tsp Dijon mustard
• 2 cloves garlic
• ½ tsp garlic powder
• 1 ½ tsp vegan Worcestershire sauce
• ¼ cup nutritional yeast
• ½ tsp black pepper
• 1 tbsp miso (or ½ tsp salt)

Soak cashews for 2 or more hours. Drain cashews and place in blender with all other ingredients. Taste and adjust seasonings to taste.

Nothing says summer like ice cream. This creamy frozen dessert is a favorite, and is my take off on a traditional Indian Mango Lassi beverage. Since I always keep coconut milk and frozen banana and mangos in stock, I can whip this one up quickly. You can substitute any frozen fruit you like for the mango – blueberry, strawberry, etc.

Mango Lassi
• 1 can full fat coconut cream
• 1 frozen banana
• 2 cups frozen mango
• 1 tbsp finely grated ginger
• ¼ tsp turmeric
Place coconut cream in a blender or food processor. Add ginger and frozen fruit. Blend until smooth. Keep in a freezer until ready to serve. Best if made 2 to 3 hours before serving. If frozen hard, let sit in the fridge for ½ hour before serving.
Substitute other fruit for the mango (blueberry, raspberry, cherry, peaches, etc) or other seasonings for the ginger (cinnamon, nutmeg). For a sweeter dessert, add an extra banana or some date paste.

Thanks to James for the great pictures. And thanks to my granddaughter Katie who was a great assistant.

 

 

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