Veggie Burger A La Northstar Restaurant Recipes

NORTHSTAR CAFE VEGGIE BURGER RECIPE

Northstar Cafe Veggie Burger Recipe image

Try this copycat recipe for the Northstar Cafe Veggie Burger!

Provided by Liz

Time 25m

Yield 4

Number Of Ingredients 16

Ingredients

4 tablespoons hickory barbecue sauce
1 tablespoon molasses
1 15oz can black beans
2 cups cooked brown rice
1 tablespoon oat bran
2 tablespoons onions, finely chopped
1 tablespoon finely chopped canned beets
1 teaspoon beet juice
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
1 teaspoon kosher salt
1 tablespoon pickled jalapeno pepper, chopped
1 egg white, add more if needed (to bind)
2 teaspoons olive oil
4 slices Monterey Jack cheese

Steps:

Stir together barbecue sauce and molasses. Set aside.
In a large bowl, mash beans.
Stir in 3 tablespoons of the barbecue mixture (reserving remaining for brushing) and remaining ingredients - rice through egg white.
Form into four 6 oz patties.
Heat olive oil in a cast iron or non-stick skillet over medium.
Grill burgers for 2 minutes on one side.
Turn and brush with remaining barbecue/molasses mixture. Top with Monterey Jack and grill for another 2 minutes or until cheese is melted.
Serve with lettuce, tomatoes, pickles, onions and mustard on a bun which has been grilled in butter.

VEGGIE BURGER A LA NORTHSTAR RESTAURANT

VEGGIE BURGER A LA NORTHSTAR RESTAURANT image

Categories Vegetable Vegan

Yield 8 burgers

Number Of Ingredients 14

Ingredients

1/2 cup brown rice (doubled if you like more rice)
1 onion, diced small
3 large red beets (about 1 pound), diced small
3-4 cloves garlic, minced
2 Tablespoons cider vinegar
1 can black beans, drained and rinsed
juice from 1/2 lemon
1 Tablespoon extra-virgin olive oil
2 Tablespoons parsley, minced
1 teaspoon coriander
1/4 cup dates or prunes finely chopped
1/2 teaspoon thyme
1/4-1/2 cup rolled oats for binding
salt and pepper

Steps:

cook brown rice roast beets until soft - I actually went ahead and ground up the beets by pulsing in the food processor(instead of their recipe below) Heat a teaspoon of olive oil in a skillet over medium-high heat. Add the onion, reduce the heat to medium, and cook until the onions are translucent and softened. Stir in the beets. Cover the pot and cook until the beets are completely tender, stirring occasionally. Add the garlic and cook until it is fragrant, about 30 seconds. Deglaze the pan using the cider vinegar. Empty the black beans into a large bowl and use a fork to mash them up a bit. Add the cooked rice, the beet and onion mixture, the lemon juice, the olive oil, and all the spices. Stir to combine and then taste for seasonings. Add salt and pepper to taste. Once it tastes the way you like it, add the flour and stir until you see no more dry flour. Heat a cast-iron skillet over the highest heat. Add a few tablespoons of olive oil - the oil should completely coat the bottom of the pan. When you see the oil shimmer and it flows easily, the pan is ready. Using your hands, scoop up about a cup of the burger mixture and shape it into a patty between your palms. Set it in the pan, where it should begin to sizzle immediately. (If it doesn't sizzle, wait a minute or two before cooking the rest of the burgers.) Shape and add as many more patties as will fit in your pan. Once all the patties are in the pan, reduce the heat to medium-high. Cook the patties for 2 minutes, then flip them to the other side. You should see a nice crust on the cooked side. If they break apart a little when you flipped them, just reshape them with the spatula - they'll hold together once the second side is cooked. If you're adding cheese, lay a slice over the burgers now. Cook the second side for another 2 minutes

NORTHSTAR CAFE VEGGIE BURGER

Northstar Cafe Veggie Burger image

Source: http://www.dispatch.com/content/stories/local/2012/06/24/health/veggie-burgers-can-sizzle-with-flavor.html Northstar Cafe's (Columbus, OH) recipe for their Veggie Burger with great texture, taste, and appearance.

Provided by Mark S.

Categories Lunch/Snacks

Time 5h15m

Yield 4 Burgers, 4 serving(s)

Number Of Ingredients 15

Ingredients

1 1/4 cups cooked brown rice, cooled
1 cup cooked lentils, cooled
1 cup beet, peeled and shredded
1/2 teaspoon salt
fresh ground black pepper, to taste
1 teaspoon dried thyme
1/2 teaspoon ground fennel
1 teaspoon dry mustard
3 tablespoons onions, minced
2 garlic cloves, minced
1 egg
1/2 cup fine dry breadcrumb
1 tablespoon olive oil
4 whole wheat buns, toasted
condiments, as desired

Steps:

In a food processor, pulse rice, lentils and beets for about a minute or until the mixture resembles ground meat. Transfer to a mixing bowl. Add salt, pepper, thyme, fennel, mustard, onion, garlic, egg and bread crumbs. Mix with your hands to incorporate. Refrigerate until well chilled, for one to four hours.
Heat a large, heavy skillet over medium-high heat. Using 1/2 cup for each, form rice mixture into patties.
Pour a little oil into skillet. Add patties to pan. Cook until charred on the edges and heated through, turning a few times, about 12 minutes total. (Burgers can be made ahead and stored in the refrigerator for up to three days, or frozen up to three months. Rewarm in a skillet before serving.).
Serve burgers on toasted buns with condiments of choice.

Nutrition Facts : Calories 368.1, Fat 8.9, SaturatedFat 1.8, Cholesterol 46.5, Sodium 639.6, Carbohydrate 59.2, Fiber 8.6, Sugar 8.2, Protein 14.5

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