Booorgger Week

In honor of my boy Fabio (who sadly went home on Top Chef), I cooked up some Boorgers this week.  This week was BOOORGER WEEK. Do you know what I am talking about?  If you don't, please watch the following video.  Even if you do, you should watch Fabio say Boorger again, it's just too amazing for words... Check out around 5:45 when Fabio says Burger or Boorger. Then again around 6:50.  Sooo hysterical!

So anyway, I made 3 burgers this week that are definitely not your typical burgers... instead they are fun and different Vegetable burgers.  The first I made was a butternut squash boorger.  I saw this recipe on Liz Runs DC and I was intrigued. Mine were a little mushy but tasted really great with lots of flavor!

(Apparently I like orange food- I served this with extra squash, pretzels and some leftover curried sweet potatoes)

Butternut Squash Burgers

Ingredients:
3 cups cubed butternut squash
One 15 oz. can of chickpeas
⅓ cup of whole wheat flour
¼ cup of crumbled goat cheese
1 tbsp olive oil
1 tbsp maple syrup
Instructions:
Preheat oven to 400*.  Toss butternut squash and beans with oil, maple syrup and salt. Roast until browned, about 20-25 minutes. Cool for about 10 minutes.  Place into food processor and blend until there are no longer large chunks of squash. Mix in flour.  Then goat cheese.  Season with another pinch of salt, pepper and a dash of red pepper flakes.

 Preheat a skillet or an indoor grill pan on medium-high heat. 

Cook for about 5 minutes per side or until browned. Serve with some more goat cheese on the bun and enjoy! I also added leftover sweet potato curry mash.

I loved the flavor of these burgers but they didn't have the texture I was looking for.  Maybe I should have cooked them a bit longer...

Now moving on to another veggie burger that you all must try. I made Greek Spinach and Feta Burgers from my favorite food blogger- Baked Bree.

Greek Spinach & Feta Burger
Ingredients:
1/4 olive oil
1 clove garlic minced
1 teaspoon dried oregano
1 teaspoon dried dill
1 cup herb stuffing mix (Pepperridge Farm)
2 eggs, lightly beaten
1-10 ounce package frozen chopped spinach, thawed and well drained
1/2 cup feta cheese crumbled
salt and pepper
to assemble the burgers:
4 buns
Store bought tzatziki sauce
1 small red onion sliced thinly
1 large tomato sliced
1 cucumber, sliced in half
extra feta crumbles
red wine vinegar
olive oil
salt and pepper

Instructions:
In a large bowl, combine the olive oil, garlic, dried herbs, salt and pepper.  Coat the stuffing mix with the olive oil and herbs.  Add the eggs, feta, and spinach.  Shape into 4 patties. Heat a pan to medium high heat, spray the pan with cooking spray and cook the burgers for 3 to 4 minutes per side.  

The outside should get crispy and brown.  Add the Greek Spinach Feta burgers to a toasted bun.  Add the tzatziki sauce.  Then put the tomatoes, cucumbers, feta and red onions in a bowl.  Add in a bit of red wine vinegar and olive oil and mix up everything. Add the cucumber mixture to the top of the burger and serve alongside the burger.  Enjoy!


The other boorger I made was another Baked Bree recipe: Black Bean Sliders. I'm starting to think Bree must be a genuis.  Everything I've made off her site has been spectacular- whether it has meat or vegetarian.  She is seriously impressive!

Black Bean Burgers
Ingredients:
1 (14-ounce) can black beans (reserve some of the liquid)
1 medium onion
2 cloves garlic
1 Tablespoon taco seasoning (I used chili seasoning- all I had)
1 egg
1/2 cup bread crumbs
1/2 cup corn (I used frozen corn)
1/4 cup cilantro 
2 Tablespoons olive oil for cooking
Instructions:
In a large bowl, combine everything except the corn and black beans.  Mix well. Add the black beans and corn.  Mash with a fork until still chunky.  If the black bean mixture is too dry, add the reserved black bean liquid a little at a time until it is like a thick paste.  Let the mixture rest in the fridge for a few minutes.  Shape into small patties and let sit in the fridge for 15 minutes. Heat a large pan over medium high heat and add the olive oil.  

Cook the burgers for 5 minutes on each side.  The burgers will be nice and brown on the outside. Then top the burgers on toasted buns, salsa, cheese and avocado or guac.

Speaking of amazing vegetables, I wanted to mention my CSA Page that I created a few weeks ago.  Currently, several local farms are having registration for Summer CSAs.  I am so excited to join my CSA through Silverbrook Farms again.  Want some reasons to join: look here.

Have you joined a CSA? What's your favorite veggie burger? Or excuse me... booorger.... : )