3 Perfect Recipes From Simple Food Storage Part 3 of 3

                                                                                                    By Jeanette Vale

Okay folks…this burger recipe  is the real reason I turned Three-blogs foodie on you.  I just added the other two recipe blogs to lead up to this one.

I have tasted many vegetarian burgers in my day.   These dry-disks would make my eyes drift over to the real-meat-eaters and their juicy burgs. A sad tear would roll down my cheek.  Why am I on a health kick?  Just cave in and eat the real thing!

But now….

 I have tasted a vegetarian dream burger and its flavor profile is robust!  It checks all the boxes required by my taste buds.  The texture and density hold its weight.  It comes from stuff in my pantry!   

It doesn’t fall apart while cooking, either!

This burger had me at ‘hello’.

I paired it with lettuce-as-the-bun and here is why I:  don’t like eating legumes and bread together.  Do you?

Slather on your favorite Chipotle Southwest Sauce, and add tomatoes.

Not just any tomatoes!  I grew the Paul Robeson last year.  That is the tomato for this burger!  Since it's December, I resort to eating the red rubber balls they sell at the grocery store.

The Paul Robeson tomato is a beefsteak.  It is a dark green/dark red heirloom that is smokey.  The taste is complex.  You can almost eat the tomato as a soloist in a sandwich.  It’s flavor is so dancey–as in, it dances on your tongue.

I gifted a baby tomato plant to my sister.  It grew alongside her  tomatoes.  When she bit into this tomato she exclaimed, “What is this?!”  Her husband had the same response.

She said, “You must try this tomato”.  I said, “Calm yourself.  That is one of my Paul Robeson’s”. 

I felt very hoity-toity, as if I cross-bred  the heavenly fruit myself.  A week ago I sprouted new seeds!  As we speak, I have this tomato growing again!  It’s way too early to start these, but ainokea.   The sooner I have these, even if under a grow light, the better!

If you grow this tomato, make sure to allow it to fully ripen on the vine.  The skin will still show streaks of dark green when fully ripe.  When you cut it open, the flesh should be very dark red. The tomato shown above is too light in color, for my liking.

Paul Robeson was an Opera Singer who championed black rights. This tomato is an excellent specimen to lend your good name to Paul.  Thank you.

Y.H.M.@Hello Burger Recipe

3 Cups water

2/3 Cup each:  Barley, lentils, brown rice (dry, not cooked)

1 Tbsp Garlic, crushed

1/4 C sunflower seeds

Celery 1 Cup chopped fine

Onion 1 Cup chopped fine

Carrots, 2 Cups Grated 

 1/4 C Oil (your favorite)

1/2 tsp Cumin

Soy sauce 1-2 Tbsp

Worchestershire 1-2 Tbsp

Salt and Pepper to taste

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4 Eggs

1/2 Cup and 1 Tbsp Flour

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In a large sauce pot put all ingredients but not the eggs and flour.  Bring to a boil.  Turn to low, cover and cook until barley, lentils and rice are soft.  About 20 minutes. 

Remove from heat and stir well. Let it cool for 1-2 hours.  The goal is to get it cool enough so it doesn't cook the eggs when you add them. If you can cool it faster, do so.

Put it into a food processor and pulse it until it is broken down to a mash.

Mix in the eggs and flour.  These act as a binder so the burger doesn't fall apart during cooking.  If the mix has liquid in it, add some bread crumbs a tablespoon at a time.

Form 10-12 patties.

Spray a medium hot grill with cooking spray.  Cook the burgers for about 5 minutes on each side.

Add your favorite toppings, serve with golden tater-tots and enjoy!

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