veggie burgers aren't something that i naturally gravitate to. at home, they can be somewhat labor intensive for our dinner-in-a-flash lifestyle at the moment. and on past occasions, they have proven hard for me to develop a texture and flavor that i really like. most times they fall apart on me (which, admittedly, can be fun salad toppers), and the idea of risking to flip them over on the stove gives me way too much anxiety. so i leave the veggie burgers to more seasoned professions.
case in point, this burger recipe, and many others, from nina olsson's ( nourish atelier) newest cookbook, Veggie Burger Atelier. if you don't already know nina, she is a master of combining vibrant flavors in her dishes, while making them plant-based gems. and her photography will make you want to eat the pages of both her books, and her blog. in her latest book, nina takes you on an absolutely clever tour of world, via veggie burgers!
the book's first chapter begins in northern europe. then the chapters weave through the middle east and north africa. next, it heads east to asia, then to the US, and ends in south america. each chapter/part of the world, contains burger patty recipes as well as recipes for homemade condiments such as: asian bbq sauce, hoisin sauce, harissa, vegan feta cream, etc.! there are also recipes for homemade buns, dressings, and burger accompaniments. nina take care of it all!
a couple weeks ago, i took on poll on instgram stories asking which burger i should make (they all sounded so good, i couldn't choose). it was between this kasbah burger, and the grill burger. the winner of the poll was the grill burger, BUT so many people dm'ed me asking what the kasbah was, so i decided to flip it and share the underdog here (if you voted, forgive me!). the kasbah burger (which, i can't not sing the clash song: rock the casbah, in my head when i say the title of this recipe) is a mix of eggplant, mushrooms, onion, and freekeh (which i subbed with rice as a gluten-free alternative) at its base. it's then pulsed with ingredients like: pistachios, raisins, nutritional yeast, harissa, smoked paprika, and cinnamon. all pantry staples that come together to make a mega tasty veggie patty. frank, who's a meat-loving guy, loved these burgers! so i know it will win the hearts and bellies of so many diets/lifestyles :)
**and be sure to tag @dollyandoatmeal when you're making any recipes from the site or my book! i love regramming you all on instagram stories! xo!
kasbah burger | v
recipe by Nina Ollson from Veggie Burger Atelier
NOTES: nina notes to make these with muhammara sauce (a red pepper, walnut, and bread-based dip/sauce), shredded cabbage, fired or baked sweet potatoes, and sliced avocado. i took a couple of shortcuts, and topped my burgers with store-bought red pepper hummus and beet kraut, sliced avocado, and microgreens.
| makes 4 burgers |
- 2 3/4 cups (193 g) mushrooms
- 1 small eggplant, halved
- 1 medium-sized red onion, thinly sliced
- 1 teaspoon salt
- freshly ground black pepper, to taste
- 1 cup (228 g) cooked freekah or bulgar (*gluten-free option below)
- 1/2 cup (78 g) rolled oats
- 3 cloves garlic, crushed
- 3 tablespoon (27 g) pistachios, ground
- 2 tablespoons (18 g) raisins, finely chopped
- 2 tablespoons (8 g) nutritional yeast or grated parmesan cheese
- 1 tablespoon (15 g) harissa**
- 1 teaspoon pimenton (smoked paprika)
- 1 teaspoon ground cinnamon
- vegetable oil or ghee, for frying
- 4 buns, halved and warmed
- thinly shredded red cabbage
- fried or baked sweet potato slices
*gluten-free option: substitute the 1 cup freekah or bulgar, with 1 cup brown rice.
**i didn't have harissa on-hand, nor did i have time to make it. in lieu, i added a pinch of ground cayenne pepper (which is not similar flavor wise) for some heat.
- preheat the oven to 350°F (180C). place the mushrooms, eggplant, and red onion on a rimmed baking sheet and sprinkle with salt and pepper. bake for 30 minutes. let cool. transfer the cooked vegetables to a large bowl and the remaining ingredients (through cinnamon) and mix to combine. transfer to a food processor and pulse for a few seconds until the mixture is sticky. refrigerate the mixture for 15 minutes, or up to 24 hours covered.
- place a skillet over medium-high heat and add a drizzle of vegetable oil or 1 tablespoon (14g) ghee. fry the patties for 3 to 4 minutes per side. lightly season again with salt and pepper. place the patties on a rimmed baking sheet and bake for 8 to 10 minutes.
- serve the patties between the warm buns topped with muhammara.