Veggie Burger A La Northstar Restaurant Food

VEGGIE BURGER

Steps:

• In a large skillet heat 1 tablespoon oil over medium high heat. Stir in corn, mushrooms, scallions, and bell pepper. Cook for 3-4 minutes. Add garlic, cumin and cayenne and cook for 30 seconds. Remove from heat and stir in spinach. Add carrot and potato and stir to combine. Add egg white and season with salt and pepper. Stir in enough bread crumbs so that the mixture holds together. Shape mixture into 6 disks and place on a plate. Chill for 1 hour.
• Heat 2 tablespoons olive oil in non-stick skillet and cook veggie burgers until golden on each side. In a small bowl mix together yogurt and mint

NORTHSTAR CAFE VEGGIE BURGER RECIPE

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.

NORTHSTAR CAFE VEGGIE BURGER

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.

PERFECT VEGGIE BURGERS

Steps:

• Prepare the barley as the label directs. Let cool completely.
• Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion, celery and a pinch of salt; cook, stirring occasionally, until golden, 12 to 14 minutes. Add the garlic, 3 tablespoons barbecue sauce and the carrot; cook, stirring, until the mixture dries out slightly, 1 to 2 minutes. Transfer to a food processor and let cool completely.
• Add the barley, beans, breadcrumbs, walnuts, soy sauce, egg whites, parsley and 1/2 teaspoon salt to the food processor. Pulse until finely ground with some chunks. Form into six 4-inch-wide, 1/2-inch-thick patties and place on a baking sheet lined with parchment paper. Cover and refrigerate until firm, 1 to 4 hours.
• Preheat the broiler. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium heat. Working in batches, cook the patties until golden brown, about 6 minutes per side. Meanwhile, place the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes. Serve the patties on the buns; top with the remaining 2 tablespoons barbecue sauce and onion rings.

VEGGIE BURGER A LA NORTHSTAR RESTAURANT

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