As a general rule, I scoff at veggie burgers. Like many vegetarians, I’ve just been fed too many uninspired Morningstar patties at to feel enthusiastic about them. I have found one reason to get excited about them, though: The Common Roots Cafe. Common Roots is one of my favorite places in the city, and I have never been let down by their food. The veggie burgers (handmade, local ingredients, awesome flavors) are no exception. This month’s offering was Spinach Walnut Burgers and I was so into them, I decided to try to make my own. These are not as good (partly because I don’t have any pickled onions to serve them with), but with a little gouda cheese melted on top, they’d be close.
Spinach Walnut Burgers
Adapted from the New York Times
makes 4-6 patties
1 bag or bunch of spinach, washed
1 medium onion coarsely chopped
2 Tbsp fresh chives, chopped
1 C walnuts
1 C rolled oats
1 tsp cumin
1 1/2 tsp salt
freshly ground black pepper
1 egg
1. Heat spinach in a pot or pan over medium heat until wilted. Let cool.
2. Put cooked spinach in cheesecloth or a clean dish towel and squeeze to remove excess liquid. Set aside.
3. Put onions in food processor and process for a few seconds.
4. Add remaining ingredients and spinach to the food processor and process until well blended, but not smooth.
5. Let mix set for a few minutes, then shape into patties and fry in oil for about 4-5 minutes on each side
I have three whole weeks off school before Summer classes start. This is exciting for a lot of reasons, one being that I get to cook more than once a week. I’ve got plans for several nights this week to use up the ingredients of our CSA box.
Here’s what we got:
Spinach
Arugula
Parsnips
Sunchokes
Sorrel
Nettles
Rhubarb
Chives
Red Radish
Hon Tsai Tai
Green Garlic
And here’s the plan:
Soup: nettles, sunchokes, chives, green garlic
Green curry: hon tsai tai, green garlic
Pesto: sorrel, arugula
Veggie burgers: spinach, radishes, chives
Pie: rhubarb
Side dish: parsnips (roasted)
I’ll post recipes throughout the week.
I love having a plan.
One great thing about our CSA is that they send a newsletter every week that includes recipes. Being new at this, I appreciate having something to help me start thinking about how to use everything (not that I ever stop thinking about food. To diverge, here’s a typical Megan/Sara conversation: M-”why do you have that look on your face?” S-”I was just thinking about how much I love you” M(ashamed)-”Oh, I was just thinking about potatoes”). This week’s newsletter featured a frittata recipe that I adapted to use even more vegetables.
Kale & Sunchoke Frittata
8 eggs
4 Tbsp parmesan cheese, divided
1/2 tsp salt
1/4 bunch chives chopped
1 tsp butter
1 bunch of ramp bulbs sliced
1 bunch red kale leaves chopped
3 sunchokes sliced into 1/2-1/4 inch slices
1. Preheat oven to 350 degrees.
2. Whisk together eggs, 3 Tbsp parmesan cheese, salt, and chives. Set aside.
3. Melt butter in a large cast iron pan over medium-high heat. Add ramps and saute until soft (about 3 minutes).
4. Add sunchokes and saute for 4 minutes more.
5. Add kale and saute until wilted (the kale I used was small and tender so this only took a couple minutes. Saute longer if you’re using a heartier kale).
6. Pour egg mixture over the vegetables and remove from stove.
7. Put the pan in the oven and bake for about 15 minutes, until middle is fully set.
8. Remove from oven and sprinkle with remaining Tbsp parmesan cheese, and more chives if desired.
