The El Burger as a Burger
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I've been talking about my sister-in-law's El Burger recipe for months now. It wasn't quite ready for prime time until I could make it myself at least four times--and tweak it a bit.
Let me tell you--I love having a supply of these in the fridge. No need to freeze them--because they don't last that long. You'll just gobble them up for dinner & lunch.
They're absolutely delicious on a multi-grain sprouted bun with lettuce, sliced tomato, pickles, maybe a schmear of avocado--and topped with a tablespoon of creamy chiptle dressing. IMHO!
As a salad topping---OMG! Delicious. Here's what I do. But, you can come up with your own salad combos.
Wash a mess of greens. Add red & yellow pepper rings, halved cherry tomatoes, chunks of oven-roasted Cajun red-skinned potatoes, TJ's roasted corn, & even some black beans for a protein booster.
Use the chipotle topping as the salad dressing & prepare yourself for best salad--ever! IMHO
Tote the dressing in a separate tiny plastic container if you bring this salad to work. Keep the greens & veggies in a separate container. Same for the burger & potatoes. Assemble when you're ready for lunch. Nothing will get soggy.
If this doesn't fill you up--I don't know what would!
Goodness, I certainly hope I'm not "over-selling" this one. I wouldn't want to disappoint anyone...
The El Burger as a Salad #1
The El Burger as a Salad #2
My Sister-in-Law: Creator of the Famous El Burger
My SIL is an amazing cook. Same goes for my sister. They're both always trying out new recipes & sharing their successes with me. Thank you, ladies.
But, there's a little back story that goes along with SIL. She went plant-based over a year ago (August 2011 to be exact) to lower her cholesterol & avoid statins--and then got the side benefit of a painless nice-sized weight loss. If you missed her story last year, you can read it here. Don't miss it! She's going to kill for this, I just know it. Sorry, favorite SIL. You've inspired many!
A Pictorial Guide to the Making of the El Burger
Pulse Processed Garbanzo Beans & Cilantro (Parsley for Cilantro-Haters)
Chopped Canned Tomatoes with Green Chilis Draining in the Colander
Everything Mixed Up & Ready to Make into Patties & Brown in the Oven
Ten El Burgers Nicely Baked & Browned in the Oven - Ready for Buns or Salads
My Sister-in-Law's Famous El-Burger Recipe
For a copy of the reicpe on one page, click here.
Makes 8-10 burgers
This is a bit of a "pitchkey-patchkey", as my mom would say, but worth the effort. Prepare for some calorie-burning dish washing after this one. Perfect time to enjoy the NPR, podcasts or your favorite music.
The recipe makes a lot & these crisp burgers are wonderful crumbled on top of a big salad or stuffed into a bun along with lettuce, tomato, maybe some avocado--and topped with creamy chipotle dressing--recipe follows. The dressing absolutely turns these into something heavenly.
- 2 cups of canned or fresh chickpeas (garbanzos) rinsed & drained (this is about 1 & 1/3 cans)
- 1 14.5 ounce can of diced tomatoes with green chilis (drained) Note: you can add 3 ounces of chopped green chilis is you can't find them mixed together. I prefer Muir Glen's Fired-Roasted Diced Tomatoes with Green Chilis (at Whole Foods)
- 1/2 cup chopped sweet onion (this can be rough chopped, & cut-up smaller in the food processor--chopped to small dice if you don't have a processor)
- 1 cup grated carrots (I used the food processor to grate 1 huge carrot)
- 1 cup of cilantro or parsley (will be chopped up in the food processor--hand chop fine if you don't have a processor)
- 1 1/2 cups old-fashioned rolled oats (not quick or instant) Use a high power blender to turn into flour--or process in your food processor. Use oat flour in a pinch--haven't tried it myself.
- 1/2 cup spelt flour (can use any, but spelt flour crisps up the burgers)
- 1 tablespoon of Penzey's freeze-dried shallots or fresh---TOTALLY optional (I just have them around)
- 3/4 teaspoon chipotle powder, or to taste
- 3/4 teaspoon Penzey's salt-free Arizona Dreaming seasoning--see ingredients here to approximate if you don't have this
- 1/4 teaspoon cayenne, optional
- 1/2 teaspoon salt, optional
1. Preheat oven to 450 degrees & line a baking sheet with parchment paper--carefully trimming to fit the pan. This prevents undo browning of the paper
2. Hand grate or use your food processor grater to grate the equivalent of one cup's worth of carrots. One giant carrot worked for me. Place in a big bowl.
3. Use your food processor or high-speed blender to coarsely or finely grind up the oatmeal. Add the the bowl with the carrots. Mix well.
4. Pulse process (with your food processor) the garbanzo/chickpeas along with parsley/cilantro & onion. If you don't have a processor--chop up well.
5. Add the drained chopped tomatoes with chilis to the processor & all the spices (chipotle powder, Arizona Dreaming, cayenne, & salt) & pulse process to combine well with garbanzo/onion/cilantro or parsely mixture. You still want this in small pieces--not mush.
6. Add the garbanzo/chickpea tomato, onion, parsley/cilantro mixture to the big bowl.
7. Add the spelt flour & mix everything up well.
8. Form into 8-10 patties, placing them on the parchment covered baking sheet.
9. Bake for 15 minutes, flip the burgers, & continue baking for 15 more minutes.
10. The 30 minute of total baking time produced a crisp brown burger--but, check on them, & cook only to your desired "doneness". You may like a moister, softer burger than I do. And ovens vary.
Hope you enjoy them as much as I do!
The Healthy Librarian's "Knock Your Socks Off" Creamy Chipotle Topping - Two Ways - Creamy Cashew or Creamy "Nut-Free" Chia
To get to the post where this one originates, click here.
We set up a fabulous taco bar one night during our family beach vacation in July.
Son #1 put me in charge of whipping up a creamy chipotle dressing. I followed his directions & used his made-up-in-his-head-off-the-cuff recipe. He makes this a lot in his own home.
Trust me, this topping can make a mediocre dish into a spectacular one.
Use it as a topping for tacos, enchiladas, burgers, or salads.
I brought it into work for a taste test, & everyone went wild over it. More like, swooned. Wanted the recipe. It's so yummy.
Here's Son #1's very simple recipe:
Creamy Chipotle Cashew Topping
Serves 8 - 1 tablespoon servings
- 1/2 cup of raw cashews soaked in 1/2 cup of water for at least an hour. Longer is fine.
- 3-4 tablespoons of freshly squeezed lime juice (lemon juice works just fine, too!)
- 2 coarsely chopped garlic cloves, less to taste
- 1/2 (preferred) to 1 canned chipotle pepper in adobo sauce. Sizes vary, so go slowly--you can always add more
- a few grains of coarse sea salt to taste
1. Soak the raw cashews for at least one hour in 1/2 cup of water
2. Into a power blender (VitaMix works best) add the cashews AND the soaking water, the garlic, the lime or lemon juice, & the chipotle.
3. Blend well until the cashews are a creamy, silky consistency. Check for taste. Add more chipotle, if needed.
4. Add a few grains of salt to taste.
Creamy Chipotle Chia (no-nut) Topping
OK. I know a lot of you don't eat nuts, especially not cashews.
I figured I could come up with a close substitute for the cashew dressing with soymilk & chia.
It's quite good, and very close to the taste of the cashew topping. But, I've got to be honest.
If I had to pick, the cashew dressing would take the gold medal in this contest.
BTW, the secret ingredient to the chia topping is a teaspoon of agave. Turns out, cashews have a natural sweetness that is missing in the chia version. Agave came to the rescue.
Serves 8 - 1 tablespoon servings
- 1/2 cup of Eden Extra Plain Soymilk (richer than other non-dairy milks)
- 3 tablespoons of freshly squeezed lime juice (lemon juice works just fine, too!)
- 2 coarsely chopped garlic cloves, less to taste
- 1/2 (preferred) to 1 canned chipotle pepper in adobo sauce. Sizes vary, so go slow--you can always add more
- 3 tablespoons of white chia (I like the Salba brand)
- 1 teaspoon of agave (more to taste, if needed)
- a few grains of coarse sea salt
1. Add all the ingredients into a power blender (I use a VitaMix), adding the chia seed just before you're ready to turn the blender on.
2. Blend well, until the consistency is smooth & silky.
3. Taste, & add extra chipotle, salt, or agave to your own taste.