• This is a political forum that is non-biased/non-partisan and treats every person's position on topics equally. This debate forum is not aligned to any political party. In today's politics, many ideas are split between and even within all the political parties. Often we find ourselves agreeing on one platform but some topics break our mold. We are here to discuss them in a civil political debate. If this is your first visit to our political forums, be sure to check out the RULES. Registering for debate politics is necessary before posting. Register today to participate - it's free!

Your dream burger

In n out 10x10

IAKuP.jpg


Would be better animal style though.
 
Medusa said:
dont get lost in details ,this is a fun thread ,hamburger becomes veggie burger here.bon apetit
Click to expand...

The so-called veggie burger is not a burger. Neither is that lamb sandwich. The lamb sandwich could be a burger if the red meat were in patty form.

Why try to co-opt the term? There's no need for the fraud. Some folks will still like to eat your weird avocado sandwich, you don't need to play silly replacement games with a language you are barely conversant with.
 
Run a ribeye steak through a meat grinder and mix in bone marrow, grill medium-rare; plus bacon, cheddar, and bun.
 
Lutherf said:
When it comes to burgers there is no correlation between size and "better". In my experience bigger burgers are often dry and nasty.

An 8-12oz patty tends to make the best burger and if you mix 8 parts 80-20 ground chuck with 2 parts ground lamb, season with salt, pepper and garlic powder then add in one raw egg per pound with some Parmesan cheese and bread crumbs from fresh Ciabatta as a binder you get an awesome burger patty.
Click to expand...

Mixing w/ lamb is also great
 
another döner burger but with simit

22012.jpg
 
Even before I'd been to the Northstar Cafe in Columbus, Ohio, I'd heard about their veggie burgers. "They are unlike any other veggie burger you've ever had," I was promised by both vegetarians and non-vegetarians. I'll give you one guess what I ordered when I finally made it to the restaurant myself!

Recipe: Best-Ever Veggie Burgers from Northstar Cafe
Pin it
This burger definitely lived up to expectations. It had a deep, savory umami flavor that contrasted nicely with a slice of provolone (I think) cheese, bitter greens, and the buttery toasted bun. I could see bits of beet, black bean, and brown rice in the mix, but no single ingredient overpowered the other.

They also somehow captured that unique hamburger texture, which is greatly lacking in so very many mushy veggie burgers. The exterior was well-seared to give the burger a beautiful crunchy crust and an extra boost of smoky flavor. The interior of the patty was soft and tender, but with enough texture that I actually felt like I was biting into something.

The overall effect was, quite simply, a burger.



Makes about 6 burgers
3 large red beets (about 1 pound)
1/2 cup brown rice (not cooked)
1 medium yellow onion, diced small
3 to 4 cloves garlic, minced
2 tablespoons cider vinegar
1/4 cup old-fashioned rolled oats (gluten-free, if necessary)
2 (15.5-ounce) cans black beans
1/4 cup prunes, chopped into small pieces.
1 tablespoon extra-virgin olive oil
2 to 3 teaspoons smoked paprika, to taste
2 teaspoons brown mustard
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon dried thyme
1 large egg (optional, leave out for vegan burgers)
Salt and pepper

To serve:
Thin slices of provolone or monterey jack cheese (optional for non-vegan burgers)
6 hamburger buns

First, cook the beets: Heat the oven to 400°F. Wrap the beets loosely in aluminum foil and roast until easily pierced with a fork, 50 to 60 minutes. Set aside to cool.

Cook the rice while the beets roast: Meanwhile, bring a 2-quart pot of water to a boil. Salt the water generously and add the rice. Reduce the heat to a simmer and cook the rice until it's a little beyond al dente. You want it a little over-cooked, but still firm (not completely mushy). This should take about 35 to 40 minutes. Drain the rice and set it aside to cool.

Begin sautéing the onions when you're done with the rice (or during, if you're OK with multitasking!): Heat a teaspoon of olive oil in a skillet over medium-high heat. Add the onions and a pinch of salt. Stir the onions every minute or two, and cook until they are golden and getting charred around the edges, 10 to 12 minutes. A few wisps of smoke as you are cooking are OK, but if it seems like the onions are burning, lower the heat. A dark, sticky crust should develop on the bottom of the pan.

Add the garlic and cook until it is fragrant, about 30 seconds. Pour in the cider vinegar and scrape up the dark sticky crust. Continue to simmer until the cider has evaporated and the pan is nearly dry again. Remove from heat and set aside to cool.

Process the oats in a food processor until they have reduced to a fine flour. Transfer to a small bowl and set aside.

Drain and rinse one of the cans of beans and transfer the beans to the food processor. Scatter the prunes on top. Pulse in 1-second bursts just until the beans are roughly chopped — not so long that they become mush — 8 to 10 pulses. Transfer this mixture to a large mixing bowl. Drain and rinse the second can of beans and add these whole beans to the mixing bowl as well.

Grate the roasted beets: Use the edge of a spoon or a paper towel to scrape the skins off the cooled roasted beets; the skins should slip off easily. Grate the peeled beets on the largest holes of a box grater. Transfer the beet gratings to a strainer set over the sink. Press and squeeze the beet gratings to remove as much liquid as possible from the beets. (You can also do this over a bowl and save the beet juice for another purpose.)

Combine the veggie burger mix: Transfer the squeezed beets, cooked rice, and sautéed onions to the bowl with the beans. Sprinkle the olive oil, brown mustard, 2 teaspoons of smoked paprika, cumin, coriander, and thyme over the top of the mixture. Mix all the ingredients until combined. Taste the mixture and add salt, pepper, or any additional spices or flavorings to taste. Finally, add the oatmeal flour and egg (if using — it helps hold everything together, but isn't 100% necessary), and mix until you no longer see any dry oatmeal or egg.

Refrigerate the burger mix 2 hours, or up to 3 days: Cover the bowl with plastic wrap or transfer the mixture to a refrigerator container, and refrigerate the burger mixture for at least 2 hours or (ideally) overnight. The mix can also be kept refrigerated for up to three days before cookin

Recipe: Best-Ever Veggie Burger — Vegetarian Recipes from The Kitchn | The Kitchn
 
Ikari said:
That's approaching gyro town (or actually gobit...i think thats the term), but is pretty close. America typically uses beef in its doner, but I prefer lamb.
Click to expand...

Do you have Egyptian pita over there? I prefer them over doner.

pita-burgers-ck-1097057-x.jpg
 
Ikari said:
Look at how gross that looks. A dried up patty of disappointment and lies. Look at that charred POS trying to pretend to be a hamburger. Some Caitlyn Jenner level crap going on there.
Click to expand...

it's not dry. that's why they add the prunes.
 
Militant_Vegan_ said:
it's not dry. that's why they add the prunes.
Click to expand...

Beets and prunes....huzzah!!!! Get that fake ass crap out of here, it's all lipstick on a turnip. Gross ass, hockey puck looking, chard veggies masquerading as a burger. Is that faux cheese on that Frankenstein crime against nature? What a pathetic attempt to try to hide the nature of veggies while disgracing the lofty, god-like stature of the American Hamburger.
 
Ikari said:
Beets and prunes....huzzah!!!! Get that fake ass crap out of here, it's all lipstick on a turnip. Gross ass, hockey puck looking, chard veggies masquerading as a burger. Is that faux cheese on that Frankenstein crime against nature? What a pathetic attempt to try to hide the nature of veggies while disgracing the lofty, god-like stature of the American Hamburger.
Click to expand...

no, it's real cheese, which is optional. this is my favorite burger, why are you going crazy about it?
 
my favorite is an independent place in my hometown.

10374944_1073154289395340_942315547799630387_n.jpg

i always get the cheeseburger deluxe. the entire block smells like delicious grilled onions all year long, and has since i was a little kid. the name of the restaurant has changed many times, but the cheeseburger deluxe has stayed the same.

i like some chain burger joints, too. a burger is a special treat for me, though, because they are so fattening.
 
Militant_Vegan_ said:
no, it's real cheese, which is optional. this is my favorite burger, why are you going crazy about it?
Click to expand...

Its a sandwich, not a burger. Bob would never serve that.
 
Helix said:
a burger is a special treat for me, though, because they are so fattening.
Click to expand...

not true. fruits, vegetables and oatmeal are the stuff that are bad for you.
 
Militant_Vegan_ said:
Makes about 6 burgers
3 large red beets (about 1 pound)
1/2 cup brown rice (not cooked)
1 medium yellow onion, diced small
3 to 4 cloves garlic, minced
2 tablespoons cider vinegar
1/4 cup old-fashioned rolled oats (gluten-free, if necessary)
2 (15.5-ounce) cans black beans
1/4 cup prunes, chopped into small pieces.
1 tablespoon extra-virgin olive oil
2 to 3 teaspoons smoked paprika, to taste
2 teaspoons brown mustard
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon dried thyme
1 large egg (optional, leave out for vegan burgers)
Salt and pepper

To serve:
Thin slices of provolone or monterey jack cheese (optional for non-vegan burgers)
6 hamburger buns

First, cook the beets: Heat the oven to 400°F. Wrap the beets loosely in aluminum foil and roast until easily pierced with a fork, 50 to 60 minutes. Set aside to cool.

Cook the rice while the beets roast: Meanwhile, bring a 2-quart pot of water to a boil. Salt the water generously and add the rice. Reduce the heat to a simmer and cook the rice until it's a little beyond al dente. You want it a little over-cooked, but still firm (not completely mushy). This should take about 35 to 40 minutes. Drain the rice and set it aside to cool.

Begin sautéing the onions when you're done with the rice (or during, if you're OK with multitasking!): Heat a teaspoon of olive oil in a skillet over medium-high heat. Add the onions and a pinch of salt. Stir the onions every minute or two, and cook until they are golden and getting charred around the edges, 10 to 12 minutes. A few wisps of smoke as you are cooking are OK, but if it seems like the onions are burning, lower the heat. A dark, sticky crust should develop on the bottom of the pan.

Add the garlic and cook until it is fragrant, about 30 seconds. Pour in the cider vinegar and scrape up the dark sticky crust. Continue to simmer until the cider has evaporated and the pan is nearly dry again. Remove from heat and set aside to cool.

Process the oats in a food processor until they have reduced to a fine flour. Transfer to a small bowl and set aside.

Drain and rinse one of the cans of beans and transfer the beans to the food processor. Scatter the prunes on top. Pulse in 1-second bursts just until the beans are roughly chopped — not so long that they become mush — 8 to 10 pulses. Transfer this mixture to a large mixing bowl. Drain and rinse the second can of beans and add these whole beans to the mixing bowl as well.

Grate the roasted beets: Use the edge of a spoon or a paper towel to scrape the skins off the cooled roasted beets; the skins should slip off easily. Grate the peeled beets on the largest holes of a box grater. Transfer the beet gratings to a strainer set over the sink. Press and squeeze the beet gratings to remove as much liquid as possible from the beets. (You can also do this over a bowl and save the beet juice for another purpose.)

Combine the veggie burger mix: Transfer the squeezed beets, cooked rice, and sautéed onions to the bowl with the beans. Sprinkle the olive oil, brown mustard, 2 teaspoons of smoked paprika, cumin, coriander, and thyme over the top of the mixture. Mix all the ingredients until combined. Taste the mixture and add salt, pepper, or any additional spices or flavorings to taste. Finally, add the oatmeal flour and egg (if using — it helps hold everything together, but isn't 100% necessary), and mix until you no longer see any dry oatmeal or egg.

Refrigerate the burger mix 2 hours, or up to 3 days: Cover the bowl with plastic wrap or transfer the mixture to a refrigerator container, and refrigerate the burger mixture for at least 2 hours or (ideally) overnight. The mix can also be kept refrigerated for up to three days before cookin

Recipe: Best-Ever Veggie Burger — Vegetarian Recipes from The Kitchn | The Kitchn
Click to expand...

I'm gonna have to try making these next week.
 
You must log in or register to reply here.
Back
Top Bottom