alive logo

Seedy Bean Burgers with Goat Cheese and Balsamic Reduction


    Seedy Bean Burgers with Goat Cheese and Balsamic Reduction

    Humble veggie burgers receive the gourmet treatment in this recipe, with the addition of a sublime, velvety balsamic reduction. Brimming with antioxidants and heart-healthy fibre, these vegetarian burgers are perfect for Meatless Mondays—or for any day of the week!


    1 small garlic clove, minced
    1/4 cup (60 mL) finely chopped fresh parsley or cilantro 
    1/4 cup (60 mL) roasted pumpkin seeds, shelled
    1 1/4 cup (310 mL) canned cannellini beans, drained and well rinsed
    1 large free-range egg
    2 Tbsp (30 mL) extra-virgin olive oil, divided
    1/4 cup (60 mL) whole grain bread crumbs
    3 Tbsp (45 mL) minced red onion
    1 small carrot, grated
    3/4 tsp (4 mL) dried basil
    Zest of 1/2 lemon
    Salt and pepper, to taste
    1/2 cup (125 mL) balsamic vinegar
    3 oz (85 g) soft goat cheese

    Add garlic, parsley, and pumpkin seeds to food processor. Blend until seeds are nicely ground and mixture is well combined. Add beans and egg and blend again.

    Scrape mixture into large bowl and add 1 Tbsp (15 mL) oil, bread crumbs, onion, carrot, basil, and lemon zest. Add salt and pepper to taste. Combine well with hands and form into patties. Mix makes 4 slider-sized patties.

    Set patties aside on plate in fridge while you prepare balsamic reduction. Heat balsamic vinegar over medium heat until it reaches a slow boil. Reduce heat and simmer until mixture begins to thicken and becomes syrupy enough to coat the back of a wooden spoon. Remove from heat and set aside.

    Heat remaining oil in cast iron skillet. Fry patties until golden on both sides. To serve, top each patty with crumbled goat cheese and generous drizzle of balsamic reduction. Serve with crispy oven fries or in toasted whole grain bun.

    Serves 4.

    Each serving contains: 335 calories; 15 g protein; 19 g total fat (6 g sat. fat, 0 g trans fat); 25 g total carbohydrates (7 g sugars, 5 g fibre); 213 mg sodium

    source: "Pumpkin Seeds", alive #372, October 2013


    Seedy Bean Burgers with Goat Cheese and Balsamic Reduction




    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.