Veggie Burgers, All the Craze

April 10, 2020   

Veggie Burgers, All the Craze

Dear Friends
How are you? I am so pleasantly surprised how people around the world are respecting social-distancing. Are you surprised too? Everyone I know is doing their part, making the best of staying at home and being grateful for what they have. This solidarity of the human race is so heartwarming and inspiring. This too shall pass and we will be back to our very busy lives. But I think we will change in some ways. It’s hard for me to predict how and what will change in me, around me and globally. Only time will tell. In the meantime, I hope you’re safe at home and making the best of times.

In the News   

Before social distancing became a necessity, I was featured on KCCI News 8 and interviewed by the local newspaper, Ames Tribune. 

Television Cooking Demo: The cooking demo on KCCI 8 with Rheya Spigner was on February 26. I shared a Seasoned Zucchini recipe that was featured in O, The Oprah Magazine. I want to thank KCCI 8, anchor and reporter Rheya Spigner for hosting me and making me feel at home on the set. See featured recipe, here: 

Indian food blogger brings big flavor to vegetables
Indian food blogger zests up vegetables

My Culinary Journey - Featured in the Newspaper

The Ames Tribune reporter David Mullen did a great job of capturing my culinary journey. As I shared my journey to Mullen, I couldn’t believe it has been almost 25 years since I first conceived and wrote my first book, The Lite and Luscious Cuisine of India, 1997. Thank you, David Mullen, and The Ames Tribune for bringing my story to life. By the way, the Lite and Luscious was republished as New Indian Home Cooking by Penguin Random House, in 2000. Read the full story online or website. 

Quick and Easy Veggie Bean Burgers

Burgers are an international craze. Although, burgers are not traditional Indian food, they are definitely very popular today. Vegetable or bean burgers have been around awhile, but their popularity has skyrocketed in the last few years. U.S. sales of plant-based meats jumped 42 per cent between March 2016 and March 2019, to a total of US $888 million, according to Nielsen.

I remember the first time I heard about the meatless Impossible Burger, a burger that looks and feels like meat, I was horrified. To my surprise Beyond Meat, Impossible Foods and other companies making alternative meat have found a market in the mainstream. Per NPD Group, 18% of U.S. consumers are trying to eat more plant-based foods. 

Check out my easy to make bean burger recipe using canned chickpeas, see video and recipe below. 

For more recipes and nutrition updates, join me on Facebook and other social social media.

Happy and Healthy Cooking!
Madhu

RECIPE              
Bean Burgers (Dal-Vada Burger)

This is a relatively quick bean burger recipe using canned chickpeas. I find that frozen or even restaurant veggie or bean burgers tend to be dry or bland. When testing this recipe my primary goal was to make sure it was flavorful and moist. I hope you enjoy them as much as my family does. And for an extra zing add a little cilantro chutney to your burger. Recipe from The Indian Vegan Kitchen. 

Prep Time: 10 Minutes    Cook Time: 15 Minutes

1 (16-oz) can chickpeas
1/4 cup scallions (white and green parts), finely chopped
1/2 cup carrots, peeled and grated
2 teaspoons ginger, grated
1/2 teaspoon ground cumin
1/2 teaspoon salt
2 teaspoons green chiles, finely chopped, to taste
1/4 teaspoon cayenne pepper, to taste
1 tablespoon lemon juice
2 tablespoons cilantro, finely chopped
2 tablespoons bread crumbs
2 tablespoons vegetable oil
4 whole wheat hamburger buns
4 tomato slices, garnish
4 onion slices, garnish
Cilantro Chutney (page 185), optional
Tomato ketchup (optional)

1.    Drain and rinse the canned chickpeas. Make sure to drain all excess water. In a food processor, grind the beans until smooth.
2.    In a medium mixing bowl, add ground beans, scallions, carrots, ginger, cumin, salt, green chilies, cayenne pepper, lemon juice, cilantro, and bread crumbs. Mix well.
3.    Oil your palms and make 4 patties. Set aside.
4.    Heat 2 tablespoons oil on medium-high heat in a large skillet. Add patties and cook for 5 to 7 minutes on each side until golden brown. (If needed, add a little more oil to help brown the patties.)
5.    In the meantime, lightly oil the buns and place face down in a fry pan or a griddle until light brown.
6.    Place a patty on the bottom half of bun, top with tomatoes, onions, cilantro chutney, and tomato ketchup, as desired.

Note: You can make the patties up to one day ahead and grill them when ready to eat. For a grilling party, fully prepare the patties and reheat on grill on aluminum foil.

Makes: 4 servings         Serving Size: 1 sandwich    
Nutrition Information per serving: Calories: 311; Total Fat: 11g, Saturated Fat: 1g; Carbohydrate: 45g; Protein: 11g, Fiber: 10g, Sodium: 679mg

From The Indian Vegan Kitchen by Madhu Gadia, www.cuisineofindia.com