The 3 Ingredient Veggie Burger

The 3 Ingredient Veggie Burger

So I’ve been blogging for almost a year now and this is my very first veggie burger post! I’m surprised you all held out this long! I love veggie burgers but the stars have to align in order for me to make them. I need to have all the right left-over ingredients and no two burgers have ever been alike because I just use up what I have on hand. This is not that kind of veggie burger. This burger is made up of just three ingredients. This is the kind of burger you can quickly whip up on a weeknight. I had to hose myself and my camera off after this shoot. So much juicy goodness everywhere!

The 3 Ingredient Veggie Burger
  • Step 1

    The 3 Ingredient Veggie Burger

    Steam the tempeh for 5 to 10 minutes until tender.

  • Step 2

    The 3 Ingredient Veggie Burger

    Place the ingredients for the burger in your food processor and blend for about 30 seconds.

  • Step 3

    The 3 Ingredient Veggie Burger

    Make four patties and bake in pre-heated oven at 400F for 15 minutes.

The 3 Ingredient Veggie Burger The 3 Ingredient Veggie Burger The 3 Ingredient Veggie Burger The 3 Ingredient Veggie Burger

 

Veggie Burger Patty

1 package (8oz) tempeh

1 egg

1/2 cup harissa

a bit of salt and pepper

 

Assembly 

burger buns

avocado

red onion

lettuce

cheese

ketchup, mayo, mustard

 

Directions

Cut up the tempeh into pieces and steam it in a steamer or in a covered pan with a little bit of water for 5 to 10 minutes or until tender. Place the ingredients for the burger in your food processor and blend for about 30 seconds or until you start to see it coming together. Make four patties and place them on parchment papered baking sheet. Bake in pre-heated oven at 400F for 15 minutes. Assemble burger as shown.

 

Notes

Take your patty over the top by adding a dash of liquid smoke, some hot sauce and teaspoon of honey or maple syrup.

Patty recipe inspired by this post.

Burger bun recipe can be found here. They were easy to make and delicious.

Spring Galette with an Abundance of Herbs

Spring Galette

We’re having some pretty nice picnic weather right now but between my 9 to 5 (more like 6) grey cube desk job and my first paying food photography gig(!) I haven’t felt the sun on my skin in a while. I was scrambling to get something together to share with you this week and found a beautiful galette in this month’s Bon Appétit magazine. In my dream world I would have the time to read that magazine cover to cover while sipping on a glass of wine on my front porch instead of just quickly flipping through it on my way back from the mailbox. So this galette called for some different greens but I just used what I had on hand and I suggest you do the same. Really anything you put on this buttery flakey crust is going to taste delicious. Less time running around buying special ingredients = more picnic time.

Spring Galette Spring Galette
  • Step 1

    Spring Galette

    Pulse flours, salt and cold butter pieces together in food processor until you get a texture as shown.

  • Step 2

    Spring Galette

    Add water and vinegar and mix together to form a ball.

  • Step 3

    Spring Galette

    Cover dough ball in plastic and refrigerate at least 2 hours.

  • Step 4

    Spring Galette

    Cut up vegetables, herbs and mushrooms. I made asparagus ribbons using a vegetable peeler.

  • Step 5

    Spring Galette

    Mix the herbs together with the juice of one lemon and some salt and pepper.

  • Step 6

    Spring Galette

    Just rub the mushrooms clean with a towel and skip the washing so they stay flavorful and not soggy. Sauté in a bit of butter or olive oil.

  • Step 7

    Spring Galette

    Saute the veggies just briefly to wilt them a bit. That way you can cram as much veggies into the galette as possible. Salt and pepper to taste.

  • Step 8

    Spring Galette

    Roll out the dough on parchment paper as shown. Spread on a layer of ricotta, greens and mushrooms.

  • Step 9

    Spring Galette

    Fold up the sides and wash with an egg for a shiny crust. Bake in preheated oven at 400F for about 35 minutes.

Spring Galette Spring Galette Spring Galette

 

For the Whole Wheat Dough

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon salt

1.5 sticks chilled unsalted butter, cut into pieces

1 tablespoon white vinegar or apple cider

1/4 cup ice water

1 egg for wash = shiny crust

 

For the Galette

1 cup ricotta

4 oz. mushrooms

1 small bunch collard greens

1 small bunch kale

12 oz. asparagus

1 garlic clove

salt and pepper

butter and olive oil for sautéing

 

For the Herb Topping

1 tablespoon capers

1 cup mixed fresh herbs (parsley, dill & chives)

juice of half a lemon

a bit of salt and pepper

 

Directions

Pulse flours, salt and very cold butter pieces together in food processor until you get a cornmeal-like texture. In a large bowl add water and vinegar to the flour mixture and mix together to form a ball. Cover dough ball in plastic and refrigerate at least 2 hours. Cut up vegetables, herbs and mushrooms. Mix the herbs together with the juice of one lemon and some salt and pepper. Just rub the mushrooms clean with a towel and skip the washing so they stay flavorful and not soggy. Sauté in a bit of butter or olive oil. Sauté the veggies just briefly to wilt them a bit. That way you can stuff as much veggies into the galette as possible. Salt and pepper to taste. Roll out the dough on parchment paper as shown. Spread on a layer of ricotta and top with greens and mushrooms. Fold up the sides and wash with an egg for a shiny crust. Bake in preheated oven at 400F for about 35 minutes. When the galette is finished baking, remove from oven and top with herb / lemon juice mixture and capers.

 

Notes

Galette recipe slightly adapted from Bon Appétit.