Burgers & Beer: Crunchy Pita Burger
This Crunchy Veggie Burger’s Gone Nuts!
Many veggie burger recipes require a considerable amount of prep time and this one is no exception. The only difference is this one’s worth it! The patties are more beautiful than the average and full of flavor and crunch.
This garden burger recipe was originally created by Beverly Lynn Bennett, vegan chef, and contributor to VegNews magazine. There’s plenty of room for tweaking this recipe but I stayed true to the original so I could offer an honest review.
I recommend serving this burger in a pita pocket. It reminded me of a falafel sandwich due to the amazing crunch. These patties would be great crumbled and served over rice or beans.
|1.5 cups water|
|1/3 cup millet, rinsed and drained|
|1/3 cup quinoa, rinsed and drained|
|1/2 tsp sea salt|
|1/2 tsp dried basil, oregano and thyme|
|1/4 tsp ground pepper|
|2/3 cup red onion, diced fine|
|1 T olive oil|
|1/3 cup each carrot, celery, red pepper, diced fine|
|1 T minced garlic|
|1 cup spinach, chopped|
|1/2 cup each raw almonds, pumpkin seeds, sunflower seeds, chopped|
|3 T quinoa flour or brown rice flour|
|2 T light Tamari sauce|
|2 T fresh chopped parsley|
|1 T balsamic vinegar|
|1 tsp hot pepper sauce|
|Cornmeal for dusting|
Preheat oven to 375F. Bring water to a boil in pot. Add millet, quinoa and seasonings. Cover and reduce heat to low and simmer for 15-20 minutes or until all water absorbed. Remove from heat and cool.
In skillet, sauté the onion in oil for a couple minutes. Add the carrot, celery, and red pepper and continue to cook about 5 minutes. Add the garlic and cook another minute before removing from heat.
In a bowl combine the cooled grains, the cooked vegetable mixture and all remaining ingredients. Stir to combine. As you form the patties, dust the sides with cornmeal.
On a lightly oiled cookie sheet, bake patties for 20-25 minutes or until golden brown. For extra crunch, turn oven to broil and cook each side for a minute or two watching carefully.
Cut each patty in half and stuff whole wheat pita pockets. Top with broccoli sprouts and a little horseradish sauce if desired. Or try roasted red peppers, olives or hummus.
Duvel Moortgat Brewery is a family brewery that began in 1871. This beer, Duvel Belgian Ale, is their most well-known brew and is exported to more than 40 countries.
In the 1950’s the brewery was owned by the 3rd generation of the Moortgat family. Years later the brewery had some financial struggles and eventually went public in 1999. There have been many acquisitions of other breweries and changes within this brand spanning decades. As of 2010, Duvel Moortgat acquired another Belgium brewery, De Koninck Brewery, allowing them to expand their beer portfolio. They currently feature 9 brands on their website.
Duvel was recommended to me by a good friend who knew my husband and I liked Belgian ales. I couldn’t wait to try it.
Duvel will appeal to beer drinkers who enjoy high end taste. Unlike the other beers I’ve featured, Duvel is more hoppy than creamy. It reminded me of a Sam Adams with a champagne-like flair. Light in color yet very strong in taste. I don’t recommend drinking this princess out of a bottle. (It is a “princess” costing nearly $5 a bottle!) More for sipping on a holiday or special occasion out of a beautiful glass.
For those who like pale ales and beers with a strong hops flavor, I think you’ll love Duvel. Keep in mind the higher than average alcohol content of 8.5%.