ROGER'S VEGGIE BURGER
From: Chef Alvaro Arribas of Roger's Waterfront Bar and Grill in North Bay Village (the restaurant closed March 2006)
"Don't let the extensive ingredients deter you. Have all of them at hand, your mis en place as the French call it, and allow ample time to execute the various procedures required. Your efforts will be rewarded when you take the first bite."
1 teaspoon vegetable oil and 1/4 cup canola oil (or as needed), divided use
2 tablespoons fine-diced red onions
1/4 medium roasted and skinned red bell pepper, fine-diced*
1/4 medium roasted and skinned green bell pepper, fine-diced*
3 whole pieces sun-dried tomatoes (not preserved in oil), rehydrated and diced
1/2 cup chopped fresh asparagus
1/2 cup chopped fresh broccoli florets
1/2 cup chopped fresh carrots
2/3 cup frozen corn kernels
7 3/4 ounce canned chickpeas pureed (about 1/2 cup drained chickpeas)
1/2 cup cooked brown rice
1/4 cup chopped mushroom mix**
2 teaspoons roasted garlic (commercial is okay)***
1 tablespoon fines herbes****
1/3 cup panko bread crumbs
1 large egg yolk, lightly beaten
Salt to taste (optional)
In a small skillet, heat 1 teaspoon vegetable oil over medium heat. Saute onions about 3 minutes or until soft but not brown. Cool and place in a large mixing bowl. Add peppers and sun-dried tomatoes.
Bring a large pot of water to boil over high heat. Add asparagus, broccoli, carrots and corn. Return to a boil, stirring. Immediately drain under cold running water.
Make sure veggies are very well drained, then add to the tomato mixture in the mixing bowl. Add chickpeas, rice, mushrooms, garlic, herbs, bread crumbs, egg yolk and salt, if using. With a large spoon (or clean hands), combine entire mixture well. Cover loosely and refrigerate several hours or overnight.
WHEN READY TO COOK:
Divide mixture and form into 6 patties about 3/4-inch thick.
In a large skillet heat about 1/4 cup oil over medium heat. Saute the burgers 2 to 3 minutes a side or until nicely browned and cooked through. Serve immediately.
*To roast and skin peppers: Preheat oven to 425 degrees F. Cut green and red peppers in half, seed them and press cut side down to flatten on a baking pan. Brush well with oil and bake in center of oven 15 to 20 minutes or until most of skin is blackened. Cool, remove skin and dice 1/4 of each for recipe. (You can save the rest for another use.)
**Mushroom mix: We found a great Gourmet Blend including baby bellas, shiitake, oyster and domestic at our supermarket. If you can't find a premix, make your own.
***We used the ready roasted garlic Spice World brand available in most supermarkets.
****If you can't find them already made, combine a teaspoon each of dried tarragon, chervil, parsley and chives (or a tablespoon each of fresh).
Makes 6 servings
Source: Roger's Waterfront Bar and Grill to South Florida Sun-Sentinel March 23, 2006
From: Chef Alvaro Arribas of Roger's Waterfront Bar and Grill in North Bay Village (the restaurant closed March 2006)
"Don't let the extensive ingredients deter you. Have all of them at hand, your mis en place as the French call it, and allow ample time to execute the various procedures required. Your efforts will be rewarded when you take the first bite."
1 teaspoon vegetable oil and 1/4 cup canola oil (or as needed), divided use
2 tablespoons fine-diced red onions
1/4 medium roasted and skinned red bell pepper, fine-diced*
1/4 medium roasted and skinned green bell pepper, fine-diced*
3 whole pieces sun-dried tomatoes (not preserved in oil), rehydrated and diced
1/2 cup chopped fresh asparagus
1/2 cup chopped fresh broccoli florets
1/2 cup chopped fresh carrots
2/3 cup frozen corn kernels
7 3/4 ounce canned chickpeas pureed (about 1/2 cup drained chickpeas)
1/2 cup cooked brown rice
1/4 cup chopped mushroom mix**
2 teaspoons roasted garlic (commercial is okay)***
1 tablespoon fines herbes****
1/3 cup panko bread crumbs
1 large egg yolk, lightly beaten
Salt to taste (optional)
In a small skillet, heat 1 teaspoon vegetable oil over medium heat. Saute onions about 3 minutes or until soft but not brown. Cool and place in a large mixing bowl. Add peppers and sun-dried tomatoes.
Bring a large pot of water to boil over high heat. Add asparagus, broccoli, carrots and corn. Return to a boil, stirring. Immediately drain under cold running water.
Make sure veggies are very well drained, then add to the tomato mixture in the mixing bowl. Add chickpeas, rice, mushrooms, garlic, herbs, bread crumbs, egg yolk and salt, if using. With a large spoon (or clean hands), combine entire mixture well. Cover loosely and refrigerate several hours or overnight.
WHEN READY TO COOK:
Divide mixture and form into 6 patties about 3/4-inch thick.
In a large skillet heat about 1/4 cup oil over medium heat. Saute the burgers 2 to 3 minutes a side or until nicely browned and cooked through. Serve immediately.
*To roast and skin peppers: Preheat oven to 425 degrees F. Cut green and red peppers in half, seed them and press cut side down to flatten on a baking pan. Brush well with oil and bake in center of oven 15 to 20 minutes or until most of skin is blackened. Cool, remove skin and dice 1/4 of each for recipe. (You can save the rest for another use.)
**Mushroom mix: We found a great Gourmet Blend including baby bellas, shiitake, oyster and domestic at our supermarket. If you can't find a premix, make your own.
***We used the ready roasted garlic Spice World brand available in most supermarkets.
****If you can't find them already made, combine a teaspoon each of dried tarragon, chervil, parsley and chives (or a tablespoon each of fresh).
Makes 6 servings
Source: Roger's Waterfront Bar and Grill to South Florida Sun-Sentinel March 23, 2006
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- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!