Cook_Real_Food_Every_Day-Vol._3_Issue_3_-_Summer_2019_

(^37) cook real food every day
Mushroom Swiss
Burgers
Makes 4
We’ve taken the tried-and-true
mushroom swiss burger and given
it a meatless makeover. Chopped
mushrooms help form the patty that
gets topped with melted Swiss and
caramelized red onions. Serve with
arugula to help curb the richness.
1½ cups cooked black beans,
divided
2 cups roughly chopped fresh portobello
mushrooms
1½ cups panko (Japanese bread crumbs)
2 large eggs, lightly beaten
2 cloves garlic, minced
1 teaspoon kosher salt
½ teaspoon ground black pepper
4 tablespoons unsalted butter, divided
1 small red onion, thinly sliced
4 slices Swiss cheese
4 sesame seed buns
Fresh arugula, to serve

1. In a large bowl, mash 1 cup black beans with a potato
   masher until smooth. Stir in mushrooms, bread crumbs,
   eggs, garlic, salt, pepper, and remaining ½ cup black beans.
   Divide mixture into 4 equal portions, and shape into patties.


2. In a large saucepan, melt 2 tablespoons butter over
   medium-high heat. Add onion; cook, stirring occasionally,
   until golden brown, about 10 minutes. Remove from pan.


3. Add remaining 2 tablespoons butter to pan, and let melt.
   Add patties; cook, turning once, until golden brown and
   crispy, about 5 minutes per side, adding cheese during last
   1 minute of cooking. Serve patties on sesame seed buns
   with arugula and caramelized red onions.

Complete

step 1. Store in

refrigerator.

:

05

MINUTES

Morning

PREP

Nashville Hot Quinoa Burgers

Makes 4

Our vegetarian take on Nashville Hot Chicken will have you

sweating from its fl avorful heat, but don't worry, the herb-loaded

ranch will cool you back down.

1. Preheat oven to 400°. Line a 17½x12½-inch baking sheet with parchment paper.


2. In a fi ne-mesh sieve, rinse quinoa until water runs clear; drain well. In a medium
   saucepan, bring quinoa, 1 cup water, and ¼ teaspoon salt to a boil over medium-high
   heat. Reduce heat to medium-low; cover and cook until water is absorbed, about
   15 minutes. Remove from heat; let stand for 5 minutes. Fluff quinoa with a fork.


3. In a medium bowl, stir together quinoa, bread crumbs, garlic, baking powder,
   remaining ¼ cup water, and remaining ¾ teaspoon salt. Divide quinoa mixture into
   4 equal portions, and shape into patties. Place on prepared pan.


4. Bake for 15 minutes. In a small bowl, stir together oil, brown sugar, red pepper, and
   paprika. Brush burgers with half of oil mixture; turn, and brush with remaining oil mixture.
   Bake until golden brown and crispy, about 15 minutes more. Serve patties on brioche
   buns with Buttermilk Ranch. Garnish with pickles, if desired.

Buttermilk Ranch

Makes about 2 cups

1. In a large bowl, whisk together all ingredients until smooth. Cover and refrigerate for
   up to 3 weeks.

Make Buttermilk

Ranch. Cover and

refrigerate.

:

05

MINUTES

Morning

PREP

PRO TIP

The natural coating on quinoa can give it a bitter taste once it’s cooked. While

most packaged quinoa is prerinsed, it never hurts to give yours another shower.

PRO TIP

Using the edge of a spoon, gently scrape gills of

mushrooms to remove. While edible, the gills can

give food an unpleasant bitter taste.

½ cup quinoa

1¼ cups water, divided

1 teaspoon kosher salt, divided

½ cup panko (Japanese bread

crumbs)

2 cloves garlic, minced

1 teaspoon baking powder

2 tablespoons olive oil

2 teaspoons fi rmly packed light

brown sugar

1½ teaspoons

ground red

pepper

½ teaspoon

smoked

paprika

4 brioche buns

Buttermilk Ranch (recipe follows)

Garnish: dill pickle chips

½ cup whole buttermilk

½ cup mayonnaise

½ cup sour cream

2 tablespoons chopped fresh chives

2 tablespoons minced fresh parsley

1 tablespoon minced fresh dill

1 teaspoon ground black pepper

½ teaspoon garlic powder

½ teaspoon Worcestershire sauce

¼ teaspoon kosher salt