APRIL 2019 | denverlifemagazine.com 73
PARSNIP FALAFEL BURGER
Serves 6
BURGER INGREDIENTS
1 peeled, rough-chopped parsnip
4 garlic cloves
3 medium shallots, peeled and rough
chopped
2 oz. parsley, with stems
3 oz. cilantro with stems
10 medium scallions, whole, roots removed
4 whole, fresh eggs
1 c. chickpea flour
1 Tbsp. salt
2 tsp. coriander, cracked
1 tsp. cumin, ground
DIRECTIONS
Combine all ingredients in a food processor,
and purée until there are no pieces larger than
a rice grain. Remove, place into a clean con-
tainer, and refrigerate. When ready to cook,
separate into six equal patties 4 inches across
and an inch thick. Preheat a pot with frying
oil to 350°F. Test one small piece of falafel by
packing tightly by hand, deep-frying for four
minutes, and tasting. If good, proceed by turn-
ing up your heat a touch, frying up your pat-
ties (no more than three at a time), then dial-
ing stove back to 350 degrees. Once cooked,
remove from fryer and season with salt.
LEMON GARLIC YOGURT
INGREDIENTS
1 clove peeled garlic
1 tsp. salt
Zest and juice of 1 lemon
1 c. whole-fat Greek yogurt (the thickest
you can find)
DIRECTIONS
Roughly chop the garlic clove and sprinkle the
salt over the minced garlic. Squish the garlic
with the salt by repeatedly pressing with the
flat side of your knife until you’ve created a
paste. Add, along with the lemon zest and
juice, to the yogurt; stir to combine. Chill and
reserve cold until plating.
ROASTED SHIITAKE MUSHROOMS
INGREDIENTS
1 pt. of shiitake mushrooms, sliced ¼ inch
thick
2 oz. neutral cooking oil (canola,
grapeseed, or a canola-olive oil blend)
Salt and fresh black pepper to taste
DIRECTIONS
Preheat a large skillet to medium; add oil and
then shiitakes. Allow shiitakes to caramelize
before salting. (Adding salt to mushrooms
too early can draw out water from them and
inhibit your ability to get that nice toasty
caramelized edge.) Once you have achieved
a good color and general tenderness, season
and reserve warm or at room temperature.TO ASSEMBLE:
INGREDIENTS
18 cucumber ribbons. (Lay a cucumber flat
on a cutting board and peel with your
vegetable peeler the entire length to
yield long, wide strips.)
2 c. fresh, washed red oak lettuce
6 buns, toasted in a buttered skilletDIRECTIONS
Atop your toasted bottom bun, add about 2
Tbsp. Lemon Garlic Yogurt. Top with parsnip
falafel, a bit of red oak lettuce, a handful of
room-temperature seared shiitakes, three to
four curled ribbons of fresh, sliced cucumber, a
touch more of the yogurt and then the top bun.Serve them with...
HOUSE PICKLES
From TAG Burger Bar, MadisonINGREDIENTS
10 pickling cucumbers (Kirby is best)
2 oz. fresh dill
½ c. halved garlic cloves
½ c. dried parsley leaves
½ c. coriander seeds, whole
¼ c. black peppercorns
¼ c. red chili flakes
¾ c. salt
1 c. sugar
1 gallon white distilled vinegar
1 gallon cold waterDIRECTIONS
Scrub cucumbers gently and remove any ar-
eas of bruising. Quarter all cleaned cucumbers
lengthwise. Place dill, garlic, parsley, coriander,
peppercorns, and chili flake in a large piece
of cheese cloth and tie closed with butcher’s
twine to create a spice sachet. Toss cucum-
bers in sugar and salt and store overnight with
spice sachet in a large enamel, glass, or plastic
pickling vessel. After the cucumbers have had
24 hours to cure, pour the vinegar and water
over them and stir to combine. Allow pickles
to brine under refrigeration for at least 3 days,
ideally up to 7 days.TAG SAUCE
Yields 1 cup (enough for 6 burgers)INGREDIENTS
¾ c. of your favorite mayo
2 Tbsp. ketchup
2 Tbsp. pickles, chopped finely
1 tsp. your favorite hot sauceDIRECTIONS
Combine ingredients in a cup or jar.