Veggie burgers are offensive as a concept, but fun in practice – so long as you accept that what you’re eating is not supposed to be meat. These aren’t quite veggie burgers as there’s no veggie in sight (apart from the cabbage and mustard greens on the plate), but they’re still a lot of fun.
The recipe is Mark Bittman’s adapted by Joe from Culinary in the Country, who you’ll see has a much nicer presentation than I do (as per usual).
The cast of characters, more or less.
For those of us without a food processor, do the nuts and oats in the blender in quick bursts and then mix everything else by hand afterward. I erred on the side of ‘chunky’ with the cashews, but that’s a preference.
Tahini, so tasty and so unphotogenic.
Ready for action.
See, I totally use my cast-iron skillet for something other than alliums. (Don’t mind the cache of soaking beans in the rear.)
I lost track of time, so they came out a little darker than planned.
On the whole, quite tasty if a little firm, although that might’ve been the overcooking. The tahini comes through nicely when they’re plain and they travel and keep well. I had one with veggies for lunch a couple of days later and the other two are in the fridge awaiting future lunches.
A picture of the current open bottle, to celebrate the resuscitation of my computer and the wonderfulness of having an external drive when you need to reformat the internal one.