So, admittedly, I am a vegetarian who has always hated veggie burgers. Sure, I'll choke one down on the rare occasion when nothing else is available or when I hear "rave reviews" from others...but 99% of the time, they just are yucky. Soggy, soft and mushy are common issues, regardless of their base (bean, tvp, quinoa, etc..)
So, when I came across a fellow blogger's
recipe...and read that she, too, could not stand mushy, nasty veggie burgers, I had to give it a try. Wow. Thank you so much to Angela of
Oh She Glows
Angela's recipe is vegan, but I went ahead and just used regular eggs because I have some organic cage free ones on hand. I do want to give a quick shout out to
Little's Market in Cabbagetown, for being a great place to pick up everything from organic eggs to Spanish wine, to macaroni and cheese. A very useful bodega in a neighborhood with no grocery stores for miles. I've made these a couple times, and really enjoy using sunflower seeds. I tried with pepitas and sesame seeds, and those were great, too. If you are using almonds, I'd make sure to rough chop them. I ground them a little too fine, and missed the texture that a rough chop provided.
Additionally, I decided to make some honey wheat rolls for my burgers. This is a recipe I have
used before--the only difference is that I allowed them to rise an additional 45 minutes or so, after shaping the buns. (wow!! that post I linked to is ANCIENT)
...and here we have the end product! A very decent veggie burger on honey wheat. Whew. No better way to spend a saturday afternoon :)
Finally, because the papers have come in the mail, I will let you guys know that the original TavoLini is no more. Its just me now. I am going to keep the name, though. Gustavo and I had a great seven years, and I don't regret a minute of it. We have just slowly grown apart. Cheers to a happy future for each of us.
