Nov 20 2013
My veggie daughter in law indulges and eats some of my chicken dishes once in a while and once in a while I try to do a veggie meal for her. Our son had to work tonight so I would have a veggie meal for her & the grandson when she came home from work.
I decided on some zucchini quinoa burgers in pita pockets and some risotto cooked in chicken broth with peas, grated parmesan, and heavy cream added. The veggie burgers also had chick peas, onions, pumpkin seeds, oregano, dill, lemon juice, salt and pepper. I had some romaine lettuce, avocado, tomatoes and sour cream for the pita sandwiches.
I feel sorry for vegetarians, that’s about two hours of prep work and clean up just for a burger! I had to improvise a little; I didn’t have any dill so I used some dill pickle juice. My wife always has some real lemon on hand but not this time so I used some rice wine vinegar to replace that.
I decided to do the burgers in the oven and thought there was enough olive oil in them so I didn’t oil the foil and they stuck when I tried to turn them. I should have taken the time to do them on my Traeger. I didn’t show a photo of the finished burgers since they were in pieces and lost some of the good brown stuff.
We all made up our sandwiches and had some risotto. Take note muebe the grandson ate a good portion of risotto with the little green things! I thought the veggie burgers were good but nothing like a good ole hamburger!
Link to Burger Recipe
http://food52.com/recipes/18585-zucchini-quinoa-burgersBurger ingredients
Zucchini
Onions
Quinoa
Sautee
Puree mix
Burgers ready to bake
Simmering the risotto
My Plate
Smokin Don
