Vegetable Burger with Roasted Garlic Paste
2015-10-22 12:27:14
Yields 4
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Ingredients
- 2 oz. Extra virgin olive oil
- 1 med. Leek, white only, julienne
- 1 tea. Minced garlic
- 1/2 lb. Mixed mushrooms, sliced
- 1 ea. Tomato, concassé
- 1 cup Peas
- 1 ea. Red bell pepper, roasted and skinned
- 6 ea. Spinach, washed, dried and stripped
- 2 tbsp. Basil, chopped
- 1 tea. Fresh thyme
- 1/2 cup Bread crumbs
- 1/2 cup Grated parmesan
- 4 slices Focaccia
- 4 oz. Fontina or Grass fed gouda cheese
- Salt and pepper
- Garlic aïoli
Instructions
- 1. Heat oil in sauté pan over medium heat.
- 2. Add leeks and garlic; sauté one minute.
- 3. Increase heat to medium-high, add mushrooms, season and sauté for 5 minutes.
- 4. Add tomatoes, season and cook until most of the liquid has evaporated.
- 5. Add peas, red bell peppers, spinach, basil and thyme. Cook until heated through.
- 6. Remove from heat and place mixture in bowl.
- 7. Add parmesan and bread crumbs. Season and cool mixture.
- 8. Form into 4 6-oz., 1” thick patties and refrigerate.
- 9. Cook as needed.
- 10. Top with fontina or Grass Fed Gouda and garlic aïola and serve
Adapted from the Tra Vigne Restaurant cookbook
Adapted from the Tra Vigne Restaurant cookbook
Wisconsin Local Food https://wisconsinlocalfood.org/
Vegetable Burger with Roasted Garlic Paste