Vegetable Burger with Roasted Garlic Paste
Yields 4
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Ingredients
  1. 2 oz. Extra virgin olive oil
  2. 1 med. Leek, white only, julienne
  3. 1 tea. Minced garlic
  4. 1/2 lb. Mixed mushrooms, sliced
  5. 1 ea. Tomato, concassé
  6. 1 cup Peas
  7. 1 ea. Red bell pepper, roasted and skinned
  8. 6 ea. Spinach, washed, dried and stripped
  9. 2 tbsp. Basil, chopped
  10. 1 tea. Fresh thyme
  11. 1/2 cup Bread crumbs
  12. 1/2 cup Grated parmesan
  13. 4 slices Focaccia
  14. 4 oz. Fontina or Grass fed gouda cheese
  15. Salt and pepper
  16. Garlic aïoli
Instructions
  1. 1. Heat oil in sauté pan over medium heat.
  2. 2. Add leeks and garlic; sauté one minute.
  3. 3. Increase heat to medium-high, add mushrooms, season and sauté for 5 minutes.
  4. 4. Add tomatoes, season and cook until most of the liquid has evaporated.
  5. 5. Add peas, red bell peppers, spinach, basil and thyme. Cook until heated through.
  6. 6. Remove from heat and place mixture in bowl.
  7. 7. Add parmesan and bread crumbs. Season and cool mixture.
  8. 8. Form into 4 6-oz., 1” thick patties and refrigerate.
  9. 9. Cook as needed.
  10. 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