Sunrise Blend Veggie Burger

Sunrise Blend Veggie Burger

InHarvest Products Used

Ingredients:

Recipe & Photo Courtesy of Eurest Heartland Region

Sunrise Blend Veggie Burger:

  • 1 lb. InHarvest Sunrise Blend with Quinoa Flakes®
  • 2 c. mushrooms, finely diced
  • 1 red pepper, finely diced
  • 1 small yellow onion, finely diced
  • 2 T. fresh basil chiffonade
  • ½ T. fresh rosemary, chopped
  • 4 egg whites
  • 2 c. panko bread crumbs
  • 1 whole egg
  • 1 t. salt
  • 1 t. white pepper

Chipotle Ketchup:

  • 24 oz. ketchup, low sodium
  • 3 chipotle peppers
  • 2 T. brown sugar

Horseradish Dijon Mustard:

  • 2 c. Dijon mustard
  • ¼ c. horseradish
  • ¼ c. honey

Goat Cheese “Bun”:

  • 18 oz. Montrachet goat cheese
  • 2 c. panko bread crumbs
  • ½ c. fresh parsley, chopped
  • 1½ T. canola oil
     

 

Directions:

  1. Bring 3 cups of water to a boil. Add InHarvest Sunrise Blend with Quinoa Flakes® and stir. Remove from heat and cover. Let sit for 20 minutes. Pour out on sheet tray and chill.
  2. Sauté mushrooms, red pepper and yellow onion until all liquid is evaporated. In a bowl, add Sunrise Blend, vegetables, herbs, egg whites and bread crumbs. Puree 1 cup of the mix, adding the whole egg. Add mix to bowl, add salt and white pepper. Form into 6 ounce burgers. Chill. Sauté in canola oil until golden brown on both sides.
  3. Blend all ketchup ingredients in robot coupe and chill.
  4. Mix together all horseradish Dijon mustard ingredients and chill.
  5. Cut goat cheese into 3 ounce disks. Roll in bread crumbs and parsley. Chill. Sauté in hot skillet with canola oil for 20 seconds on each side.
  6. Serve condiments in 2 ounce ramekins.
  7. Serve on a bed of fresh organic spinach. Garnish with julienne cucumber and tomato concasse.