Vegan Day 11, 12 & 13: Happiness is a Burger and Fries

No matter what my intentions, I only manage to cook something interesting enough to blog about every third day or so. This has been especially exaggerated lately because I have been filling in for someone at work (and will be for the next few weeks) and they do a LOT more work than I normally do, so when I get home I am dead tired and it's all I can do to make myself a salad or sandwich and stuff my face while I relax in front of the tube. Because of this, I'm also a bit backed up on my CSA veggies. My crisper is stuffed. It's sort of angry with me, actually, mocking me and calling me lazy for not creating more recipes. Shut it, crisper. Quit judging me.

But, today. Today I have a recipe. Today I bring you: vegan burger and fries!

When it was time for me to clock out at work today I was STARVING and highly craving a veggie burger and fries. Feeling lazy, I called a restaurant in my neighborhood with a good veggie burger to inquire if it was fully vegan. The verdict? They could make the burger vegan, but the bun was not. Drat. Of course, the vegetarian/vegan restaurant in my neighborhood is closed on Tuesdays. As I sat at my desk and contemplated driving to Whole Foods to buy veggie burger patties and buns, I heard a voice in my head. It was my crisper, letting me know that I should get off my lazy behind and make my own darn veggie burger. And oh, I made it. I made the heck out of it. Take that, crisper.

Italian Veggie Burgers

1 can cannellini beans, rinsed and drained
1 medium to large summer squash (yellow or zucchini), grated
1 medium carrot, grated
2 tablespoons chopped onion
1 garlic clove, grated
2 tablespoons basil, chopped
2 tablespoons flat-leaf parsley, chopped
2 tablespoons tomato paste
1 tablespoon vegan parmesan cheeze
1 tablespoon breadcrumbs
1/2 teaspoon crushed red pepper
1 teaspoon seasoning blend (I used Trader Joe's 21 Seasoning Salute, but Italian seasoning would work well)
salt & pepper to taste
2 tablespoons olive oil

Mash beans with a fork. Combine mashed beans and remainder of ingredients (except olive oil). Note: you pretty much have to use your hands to get the best results. Form mixture into four patties. Heat oil in large skillet over medium-high heat and cook patties for about 4 minutes on each side, until patties are browned and cooked through. Be very cautious when flipping as the patties tend to break. Serve however you best enjoy your veggie burgers!

I served my burger with a smear of tomato paste, lettuce, cucumbers and red onion from my CSA and some hot pepper rings for a little pickled flavor and heat. My "fries" were some roasted CSA potatoes. Despite having to use some really lame bread as my bun (all I had, unfortunately) this was possibly my favorite recipe I've ever created. I was mmm-ing through the entire meal. What do they say about the necessity being the mother of invention? Well, obviously said mother was a vegan in a land of non-vegan eats. These would also be really, really good with some tomato sauce and mozzarella cheese melted on top. Yum!

And now I shall go watch the premiere of my boyfriend Christopher Gorham's new show Covert Affairs. So much summer TV to keep up with this year! It's exhausting.