We Sis Sisters can’t seem to leave well enough alone. Little Sis is an inveterate messer-arounder of recipes and I frequently stray from the written path myself. But I recently had a hankering for a straight from the recipe veggie burger and I couldn’t decide between Little Sis’ incredible Nutshroom Burgers and the Broccoli Meatballs that made the year end list…. which I have never tried. Shame on me for never trying Broccoli Meatballs. I thought I could burgify those balls, which hardly counts as recipe tampering, but couldn’t get the nutshroom burger taste out of my mind. AND I had 2 heads of broccoli because Mr. Bigg Sis and I both acquired broccoli a day apart without revealing the haul…. (poor communication plagues modern hunter gatherers it would seem).
So of course you see where this is heading…. Recipe meddling and a ‘Get your chocolate out of my peanut butter’ moment had arrived…. The result I was hoping would be a new combination even be better than the originals.
Well at first I thought, no – what a flop! Literally. These burgers are too wet. I couldn’t flip or flop them tidily after baking for 30 minutes. But having poured some expensive ingredients and invested in actually eating dinner that night I decided patience was in order. So I reached way down deep to find the little tiny pieces of patience that exist somewhere in the rather un-necessary organs like my appendix or gall bladder and managed to let these babies cook another 20 minutes or so. The result? A tougher outside that allowed for flipping (and another 10 minutes of baking) and a tender inside that remained tender for the leftover burger taken to work 2 days later on a whole grain bun. Wow these things rock and pack a powerhouse of nutrition. Truly tasty and packed with broccoli. Nothing wrong with that.
One could probably speed up the cooking by adding some oats or something, but I don’t think I will mess with this concoction. I will just make them on a weekend when there is lots of time for them to sit in the oven….. and eat them all week!
A name for this glorious combination? Nutshroom Broccoli Bombs? Brocshroom Burgers. Beats me. I just call them ‘Broccoli Mushroom Patties THAT ROCK’
1 cup chopped onion (I used sweet onion)
1 large clove garlic
8 oz. sliced mushrooms
salt to taste
1/2 tsp. rosemary
1/2 cup ground flaxseed
2 Tbsp Bragg’s liquid aminos (or soy sauce)4 cup broccoli cut into chunks and steamed or nuked still soft but not mushy (if you use bits of stem, cook that longer)
1/2 cup almond butter
Pre-heat oven to 350
Saute onions and garlic in a little oil until translucent. Add mushrooms and any broccoli stem you might be using.
Cook until mushrooms are shriveling and even a little browned if you can be that patient
Add salt, rosemary and liquid aminos
Stir and saute another 5 minutes or so.
Pulse the cooked broccoli in a food processor to make small but not mush
Remove and place in mixing bowl with flaxseed and almond butter
Pulse the onion mixture in the food processor. This should be pretty mushy. Make sure you get all the scrapings from the pan.
Add to the mixing bowl and mix together
I used a big flat wooden spoon to shplunk patty type dollops on parchment paper on a baking sheet
Bake for 30 minutes or until firm enough to flip
Bake until firm on both sides but still soft in the middle.
Have people try it without telling them what it’s made of. Or take the Calvin approach (from Calvin & Hobbes) and tell your children it is monkey brains. Mine would be more interested in that than anything that contains broccoli.
I don’t really care what these contain….. okay that’s not true. I’m thrilled they are full of wholesome ingredients because I will be eating a lot of them! Have you eaten your broccoli today? 😉