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What's Cooking: Jan 28

Cam Dobranski, the executive chef at Kensington Wine Bar, makes veggie burgers. 
Click on read more for recipe...

Brasserie Veggie Burger 

 

Part A

1/4                     Onion small dice                    

1/4                     Carrot small diced

1/2              Celery small dice

1cups              Veg stock

.5cups              Lentils

2cloves            Garlic

.25 t                   rosemary

.25t                     thyme

1                      bay leaves

 

1.      Sauté veg until cooked add lentils and veg stock cook until soft

 

Part B

Wild rice

1/2 cups              wild rice

 

1.      Soak wild rice over night, boil until cooked

2.      Should equal 4 cups cooked rice

 

Part C

Mushroom Duxelle

1/2 lb                   Mushroom chopped in food processor

.5T                   garlic/shallot mixture

.25T                   salt

.25t                     pepper

 

1. sauté ingredients until cooked and not wet

2. let cool

 

Part D

 

.5cup                Chickpea flour

2T            rice flour

2T             Corn Meal

2                     eggs

.25T                   salt

.25T                   Marash Pepper

 

Procedure:

1. Once all parts are cooked and cooled, mix the rest of ingredients together.

2. Mixture will be wet, weigh out 5 oz portions coat in rice and fry until crispy

3. IQF the burgers and pull out as needed.

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