The Cooking Cardiologist Dr. Richard Collins shows us how to make a High Protein Veggie Burger with Grilled “Smashed” Potatoes.
Guys need taste and texture in their burger….it is a hormonal thing. A burger that is meaty, juicy with lots of flavor. Remember the book…Real Men Don’t Eat Quiche by Bruce Feirstein, 1982. Well, try this burger on your guy. Or guys, try this burger on your poker playing, golf ball hitting, lawn cutting, construction type buddies. The jalapeno sauce is a kicker! Put this burger together with a grilled onion, tomato and lettuce with the sauce coating the burger. Wow!
For the burger:
1 12-ounce beer of choice or 1 cup vegetable broth, divided
1 yellow onion chopped
1 cup chopped mushrooms of choice
4 soy burgers, thawed, MorningStar Farms®, Grillers Prime®
1T A1 sauce
1T Worcestershire Sauce
4 egg whites
1 cup ground Blue Corn Tortillas, chop with a food processor or coffee grinder
1 T olive oil
For the sauce:
1/2 cup fat free or reduced fat mayonnaise
2 jalapenos, seeded and finely chopped
1 clove minced garlic
1T fresh chopped cilantro
1 lime, juiced
Salt and pepper to taste
For the bun:
4 whole wheat buns, toasted
4 onion slices, 1/4-inch thick, grilled
4 slices of tomatoes
Lettuce for garnish
In a medium sauté pan, add 4 tablespoons of beer, the onions and mushrooms. Sauté until onions are browned and mushrooms soften. The liquid should almost be evaporated. Remove from heat and cool. Place 4 thawed burgers in a medium bowl. Add the sautéed onions and mushrooms, the A1 sauce, Worcestershire Sauce, egg whites and Blue Corn crumbs. Mix with your hands to combine the ingredients and form 4 burger patties adding more beer or vegetable broth to adjust consistency. Compress firmly. Chill to firm. Veggie burgers grill best on a flat plate such as a pizza stone. Brush the surfaces with olive oil. Cook on a medium heated grill to a temperature of 1650F. Grill the sliced onions as well.
For the mayonnaise, combine all ingredients…mayonnaise, jalapenos, garlic, cilantro, lime juice, salt and pepper. Set aside.
Toast the wheat buns and assemble, first with the toasted bottom bun, then the grilled onion, followed by the burger. Add 2 tablespoons of the sauce then the tomato followed by the lettuce, all topped with the toasted bun top. This is stable layering technique as the onion will fragment unless held together between the burger and the bun. The sauce needs to soak into the burger and it is best closest to the tomato as well.
Serve this with the grilled “smashed” potato.
Serves 4. Serving size: One burger with bun, onion, tomato, lettuce and 1 T jalapeno mayonnaise
Grilled “Smashed” Potatoes
Richard E. Collins, MD
The Cooking Cardiologist®
South Denver Cardiology Associates
1000 SouthPark Drive
Littleton, CO 80120
Equipment and ingredients needed:
Medium heated grill
Four 3-inch diameter, 1.75 inch high stainless steel ring molds, available at most kitchen gourmet shops
2 T olive oil
1 basting brush
Four 3-inch diameter red potatoes
Medium sauce pan filled with water
Optional: Grated cheddar cheese, 4 ounces or blue cheese, crumbled.
Bring the pot of water to a boil. Add the washed potatoes, do not peel. Boil until soft, but still fork-firm (do not completely cook). Remove and cool. Place each ring mold on a firm cutting board. Place a potato into each ring mold. Smash the potato firmly into the mold. Brush each side with the olive oil. Do not remove ring mold, using the spatula to lift and transfer, place on the grill. Grill each side until browning occurs. Add the cheese if desired. Close grill lid to melt the cheese. Transfer to a plate again using the spatula. With a knife, free up the inside of the potato and remove the ring mold. Add salt and pepper to preference.
Serves 4. Serving size:1 potato.