Three-Pepper Veggie Burgers | Everyday Dorie

I make a three pepper veggie burger instead of a conventional beef burger because we generally prefer a plant-based diet. Now the challenge becomes whether I could successfully incorporate the three peppers according to Dorie’s recipe in Everyday Dorie (ED) and still deliver a flavorful burger. Well, no worry? In view of intense challenges in current daily life, this one may well be a walk in the park.

I’ve never made a veggie burger although I am curious about its growing popularity. The June/July issue of Bon Appétit (BA) has exactly what I’m looking for: a streamlined lentil burgers recipe. Hopefully, the three-pepper veggie burgers will turn out to be a harmonious marriage of the two recipes — a little from BA here and a little from ED there.

First, I build the veggie burger base by combining these ingredients: tender (not mushy) cooked green lentils (1 cup), finely chopped mushroom (6 oz), lemon zest, garlic, Greek yogurt (1/4 cup) and all-purpose flour (1/4 cup). Most likely, I have these items on hand in the pantry. Then, I smash and squeeze the mixture in a bowl until they hold together like, well — a beef burger patty. Smashing with a muddler and adjusting with a spoonful of flour seems to do the trick.

Now, what do I do with the three peppers from Dorie’s recipe? These are the roasted red bell pepper, Peppadew peppers and jalapeño. I’m concerned the loosely-held mixture may not take on all the peppers. So I finely chop the Peppadew peppers and jalapeño. Combine them with the base mixture. Squeeze firmly to form into individual patty. Lastly, slice the roasted bell pepper. The plan is to layer the slices inside the finished burger.

Rest the patties overnight in the fridge, partly to allow them to meld together a little more. The moment of truth comes when the patties meet the skillet and whether I can flip it over individually. Glad to report that they pass the flip test, while raising the heart rate. Not quite a walk in the park. Flavorwise, they own it, surprisingly. The jalapeño imparts a satisfying amount of heat. Furthermore, the mouthfeel is right; a good marriage, a happy dance. One thing though: the veggie burger would never char and smell like a beef burger. Perhaps, adding some butter (from a cow, really?) in the skillet may help!