After eating quite a lot of beef burgers last month, I really felt like eating a vegetarian version. Last week, I cooked Jerusalem artichokes for the first time. I had eaten them at restaurants before, but I had never actually cooked with them. I made them into a hash and thought they might go well in a vegetarian burger recipe. And I’m really happy with the results. I love the taste and texture that it brings.
I hope you had a great New Year’s Eve and Happy New Year!
This recipe makes about 19 mini veggie patties.
For the patties:
3 medium beets
750grs of Jerusalem artichokes, scrubbed
250grs of canned kidney beans
1 ½ cup of breadcrumbs
1 teaspoon of onion powder
½ teaspoon of garlic powder
1 teaspoon of salt
½ teaspoon of celery salt
Pinch of pepper
Pinch of cayenne
For the breading:
2 cups of panko
¼ cup of cornmeal, I used yellow cornmeal
Pinch of paprika powder
½ teaspoon of onion powder
Pinch of salt
For the whipped feta:
400grs of feta, crumbled
200gr of whipping cream
2 tablespoons of sour cream
40grs pf grated Parmesan
1 teaspoon of lemon juice
Zest of half a lemon
Salt to taste
Pinch of lemon pepper
Olive oil for pan-frying the patties
Garden cress for decoration
Baby Swiss chard or any lettuce that you may like
I used my soft pretzel twists recipe to make these mini pretzel buns. The ingredients are the same; there are just a few different steps. Once the dough has risen, divide it into 16 equal pieces. Then form each piece into a ball. Place the balls in the baking soda/water bath for 30 seconds. Then place them on a prepared baking tray (lined with parchment paper and lightly greased with vegetable oil). Cut a cross in the middle of each bun, brush the tops with some egg wash, sprinkle them with some sea salt and poppy seeds. Bake them for 8 minutes at 230C/450F. For the recipe of the pretzels just click here.
To make the whipped feta:
Place the crumbled feta in the food processor and pulse to cream the feta. Then add the remaining ingredients and pulse until it is smooth, and you have the consistency of a dip. Keep it in the fridge until ready to serve.
To make the patties:
Wrap each beet in foil with a drizzle of olive oil and roast them at 180C/350F for 1 ½ hours. Then peel them.
Boil the Jerusalem artichokes until tender, about 30 minutes. Once they are cooked, peel them and discard of any part that’s too tough.
Place the beets, Jerusalem artichokes and the rest of the ingredients for the patties in the food processor. Pulse until it becomes a paste and everything is well combined.
Mix all of the ingredients for the breading in a bowl.
Grab about 2 tablespoons of the beet mixture and form it into a ball and then press a bit to form a patty. Coat it in the breading. Apply some pressure so it sticks. Repeat for all of the mixture.
Pour about 1/3 cup of olive oil in a large pan over medium heat. Once the oil is hot, cook the patties in batches. Cook until they are lightly browned on each side.
Serve on the mini pretzel buns, with some baby Swiss chard on the bottom and top them with the whipped feta and garden cress.