Saturday, August 27, 2011
Sunday, August 21, 2011
- I was skeptical about the "flax eggs" (I didn't think it would actually bind everything together, but it ended up working really well. You could certainly use eggs, too, if you didn't need the burgers to be vegan.
- I thought I could find oat flour at Outpost, but I couldn't. I ended up just putting regular oats in the food processor and making the flour that way. It worked great!
- Instead of processing my own bread crumbs, I used 1.5 cups of regular bread crumbs mixed with some Panko breadcrumbs.
- I highly recommend throwing carrots in the food processor to cut them up--grating carrots is a pain in the butt!
- Surprisingly, the burgers formed pretty well. I thought they would fall apart like a lot of veggie/black bean burgers do, but these stayed in tact pretty well.
- The recipe author suggests a few ways for cooking the burgers. We ended up pan frying ours, and it worked just fine.
- The recipe authors says they make 8 burgers. I think I ended up forming 6 or 7 patties, and I think 8 would have been better. They don't look that big, but, man, are they filling!
Of course, we had to add cheese to our burgers, making them non-vegan burgers, but that's OK. I think they would be just as good without the cheese, too.
They were really, really good. I would definitely make them again.
Nate, Mr. Meat Eater himself, gave them two thumbs up, too!
- 1 lb. regular or lean ground beef or ground turkey
- 1 onion, chopped (about 1/2 cup)
- 2 cups (8 oz.) frozen vegetables, such as peas and carrots or mixed veggies
- 10-oz. can cream of chicken or cream of mushroom soup (I used mushroom)
- 1/2 cup milk
- 16 oz. frozen package of tater tots (so ... rereading the recipe, I notice it says "1/2 package." I most definitely used the entire package! So use anywhere from half the package to the whole package.)
Heat oven to 350*.
In a large skillet, brown meat and onion lightly. Spread in shallow 10x10 or 9x13 baking dish. Spread veggies over meat, making an even layer. Stir together soup and milk until smooth. Drizzle soup mixture over veggies. Arrange tater tots in a single layer over soup.
Bake 1 hour or until tots are browned.