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Award-Winning Veggie Burger
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Award-Winning Veggie Burger
We’re bringing you something extra special this week: a recipe voted on by hundreds of discerning taste-testers. History was made on July 22 at the first annual Congressional Veggie Burger Smackdown, hosted by Physicians Committee for Responsible Medicine, Chef Todd Gray of Washington, DC’s Equinox restaurant, and the Vegetarian Caucus. At the Capitol Hill event, government employees feasted on top-tier, nutritious—oh, and entirely vegan—burgers. Gray served his signature quinoa-and-olive-packed veggie burger with four different sauces, each inspired by the state fruit and vegetables of four vegetarian US Representatives. This slow-cooked tomato chutney sauce, made in honor of vegan New Jersey Senator Cory Booker, took top honors, as voters couldn't get enough of the game-changing barbecue staple. And for VegNews Recipe Club subscribers, we secured the award-winning recipe just for you.
Serves 5
What You Need:

For the Burger:
1-1/2 tablespoons olive oil
1/2 medium onion, minced
2 cloves garlic, minced
8 shiitake mushrooms, stemmed and sliced
1 tablespoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1 cup cooked or canned no-salt black beans
1 cup cooked red quinoa
1/2 cup rolled oats (not instant)
2 cups plain panko, divided
Salt and pepper to taste
2 tablespoons egg replacer
1 cup water
5 multigrain vegan buns, toasted

For the New Jersey Slow-Cooked Tomato Chutney:
2 tablespoons olive oil
3 medium ripe Jersey tomatoes, peeled, seeded, and diced
1 onion, peeled and minced
3 garlic cloves, minced
1/2 cup sugar
1/2 cup rice vinegar
1 tablespoon stone ground mustard
Salt and pepper to taste
1/4 cup freshly chopped basil
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What You Do:

1. For the burger, heat oil in a large sauté pan over medium heat. Once the oil shimmers, stir in the onion and garlic. Cook for 8 minutes, stirring occasionally, until the onion is translucent. Add mushrooms and cook for 5 minutes. Add chili, onion and garlic powders, and paprika. Cook for 2 minutes, stirring to distribute evenly.

2. Transfer mixture to a food processor. Add black beans, quinoa, oats, and 1/2 cup panko. Pulse to a coarse-paste consistency, then transfer to a mixing bowl. Season lightly with salt and pepper and stir to incorporate. Cover and refrigerate for at least 1 hour and up to 1 day.

3. When ready to cook, form chilled burger mixture into 4 equal-size patties. Spread remaining 1-1/2 cups of panko on a plate. Whisk together egg replacer and water in a medium bowl to form a smooth slurry.

4. Briefly dip each patty into egg replacer slurry so it's coated on both sides. Gently press into panko until evenly coated on all sides (discard any excess slurry and panko).

5. Heat a medium cast-iron skillet over medium heat. Generously grease with cooking oil spray, then add burgers. Cook for about 5 minutes on each side, reducing the heat as needed to avoid scorching, until a nicely browned crust forms. Use more cooking oil spray as needed—including on the burgers themselves—to keep burgers from sticking or becoming too dry.

6. For the tomato chutney, heat olive oil in medium pot. Sauté tomatoes, onions, and garlic for 5 minutes. Add sugar, vinegar, mustard, salt, and pepper. Cook on slow heat, covered for 30 minutes or until liquid has evaporated and tomato mixture is tight and pulp like.

7. Stir in basil. Refrigerate for about 4 hours for flavors to combine. To serve, place burgers on buns and spoon chutney on top.
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