For our first recipe, I’m trying my hand at a homemade veggie burger, courtesy of Joe Yonan, from his recent release, Mastering the Art of Plant-Based Cooking. (Hopefully some of you received this as your free cookbook with the Chef de Cuisine or Sous Chef membership!) I’ve tried any number of pre-made veggie patties from the grocery store but they usually fall a little short. Joe’s recipe requires a little bit of time (he labels each of his recipes with the time it takes to prepare them and this one calls for a weekend), but part of the process involves pre-baking the patties, which you can then refrigerate or freeze for later, and grill or pan-fry when you’re ready to eat. Plus, he offers lots of variations so you can choose which mushrooms, spices, nuts, and beans might make up the mix.
Storage Note: The cooked burgers can be refrigerated for up to 5 days. After baking, you can refrigerate the patties for up to 1 week or freeze in silicone zip-top bags for up to 6 months. Thaw before pan-frying or grilling.