Chef Adam Moore
Charlie Baggs Culinary Innovations
Veggie burgers have evolved to include a greater variety of meatless ingredients. In this version, walnuts and chickpeas create the base for the patties, which are then griddled on a flat-top and topped with brie cheese and a bourbon-cherry compote. The texture, flavor and presentation of this recipe take veggie burgers up a notch or two.
1 cup walnuts
1/2 cup chickpeas, cooked
1/3 cup panko bread crumbs
1 tbsp. apple cider vinegar
1 tsp. seasoned salt
1 tbsp. vegetable oil
Bourbon Cherry Compote
1 cup cherry preserves
1 tbsp. bourbon whiskey
4 tbsp. vegetable oil
4 brioche hamburger buns
12 slices Brie cheese
2 cups baby arugula, rinsed
1. For burgers: In a food processor, combine walnuts, chickpeas, bread crumbs, apple cider vinegar, seasoned salt, vegetable oil and egg; pulse until walnuts are the size of a grain of rice. Portion into 3-ounce balls and press between two pieces of parchment paper to form patties. Wrap tightly with plastic wrap and store under refrigeration until ready to use.
2. For bourbon cherry compote: In small saucepan, combine cherry preserves and bourbon whiskey; bring to a boil. Cook until alcohol is burned off but bourbon flavor remains, about 3 minutes. Remove from heat and allow to cool under refrigeration. Store under refrigeration until ready to use.
3. To assemble, preheat a flat-top griddle to 350 F. Once heated, drizzle with oil and toast brioche buns; set aside. Grill walnut patties until golden, flipping to cook both sides. After the first flip, top each burger with brie cheese and cook until cheese melts.
4. When ready to serve, build each burger in the following order: 1 brioche bun bottom, 1/8 cup cherry compote, 1 burger, 3 slices melted Brie cheese, 1/8 cup cherry compote, 1/4 cup arugula and 1 brioche bun top.
Photo courtesy of California Walnuts