Dec 05 Meatless Monday

My mother-in-law says I must have a certain type of blood flowing through me that may explain the reason for my constant desire to eat meat, nay, crave meat at every meal.

I’m not sure if it’s blood related, a result of what my Mom made me as I was growing up (lots of meat and potatoes) or just a general like of consuming this protein, but it’s true–I love a hunk of meat as part of my meal.

There’s a ton of information out there that suggests a diet that contains meat at every meal can increase my risk of developing obesity, diabetes or cardiovascular disease. That said, I’m a big time believer in moderation so if my daily meat consumption falls within Canada Food Guides recommended amounts, where does that leave me?

In between methinks.

Our in-house nanny who takes care of my little girls during the week is a vegetarian and as part of her compensation, we agreed to provide her with lunch, snacks and beverages throughout her workday. As a big meat-eater, that has at times caused me to rack my brain for meal options for her that simply aren’t ones I’m making for our family dinner without the meat added.

They need to be healthy, tasty and complete meaning, it can’t just be a big bowl of pasta or beans–there needs to be vegetables and some kind of protein alternative in there too.

In the past, I’ve bought commercially prepared vegetable burgers as an option and after making one and tasting it, there was so way I could subject her, or any person for that matter, to something so fake tasting.

So, into the kitchen I go.

After tinkering around with a whack of ingredients and combinations, I’ve finally devised a recipe for what I think is truly a delicious and deluxe veggie burger.

And you my lucky readers, get the fruit (or should that be vegetable?) of my labour!

Without further ado, here’s the goods:

Pinto & Rice Burger with Chili Lime Coleslaw

Burger:

8 oz can pinto beans

1 cup cooked brown and wild rice blend

1/2 cup diced tomatoes

1/2 cup minced shallot

1/4 cup yellow cornmeal

1/4 cup all-purpose flour

1 chipotle pepper in adobo sauce, minced

4 garlic cloves minced

Salt and pepper

1 cup peanut oil, for frying

4 Kaiser buns, cut and toasted

Coleslaw:

3 cups bagged coleslaw

3/4 cup sour cream

1/4 cup cold-pressed canola oil

2 tsp cayenne

1/4 cup chili powder

1 tbsp brown sugar

zest and juice from 1 lime (or more to taste)

Salt and pepper, to taste

DIRECTIONS:
Burger:
Combine all ingredients in a bowl and knead together with your hands. Form into 4 patties. Heat oil in a skillet set over medium heat. Panfry patties in oil until golden and crispy. Remove from oil and let drain on paper towels.

To Assemble:

Place 1 patty on a bun and top with coleslaw. Serve immediately.

Serves 4