If New York’s newest farm-sourced food truck isn’t cruising through your neighborhood just yet, don’t fret.
All you’ll need is a stop at the greenmarket and a little bit of time to cook the truck’s signature offering—this grain-and-veggie-filled veggie burger. (We love the spinach in it, which keeps it moist.)
To truly knock-off the Katchkie Truck’s burger though, you’ll need the secret sauce: a bottle of the Katchkie Farm Tomato Jam ($8).
The Katchkie Truck Veggie Burger
(Hints from the Well+Good test kitchen. Make the rice and wheat berries first. Ditto the spinach!)
1 cup chickpeas, crushed
1 ½ cups roasted mushroom, finely chopped
½ cup wild rice, cooked
½ cup wheat berries, cooked
1 cup spinach, sautéed with olive oil, 1 clove minced garlic, and 1 tsp cumin seed 1 tsp paprika
Juice of 1 lemon
2 tsp teriyaki marinade
1 1/2 cup panko bread crumbs, plus additional
Salt and pepper to taste
brioche bun or salad greens
Katchkie Farm Tomato Jam
In a large bowl, mix all the veggie burger ingredients until well combined. If the mixture is watery, add 1 tablespoon additional panko. Preheat a large sauté pan over medium heat with enough olive oil to coat the bottom. Shape into patties, and brown one minute per side.
Serve over salad greens or on a brioche bun with lettuce, sliced tomato, with Katchkie Farm Tomato Jam.
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