The dressing is creamy and gingery to complement the Japanese togarashi seasoning. The mini burgers are packed with veggies and legumes and provide a ton of energy to fuel your day.
For the purpose of keeping this recipe within the confines of Pantry+, I've limited the salad ingredients to just romaine lettuce, but you should add anything that you have on hand: grated carrot, purple or green cabbage, napa cabbage, radishes, other types of lettuce - basically, go wild!
This recipe uses 5 pantry ingredients (get the Pantry+ list HERE) and 6 fresh ingredients.
Late Summer Burger Salad:
Equipment:
small blender [such as a Magic Bullet]
food processor
cast iron pan
Pantry ingredients:
Cashews
Rice wine vinegar
Chickpeas
Togarashi
Panko
Fresh ingredients:
Ginger
Summer squash
Green onions
Green peas
Lettuce
After preparing the dressing, you grate the squash using the food processor. Because the food processor will be used again, there is no reason not to use it multiple times in this recipe to make things go faster.
Cooking the squash down,
...it is processed again in the machine with the rest of the burger ingredients. After forming them into mini burgers, cook them in the same skillet or use an air-fryer.
Simple and easy! In just a few steps you will have a delicious salad to munch on as you ponder what wonderful produce you will be procuring in the coming months.
Late Summer Burger Salad (a Pantry+ recipe)
Makes 3 to 4 servings
Pantry list is HERE.
1 cup raw cashew pieces
7 to 8 tablespoons water
3 tablespoons seasoned rice wine vinegar, divided
1 (2-inch) piece fresh ginger, peeled and chopped
1/4 teaspoon sea salt
2 medium-large yellow squash
2 garlic cloves
1 cup cooked chickpeas
5 green onions, divided
1/2 cup green peas (thawed, if frozen)
1 to 2 teaspoons togarashi
3/4 cup panko bread crumbs
All-purpose flour, as needed
Oil for pan-frying, optional
6 cups lettuce, chopped
1. Add the cashews, water, 2 tablespoons vinegar, ginger and salt to a small blender. Blend well and set aside for 10 minutes to rehydrate. Blend again until smooth. Taste and add more salt if needed. Set aside.
2. Grate the squash using a food processor. Add the squash to a large dry cast-iron pan and cook over medium heat for 5 minutes, or until the moisture has reduced considerably. Add the garlic to the processor and pulse to chop. Add the chickpeas and 4 green onions and process until ground. Add the peas and pulse to break up. Add this mixture to the skillet and cook for 2 minutes to meld the flavors. Remove from the heat, add the panko and mix well. Set aside to rehydrate for 5 minutes.
3. Wipe the pan out, add a few teaspoons of oil and heat over medium heat. Form the squash mixture into 2 tablespoon patties (add a tablespoon of flour if the mixture isn’t holding together) and flatten the patties into 1/2-inch thickness. Cook the patties until golden brown, about 3 minutes per side.
4. Chop the remaining green onion and add it to a bowl. Add the lettuce and the remaining tablespoon of vinegar and toss. Divide the lettuce among four bowls, add 4 patties to each bowl and top with the ginger dressing. Serve.
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