- My brothers used to tell me I looked like Eugene Levy.
(people laughing)
I don't even have eyebrows.
These are drawn on.
I don't get it.
Hello and welcome to "A Little Help."
It's time we talk about it:
how terrible veggie burger options are.
You're trying to be healthier,
you're trying to be kinder to the animals,
to the planet, and this is the thanks you get?
- [Group] No.
- Some processed soy bull-[beep] that tastes like rubber?
- [Group] Boo!
- It's not fair and it stops here.
Make your own veggie burgers at home
and never look back.
- [Group] Yay!
- So before we get into what we do want,
let's talk about what we don't want.
We don't want a veggie burger that's made of processed food.
We want color and fiber and flavor and texture
and we're not gonna get any of that
in the frozen food section.
We don't want a veggie burger that's a bunch of mush,
but at the same time, we don't wanna eat a hockey puck.
Finding balance in texture is really important here.
And we don't want the same old patty every time.
We want excitement.
It seems like, if it's not a typical frozen patty
then it's either sweet potato-based or a black bean burger.
And don't get me wrong, those are great,
but there's so many veggies out there,
why not step out of your comfort zone a little bit?
Lastly, a giant portabello mushroom cap
does not count as a burger.
Just stop it.
I'm sick of it.
Ready, OK.
(whispers) Action.
So let's go for it.
Let's make our own [beep] veggie burger patties.
We're gonna start by sautéing our onions and shallots
until they release all of their sugars
and they turn a deep golden brown.
We'll add garlic and sage, along with our mushrooms
and cook them until they're also golden.
Make sure to season generously
and once we've reached the color we're looking for,
we're gonna deglaze the pan with a little lemon juice
and a little soy sauce.
Now that our mushrooms and onions are finished sautéing,
we're going to transfer them into a mixing bowl
with our oats and our quinoa,
which will give us the texture that we're looking for.
Also for texture, we're gonna use
some roasted cannellini beans and a bit of arrowroot powder.
Arrowroot is a (DJ scratch).
(beep)
It's like, it's a mother (beep).
(laughs)
Arrowroot is a starchy root vegetable
and this is it in a fine powder form.
Xanthan gum works great here and so does corn starch
and so does an egg.
But xanthan gum and corn starch are processed sugars
derived from corn and eggs aren't vegan
and I don't want anyone on the internet to yell at me,
so we're gonna use arrowroot powder.
It's the healthiest and the most humane option.
Smash, smash, smash.
Next we'll add some finely chopped kale
and some shredded carrot
because it is a veggie burger after all.
And we'll incorporate everything with a wooden spoon.
No need for a food processor.
And add salt and pepper to taste.
Once it's mixed, you wanna let it chill in the fridge
for a little bit and allow the arrowroot to work its magic
by binding everything together.
Once it's cool to the touch, you can form your patties
and start frying up your burgers.
(bell)
We have a little oil in our pan.
It's heated up and we're ready
to fry up our veggie burger patties.
(pan sizzling)
You don't break.
You're a good veggie burger.
Our patties are ready to go.
We're gonna build our burgers (smacks lips).
Here we go.
So I put mine on a classic potato roll
with some avocado and tomato but feel free
to top yours with whatever you want,
pickles or any condiment that works great on a burger
is gonna work great on these.
So what have we learned today?
You don't need to settle for a veggie burger.
You deserve to get amped up for a veggie burger.
You deserve better than a frozen processed patty
and all you needed was a little help.
(upbeat music)
Arrowroot, arrowroot, arrowroot.
It's like the first one wasn't even right.
Arrowroot, arrowroot.
(beep)
Thanks so much for watching.
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