YIELD: 6 servings
|24 oz.||low-sodium commercial ketchup|
|2 Tbsps.||brown sugar|
|2 cups||Dijon mustard|
|¼ cup||prepared horseradish|
|1 lb.||bulgur wheat with quinoa flakes|
|Water as needed for boiling|
|2 cups||finely diced mushrooms|
|1||red bell pepper, finely diced|
|1||small yellow onion, finely diced|
|2 Tbsps.||fresh basil chiffonade|
|½ Tbsp.||chopped fresh rosemary|
|4 cups||panko bread crumbs, divided|
|1 tsp.||white pepper|
|18 oz.||Montrachet goat cheese|
|½ cup||chopped fresh parsley|
|1½ Tbsps.||canola oil|
|Fresh organic spinach as needed|
|Julienned cucumber as garnish|
|Tomato concassé as garnish|
For the chipotle ketchup: Blend all ketchup ingredients in food processor and reserve chilled.
For the horseradish Dijon: Mix together all ingredients and reserve chilled.
For the veggie “cheese burgers”: Prepare bulgur/quinoa blend with boiling water according to manufacturer's instructions. Pour out cooked multigrain blend on sheet tray and chill.
Meanwhile, sauté mushrooms, bell pepper and onion until all liquid is evaporated.
To bowl add chilled cooked multigrain blend and mix in vegetables, basil, rosemary, egg whites and 2 cups bread crumbs. Purée 1 cup of the mixture in blender or food processor with whole egg. Return purée to bowl, mixing together. Season with salt and white pepper. Form mixture into 6 patties about 6 oz. each. Chill until service.
Cut goat cheese into 3-oz. disks. Roll in remaining bread crumbs and parsley. Chill until service.
To serve per order: Sauté multigrain patty in a little canola oil until golden brown on both sides.
Sauté goat-cheese disk in canola oil for 20 seconds on each side.
Place fresh spinach on plate. Top bed of spinach with warm multigrain patty. Top patty with melting goat-cheese disk. Crown with garnish of julienned cucumber and tomato concassé. Dot condiments on plate.
Recipe by Ray Noonan, Eurest Dining Services, St. Louis.