What's for Dinner?

[lashbear]

Originally Posted by lashbear

Tonight for us is Chef John's Pastrami Chicken Wings

These turned out to be SO totally delicious, that we made them two nights in a row for dinner !!!

Tonight is Veggie Burger Sliders. They're really good.

How-to Video Here

Here's the Recipe (The link in the video description is wrong - that's silly)

Makes 16 Sliders

Ingredients
2 tablespoons canola oil, more if needed
1 clove garlic, chopped
1 small onion, chopped
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
2 teaspoons ground Peppercorns
1 teaspoon oregano
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon salt
2 (14-ounce) cans Garbanzo Beans, drained and rinsed
1/2 cup whole raw cashews
2 large eggs
1/3 cup chopped fresh cilantro
Juice and zest of one lemon
2 cups panko-style breadcrumbs, more if needed

For Serving
Challah rolls, small buns or pita bread
Tzatziki
Tapenade
2 thinly sliced roma tomatoes
1 thinly sliced red onion
Method

Heat 1 tablespoon of the canola oil in a large sauté pan over medium heat. Add garlic, onion and bell peppers. Cook, stirring frequently, until onions and peppers are soft, 5 to 7 minutes. Stir in ground pepper, oregano, cumin, paprika and salt, cooking for 1 minute to bring out flavors. Place sautéed pepper and onion mixture in a food processor with beans, cashews, eggs, cilantro, lemon zest and lemon juice. Pulse to combine. Add breadcrumbs and pulse until incorporated. The mixture should be thick yet slightly chunky. Chill mixture 10 to 15 minutes, until firm. Add more breadcrumbs if mixture seems too wet or warm water if the mixture seems dry.

Heat remaining tablespoon oil in a pan over medium heat. Spoon mixture into pan to form patties about 1/2-inch think and 3 inches across. Make 4 to 6 patties, being careful not to overcrowd the pan. While patties cook, grind some extra pepper over the tops of the burgers. Cook 4 to 5 minutes per side, until golden brown. Remove from the pan and cook remaining patties, adding more oil as needed. Serve on toasted challah rolls topped with tzatziki, tapenade, tomatoes and red onions.

Cooked patties can be refrigerated for up to 1 week or frozen for 2 months.

Alternate toppings: Cilantro pesto, crumbled feta and sliced roasted red peppers.