Broccoli Burgers

Psyched about this one! I didn’t want to go the typical burger on a bun route, and I came up with a deconstructed burger situation that’s a complete plate. Please meet the “broccoli burger salad”. Delicious, fresh burgers on a bed of kale/sprouts slaw coated in a Dijon vinaigrette with roasted tomatoes and onions. Sliced pickles for the win. See? We have our burger with all the fixings prepared in a clean, satisfying way. This can be plated individually or on a large platter for a crowd. It’s a fabulous vegetarian main that looks colorful and appetizing, and it tastes even better. Holiday hint: these broccoli burgers can surely be used as an alternative type of latke for Chanukah.

Ingredients for 12 burgers:
20 oz riced broccoli. If frozen, thaw and drain and dry well.
1/2 cup chopped flat lead parsley
5 tbsp your choice of flour or corn meal to use as a binder, have more on hand as needed
2 tsp salt
1 tsp EACH curry powder, black pepper, paprika, garlic powder, and cumin
2 large beaten eggs
Four plum tomatoes, halved
Two red onions, quartered
2 to 4 cups mixed greens of your choice. I used kale and shaved Brussels sprouts for a crunchy contrast. Use a cup and a half to two cups per person.
Pickles sliced lengthwise or on the bias
*adjust the amount of pickles, tomatoes, and onions per person as needed

Simple vinaigrette of olive oil, lemon juice, Dijon mustard, white wine vinegar, salt and pepper. I did 1/3 cup each of the oil and lemon and a tbsp each of the vinegar and mustard. Tsp salt and 1/2 tsp pepper or as you like. Adjust amount per how many cups of greens.

Mix all ingredients well in a large bowl, adding more of your preferred binder if needed. I did have to add during my patty forming process if there was too much accumulation of water. The patties have to be dry enough to keep their shape. Heat a large skillet with your preferred frying oil (I use canola). Prep a plate or pan with paper towels to absorb excess oil after the burgers are removed when done.
Using a slotted spoon to drain excess liquid, take a mound of the mixture and shape into burger form. Carefully slide into the hot pan. Cook for several minutes until golden brown on each side, using two spatulas to gently turn over. Place burgers on top of paper towels.
Mix the cut onions and tomatoes with olive oil, salt, and pepper. Roast in a 400 degree oven for about 20 minutes until they’re fork tender and begin to brown.
Make the vinaigrette and toss with the greens. Arrange greens on a flat platter or plate. Place burgers on top in the middle. Surround with the tomatoes, onions, and pickles, taking care to balance the colors for a nice presentation.