The Daily Grind, Chop and Fry

This recipe makes 8 pretty good-sized burgers. They are very hearty and dense. The recipe in Bittman’s book is very onion-y, and also the onion makes them too wet, so I substituted celery for half the onion the second time I made them.

1 medium onion
1/2 cup rough-chopped celery stalk
1 c. nuts, preferably raw
1 cup uncooked rolled oats or cooked short-grain rice
2 tbs ketchup, miso, tomato paste, nut butter or tahini
1 tsp chili powder or any spice mix you like (more or less to taste)
s & p
2 eggs

Grind the onion in a food processor. Add the nuts and oats and pulse to chop, but not too finely. Add the ketchup, spice mix, salt, pepper and egg. Process briefly; don’t grind the mixture too finely (the results will not be terrilbe, but a little tougher, if you do so.) Add a little liquid – water, stock, soy sauce, wine, whatever is handy – in necessary; you want a mixture that is moist but not loose.

Let the mixture rest for a few minutes if you have the time, then shape it into 8 patties. (You can make the burger mixture or even shape the burgers up to a day or so in advance. Just cover tightly and refrigerate, then bring everything back to room temp. before cooking.) Put the oil in a large nonstick or well-seasoned cast-iron skillet over medium heat. When the oil is hot, add the burgers to the skillet. Cook for about 5 minutes, more or less undisturbed, then turn. Lower the heat a bit and cook on the other side 3 or 4 minutes more, or until firm. For me, I had to get an electric griddle because of a funky cooktop, and it is perfect for things like this.

Shopping List

1 medium onion
1/2 cup rough-chopped celery stalk
1 c. nuts, preferably raw
1 cup uncooked rolled oats or cooked short-grain rice
2 tbs ketchup, miso, tomato paste, nut butter or tahini
1 tsp chili powder or any spice mix you like (more or less to taste)
s & p
2 eggs