We can learn a lot about ourselves from the secret lives of birds. That’s according to Veronica Rueckert’s guest, a veteran birder who explains how learning about birds teaches us about humans. We also discuss the Wisconsin Veterans Museum Oral History Program and learn how to make our own veggie burgers from a guest chef.
Featured in this Show
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Veggie Burgers Have Come A Long Way Since Early '80s, Chef Says
Memorial Day weekend is, among other things, a time of discovery. Like children, after six long months of winter and cabin fever, people get to rediscover what it’s like to camp or swim or wear white pants.
Perhaps one of the most exciting rediscoveries is that food tastes really good when it’s cooked outside over hot coals. It’s as if those smoldering coals were the essential cooking ingredient missing all winter long.
Now, those who are vegetarians or similarly inclined, another part of that rediscovery might be that veggie burgers have a lot of growing up to do. What often starts as an individually packaged frozen hockey puck becomes a mushy brown disk that tastes mostly like salt plus whatever condiments one might have used. Well, that veggie alternative isn’t the only option anymore.
The world of veggie burgers has transformed since its commercial inception in the early 1980s and in recent years, the patty has entered a whole new realm of taste and prestige.
“An emphasis on healthful cuisine has created a surge in recipes that offer more tantalizing, aesthetically pleasing and flavor-packed choices,” wrote Door County-based chef Terri Milligan in her recent Milwaukee Journal Sentinel post. “Chefs throughout the country have begun developing interesting vegetable burgers that are, yes, tasty.”
When it comes to crafting the perfect patty, there are, according to Terri, three factors to keep in mind: texture, flavor, and moisture.
A good texture can be achieved with legumes whole grains, the smoky flavor can be boosted with roasted garlic or smoked paprika, and the right moisture level can be achieved with bread crumbs or egg.
Milligan even suggests using beats:
Beet “Burgers”
(This is republished from ChefTerriMilligan.com with permission from Terri Milligan.)
Portion: Makes approximately 12 3 1/2 inch patties
- 1 cup hulled unsalted sunflower seeds
- 1/2 cup sesame seeds
- 2 cups grated washed beets (squeese out excess water) – approximately 2 medium sized beets
- 2 cups peeled and grated carrots
- 1 cup cooked brown rice
- 1/2 cup finely chopped onion
- 1 cup grated cheddar cheese
- 2 large eggs, beaten
- 1 tablespoon tamari sauce or low sodium soy sauce
- 3 tablespoons flour
- 1/4 cup grapeseed or canola oil
- 1 tablespoon chopped fresh Italian parsley or cilantro
- 1 clove of fresh garlic, finely minced
- a pinch of cayenne pepper
Hummus (for garnish) optional
Instructions:
Preheat oven to 350 degrees. Place the sunflower and sesame seeds on a baking pan. Tost in the oven for 5 to 6 minutes or until lightly brown and fragrant.
Combine all of the other ingredients (except the hummus) in a bowl. Mix well to combine.
Line two baking sheets with parchment paper. Spray with nonstick food spray. Form the mixture into 12 patties. Use your hands to squeeze out as much excess liquid as possible. Place the patties on the prepared pans, pressing lightly with your hand to flatten them.
Bake for 10 minutes. Remove from oven and carefully flip the patties over with a flat spatula. If the patties crumble a bit, press them together gently. Bake for an additional 10 minutes. Serve with hummus if desired.
Cooled baked patties can be kept covered in the refrigerator for up to 2 days. Reheat in a 250 degree oven for a few minutes to warm them up.
More veggie burger recipes can be found on the Journal Sentinel website.
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Collecting The Oral Histories Of Wisconsin's Veterans
On this Memorial Day, an archivst from the Wisconsin Veterans Museum explains how volunteers with the Oral History Program collect the stories of veterans from all over the Badger State and why it’s imprtant to do so.
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How To Make Your Own Veggie Burgers
Grilling season is officially in full swing! A guest chef shares her tips and recipes for making your own veggie burgers–from a beet burger to a double decker portobello caprese burger.
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The Secret Lives Of Birds
A veteran birder shares surprising facts about the lives of birds–and what they tell us about what it means to be human.
Episode Credits
- Veronica Rueckert Host
- Rob Ferrett Host
- Galen Druke Producer
- Amanda Magnus Producer
- Ellen Brooks Guest
- Chef Terri Milligan Guest
- Noah Strycker Guest
Wisconsin Public Radio, © Copyright 2024, Board of Regents of the University of Wisconsin System and Wisconsin Educational Communications Board.
