Wrong again, Oscar Wilde!
Even though I hated the place, I used to go into the Houston's down the block from where I worked in New York, just for the strangely delicious veggie burgers and the side of pan-roasted cauliflower with capers and golden raisins. A couple of the girls I worked with were vegetarians and we got to talking about how great it would be if we could just make the Houston's veggie burger at home instead of paying fifteen bucks for it in their vapid faux-upscale corporate atmosphere. So one day I did some poking around online and found a "copycat" recipe for the veggie burgers. I've been holding onto it for about a year now, and I finally got around to making it the other day. TM and I both decided the burgers were a smashing success. I preferred mine the Houston's way, with just the cheese, some thinly sliced red onion, lettuce and sweet soy sauce; TM said he thought it would lend itself nicely to regular burger toppings like ketchup and mustard.
Here's the recipe:
SWEET SOY GLAZE:
1 tablespoon hickory barbecue sauce
1 tablespoon molasses
1 tablespoon honey
2 tablespoons soy sauce (I use reduced-sodium)
2 tablespoons hoisin sauce
*These quantities are all approximate. I didn't actually measure anything. In the "copycat" recipe I found, the person used only barbeque sauce and molasses, but then I found a note from a guy who used to make the veggie burgers at Houston's and he said it was honey, molasses, soy, and hoisin. I just winged it and kept tasting until I decided it was right.
1 (15 ounce) can black beans, drained
2 cups cooked brown rice
1 Tablespoon oat bran (I used regular old Quaker Oats)
2 Tablespoon onions, finely chopped
1 Tablespoon finely chopped canned beets
1 teaspoon beet juice (this gives it that "rare meat" appearance)
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
1 teaspoon kosher salt
1 Tablespoon pickled jalapeno pepper, chopped
1 egg white (I used 2)
flour or oat bran as needed to bind (1 - 3 teaspoons)
a couple tablespoons of the soy glaze
*This is the recipe exactly as I found it online. I followed it pretty closely except for a few things; all the people who had tried it said the patties didn't hold together at all, and some had suggestions for binding them a little better which I made attempts to incorporate. As I noted, instead of oat bran I used regular Quaker Oats -- between two and three tablespoons. I also used two egg whites instead of one, and I threw in a couple teaspoons of all-purpose flour because the mixture seemed pretty wet.
Because I like things spicy I added a little extra jalapeno and onion; I also sauteed the onions first. The directions say to mash the beans in a bowl and then mix in everything else by hand, but I threw it all in the Cuisinart and it worked out fine and was a lot easier. Don't forget to add a few tablespoons of the soy glaze to the burger mix.
I formed the patties and flipped them around on a plate with some of the soy glaze to coat them, then I microwaved them for a minute and a half on medium just to help the egg start cooking (I was really paranoid about these things falling apart for some reason). Then I grilled them in a nonstick pan for about three minutes on each side, topped them with some shredded monterey jack cheese, and grilled whole-wheat hamburger buns in a little butter. While that was going on I shredded romaine lettuce and sliced some Bermuda onion as thinly as possible. I threw the burgers on the grilled buns, topped mine with onion, lettuce and a drizzle of the leftover soy glaze, and voila!
I actually had a hard time putting this thing down so I could go get my camera. Just sayin.
Some further notes: I refrigerated the leftover "burger" mixture overnight, and it was a lot easier to work with the next day -- the patties held together and didn't need to be microwaved prior to grilling. I just grilled them a bit slower. You'll need to watch the heat because the soy glaze is full of sugar and will burn like crazy. Also, I got tired of burgers so last night I cooked the burger mix with some diced peppers and onions and threw it in a tortilla with salsa, cheese and sour cream like a burrito. Turns out this stuff works pretty well as an all-around meat substitute.
As for the side dish of cauliflower with parmesan, etc.:
Pan-roast some cauliflower florets in a skillet with olive oil and minced fresh garlic until the cauliflower is browned around the edges, then add a handful of golden raisins and capers (don't skimp on these -- the flavor combination is what makes this dish), season with salt and freshly ground black pepper, and top with shaved parmesan cheese. There you go.