Eat The Rainbow with this Burger!

Chef Benjamin Chankin started his journey to veganism when he was about 17 years old as he explored his spirituality. He never really liked meat and at that point in his life, he decided that eating meat was not something he wanted to partake in. When he was 19 he worked at a vegetarian restaurant named Our Time and when it closed not too soon after he started working at Follow Your Heart. He worked there for 15 years! Over the next few years, Chef Benjamin worked for Pacific Coast Foods in Malibu and started his own lunch counter in Pasadena. He also worked at Motion Picture Television Fund for 17 years and it was difficult serving meat, but he was able to help many people including senior citizens learn how to eat a better plant-based diet to improve their lives. Now, Chef Benjamin is serving up beautiful rainbows of vegan food to tons of happy event guests with his catering company Rainbowlz!

Today Chef Chankin shows us how we can make our own veggie burgers at home! He makes the burgers with ease using lots of sautéed veggies, seasonings, and a food processor. Once everything is mixed up and chopped, make sure to chill the mixture. After it’s chilled, you can make the burgers with your hands like he does or you can use a scooper! These burgers are a great whole food organic alternative to processed veggie burgers. Chef Benjamin also explains that you can take all your leftover produce at the end of the week, sauté it, and grind it up to make veggie burgers or a delicious veggie loaf. Jane says everyone must try this at home after she takes a bite. Kenwa tries her no bun version and her expression demonstrates how delicious it is! Try making your own veggie burgers at home with Chef Benjamin’s recipe below! Your friends and family will be super impressed!

~ Served with Butter Lettuce; Radicchio Salad with Marinated Mushrooms; Avocado

Equipment needed: Food Processor, Lg Skillet, Lg Bowl

PATTIES: (makes 8)
6c any raw veggies – any veggies are ok, but remember to eat the rainbow!
Today we used: broccoli, cauliflower, summer squash, spinach, celery, mushrooms & onions
1c any cooked beans (except black)
Today we used fresh-made garbanzos
1c ANY whole grain rice, cooked
Today we used Trader Joes quick-cooking brown basmati (1/2c raw rice, 1c water, pinch salt)
1/2c fresh basil
3Tbl nutritional yeast
2Tbl coconut aminos (soy sauce or Braggs ok)
!/2c oat flour (ground 1c oats)
1/4c any cooking oil (not EVO)
salt, pepper, garlic to taste
I like using curry powder for taste and anti-inflammatory turmeric, but I didn’t today
* Chop all your veggies – separate hard & soft (don’t worry about doing it evenly)
* Sauté hard veggies until starting to brown
* Add soft veggies & sauté until tender, transfer to lg bowl
* fold rice, beans, and fresh basil into veggies
* process until ground, but not smooth
* return to bowl and fold in oat flour, coconut aminos, and seasoning
* chill for an hour
* form into patties and brown in oil with sauté pan or bake at 375 in an oven for 20min

AIOLI:
1/2c Veganaise
1 to 2 Tbl fresh tarragon, chopped
1tsp garlic, finely chopped
* fold all ingredients together

BUNS:
* split buns, brush with oil or vegan butter, grill on medium heat for 30 seconds