Day 2: Labor Day Samosa Burgers with Cilantro Mayo and Major Grey Chutney

Labor Day is here. And there are burgers.

But before we get to that, let's talk about it being labor day. I'm not sure how I feel about it. I'm usually excited for fall, but this year, I am dreading it and I can't put my finger on why. The geese flying south kind of make my heart hurt which I also don't understand. Especially since I do not like being hot, and being from the desert I really don't like humidity, so I'm usually looking forward to the reprieve of fall. I think it may have to do with the fact that fall means winter, and winter means Snowpocalypse 2014 (Snowpocalypse 2011 and 2013 being particularly noteworthy Snowpocalypses).

I do enjoy a good blizzard, but I do not enjoy the aftermath that lasts for months. I'm from the desert and that's how I know that stuff is supposed to melt within a day or two. Old Man Winter is always mocking you.

:C

:C :C

:C :C :C

But at least my neighbors are creative enough to make it into a castle. 

I really like to run, and the winter only means icy patches that last for weeks. Snow drifts that block off the entire sidewalk. Snow banks that last almost until May. I don't mind running at sub-freezing temperatures if it's only for a month or two, but last year I got so fed up with the lingering winter that I boycotted running until the temperature got above 50ºF out. As if Old Man Winter gave a $@&^ whether I got to work out or not. 

Anyways. 

The Boston weather got to me again today. I wanted to have a vegan beach picnic but it's cloudy. Potentially rainy. Potentially not warm enough to be on the beach. :C

So I just pretended for a while.

At least our good friends are coming over tonight for some last burgers of the season! My burger inspiration? Samosas. Because I love Indian food. Almost as much as New Mexican food. So. I just finished making the patties. We're not eating for a few hours, but I figured I get MoFo Post Day #2 up. I'll update with pictures of the final product sometime tomorrow!

Samosa-Inspired Veggie Burgers with Creamy Cilantro Mayo and Major Grey Chutney
Serves 6
Time: 45 minutes

For the burgers:
1 red potato, finely diced
1 yellow onion chopped
1 jalapeño, stem removed and sliced in half
4 garlic cloves
1 1/2 inches ginger, peeled
1 cup cooked French lentils
1/2 cup thawed frozen green peas
1 cup rice
1 cup wheat gluten
2 tablespoons soy sauce
1 1/2 teaspoons garam masala
1 1/2 teaspoons coriander
1 teaspoon turmeric

Place the potato in a microwave safe bowl, add about 3 tablespoons of water and microwave on high for 5 minutes.

Mince the onion, jalapeno, garlic, and ginger in a food processor. Transfer to a large bowl. Pulse the lentils, peas, and rice in the food processor until they appear crumby. Add to the onion mixture. Add the wheat gluten, soy sauce, and spices to the bowl and mix until combined. Knead briefly to activate the gluten and help it stick together. Press into a sheet about 1 inch thick and use a wide-mouthed glass to cut out individual patties (you can always form them with your hands too.

When ready to cook, heat the grill or griddle on medium high (I used a griddle and am not 100% sure that the patties will stay together on a tradition grill, as I do not own one!). Cook the patties until browned. Flip, and brown on the other side

For the Cilantro Mayonnaise:
1 lb silken tofu
juice of 1 lime
4 garlic cloves
3 tablespoons coconut oil
3/4 cup cilantro
2 tablespoons tahini

Combine all ingredients in a blender, and blend until smooth.

To serve:
1 jar Major Grey Mango Chutney
2 cups spinach leaves
6 burger buns

Toast the burger buns. Place one burger in each bun. Dress with the cilantro mayo, and then the chuutney. Top with spinach and other half of bun. 

We're also having corn with coriander spiced "butter."

UPDATE: 

The Samosa Burgers were a success. They were quite tasty if I do say so myself! 

Cheers!