Newspaper article St Louis Post-Dispatch (MO)

Special Request: Edibles & Essentials Chefs Worked to Make Veggie Burger Just Right

Newspaper article St Louis Post-Dispatch (MO)

Special Request: Edibles & Essentials Chefs Worked to Make Veggie Burger Just Right

Article excerpt

Q * I'd like the recipe for the veggie burger at Edibles & Essentials. The patties are brown and crispy on the outside and the texture isn't mushy like so many veggie burgers. Bill Lamberton, Princeton Heights

A * When Chef Matt Borchardt opened his first caf in October, he didn't stop with an inventive large and small plates menu for lunch, dinner and for Saturday brunch. He added a case of take-home selections packaged to order including steaks and meat cut in house, fresh salads, sandwiches, sausage and cheese boards, appetizers and more prepared in the caf's kitchen. Happily, this seasoned chef and former culinary school instructor also stocked a small market with interesting provisions guaranteed to please discriminating home cooks.

This triple-treat approach works well for Borchardt, who graciously greets patrons and shares his culinary knowledge when asked. "I wanted a simple, charming space with a special ambience quaint, yet sophisticated with high-quality, good food. We have a full liquor license as well, so you can enjoy a glass of wine in the cafe or take home craft beers and bottles of wine or hard liquor." By the way, there's no corkage fee for Edible & Essentials' retail wines at the caf.

At the caf, customer favorites include his signature-fried ribs, the house chili and banh mi tacos served street-style in a double corn tortilla. Customers love this fusion take on the classic Vietnamese pork and pickled vegetable sandwich.

Sous chef Joe Stamer oversees the kitchen, which makes everything except the breads from scratch, including dressings, pickled vegetables, mustards and the aioli for their popular sandwiches. To develop their popular veggie burger, the two chefs tested more than a dozen small batch recipes to come up with a burger that tastes great and maintains a nice texture.



5815 Hampton Avenue



Yield: 4 burgers

1 to 3 tablespoons olive oil, divided

4 ounces shitake mushrooms, sliced

large (4-inch) yellow onion, finely minced

stalk celery, finely minced

1 clove garlic, crushed and peeled

cup cooked black beans, cooled

cup cooked lentils, cooled (see notes)

cup cooked quinoa, cooled

2 teaspoons granulated sugar

1 teaspoon sea salt

teaspoon smoked paprika

teaspoon ground cumin

teaspoon black pepper

cup Panko bread crumbs

1 egg

4 brioche or onion buns

Garnish: Cheese, tomato, onion, lettuce or pickle, optional

Notes: Use Le Puy green or brown lentils for this recipe. …

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