Leek Burgers

“Leek burgers?” Okay, well maybe it's a weak definition of burger, but I have to be appetizing if I want to attract eaters. “Leek sloppy Joe” is only slightly more apropos and far less appetizing in my eyes.

Cutting to the point, I should probably tell you what these “leek inventions” of mine actually are, so you can make them and decide for yourself. Julia, for example, didn't care what they were called when I served them to her. She was just thrilled that it tasted delicious and was not mushroom risotto.

Essentially, I made a very simple dish, but it looked pretty darn spiffy. I diced up one large leek, one large red onion and about 6-8 wild mushrooms. My mushrooms happened to include oysters, chanterelle and a couple mysterious ones, but you could use any. Then I sautéed the leeks and onions together in some extra virgin olive oil, salt and pepper for about 5 minutes on medium heat before adding the mushrooms with a little more salt and olive oil until the entire mixture is tender and the mushrooms cooked throughout.

Once the mixture was finished I scooped heaping spoonfuls on to the tops of 6 whole wheat bagel slices laid flat in a casserole pan. I flattened the top with the back of the spoon so they were less mound-like and spooned on each bagel a couple soupspoons of nonfat Greek yogurt. Then I put the tiniest little morsel of black truffle butter on top of each one (hey, what can I say? The stuff was a worthy investment!) Then, and this is optional, I cracked a few eggs on the “floor” of the pan, so as to bake them alongside the bagels and then serve them on top. I baked the whole thing for about 20 minutes on 350 degrees and they came out looking divine.

While they were a little difficult to eat (ala sloppy Joe) they tasted great, with every morsel filled with great flavor and texture. I especially loved how the Greek yogurt got thicker and more more like melted cheese as it baked. It really added to the overall texture of the dish. The combinations were spot on, which made me far happier about this innovation than my last. The last two “leek surprises” even reheated beautifully for a little lunch the next day, so I couldn’t have been happier with these “leek whatevers.”

1 comment:

~~BT~~ said...

That fluffy stuff on top is a little shaved parmesan. Forgot to mention that.