Mii amo Spa Recipe: Veggie Burger & Sweet Onion Ketchup

Just in time for your Labor Day get-together, we’ve got Mii amo, a destination spa at Enchantment’s recipe for succulent veggie burgers with sweet onion ketchup – a delicious, healthy add to your BBQ menu this weekend!

 

1 ¼ cups old-fashioned rolled oats, such as Quaker Oats

¼ cup uncooked quinoa

1 ¾ cups coarsely grated zucchini

1 ¾ cups coarsely grated yellow squash

2 cups coarsely grated carrots

1 red or green bell pepper, finely chopped

1 ½ c finely chopped portabella mushroom caps

1 ½ cups finely chopped cremini mushrooms

¼ cup finely chopped red onion

1 ½ teaspoons minced garlic

¼ cup chopped fresh parsley

¾ teaspoon dried thyme

½ teaspoon dried oregano

1 to 3 large egg whites, as needed

Salt and freshly ground pepper

In a food processor or blender, process the oats until finely ground, about one cup. Set aside.

In a small heavy saucepan, combine the quinoa with ½ cup water. Bring to a boil over medium heat. Reduce heat to low and cook, covered, until tender, 12-15 minutes.

Preheat the oven to 300⁰F. In a large bowl, combine the zucchini, squash, and carrots. Toss gently to mix. Spread the vegetables into an even layer on a rimmed baking sheet sprayed with nonstick cooking spray. Bake, stirring every 15 minutes, until the vegetables are lightly browned and any excess moisture has evaporated, 1 to 1 ½ hours. Let cool.

Spray a large sauté pan or skillet with nonstick cooking spray. Heat over medium heat until hot. Add the bell pepper, portabella mushrooms, cremini mushrooms, onion, and garlic. Season to taste with salt and pepper. Cook, stirring, until softened but not browned, 3 to 5 minutes. Stir in the parsley, thyme, and oregano and cool 1 minute longer. Let cool.

In a large bowl, combine the baked and cooled zucchini mixture with the sautéed and cooled vegetable mixture. Stir in the quinoa. Add 1 egg white, stirring to blend well. If needed, add more egg white until the vegetables are evenly coated. Stir in the ground oatmeal until well blended. Form the mixture into 6 patties, about 4 inches round and ½ inch thick.

Spray a griddle or large skillet with nonstick cooking spray. Heat over medium heat until hot. Working in batches if necessary, cook the veggie burgers, turning once, until nicely browned on the outsides and cooked through, about 12 minutes total.

Feel free to serve with pita bread, crisp lettuce, vine-ripened tomato, pickle and sweet onion ketchup, as Mii amo does!

Sweet Onion Ketchup (makes about 2 cups)

5 cups sliced yellow onions

2 tablespoons minced garlic

2 tablespoons tomato paste

2 ½ cups peeled, seeded, chopped ripe tomatoes, or well-drained canned diced tomatoes

1/3 cup rice vinegar

2 tablespoons turbinado sugar (known as raw sugar)

Salt and freshly ground pepper

Spray a large sauté pan or Dutch oven with nonstick cooking spray and heat over medium heat until hot. Add the onions, garlic, and a dash of salt. Stir to blend. Cover the pan and reduce the heat to low. Cook until the onions have wilted, about 10 minutes. Uncover and continue to cook, stirring occasionally, until the onions are soft and golden brown, 35-45 minutes.

Add the tomato paste and cook, stirring for 1 minute. Stir in the tomatoes, vinegar, and sugar. Reduce the heat to low and cook uncovered, stirring frequently, until the tomatoes have broken down and the mixture has thickened, 45 minutes to 1 hour. Using a handheld immersion blender, puree until smooth. (Alternatively, let cool for 15 minutes. Working in batches, puree the mixture in a blender.) Push the pureed mixture through a food mill or sieve until smooth; discard the solids. Return the strained ketchup to the sauté pan. In the mixture is too thin for ketchup, cook uncovered over low heat until thick. Season to taste with salt and pepper. Let cool completely. Use at one, or refrigerate up to 3 days. Freeze for longer storage.

*Recipes from A Journey of Taste: Favorite Recipes from Mii amo Spa in Sedona (Chronicle Books LLC).