Skip to main content
This website uses cookies. OK
Napa Valley Wine

Please enable javascript in your browser settings to continue

Recipes with Wine Pairings

Summer Garden Veggie Burger with Yeasted Corn Buns, Shaved Zucchini and Red Onion

Summer vegetables are the star of the show here, where they deserve to shine. 

This delectable veggie burger features a yeasted buttermilk-corn bun, red pepper shmear, and shaved zucchini / red onion pickle. For a vegan variation: Try omitting the egg in the dough and replace the buttermilk with a non-dairy milk; substitute a "flax egg" or "Just Egg" in the patty; and omit the cheese or replace it with a vegan feta.

Veggie Burgers

Makes 4 burgers

  • 1 pound mild fresh mushrooms, sliced (such as cremini/button/oyster)
  • 3 Tbsps. olive oil, divided
  • Salt and pepper, to taste
  • 1 shallot, minced
  • 2 cloves garlic, minced, divided
  • ¾ cup fresh breadcrumbs
  • 1 Tbsp. cornstarch
  • 2 Tbsps. milk or non-dairy unsweetened milk
  • 1 egg
  • ½ cup walnuts, finely chopped
  • 2 Tbsps. nutritional yeast
  • 3 Tbsps. minced cilantro, plus whole leaves for garnish
  • 4 ounces crumbled feta
  1. Sauté the mushrooms, seasoned with salt and pepper, in a hot skillet, in 2 tablespoons olive oil until the liquid has nearly evaporated. Add the shallot and half the garlic and sauté until translucent and mushrooms are starting to get some nice color, about 8 to 10 minutes. Let cool, then roughly chop.
  2. Meanwhile, put breadcrumbs and cornstarch into a large bowl and mix well. Whisk the milk and egg together and drizzle over the top of the breadcrumb mix. Let sit 10 minutes, then add chopped mushrooms, walnuts, yeast, and cilantro and mix gently until combined. Let rest for 30 minutes in the fridge, then shape into 4 equal patties.
  3. Heat the remaining tablespoon of olive oil in skillet over medium-high heat and cook patties for about 5-6 minutes until browned on the bottom. Carefully flip and cook an additional 3-4 minutes, or until browned and firm.
  4. To serve: Spread red pepper shmear on both sides of toasted corn bun. Place burger patty on top, then top with ¼ cup shaved zucchini and red onion pickle, a bit of crumbled feta, and a few fresh cilantro leaves.

Yeasted Buttermilk-Corn Bun

Makes 9 buns

  • 1 ½ cup buttermilk, warmed to 120 degrees
  • ¼ cup honey
  • 1 packet yeast (4 ½ tsps.)
  • 3 cups all-purpose flour
  • ¾ cup finely ground cornmeal
  • ½ cup grapeseed oil + 1 tsp.
  • 1 ½ tsps. salt
  • 1 egg, mixed with 1 tsp. water, reserved
  1. In the bowl of a stand mixer, stir together buttermilk and honey with a wooden spoon. Sprinkle yeast over top, then gently stir with the wooden spoon and let rest 5-10 minutes, until mixture is foamy.
  2. With dough hook attachment and mixer running at slow to medium speed, slowly add all remaining ingredients except egg, and mix until it all comes together into a smooth and glossy ball, about 10 minutes.
  3. Lightly oil the surface with 1 teaspoon oil, cover with a damp towel and let rest one hour, or until doubled in size.
  4. When dough is doubled, punch down lightly, then divide into 9 equal pieces. Roll each into a ball and space evenly apart on a large, parchment-lined cookie sheet. Flatten each ball gently with your hand, then cover and let rest again in a warm spot until almost doubled in size, about 45 minutes to an hour.
  5. Brush with reserved egg wash and bake in a 375 degree oven for 25 minutes, or until firm and browned, and a tap on the bottom of the bun sounds hollow. Remove to a wire rack to fully cool.

Zucchini and Red Onion Pickle

Makes enough for 4 burgers, plus extra

  • 1 small to medium zucchini, sliced very thinly on a mandoline or with a veggie peeler
  • ¼ red onion, very thinly sliced
  • ½ tsp. ground coriander
  • 1 clove garlic
  • 1 ½ tsps. salt, divided
  • ¼ tsp. ground black pepper
  • ½ bay leaf
  • 2 Tbsps. white wine vinegar
  • 2 tsps. honey
  • 4 Tbsps. Water
  1. Put zucchini and red onion in a bowl and sprinkle with ½ tsp. salt.
  2. Meanwhile, in a small pot over medium heat, toast coriander until fragrant, then add remaining ingredients to the pot and bring to a simmer, stirring to dissolve and mix ingredients. Let cool 20 minutes.
  3. Drain the liquid from the salted zucchini and onion, then remove the bay leaf from the cooled vinegar mixture and pour over the zucchini and onion. Let sit at least 30 minutes and up to 4 hours at room temperature, then refrigerate until cool.

Roasted Red Pepper Shmear

Makes enough for 4 burgers, plus extra

  • 2 red bell peppers, char-roasted, peeled and seeded
  • 1 clove garlic, minced
  • ¼ cup walnuts, toasted and roughly chopped
  • 2 Tbsps. fresh breadcrumbs
  • 1 Tbsp. honey
  • ¼ tsp. smoked paprika
  • Pinch of ground cayenne
  • 2 tsps. red wine vinegar
  • 3 Tbsps. olive oil
  • Salt and pepper, to taste
  1. Put peppers, garlic and walnuts in the base of a food processor and pulse a few times until evenly chopped.
  2. Add crumbs, honey and spices and pulse a few more times.
  3. Finally, add remaining ingredients and pulse until mixture is almost smooth and fully combined. Transfer to the fridge until ready to use.