It’s honestly hard to believe that the Fourth of July is almost upon us! It’s also hard to believe the spread of farm-fresh magic Heirloom LA brings to the table every time we meet with them.
We recently spent the morning tucked in the kitchen with Jenni Kayne and a gathering of L.A. ladies, to watch as Matt Poley and Tara Maxey of Heirloom taught us how to make these gorgeous and delicious dishes.
Once we were done oogling Heirloom’s farmy mise en place – from the rainbow of edible flowers to the collection of beans and peas for the vegan burgers – we got down to business learning how to make a few dazzlingly fresh salads, these green, vegan fava bean burgers and one of Heirloom’s signature condiments-slash-dips: carrot ketchup.
You can find more from Heirloom here (clearly they’re one of our favorite caterers!), more from our hostess with the mostest Jenni Kayne here, and check this space tomorrow when we’ll be sharing Bash, Please gorgeous layout for our lunch. For more on our gathering, visit Jenni’s blog Rip And Tan here – including the Pressed Juicery sangria recipe…
These amazing fava bean burgers are so good, we’re flipping things and making the burger itself the bun! Build your veggie burger by filling two veggie burger patties with carrot ketchup and a mixture of your favorite grilled, roasted or sautéed vegetables. We used grilled mushrooms, endive, avocado and scallions.
Carrot ketchup (pop over here for the recipe) is a great substitute for ketchup on your French fries, dips for crudite, anytime you would use barbecue sauce, or as an additive to your favorite salad dressings to give them a more creamy texture. Enjoy!
Heirloom LA’s Green Goddess Burger
Makes 12 Patties / 6 Burgers
3 cups assorted soaked beans (green garbanzo, yellow garbanzo, English peas, fava beans)
1 medium white onion, peeled and sliced
2 cloves garlic, chopped
2 cup fresh soft herbs (basil, dill, parsley)
1 cup sprouts (broccoli, onion, sunflower)
1 cup bread crumbs
4 Tbsp olive oil (for sautéing the patties in the skillet)
salt and pepper to taste
In a mixing bowl, combine onions, beans, garlic, herbs, eggs, salt and pepper. Pulse in batches (2 – 3 total) in food processor until it becomes a coarse meal. Be careful to not puree, the textures should be that of minced onions. Transfer to a new mixing bowl. Sprinkle in bread crumbs, sprouts and mix until combined. Allow to sit for 30 minutes so that the bread crumbs soak up any of the liquid.
Scoop into 2 ounce balls (about the size of a ping pong ball) and roll into mini meatballs. Flatten to 1/2-inch thickness.
Preheat a cast-iron skillet over medium high heat until the base of the pan begins to smoke. Drizzle 1 tablespoon olive oil and wipe clean with a paper towel. Reduce heat to medium and coat pan with remaining olive oil. Pan sear each side of the patties until golden brown on both sides. Transfer with spatula to a lined baking sheet until you are ready to serve.