We did a double-take when we passed by it: A bright yellow American school bus parked on a country road just outside of Beaune, with an Elivs statue outside on a deck. A crazy Frenchman, obviously an Amer-ophile (is that a word?) has opened a food truck/diner in the bus. And they are said to have the best hamburgers in Beaune--which is a fairly low bar, given the lack of competition.
So of course we had to check it out. We mentioned it to our new Beaune friends, and before long we had a crowd of 15 or so signed up, and we basically took over the place. We had to bring a few foldng tables and chairs as we couldn’t all fit at their outdoor picnic tables, and the place is BYOB so we kind of set up our own bar. It was a beautiful, clear night and we dined under the stars, across the street from acres of vines.
The evening was a real blast, and while les hamburgers are trending in France, these burgers were, um, very French. They had fun names, though, like Beaune-y & Clyde, Beaune to Be Wild, and the Strip Cheese Burger. If you go, I can recommend the fish & chips, which were the only non burger option on the menu, and which were quite tasty.
And since I was deprived of a burger, I came right home and made shrimp burgers the next night. I love a good burger, but I don’t eat meat, so I’ve developed a number of delicious alternatives. It’s all about picking up a fat bun, loaded with tasty condiments and toppings, no meat required. And actually, no detailed recette required either! Get creative, they're quite forgiving.
RECIPE: How to Make a Burger Out of Almost Anything (except meat)
First pick your protein: beans, which can be black, white, red, or lentils; or fish, which can be chopped up salmon, shrimp, scallops, crab, lobster, white fish, most any kind you like, or combination thereof.
The trick to making any non-meat burger is getting them to hold together (for this reason, they don't work well on a grill). I use eggs for this, but if they seem too dry to form even a loose patty, add some more beaten egg, or stretch your egg with a little mayo stirred in. It really helps to make them ahead and chill them. Handle them very carefully. But don’t worry if they fall apart when cooking, just smush them back together. Turn gingerly . LIft them on to the bun carefully with your spatula. (I've read you can use potato starch as a thickener, but I haven't tried that yet).
Tip: Before you put the raw patties on the plate, line the plate with plastic wrap. Then you can just fold it over to wrap them up, for chilling or freezing.
They are a bit labor intensive, mostly chopping, so consider doubling the recipe and freezing them, and you'll have the bonus of an easy cooking day in the future!
This will make about 4 large burgers
For seafood burgers:
I used about 2 cups of chopped shrimp, but use other fish or shellfish, or a combo. Chop it small and there is no need to pre-cook it. I use a roughly equal quantity of finely chopped raw vegetables. Celery for crunch, onions of any sort, plus peppers, radishes if you have them. Add a pressed garlic clove into the mix if you like.
Add about 3/4 of a cup of homemade bread crumbs. Cracker crumbs work fine too, or a combo.
Mix it all together and add some salt and pepper. Then beat 1 extra large or 2 small eggs. I add some hot sauce to the eggs. Thin the eggs with a dash of lemon juice. Mix in well.
Put mounds of the filling on a plate lined with plastic wrap and form into patties. Wrap and chill (or freeze).
When ready to cook, thaw patties if frozen. Sprinkle them with flour and spread to coat. Turn them over carefully and cover the other side with flour (if they're too delicate, you can even put the flour on the second side after you turn them in the pan). Heat a black skillet to medium and add a few tablespoons of oil to generously cover the bottom. Cook about 3 minutes on each side, until browned (I cover the pan for part of that time, if they are thick).
Put them on toasted buns with your favorite condiments and toppings. I like to top seafood burgers with roquette (arugula). For the sauce, I mixed some ketchup and lemon juice with mayo. A Cocktail sauce/mayo combo would work well too.
For bean burgers:
The recipe is similar but beans are milder so think about layering in more flavor.
Use about 2 cups of drained, rinsed, cooked beans. Mix in the same veggies as above but I like to add sauteed mushrooms to the mix. Cut down on the bread crumbs and add a half cup of cooked rice or grains, if you have some on hand. Add a generous handful of chopped pecans or walnuts, toasted if y0u like. Parsley, chives, or other chopped fresh herbs are a nice addition.
Otherwise follow the procedure above, adding egg, crumbs, etc., but for beans you will probably want to add some spices. Go with some smoked paprika and chipolte chili powder plus some cumin, or use middle eastern spices and maybe some curry.
I like these slathered with grainy mustard , but you could use salsa, or salsa mixed into mayo or sour cream.
Add more flavor to the bean burgers with toppings: lettuce and tomato, avocado, red onion slices. For a real punch melt your favorite cheese on top while the last side cooks. Add French fries on the side et voila!
In the COMMENTS: I was so heartened by all of your thoughtful comments, and the action that folks are taking. Suzanne, your story was sad and funny, and I have a parellel one, a friend from grade school, who also thinks Trump is the Messiah (who knew a Messiah could be so full of hate?). But Natalia is right, we are all entitled to our opinions, and we must try to understand each other, as hard as that may be. Respectfully offering a conservative opinion we have Ned Harris, thank you Ned, and you are absolutely right, the Wall Street Journal is an excellent news source which I neglected to mention. Francine, I'm glad Obambcare has served you well, it's so scary that it might be taken away, and no alternate plan has been proposed--Suzanne has a cautionary tale in that regard. Lisa and others mentioned the non-partisan site vote411.org, with info from candidates in their own words, on their platform. Ella, merci for the link to the Harvard presentation. Betty, thank you for your upbeat message. Most importantly, as Colleen says, VOTE! Do note let democracy die!
Favorite READS: Are you a fan of southwest France? Then I have a great new blog for you to follow, by one of our readers: Life in The Languedoc. Tom Berry had a lifelong dream to move to France, and he did just that recently, along with his cat. Check in to follow his progress and admire the lovely scenery.
If you're working on your French (or your English), bi-lingual books are a great solution. French on one page, English on the facing page, if you need help. They're a bit hard to find. A friend just told me that Diane Murez has just published a new one called To Each Her Own/Suite Américaine. It's a cycle of short stories that form a novel.
Our reader Barbara has a good French book for us, called Paris Part Time, a memoir with recipes and photos. Sounds like the perfect COVID escape.
Thanks for the plug on my blog, Lynn! I have always enjoyed writing and now that I am happily retired AND in France, I have the time and a ton of material to draw upon. I have always enjoyed your postings and hope that mine will be as appealing. I write for nothing other than the pleasure of documenting this wonderful environment, its history, and my new life here. We are so fortunate to be here - especially during this pandemic.
Posted by: Tom Berry | 10/16/2020 at 05:31 AM
Whodathunkit? Fun story and good recipe. Merci beaucoup for sharing.
Posted by: Doris Wolfe | 10/16/2020 at 06:14 AM
I regularly make salmon burgers—a family favorite. I use my food processor to do the chopping. Like you, Lynn I use eggs but for bread crumbs I use store bought panko. I improved on my mother’s original recipe by using fresh (or frozen) salmon filets. She used canned salmon which isn’t half bad and I don’t think salmon was easily available in the upper Midwest in her day. I also use fresh dill in my burgers.
My other meatless burgers include crab cakes and a Korean pancake with scallions, zuchini, and a bit of chopped shrimp and scallops. Recipes available on request.
Posted by: Paula | 10/16/2020 at 06:52 AM
Very interesting post and I thank you for the burger suggestions.
Just one slight correction - that's a 1972 Buick, not 1952.
cordialement,
Chris
Posted by: Christopher Tyle | 10/16/2020 at 08:02 AM
What a delightful story! Since my mom's family is scattered all over France (there were eleven kids in all), I've seen my share of weird American tributes as well. Once we were deep in the countryside, and out of nowhere this 50s American diner popped up, complete with Marilyn Monroe, Elvis, and I don't remember the other iconic characters, in statue form. License plates lined the walls, the floor was black and white checks, and the tables and chairs and stools were that 50s red vinyl. It was a hoot! We stopped to have a drink and take pictures of such an unexpected diner.
When I was in Montpellier last winter, I was taking my 97-year-old aunt for a walk. She lives on the Place de la comedie, and there was a food truck in front of the mall. I asked the owner how to say food truck in French, and he replied, "food truck." So there you have it. This one was the standard silvery one, not a cool school bus. I was also pleasantly surprised to find French kids wearing tshirts with the image of Bob Ross on them. I knew kids in the states were having Bob Ross painting parties, but I didn't realize they were popular in France, too.
As for dual language books, Kindle has a few, and there are quite a few for children, I've discovered. I've got fairytales and Jean de la Fontanaine fables. I've also found a book of short mysteries in dual language form. I think I ordered it on Amazon. They are very hard to find as you said.
Thanks for the recipes!
Posted by: Mindy | 10/16/2020 at 08:59 AM
Thank you Lynn,for this upbeat post!Just exactly what we all need these days!Especially enjoyed the fun burger names(!) though quite honestly your recipes definitely sound more to my taste!(as in delicious!!)
And thank you for these (all terrific)book suggestions!
One I just finished(again,) is"Little Antique Shop Under the Eiffel Tower: by Rebecca Raisin.L(she has written others in the same genre,as well,,).,Not new ,but one word describes this title, as well as the others:charming!!
Posted by: Natalia | 10/16/2020 at 02:17 PM
Love it!! Hello to our mutual friend Heather!! 😀
Posted by: Barbie Duff | 10/16/2020 at 05:00 PM
Nothing like an Elvis diner in France! Loved reading this post Lynn.
Just a little notice that we voted this week! We always receive our ballots by mail, which by the way, is a normal thing & normal way to vote. This time we dropped our ballots off at the local courthouse. So easy! I receive notification that our ballot signatures were verified & will be counted by October 20! Wooohooo!!!
Again, if you have not voted please VOTE!!!
Posted by: Colleen Taylor | 10/16/2020 at 07:04 PM
This is so funny. I do not know how they got this bus to Beaune. An expensive challenge but so cute and so appropriate as a drive-in duringCOVID.
Languedoc has a g and not a q.
Will try those burgers. They sound good with seafood!
Trying to get to VFS Site to get a visa long séjour. Is that what you have?
Thé SFO consul told us it takes a while!
Hoping to be there next fall. Keeping our fingers crossed 🤞
Posted by: Francine Martinie Chough | 10/16/2020 at 07:28 PM
I wonder if its the same guy who has a yellow bus diner complete with a life size Elvis too outside of Dijon?
Posted by: Delia Bourne | 10/19/2020 at 03:22 PM
That it too funny, but oh so charming, and very french. I love patronizing the Americanized restaurants in France. They don't quite get it right, but it doesn't matter. The food is still better quality and tastier than anything you can get in the US.
Posted by: Cate | 10/30/2020 at 08:10 AM