Good Dog is a has long been one of my favorite places in Philadelphia. It's a crowded, dimly lit and loud bar and restaurant that, if you look behind its 'dive bar' persona (and those who know it do, in large numbers), offers the best in food and drink... Plus the walls are completely covered with black and white photos of a million adorable dogs. If I could go to Good Dog every week, I would. So instead I just try to go as often as possible.
That said, the first thing that attracted me regularly to Good Dog was its "Good Dog Burger," a juicy patty stuffed with stinky, melted Roquefort cheese and piled high with with caramelized onions. Upon first bite, the Roquefort starts pouring everywhere. If that weren't enough to make me swoon, they serve it with a heaping side of mixed sweet and white potato fries with a special aoili dipping sauce. Heaven.
Every visit, I ordered the same thing: "Good Dog Burger, medium rare, please".
Fast forward a couple of years, on one fortuitous day when my eyes actually revisited the menu. I stumbled into their Grilled Veggie Burger. On impulse, I deviated from my usual. Moments later as I sank my teeth into a giant, softly grilled bean and veggie patty, I realized what I had been missing. This burger, with its deep notes of Middle Eastern flavor and generously smothered curried mayo, was positively perfect. I had fallen in love again.
Although each visit to Good Dog is met with a war between choosing one of these miraculous burgers, I was astounded the other night when I made a veggie burger that took me straight to Good Dog without walking the mile in the rain...
This Middle Eastern Chickpea burger, smothered with curried mayo and served on a soft, toasty wheat bun:
So, do as Good Dog bids and "come, sit, stay." This burger is ready in minutes, so there is plenty of time to relax over the table. Pile on a side of sweet potato fries, think about cute dogs, and you'll be in Philadelphia in no time.
Ingredients: makes 2 large burger patties
1/2 cup fresh whole wheat breadcrumbs
3 T. reduced fat mayo
1 t. minced garlic
1 15.5oz can of chickpeas, rinsed and drained with 3 T. set aside
1 t. chopped fresh parsely or 1/2 t. dried
1/2 t. salt
1/2 t. grated lemon rind
1/2 t. paprika
1/4 t. turmeric
1/4 t. freshly ground black pepper
1 egg, lightly beaten
2 whole wheat hamburger or brioche buns
Curry Mayo: 3 T. reduced fat or lite mayo, combined well with 1 T. curry powder.
Directions: Combine all of the ingredients, except 3 T. chickpeas, in a food processor and pulse until mostly smooth but a few chunks may remain. Heat 1 T. olive oil over a pan on medium heat. Transfer the chickpea mixture to a bowl, stir in the remaining 3 T. of chickpeas, and form into two evenly shaped patties. Reduce heat to medium-low and cook about 5 minutes to a side, until toasty and lightly brown on each side (be careful when flipping, as the patties are soft). While the burgers are cooking, toast the buns and mix the curry mayo. Serve the burgers with lettuce and tomato if desired, with the mayo smothered on the buns.