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Trans-Free For All

Vinsetta Grill’s recipe for health: less guilt, more fun

By Cathy Nelson

You don’t have to travel to New York City or California to experience what’s on the forefront in healthy dining – enjoying delicious food prepared without trans fat in a smoke-free atmosphere. One place you can find the good dining life right here in southeastern Michigan is at the Vinsetta Grill in Royal Oak, on Woodward Avenue between 11 and 12 Mile roads.

Owners (and husband and wife) Michael and Tracy Papa recently made the decision to eliminate the use of trans fat fryer oil. Now health-conscious diners can indulge guilt-free in Vinsetta specialties such as sweet potato fries or onion strips. And, after visiting restaurants in California and Manhattan, the Papas made the decision to make the Vinsetta smoke-free.

Along with those changes, the Papas decided it was time to tinker with the restaurant’s menu, which focused heavily on ribs and chicken. While old favorites remain, the Vinsetta has added more healthy options and an innovative “Build Your Own Burger” concept.

Diners receive pencils and clipboards, and begin by checking off what kind of burger they’d like (beef, chicken, turkey or veggie) and what size (1/3-, 2/3-, or 1-pound, all after cooking). From there, the choices really expand.

Choose from 10 cheeses (horseradish cheddar or gruyere, anyone?) and a slew of toppings from guacamole to dried cranberries to a fried egg. Finish with any of 18 signature sauces and a choice of having the burger served on a bun or in a bowl. You can visit for years to come without ever having the same burger twice – Michael says there are more than 300,000 combinations. Burgers range from $6.99 to $12.99, with extra charges for choices beyond the one cheese, one sauce and four toppings that are included.

So, in the spirit of the unique, innovative and healthy, this month’s featured recipe is the Vinsetta’s homemade vegetarian burger. Serve it with sliced sweet potato fries (cooked in trans fat-free oil, of course) and your favorite toppings and sauces.

Vegetarian Burgers

(Serves 10)

Ingredients

• 2 tablespoons olive oil
• 1 -1/2 cups frozen corn kernels, thawed and squeezed of excess water
• 12 mushrooms, finely chopped
• 4 scallions, finely chopped
• 1 15-ounce can black beans, rinsed and drained
• 1 red bell pepper, seeded and finely chopped
• 2 garlic cloves, peeled and finely chopped
• 2 teaspoons cumin
• Dash of cayenne pepper
• 1 cup fresh spinach, washed and dried, chopped
• 2 carrots, peeled and grated
• 2 small potatoes, peeled and grated
• 6 eggs
• 1/2 teaspoon salt
• 1 teaspoon pepper
• 2 cups dry breadcrumbs (add 1/2 cup more if necessary)
• 1 cup dry TVP (texturized vegetable protein, available at health food stores
and Trader Joe’s)
• Canola oil (to lightly oil frying pan)

Directions

In a large skillet, heat 2 tablespoons olive oil over medium high heat. Stir in corn, mushrooms, scallions, black beans and bell pepper. Cook for 3-4 minutes. Add garlic, cumin and cayenne, and cook for 30 seconds. Remove from heat and stir in spinach. Add carrot and potato, and stir to combine. Add eggs, and season with salt and pepper. Stir in breadcrumbs and TVP.

Form mixture into 10 6-1/2-ounce patties. Cook in a lightly oiled frying pan or grill until heated through (inside temperature should be 165 degrees), approximately 6-7 minutes per side. Brown to taste. Freeze leftover patties for future use.