HANNAH HOPKINS

Hannah Hopkins is a celebrated restaurateur based in Steamboat Springs, Colorado, known for her creative and sustainable culinary ventures. With 15 years of experience as a chef in New York and Connecticut, she established her first restaurant, Dish, which garnered praise from The New York Times and appeared on Food Network’s “Chopped.” In 2011, she relocated to Steamboat Springs, where she became the executive chef at Mambo Italiano before eventually becoming co-owner. Following Mambo’s success, she co-founded Bésame, an authentic Spanish restaurant, and Yampa Valley Kitchen, specializing in elevated comfort food with local, organic ingredients. Alongside chef Joe Campbell, she has cultivated a brand known for cosmopolitan cuisine and neighborhood appeal. Hopkins’ culinary prowess earned her an invitation to cook at the James Beard House in 2019 and the Navigator Business Leader of the Year award in 2022. Currently residing in Steamboat Springs with her family, she enjoys outdoor activities, travel and spending time with her loved ones and pets.

VEGAN VEGGIE BURGER

Yields 20 patties

• ½ can chickpeas
  

  Photos courtesy of Yampa Valley Kitchen

• ¼ cup peeled garlic cloves
• 1 large bunch of parsley, roughly chopped
• 1 quart cooked short grain brown rice
• 3 large grated beets with the juice
• squeezed out
• 2 large grated carrots with the juice
• squeezed out
• ½ quart of hazelnuts
• (ground fine, almost paste)
• 1 cup flaxseed meal
• 1 quart pickled mushrooms (or mushroom conserve), drained and finely chopped
• ½ cup tahini
• ½ cup tamari
• 1 ½ Tbsp smoked paprika
• 1 Tbsp ground sage
• 2 Tbsp onion powder
• 1 Tbsp ground black pepper

1. Heat oven to 350 degrees Fahrenheit. Drain and bake chickpeas for 20 minutes on a sheet pan.

2. In a food processor, process chickpeas, garlic cloves and parsley until fine (but not until paste), then add to large bowl.

3. Add the cooked brown rice, beets, carrots, ground hazelnuts, flaxseed meal and pickled mushrooms to same large bowl. Mix.

4. Then add the tahini, tamari, smoked paprika, ground sage, onion powder and ground black pepper. Mix.

5. Use a large scoop to portion 7 ounce patties. Freeze any you don’t want to immediately eat.

6. Heat oil of your choice in a nonstick pan on medium-high heat. Sear both sides of the patty for four to five minutes per side.

7. Place on a bun of your choice and top with ingredients of choice!

Originally published in Summer + Fall 2024 issue of Well.