Ok, so it's Wednesday already and I've not yet posted my article. The reason could be that I've been extremely busy, or that I wasn't prepared, or that the Founder of my organization was in town and I've been the "go to" guy - Or that I was secretly hoping that if I were late, Ms. Phoenix, Mistress January, and Mz. Berlin would all gang up on me and tease me and taunt me until I got it done. ....excuse me while I hit the snooze alarm after that last dream, and forgive me for sharing my deepest darkets desires.
Since I've not had the oppotunity to be on the top of my game, I was going to tell you how to make guacamole on Cinco de Mayo, but since all you do is cut up three avos, slice in some red onion, dice up some Roma tomatoes & cillantro add some chili-powder and some garlic & mash it all together and sprinkle some fresh lime to help keep it fresh.
But that's to Easy... so what I've decided to do is steal as many burger recipes as possible (after all, it is getting close to the holiday and you'll all want time to practice before your big debut.), and have you all participate in the cover-up by posting YOUR favorite vegan burger recipes. (Must be vegan to avoid deletion.)
Pecan & Mushroom Burgers
• 2/3 cup bulgur
• 3/4 teaspoon salt, divided
• 1 cup boiling water
• 6 teaspoons extra-virgin olive oil, divided
• 8 ounces white or brown mushrooms, stems trimmed, wiped clean and chopped
• 1 1/2 cups chopped onion, (1 large)
• 1 1/2 tablespoons balsamic vinegar
• 3/4 cup pecan halves
• Quarter Cup of Veganaise
• 1/2 cup fine dry breadcrumbs
• Freshly ground pepper, to taste
• 8 whole-wheat buns, (option: Tortilla Shells or Hemp Bread)
• Watercress, for garnish
1. Place bulgur and 1/4 teaspoon salt in a small bowl. Pour the boiling water over, cover and set aside until the water is absorbed, about 20 minutes. Drain in a sieve, pressing out excess liquid.
2. Meanwhile, heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add mushrooms, onion and remaining 1/2 teaspoon salt; cook, stirring, until the vegetables are softened, 8 to 10 minutes. Stir in vinegar. Immediately transfer the mixture to a plate and let cool to room temperature, about 30 minutes.
3. Toast pecans in a small dry skillet over medium-low heat, stirring, until fragrant, 4 to 6 minutes. Transfer to a plate to cool.
4. Combine the vegetable mixture and pecans in a food processor; pulse briefly until coarsely chopped. Add Veganaise and the bulgur; pulse briefly, scraping down the sides if necessary, until the mixture is cohesive but roughly textured. Transfer to a bowl; stir in breadcrumbs and pepper. Mix well.
5. With dampened hands, form the mixture into eight 1/2-inch-thick patties, using about 1/2 cup for each.
6. Using 2 teaspoons oil per batch, cook 4 patties at a time in a large nonstick skillet over medium heat until evenly browned and heated through, about 4 minutes per side. Meanwhile, split and toast buns, if using, to serve the burgers on. Garnish the burgers with watercress and the cheese sauce, if desired.
TIPS & NOTES
Make Ahead Tip: Prepare through step 6. Wrap patties individually and refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator before cooking.
Active Time: 1 hour
Total Time: 1 hour
Per serving (without buns or garnishes): 197 calories; 12 g fat (1 g sat, 7 g mono); 26 mg cholesterol; 19 g carbohydrates; 5 g protein; 4 g fiber; 282 mg sodium; 241 mg potassium.
Nutrition Bonus: Fiber (17% daily value)
1/2 Carbohydrate Serving
Exchanges: 1 starch, 1/2 vegetable, 2 fat
Dang Good Leftover Stuff in the Fridge Bean Burgers
1/2 cup cooked brown or white rice ( I prefer brown if I have it ready)
3/4 cup beans of your choice (black are really yummy)
1/2 cup bread crumbs
1/4 cup bean juice or broth
1/2 tablespoon onion powder
1 clove fresh garlic minced
Herbs of choice-basil, sage, parsley, red pepper, etc.
Salt, to taste
1/4 cup oil
1) This recipe doesn't necessarily require a food processor but it really helps. I start by processing my bread crumbs. Then take these out and put them aside. Then put in the garlic and process until nicely minced. Then add and pulse the beans until they resemble refried bean consistency. Next add your cooked rice, bread crumbs, and herbs and spices. Pulse until these are all very well mixed but still have texture. If you don't have a food processor you can use prepackaged bread crumbs, mash the beans by hand and add the ingredients and mashing with a potato masher.
2) Heat oil in a pan on medium high heat. Make sure your pan is nice and hot or they may stick. It really helps to use either nonstick (which I hate) or cast iron for this one. Wet your hands a little with water and form mixture into patties. Fry your patties for about 6 minutes on each side. DO NOT TURN until you are certain they are nicely browned. These can only really handle about 1 flip before they start falling apart. You may have to press down a little with you spatula to keep it together. If you break one, no big deal it usually goes back together nicely.
3) Get your buns ready with condiments and such as your burgers are getting nice and browned in the skillet.
Source of recipe: I was so tired of spending $4 a box for a burger substitute so I wrote this recipe upon having leftover rice and beans in the fridge. It turned out so delicious that I make beans and rice just so I can make these burgers later. Also, it's another way to use up bread that is just a little to dry to eat.
Makes: About 6 5" patties, Preparation time: 20 minutes, Cooking time: 15 minutes
Pecan and Oatmeal Patties/Burgers
2 cups dry oatmeal
1/2 cup dry whole wheat bread crumbs
1 cup pecans, chopped or ground
1 cup grated Daiya or Soy cheese (optional)
1 teaspoon hamburger or steak seasoning or salt
1 teaspoon savory or may use sage
1 1/2 - 2 cups plain hemp or soy or rice milk, approximately
1 onion, chopped
1 tablespoon oil
oil for frying
any other seasonings you wish to add
Saute onion in oil. Combine all ingredients. Let sit about 5 minutes for oats to soak up milk. If mixture seems stiff add more milk. Taste mixture and adjust salt and seasonings. Heat oil in frying pan and fry mixture by large spoonfuls. It may be necessary to flatten burgers in frying pan. Fry on both sides slowly allowing oats to cook. Use in burger buns or add gravy.
These may also be baked at 350 degrees F. for about 25 or 30 minutes on greased pan turning half way. I prefer them fried.
Good Gravy: Saute 1 chopped onion and 1 cup chopped mushrooms in about 1 tablespoon oil until soft and starting to caramelize. Push to one side of pan and add 2 tablespoons oil or margarine and when melted add 2 tablespoons white flour. Stir the flour and margarine together until blended and starting to brown. Turn down the heat if flour mixture starts to burn. Add 2 cups cold water and 1 "beef" or "chicken" flavored bouillon cube or the equivalent in bouillon powder. Stir everything together until mixture is boiling and thickened and bouillon is dissolved. Continue boiling for at least 2 minutes until flour is cooked. Taste and add salt and/or pepper if needed. This makes just over 2 cups gravy. To double amount to 4 cups, use 4 tablespoons flour and 4 tablespoons margarine and 4 cups cold water.
*Note: It is important to use cold water, not hot or your gravy will be lumpy.
Serves: 8-12 patties depending on size
Preparation time: 30 minutes
Smoky Tofu and Red Bean Burgers
1 14 oz. can red kidney beans, drained and rinsed
7 oz. firm tofu, squeezed of excess water and crumbled
1 carrot, grated
1/2 onion, chopped finely
2 cloves garlic, minced
handful of fresh parsley, chopped
1/2 cup whole grain breadcrumbs
2 tablespoons flour
1/4 teaspoon liquid smoke
1 teaspoon soy sauce
1 teaspoon all purpose seasoning
1/2 teaspoon each garlic and onion powder
1/2 teaspoon paprika
salt and pepper to taste
Mash beans in a bowl and add the crumbled tofu. Add the rest of the ingredients and stir to combine. I like to use a pastry cutter or fork to help chop and smoosh the mixture which will make it form into patties easier. You may have a taste in order to adjust seasonings. Shape into patties and place on oiled baking sheet. Bake for 25-30 minutes at 400 degrees Fahrenheit (flipping halfway) or until browned and crispy.
Serve on hamburger buns with grilled onions, lettuce and tomato.
Makes: 6 burgers, Preparation time: 10 minutes, Cooking time: 30 minutes
The Best Veggie Burger You'll Ever Eat!
4 portabella mushrooms (the huge ones, not baby)
salt to taste
pepper to taste
garlic powder to taste
olive oil or vegan butter for brushing
fixins of your choice(lettuce, tomato etc etc)
4 vegan burger buns
Clean the portabellas really well, their very dirty. Brush the tops and bottoms with the olive oil generously. Sprinkle salt, pepper, garlic powder, or whatever you would like on them. Toss them into a pan on medium heat, flipping every so often to avoid burning. Meanwhile slice the onion in rings and toss them into the pan with the mushrooms. Put your buns in the toaster. When the mushrooms have started to let out their moister, they are done. Put them and the onions on a bun, with whatever you like on your "burgers".
These are extremely juicy and taste so good, definitely not like a plain ole mushroom if thats what your thinking.
Don't knock it until you try it
Preparation time: 20 minutes
Simple and Yummy Textured Soy Protein Burgers
3/4 cup textured soy protein granules
2 teaspoons arrowroot or other egg substitute
1/4 cup oats
1/2 teaspoon onion powder (or fresh onion)
1/2 teaspoon garlic powder (or fresh garlic)
3 tablespoons flour
1 tablespoon soy sauce
1 tablespoon ketchup
1 teaspoon salt
1/2 teaspoon pepper
other spices of choice
lettuce, pickles, tomato, etc.
Textured soy protein is a little scary looking and it doesn't look too appetizing, but if you've ever had it you'd know that it's actually quite tasty and has a nice texture and consistency to it. Not only that, but it's easy to cook with and is cheaper and lasts much longer than those pre-packaged veggie "ground meat-like” foods. You can find textured soy protein at most any heath food store.
Here is a recipe for textured soy protein burgers. They don't taste anything like meat, and make a great lunch or an easy dinner. ;p
Mix 3/4 cup boiling water into 3/4 cup textured soy protein granules and let sit for 15 minutes.
While you are waiting, in another bowl mix together arrowroot (or other egg substitute), oats, onion powder, garlic powder, flour, soy sauce, ketchup, salt and pepper. You may also like to add additional spices like rosemary, sage, thyme, etc.
Once textured soy protein is rehydrated, add oat mixture to textured soy protein and mix well. Cover and place in the fridge for 15 minutes to allow textured soy protein to firm up.
Remove textured soy protein and divide into quarters. With your hands, roll each quarter into a ball and flatten into a pattie shape.
Lightly brush each side with oil and add some oil to a large skillet. Heat oil until a drop of water sizzles, then add patties to the skillet. Cook 3-4 minutes on each side. Warm buns in the oven and assemble the sandwich. Enjoy!
Preparation time: 45 minutes
Black Bean Burgers
3 16 oz. cans of black beans, rinsed and drained
1 1/2 cups uncooked regular oats
1 medium onion, chopped
2 jalapeno peppers, seeded and chopped finely
2 cloves of garlic, minced
3/4 cup fresh cilantro, roughly chopped
1/4 cup applesauce
1 teaspoon salt
1/4 cup flour
1/4 cup cornmeal
Coarsely mash beans with a fork. Combine beans and next 7 ingredients. Shape into 8 patties. Stir together flour and cornmeal and dredge patties in mixture. Cook patties in hot oil in a large non-stick skillet over medium-high heat until each side is lightly browned. Drain on paper towels.
Preparation time: 15 minutes