Tag: burger

Chickpea Burgers with Sun Dried Tomatoes and Walnut Meat

Posted in Burgers, Hot Dogs, and More, From the Grill, Meat Replacement, Tips & TechniquesTagged , , , , 2 Comments
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Chickpea Burgers with Sun Dried Tomatoes and Walnut Meat, via Eat the Vegan Rainbow

You should get to know walnuts. They are super nutritious because they have a large amounts of polyunsaturated fats, and surprisingly high amounts of protein, fiber, even vitamins B-6.

Walnuts are also fun and funky. They look like large, green balls when young, and their pretty green skin shrivels into dark brown to black husk as they ripen. This husk eventually falls off, revealing the nut. If you do find yourself with a pile of walnuts still wearing their husks on your hands, do use gloves when peeling them. The walnut husks will release dark brown pigments that will color your skin, and the stuff does not come off easily. It’s actually still used as a natural hair dye in some places, and if you ever get a pile of green walnuts stick them into some brandy and make some dark liquor called nocino.

If you are like me, chances are the walnuts you can easily find come nicely cleaned and sometimes even chopped. These days I prefer to get chopped walnuts as that speeds things up in the kitchen. I use walnuts in my desserts, as a quick snack, and as a meat substitute. This recipe here falls into the “walnuts as a meat replacement” category and to boost their meaty flavor I combine them with sun dried tomatoes, caramelized onions, cumin, smoked paprika, and chili powder. This serves as a fantastic flavor add-on to chickpeas, which are the main ingredients in this burger. Having said that, I think chunks chickpeas here are more of a filler and that walnuts and the sundried tomatoes are the stars.

The main binding agents here are flax meal and bread crumbs. Flax meal has to be soaked in hot water for about fifteen minutes, which should be enough to transform it into sticky goo that you can use instead of eggs as a binding agent.

Chickpea Burgers with Sun Dried Tomatoes and Walnut Meat

What you’ll need:

1 onion, diced

1 cup walnuts, chopped

3 oz. (85 g) sun dried tomatoes, sliced

3 tablespoons flax meal

6 tablespoons water, boiling

2 15.5 oz. (439g) cans chickpeas, rinsed and drained

3 tablespoons olive oil

2/3 cup plain bread crumbs

1 teaspoon smoked paprika

1 teaspoon cumin

1 teaspoon chili

Cooking spray

What you’ll do:

  1. In a large cup or a measuring cup mix flax meal and the boiling water. Let the mixture stand for 15-20 minutes.
  2. Spray the bottom of a large frying or sauté pan with cooking spray and place over medium heat. Add the diced onions and sauté for 8-10 minutes until the onions are nicely caramelized.
  3. Add chopped walnuts and let them toast slightly. This will take 3-5 minutes.
  4. Add the sun dried tomatoes, mix well and sauté for another couple of minutes.
  5. Transfer the sautéed mixture into a large mixing bowl. Add the chickpeas that have been carefully washed, drained and half-mashed with either a hand or a fork. Add the soaked flax meal, spices, oil, and bread crumbs and mix well.
  6. Form the burger patties, and place them on the wax paper lined platter. Put the patties in the fridge for at least 30 minutes to firm up.
  7. Grill the burgers using an outside or an inside grill, or a grill pan. These burgers are sturdy and should not fall apart while grilling. They need 3-5 minutes per side to get nice grill marks.
  8. Serve them on a ham burger bun with your choice of toppings and condiments!!!

Copyright © Eat the Vegan Rainbow, 2018

Avocado Burgers

Posted in Burgers, Hot Dogs, and More, Tips & Techniques, Tofu CreationsTagged , , , , , , , , , , , 2 Comments

You probably know that veggie burgers are going through somewhat of a revolution, with companies like Beyond Meat and Impossible Foods, leading the way within US in creating plant-based products that taste and look like the real meat.  I have not had an Impossible Burger yet, but I can attest to Beyond Burger being everything its creators wanted it to be – a plant-based burger that looks, cooks and tastes like fresh ground beef burger. It is absolutely spot on, thanks to some interesting protein biochemistry and biophysics that transfrorms pea protein into ground beef, as well as the use of plenty of fat for that greasy burger feeling, and a good amount of salt. And fat and salt are likely two components of this burger that, in addition to getting the texture of the protein component just right, make this type of burger so realistic and so delicious and so addictive.

Indulging in one of these burgers as an occasional treat is all fine and good, but making it on a daily basis is almost us unhealthy as eating the beef patty. That’s why I’ve been focusing on creating plant burgers (call them veggie burgers if you like) that can work on a grill or in a grill pan, look very burgery, and taste great without huge amounts of salt and fat. My blog now has the entire section dedicated to Burgers, Hot Dogs & More. Some of the burgers I made taste very much like a beef patty, some less so… At the end, what I discovered is that plant burger needs to pass two tests in order to qualify for being on my plate: it has to hold its shape well and sustain grilling on the grill or in a grill pan, and it has to taste amazing. Any burger that checks those two boxes off deserves to be shared!

The patty I am sharing today has three twists. Twist number one is that I decided to try using avocados as a fat source to add some juiciness to the burgers. Avocados, also known as Alligator Pear – isn’t that awesome? – are not something I ever considered cooking with but we recently had a huge avocado sales in my local grocery store and I got more than I should and there is a limit to how much avocado toasts one can eat in a week, so I was looking for something else to do with them. The idea to try making a burger with avocados was inspired by their high fat content and their creamy consistency (when they are ripe and perfect). I did quite a few internet searchers to see what other have done, but I could not find a single recipe that used avocados inside the actual burger patty. So, off I went to see if Avocado Burgers can be made into reality.

My twist number two is one of my favorite tricks to add umami flavor to just about anything – finely ground mushrooms. They work wonders in a dish like Meatless Shepherd’s Pie, or more generally any time you want to recreate that special “je ne sais quoi” of ground beef.

Final twist to this story is using extra firm tofu that has been frozen for few days than thawed all the way over the course of one to two days in the refrigerator. Freezing and defrosting tofu changes its texture daramatically. The tofu becomes tougher and stronger, and it absorbs the marinades and flavors better. There are no tricks to freezing tofu in my kitchen as I just put the container tofu comes in from the store into the freezer, but if you need a more refined method The Spruce has detailed step by step instructions. Before you use tofu, drain it well and then dig in – use your hands to press and squeeze and get the excess water out. I suppose you could use the tofu press for this or a method where you place tofu slices between paper towels and place a large weight on top for twenty minutes, but because tofu that’s been frozen then defrosted has this tougher and stronger texture, using your hands actually works quite well. Plus, you can easily go from squeezing to crumbling, which is the next step. At the end you will end up with a pile of small tofu crumbles.

To this pile of crumbles you will add mashed avocado, ground mushrooms, tomato paste, and couple of staples when it comes to boosting umami and grilled food flavors: soy sauce or liquid aminos, Worcestershire sauce and liquid smoke. The patties will be soft so it is a good idea to stick them into the fridge or a freezer to firm up before cooking. I felt like pairing only some crispy lattice with this burger but pickles, mustard, ketchup, tomatoes, and all the other common burger fixings will go well with it too!

Avocado Burger, step by step, via Eat the Vegan Rainbow

Avocado Burger

What you’ll need:

1 16 oz. (450 g) block of extra firm tofu, frozen then thawed

8 oz. (225 g) crimini (baby bella) mushrooms

1 large avocado, ripe

2 tablespoon tomato paste

1 tablespoon Worcestershire sauce, vegan

1 tablespoon soy sauce or liquid aminos

1 teaspoon garlic powder

1 teaspoon liquid smoke

Cooking spray (for the pan)

What you’ll do:

  1. Freeze the tofu few days in advance and when completely frozen take it out of the freezer and leave it in refrigerator for a day or two, until completely defrosted. Drain the tofu and using your hands squeeze the water out of tofu. The tofu should feel like a relatively tough sponge soaked with water at the beginning, and at the end it should feel moist but not dripping wet. Crumble the tofu into a large mixing bowl.
  2. Chop the mushrooms using a food processor until they are finely ground. Few chunkier bits here and there will not hurt but try to get the mushrooms to be about the same consistency as your tofu crumbles. Add to the tofu.
  3. Cut and peel the avocado, and scoop out the green flesh into a small bowl and mash with the fork until finely mashed. Ideally the avocado should be as smooth as you can get it, and if you are using a perfectly ripe avocado this should not be a problem. Side note: If you discover that your avocado is tough that means that it is not ripe enough. If your avocado is turning black it means that it is past its prime. Unfortunately, when it comes to avocados only the perfectly ripe, perfectly green and perfectly soft will work, for this or any other recipe. If your avocados are tough to touch it means they need to ripen and you can help them out by putting them in a paper bag, closing it tightly and leaving them on the kitchen counter overnight. That usually helps – and if they are really, really green you can a ripe banana to the bag to help avocados along. 
  4. Add the avocado purée to the tofu mix, as well as the rest of ingredients.
  5. Mix well to combine using your hands. You want to work the mix a bit, which means squeezing and mixing at the same time. Once everything is combined together, use your hands to form patties. Place the patties onto a tray lined with wax paper, and put them into the refrigerator for 30-60 minutes or into a freezer for 15 minutes or so.
  6. Heat your grill pan or a cast iron skillet over the medium high heat. Spray with cooking spray and add 2-3 patties at a time. You need to leave enough room around tha patties to be able to flip them so keep that in mind. Cook on one side for 5 minutes then flip over and cook for another 4-5 minutes, until both sides are nice and brown.
  7. Serve on your favorite hamburger bun with your favorite toppings. And in case you have couple of avocados still left over, go wild – slice them up, toss them on top, and have yourself a Double Avocado Burger!

Copyright © Eat the Vegan Rainbow, 2017

Black-Eyed Peas Burgers

Posted in Burgers, Hot Dogs, and More, From the Grill, Meat ReplacementTagged , , 2 Comments

Black-Eyed Pea Burgers
Black-Eyed Pea Burgers, via Eat the Vegan Rainbow
Still hunting for that perfect meat-free burger? I’m with you and I’m still searching. But in the meantime my Roasted Red Peppers Chickpea Burgers I shared recently, and these Black-Eyed Peas Burgers here are really close to where I want my burgers to be.

As with the chickpea burgers, the big secret to getting the burgers to stick together is to let the patties firm up in the fridge or the freezer. The rest is really easy and requires a large mixing bowl, a stick (immersion) blender (or a food processor), and couple of easy to find ingredients. These are really simple and I’d say they qualify as a quick mid-week dinner.

Black-Eyed Peas Burgers

What you’ll need:

2 15.5 oz (439 g) cans black-eyed peas

3 large carrots

1/2 cup pumpkin seeds

2 tablespoons almond butter

2 tablespoons flax meal

1 teaspoon smoked paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1 tablespoon sesame seeds

Cooking spray

What you’ll do:

  1. In a small mixing bowl combine flax meal with 4 tablespoons of hot water to make Flax Egg.
  2. Place black-eyed peas in a strainer and rinse well. Drain to remove excess water and pat dry. Place in a large mixing bowl.
  3. Use a food processor to chop the carrots very finely. Add to the mixing bowl.
  4. Add the rest of the ingredients, including the Flax Egg, and blend everything together using an immersion (stick) blender. If you don’t have a stick blender you can also use a food processor. The mix should be relatively smooth, but some chunkiness is OK.
  5. Line the large tray with wax paper. Use your hands to form the burger patties. They should be about 1/8 in (1 cm) thick. Arrange the patties on the tray, cover with another sheet of wax paper and put in the freezer for about 30 minutes. If you leave them in the refrigerator you will need to give them couple of hours.
  6. Place a large pan over medium-high heat and let it get nice and hot. Spray the bottom with the cooking spray and add burgers to the pan in small batches. Cook for about 5-6 minutes on one side then flip over and finish cooking for another 4-5 minutes on the other side.
  7. Serve as you would any other burger, perhaps with some Fat Free Roasted Potato Medallions on the side as a healthy alternative to French fries.

    8. Copyright © Eat the Vegan Rainbow, 2017

A Very Beefy Veggie Burger

Posted in Burgers, Hot Dogs, and More, From the Grill, Meat ReplacementTagged , , , , , , , , 5 Comments

"Beef" Veggie Burger
“Beef” Veggie Burger, via Eat the Vegan Rainbow
For many researching and investing into meat alternatives, making a plant-based burger that looks, cooks and tastes like real beef has become one of the most important goals. Several years ago, I heard Pat Brown, founder and CEO of Impossible Foods, give a talk and one thing Pat mentioned was how incredibly hard it is to re-create a plant-based hamburger. Burgers are such a huge part of American culture, so offering a meatless alternative is unlikely to convince anyone to go meat-free unless that alternative is spot on, juicy and meaty.

But, lets be honest: veggie burgers are definitely not hitting this mark. For the most part, they are a mix of vegetables thrown together and shaped into a patty that usually falls apart as you are grilling it. I know this sounds mean, but it is what it is. I myself have been down the road of trying to figure out how to keep my veggie burgers together while at the same time make them taste authentic many times before. Some attempts have been a total failure, some, like this Roasted Red Peppers and Chickpea Burger, have been a success.

Don’t get me wrong – I love veggie burgers! They have amazing flavors and textures, and they are fun to eat. Also: I am not a fan of hamburgers, but I live in a land of hamburger lovers so I agree with Pat Brown’s general idea that in order to convince people to give up their meat we need to offer them something incredible to sizzle on the grill and stick inside the bun. And just in case you are wondering whether there is any such thing available in retail stores, you should head out to your local Whole Foods Market and get some Beyond Meat‘s The Beyond Burger. I had it few nights ago and it blew my mind!

So although I am most certainly going to be getting those burgers again, they do come with a relatively unfriendly price tag, which means I am where I started: trying to home brew an impossible, incredible and all-around awesome meat-free burger. This recipe for A Very Beefy Veggie Burger is one step closer to achieving that ideal combination of flavor, texture and grillability and the tip top secret of this recipe is to use TVP (Textured Vegetable Protein) without pre-soaking and letting it absorb all the ground mushroom and mashed beans juices. This batch of burgers was cooked in a grill pan because the weather in New England has been very rainy lately and I just could not wait to make these, but the patties are firm enough to withstand the ultimate test of an outdoor grill.

As for condiments, sky is truly the limit. I paired these burgers with some Vegan Herb Mayo, cucumber and tomato slices, butter lettuce and Roasted Red Beets Hummus, but you can use anything you like. The flavor of these patties is very, very similar to what you can expect from a hamburger, but the texture and juiciness does need more work. Still, I will try, try, try again until I develop the recipe for a mouth-watering, and inexpensive, beef-less burger. As Silicon Valley is now funding these types of efforts, perhaps I can re-write the stereotype of “two guys in a garage” into “one woman in the kitchen” story? That would be fun!!!

Very Beefy Plant-Based Burger
Very Beefy Plant-Based Burger, via Eat the Vegan Rainbow
Note: Just in case you are asking yourself why we should go meatless, Bill Gates offered some well-articulated arguments in the Future of Food post few years ago.

 

A Very Beefy Veggie Burger

What you’ll need:

2 15.5 oz (439 g) cans of Roman (cranberry) beans

1 cup TVP (Textured Vegetable Protein; I used Bob’s Red Mill TVP)

8 oz. (227 g) baby bella mushrooms

2 tablespoons almond butter

2 tablespoons nutritional yeast

1 tablespoon soy sauce, reduced sodium

1 tablespoon Worcestershire sauce, vegan

1 teaspoon onion powder

1 teaspoon garlic powder

Cooking spray

 

What you’ll do:

  1. Drain and rinse the beans. Pat dry and place in the large mixing bowl.
  2. Use a food processor to grind the mushrooms. Add the mushroom meat to the mixing bowl.
  3. Add TVP and the rest of the ingredients (except the cooking spray) into the bowl and use the immersion blender to blend everything into a mixture that looks like ground beef, with the same type of texture. You can also do this step in the food processor.
  4. Let the mixture stand for 30 to 60 minutes on the kitchen counter, then shape the burgers and leave them in the refrigerator for about an hour to firm up. This will give TVP time to soak up all the juice from mushrooms and bean and soften just enough to give a nice ground beef texture to the burger without making it too soft and crumbly.
  5. Heat the grill or the grill pan on high and make sure that your grill grate or your pan are generously oiled. Reduce the heat to medium before putting your burgers on. Grill for 4 to 5 minutes on one side, then flip over and grill for additional 4 to 5 minutes.
  6. Put your burger buns on the grill for a minute or two to toast them gently, then top with mayo, burger, cucumber slices, tomatoes, lettuce, roasted beet hummus or whatever floats your boat – and bite in!!!

Correction: the original post said “yeast extract” but that’s not correct. I used nutritional yeast so I made the correction now. Thanks to Mary Dion for flagging this to me on Facebook!!!

Copyright © Eat the Vegan Rainbow, 2017