Barley Burgers, Barely Believable

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Barley and Mushroom Burgers, via Eat the Vegan Rainbow

When life gives you barley, you should probably make some burgers! This is especially true when life simultaneously gives you some mushrooms so that your burley burgers can take full inspiration from that old-time favorite, the Mushroom and Barley Soup. The soup is a traditional menu item in delis and other lunch places, and it work because it combines robustness and heartiness of barley with plenty of umami savoriness that comes from mushrooms.

These burgers are built on the same principles. Cooked barley is mixed with plenty of ground mushrooms, and a handful of flavoring agents to make these gently spicy and smokey baked burgers. The patties are sturdy enough to hold up to the outdoor grilling, so you don’t need to limit yourself to an oven.

The key flavor agents in this case are sliced black olives and chipotle peppers in adobo sauce. You need to be careful with the chipotle peppers because they are hot! I usually use either only the sauce or just one pepper as more than that can make a dish, including these burgers, quite uncomfortable. The adobo sauce itself is an excellent source of smokey flavor, so if your taste buds are sensitive you can skip the pepper, or replace the adobo sauce with some smoked paprika.

 

Mushroom and Barley Burgers

What you’ll need:

2 cups barley

4 cups water

1 cup black olives, sliced

10 oz mushrooms

3 tablespoons tomato paste

1/3 7 oz. (200 g) can chipotle peppers in adobo sauce

1 tablespoon minced garlic

2 tablespoons soy sauce

1 cup flat leaf parsley, fresh

Cooking spray

 

What you’ll do:

  1. Cook 2 cups of barley in 4 cups of water. I recommend using a pressure cooker (30 min bean cycle on the electric pressure cooker I have gave great results), or cook on the stove top using the instructions on the bag. Let cooked barley cool before using further.
  2. Preheat the oven to 425 F (220 C), or prepare your outdoor grill as you normally do. For the outdoor grilling I recommend getting the grill grates hot, burning off any bits that may have been stuck on them, then scrubbing them, and oiling them before use.
  3. Place the olives and the rest of the ingredients all the way to the cooking spray, into a food processor and process until finely chopped, then add into the cooked barley. Mix well, and using your hands form the patties.
  4. If you are using an oven, place the patties onto a baking sheet lined with some parchment paper. Spray them with cooking spray, then flip over and spray again. Bake on one side for 10-15 minutes then flip them over and bake for 10 min more. For outdoor grilling, 8-10 minutes per side should be enough to get the perfect grill marks and develop that lovely grilled flavor.
  5. Serve the burgers with all your favorite trimmings. They are hearty and just slightly spicy, and pair well with neutral flavors like avocado, lettuce and tomato.

Enjoy!

Copyright © Eat the Vegan Rainbow, 2018

 

Sweet Potato Burgers

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Sweet Potatoe Burgers, via Eat the Vegan Rainbow

Let me make one thing clear – if you are looking for a veggie burger recipe that looks and tastes like meat, you really should look elsewhere since this ain’t it! But, if you are looking for a different type of burger, that is unusual yet appealing, and that is amazingly nutritious then you have come to the right place.

This is my Sweet Potato Burger which is made of roasted sweet potatoes, oats, flax meal “egg”, and a dash of very spicy adobo sauce. The patties are held together by the joined action of oats and the flax meal egg, and do just fine on the outdoor grill. The flavor is nicely sweet, perfect for combining with some mustard, pickles and lettuce. In my view, tomatoes, mayo and cheese do not work well on this burger, but caramelized onions, sautéed mushrooms, or sliced avocado would add to it. Feel free to experiment and see how it goes!

Sweet Potato Burgers

What you’ll need:

2 cups roasted sweet potatoes, mashed

1 cup rolled oats

3 tablespoons flax meal

6 tablespoons water

1 tablespoon adobo sauce

1 teaspoon maple flavor

1 teaspoon coriander powder

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

 

What you’ll do:

  1. Roast sweet potatoes as you would normally. I usually roast them at 425 F (220 C) without peeling for 45 minutes or so, then let them cool completely before handling. My usual batch is about 8 large potatoes and I store them roasted in the refrigerator and use them through the week.
  2. Start soaking flax meal in hot water 15-20 minutes prior to use. You can find detailed instructions on making the flax egg here.
  3. Peel two potatoes and mash them with a fork or a potatoe masher. This should yield 2 cups of sweet potatoes. Measure it out and adjust by adding and removing the mashed sweet potato. The final amount does not need to be absolutely precise but do keep it close to the recipe.
  4. Place the mashed sweet potatoe into a large mixing bowl, and add all the rest of the ingredients. Mix well, and use the immersion (stick) blender to get the consistency nice and smooth, and the oats broken up. If you don’t have the stick blender you can always use your food processor. Let the mix stand for 20 minutes or so to allow the oats to begin soaking up the excess moisture and swell.
  5. Form the burger patties, and place them on a wax paper lined platter. Place the patties in a refrigerator for up to an hour to firm up.
  6. Prepare and preheat your outdoor or indoor grill, or your grill pan in a usual way. I recommend oiling the grill grates well and grilling the burgers at medium heat. You can also use a grill pan or a regular pan – the burger will come out as delicious albeit without the lovely, charred grill marks. Sweet Potato Burgers need about 4-5 minutes per side, and they are ready to enjoy!

Copyright © Eat the Vegan Rainbow, 2018

White Bean Burger with Chia Seeds

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White Bean Burgers with Chia Seeds, via Eat the Vegan Rainbow

Another veggie burger, another sensation (if you like to see some past examples, there are here, here, here, and here)! And you don’t need to take my word for it, just go ahead and make a batch of these. First of all, they are ultra-cheap. I use dry beans and one pound, approximately half a kilo, of dry beans will make a huge pile of these burgers. At the end, I think my yield from this recipe was about 15 burgers. The burgers store well in the tightly sealed container in a fridge – you can keep them for a week – and reheat easily in the microwave oven, toaster oven or on the stove top. I am not entirely sure they freeze well, but you can try. If you do decide to freeze a batch, I recommend cooking them through, letting them cool, then separating individual burgers with some wax paper, then freezing. In that way you can grab a burger any time you need it!

Chia seeds are the magic ingredient here. I’ve used chia seeds in the past to make puddings, but here I use them as the main binding agent, the same way you would use egg or a flax “egg”. To make chia “egg”  all you need to do is soak chia seeds in some water for about 30 minutes or so. By the time half an hour is up you should have a very thick and gooey mixture that looks quite slimy and that is a good sign. It means your chia seeds are ready to use. Chia seeds add not only the cohesiveness to this recipe, but bump up the nutritional value of your burgers because they are rich in polyunsaturated fatty acids.

I used to be afraid of cooking the beans and would get canned ones only. But, I recently started using a pressure cooker and I love it! I soak the beans overnight to speed things up, although I did make the beans without soaking and that works as well – you just need to cook them for a longer time. Once ready for the pressure cooker, I rinse the beans, place them in the pot and cover with water. I use an electric pressure cooker and use a preset bean program which takes about fifteen minutes of pressuraized cooking. Once the program is done and the pressure cooker is safe to open, I drain the beans and use without rinsing. You can save the liquid too, and make it into a soup if you like.

Note: if you are cooking dry chickpeas this water is the actual aquafaba that everybody is raving about, so do keep it and use it as the egg white substitute. I recently made aquafaba meringue and topped my Butter Squash and Cranberry Pie with Praline and Meringue Topping.

Once you have your chia egg and your cooked beans the rest is easy. All the ingredients so into a large mixing bowl or a food processor and get processed together. Once formed, the burger patties need to sit in the fridge or on the kitchen counter for about half an hour to an hour to firm up, and they are ready to go. I made my batch in a non-stick pan sprayed with some cooking spray, but you can grill them or even put them in the oven. They don’t need much cooking really since all the ingredients have already been cooked, so what you are really looking to do is brown the patties nicely on both side and heat them through.

You can serve these veggie burgers through the year and with any condiments you enjoy. I can recommend a piece or two of avocados and a spoonful of Macadamia Nut Queso Fresco with just a spring of cilantro. That out to do the trick!

 

White Bean Burgers with Chia Seeds

What you’ll need:

1 lbs (450 g) white beans, dry

1/2 cup red pepper paste (or tomato paste, if you don’t have red pepper paste)

2 tablespoons chia seeds

6 oz (3/4 cup) water

1 cup coarse corn meal

1/2 cup fine corn meal

2 tablespoons stake sauce

1 teaspoon cumin powder

1 teaspoon chili lime powder (or regular chili powder)

Cooking spray

What you’ll need: 

  1. Cover the beans with water and soak overnight at room temperature.
  2. Rinse the beans before cooking, then cook them in a fresh batch of water until done. If you are using a pressure cooker the total cooking time will likely be about 30 minutes. If you are cooking them in a regular pot they will probably need an hour or an hour and a half. You can also use the canned beans and you probably need 3-4 15 oz (425 g) cans to get the amount equivalent to what you get from a pound of dry beans.
  3. While beans are cooling, start soaking chia seeds in 3/4 cup of water. This will take 30 minutes or so.
  4. By the time chia seeds are ready to use, your beans will be cool. Place the beans, chia seeds, and the rest of the ingredients into a large mixing bowl and process everything together with a stick blender. You can also use a food processor for this step.
  5. For the burger patties and leave them to firm up for about 30 minutes. You can leave them on the kitchen counter or in the fridge. You can also make them a day ahead and leave them in a fridge and finish cooking them the next day.
  6. Preheat the grill, grill pan or a non-stick frying pan to medium-high. I recommend using some cooking spray to help the burgers brown and get them going, but if you do have a good non-stick pan you can probably get away with not using any oil or cooking spray. The burgers need 3-4 minutes per side.
  7. Serve them fresh from the grill/out of the pan and enjoy with your favorite toppings and condiments!

Copyright © Eat the Vegan Rainbow, 2018

Top 5 Eat the Vegan Rainbow Posts of 2017

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Top 5 Eat the Vegan Rainbow Recipes of 2017, via Eat the Vegan Rainbow

Well, the year came and went. 2017 saw two major changes in my life: I decided to become vegan, and I changed my job after a decade. Both of these changes have helped me rebalance, and regain control of my wellness. The change I made to my diet had profound effects on my energy levels, and gave an incredible boost to my culinary creativity. I’ve have not felt so inspired and motivated to try new things for a long, long time.

On top of wanting to eat and make different food, I also decided to share everything. That’s how this blog was born! It’s been a great adventure because blogging, sharing, and being engaged in social media in many plant-based and vegan groups has been eye-opening. There’s so much creativity, encouragement, and positive energy out there!

I appreciate that many of you may be struggling because a life-style change is never an easy thing, and I also gather from comments and posts that many are surrounded by family, friends or work environment that does not support or even approve of the plant-based and vegan eating and living. The best advice I can give you is to take it one step at a time, and keep reminding yourself of why you decided to make this huge change to begin with. And: keep creating delicious dishes and keep serving them to all you love and care in your lives to spread the well-being and comfort that well-prepared and nutritious food brings.

So, as is customary to do as a year is winding down I took a look at Eat the Vegan Rainbow to see what people enjoyed reading the most. Not surprisingly, the most read post of 2017 is “5 Must-try Recipes for Beginner Vegans” which I put together after being a vegan for about 6 months, to highlight some of the recipes that I found incredibly helpful. And I am glad to see that many of you have found it to be useful as well!

When it comes to my original recipes, there is definitely a clear pattern to the top five. All top five recipes are substitutes to animal-based recipes, and provide a healthier alternative to the types of foods most of us have been exposed to for most of our lives. So, without further ado I give you the Top 5 Eat the Vegan Rainbow Posts of 2017:

  1. Hottest Summer Trend: Carrot Dogs – these “hotdogs” made from marinated carrots that have been grilled are the most amazing thing that I had so far, and it did not surprise me to see that others have loved them too! Since that summer treat, I’ve use similar ingredients to make an incredible Cream of Carrot Soup, which is also a winner in my book and if you have not tried it yet do give it a go!
  2. Homemade Ground Beef Substitute – this was an essential recipe for me to develop since the store-bought ground beef substitutes were just not making me happy. They were either too expensive to really work for me, or had weird ingredients, or spices I did not enjoy, or left a strange aftertaste. So, I developed my own mix that works, and I’ve been using it in tacos, nachos, stuffed peppers, and similar dishes that use ground beef as a filler. It is spot on!!!
  3. Chicken-less Tikka Masala – for those of you who love Indian food, this one is the winner! The blend of spices and nut-based yogurt, with gentle tomato sauce and soya chunks as chicken replacement work incredibly well. You will get all the texture and flavors of the original dish!!! And if you not familiar with Indian cuisine, you should make it one of your New Year’s Resolutions to give it a try. First of all, many of Indian dishes are already vegetarian since India has a huge culture of not eating meat, and many of the traditional dishes are easily veganized. Just take a look at the Vegan Saag Paneer, and Sabudana Khichdi.
  4. Vegan Jackfruit “Crab” Cakes – these “crab” cakes are simply amazing! They deserve quite a few superlatives, because they are super easy to make, super cheap, and super impressive. They will be able to convince even the hard core crab cake lovers that you can have a great crab cake without the crab. You can actually have an excellent New England Clam-free “Clam” Chowder as well, and while we are talking about seafood replacements, you can also have a great Faux-lobster roll, although some have been saying that it just not the same! For me all these recipes are really good, and so close to the original thing that I can not longer tell the difference, and that’s good enough for me.
  5. A Very Beefy Veggie Burger – as it turns out, and perhaps not surprisingly, we all love to grill outdoors during the summer days, and we all enjoy a great burger. The veggie burgers that are out there fall a bit short of delivering that meaty bite and flavor, and the high-tech Beyond Burgers are fantastic but really pricey. So, I’ve been playing around and making all sorts of burgers, like the Avocado Burgers, Black-Eyed Peas Burgers, and Roasted Red Pepper Chickpea Burgers, which were all worth getting excited about. They have different degrees of beefy flavor and texture, and they hold up to grilling to a different extent, and you can’t go wrong with any of them.

I can’t leave without asking you to share some of your favorite recipes. What were your clear winner in 2017? Something similar to what I highlighted above, or something completely different? Let’s share each other’s food and thoughts about eating and well-being, and keep helping each other navigate the world of plant-based foods and flavors. I wish you a Happy and a Healthy New Year!!!

Copyright © Eat the Vegan Rainbow, 2017

 

 

Avocado Burgers

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

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

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

"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

Roasted Red Peppers Chickpea Burgers

Roasted Red Pepper Chickpea Burger
Roasted Red Pepper Chickpea Burgers, via Eat the Vegan Rainbow

There are many things that every time I make then turn out perfect and exactly as I want them. Well, veggie burgers ain’t that! I’ve tried many veggie burger recipes and had failure after failure to reckon with.

The main issue with most of the veggie burger recipes I tried (and failed at) is that the burger consistency is just so delicate that they fall apart as they are cooked. One way to make the veggie burgers sturdier is to use a grain or a flour based binder, like bread crumbs, which I use in my Vegan Jackfruit “Crab” Cakes, or oats, which I used in my Meatless Meatballs. But, I really wanted to see if I can skip using those in a burger.

The recipe I came up with uses chickpeas – in all honestly because I bought one too many cans of chickpeas at a recent sale – and some roasted red peppers, for color and flavor. It also uses sunflower seeds that add a different texture, a bit of crunch, good amount of healthy fats and a good amount of iron, which is something that I keep in mind when cooking given that meat, a great source of dietary iron, is off my table. Additionally, a key ingredient that glues the burgers together is “flax egg”, which is flax meal soaked in water which turns it gooey and slimy, just like egg!  The mix comes together really quickly and all you need will be a stick (hand-held) blender or a food processor.

Roasted Red Pepper Chickpea Burger Mix
Roasted Red Pepper Chickpea Burgers Mix, via Eat the Vegan Rainbow

The rest of the preparation does take a bit of time but really not much effort because you will let the fridge or a freezer do some work for you. Placing formed patties into a fridge or a freezer to firm up is officially the greatest tip ever. It helped my Jackfruit “Crab” Cakes, and I can now say it most certainly helped these Roasted Red Pepper Chickpea Burgers. I recommend keeping the patties in the freezer for quite a bit, until they are almost frozen on the edges, because these burgers are still gentle and soft while they cook. They do come together as they cool off and they will be great when you serve them, but you will need to be gentle and careful when you flip them so give the patties plenty of room.

Roasted Red Peppers Chickpea Burgers in the Pan
Roasted Red Peppers Chickpea Burgers in the Pan, via Eat the Vegan Rainbow

Leave the burgers to cool just for couple of minutes. As I mentioned, they will come out of the pan pretty soft and they will get firmer as they cool. You can serve these burgers any way you like your burgers served, in a bun or without. They have a delicious, just slightly sweet flavor from the roasted red peppers and the lovely browning they get as they cook.

Could you bake or broil these? I think that would work. Could you form patties, freeze them and then cook them a week later? I don’t see why not. But in that case I recommend thawing for a bit before letting them hit the griddle. Could these be grilled? Well, sorry to disappoint you but I don’t think so. But, this is not to say that I am not going to try. After all, experimenting is half the fun…

Roasted Red Pepper Chickpea Burger
Roasted Red Pepper Chickpea Burgers, via Eat the Vegan Rainbow

Roasted Red Pepper Chickpea Burgers

What you’ll need:

3 15.5 oz (439 g) cans chickpeas (garbanzo beans), low sodium

1/2 cup roasted red peppers, homemade or store bought (jarred in water)

1/4 cup sunflower seeds, roasted and unsalted

1 tablespoon tomato paste

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon chili powder

1 teaspoon smoked paprika

1 teaspoon soy sauce

2 tablespoon flax meal

4 tablespoons hot water

Cooking spray

What you’ll do:

    1. In a mixing/measuring cup mix flax meal and hot water. Stir well and let stand for 15-30 minutes.
    2. Place the chickpeas in a large colander or a strainer. Rinse well and drain.
    3. Put chickpeas, roasted red peppers, sunflower seeds, “flax eggs”, and all the spices in a large and deep mixing bowl (or the food processor if that’s what you are using instead of the stick blender) and blend until mostly blended. I like some texture to the burgers so I do leave some bigger chunks around, but follow your taste buds and preferences here.
    4. Line a flat serving platter or a tray with wax paper. Using your hands shape the burgers and place them on the tray. This amount of the burger mix makes about 8 good size burgers. Put the burgers in the freezer for 30-45 minutes of refrigerator for 2-3 hours. If using the freezer method make sure the patties are not frozen through but still soft in the middle and mostly solid at the edges. If you are using the refrigerator, the patties need to give some resistance when you poke them.
    5. Spray the bottom of your frying pan with cooking spray and heat over high heat. Put 3-4 burgers in at a time, how many depends on the size of your pan and it’s important to keep in mind that these burgers are on a softer side so need some extra space around them to help with moving around and flipping. Cook for 4-5 minutes on one side, carefully flip around and cook for another 3-4 minutes.
    6. Let the cooked burgers rest for 5 minutes or so, then serve!

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