From The Best Veggie Burgers on the Planet, Joni Marie Newman, Fair Winds Press, 2011.
I really have no idea what ‘all-American’ means. It seems to be applied to anything at random—possibly to make it sound good. Whatever it means, this burger so far has been, for me, the best I have made from this book.
The base for the burger was mushrooms. These were chopped and fried with garlic until softened a little. About a third of a cup of vegetable stock was then added and brought to the boil and turned down to simmer. This was not the full amount of liquid required by the recipe—which was three-quarters of a cup. It calls for TVP granules to be added at this stage and the heat turned off for the TVP to soak. However, I do prefer to have TVP soaked first and have the water drained off, which I had done, so I added less liquid with my soaked TVP.
This was all left to cool. Nutritional yeast was now to be added. I used Vegemite. Some mustard to taste, onion powder and seasoning also went in. The flour, sufficient to make a good mix, and it was all mixed together. Hands were the best tools for this.
It all went in the fridge for about half an hour and was then formed into four burgers ready to be fried.
The burgers were tasty and had a good texture to them that was somewhat similar to that of meat burgers. They were served on a bed of rocket with a minty yoghurt dressing.
Ease of cooking: ✔✔✔✔
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