Wednesday, 17 July 2013

Savoury Noodle Kugel Burger

From The Best Veggie Burgers on the Planet, Joni Marie Newman, Fair Winds Press, 2011.
I enjoy making burgers. I enjoy even more eating them though occasionally there will be one that just doesn’t work. This burger is an example.

It was easy to make. You just had to pile all of the ingredients into a bowl: 200g cooked macaroni, 200g grated potato, 300g firm tofu broken into grain-sized pieces, 50g cream cheese, 50g margarine, 1 teaspoon Vegemite, 60g ground almonds, 1 tablespoon each of onion powder, garlic powder and miso, a pinch of paprika, salt and pepper and a cup of breadcrumbs. These were mashed well with the hands until well mixed. This was then formed into eight burgers. I had a few doubts at this stage whether the mixture would hold together as it was being fried. Some of the burgers stayed together, others fell apart.

I really didn’t enjoy these. There was an odd sour after taste to them that was a little unpleasant. It actually made me check back on all of the ingredients used to see if any had perhaps passed their use-by date, but they were all  good.
I am not sure about the use of garlic and onion powders. These, to me, do not taste like their namesake. Rather they have a flavour all of their own which is why I followed the recipe in case their particular flavour was a necessary ingredient. If I made these again—which I won’t—I would use real onions and garlic and fry them up beforehand.
Ease of cooking: ✔✔✔

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