From Veggie Burgers
Every Which Way, Lukas Volger, Wakefield Press, 2010.
I wanted something to go with a vegetable dish so decided
that hamburgers without the buns might just do the trick. I turned to Veggie Burgers Every Which Way because
I’ve enjoyed burgers from it before.
Watercourse Foods is apparently a restaurant in Denver and
this is one of their favoured burgers so this should work.
A little wild rice had to be precooked before getting on
with the main job.
Vegetables were then fried (onion, celery, carrot and
capsicum). Then flavourings were added (garlic, parsley, cumin, onion and
garlic powder, ground fennel and seasoning—a bit of a mix). After this, the
main ingredient of tempeh was broken up and added to be fried with this mix a
little longer. Then some more ingredients: lemon juice, soy and vinegar. I left
out two ingredients; I do not use liquid smoke or Worcester sauce so I
substituted other flavourings. This was cooked until it became drier. Again
more ingredients to be added: the wild rice and arame (which I was unable to
find in the shops and I don’t really enjoy seaweed anyway).
The mix was not finished yet. Half of it had to be pureed.
Then chickpea flour was added and the mix, at last, was able to be made into
patties and baked.
There was a heap of ingredients in these burgers and I’m not
sure that it was totally worth it. Of course, I left out the arame and had to
make a couple of small substitutions so can’t totally blame the recipe. I
just felt that it was a bit on the dry side and possibly could have done with
less chickpea flour because that seemed to dominate too much for my liking.
Taste: ✔✔✔
Ease of
cooking: ✔✔
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