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.
Taste: ✔✔✔
Ease of
cooking: ✔✔✔✔
No comments:
Post a Comment