Thursday, 8 January 2015

vegan burgers - how i cracked the code

these are burgers before going in the oven.
I baked these ones rather than fried them... 
here they are cooked! we had them with sweet potato and puy lentils.
so vegan burgers. 
and cracking the code.
this isn't a recipe for burgers, rather it's a formula... the way to make burgers so they work every time and also stay together (which can be a challenge for vegan burgers).
here is what i've found works best... (but let me know if you have any vegan burger tips!)

you need a grain - rice or quinoa
you need a bean - any kind - chick pea, kidney bean, butter bean, black bean....
and then veg - onion and carrot, or sweet potato or maybe beets - and rather than chopping them, grate them or mash them - it really does help!
then some flavouring - some chilli perhaps? or fresh ginger? or maybe some fresh herbs?

also, let it rest before shaping into patties - you probably won't need flour, but you could add a bit at the end (or some nutritional yeast flakes) just to roll them in.
fry or bake!
hurray!



2 comments:

  1. Yum. I make burger patties/fritters with roughly mashed chickpeas, steamed spinach and mashed pumpkin. But then I blow it by adding haloumi and using egg white a binding agent ;-). Though they do hold their shape pretty well without too!

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  2. Looks like all of your burger experimenting has paid off. Thanks for sharing your formula. And I'm glad to know that baking instead of frying works.

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