Awesome
Vegan Burgers! Actually like
burgers!
This
recipe was found at
veganchef.com
I can't wait to try his
cookbooks!
At last! A
homemade cruelty-free burger with the
appearance, flavor and texture of real
ground beef hamburgers! This recipe
yields 6 burgers.
For the dry
ingredients you will need:
• 1 cup
vital wheat gluten
• 2 T
garbanzo bean flour or soy
flour
• ½ tsp
smoked paprika
• ¼ to
½ tsp coarse ground black
pepper
• 1/8 tsp
ground rosemary
For the liquid
ingredients you will need:
• ¾ cup
water
• ¼ cup
fresh shredded onion, including liquid
(see the technique below for
instructions)
• 2 T
tamari, soy sauce or Bragg Liquid
Aminos™
• 1 T vegan
Worcestershire Sauce
• 1 T olive
oil
• 1 tsp
liquid smoke
• ½ tsp
browning liquid
For burgers with
a uniform appearance, you will need a 3
and ½-inch ring mold. The burgers
can also be shaped free-form if
desired.
Technique:
Place a stainless
steel wire rack on a baking sheet and
line the rack with parchment paper.
This will provide a layer of air
between the rack and the baking sheet
which will prevent the bottom of the
burgers from over-browning.
Preheat the oven
to 350°F.
Stir together the
dry ingredients in a large mixing
bowl.
To shred the
onion, cut the top and bottom from a
large onion and peel away the outer
layer. Shred the onion from the top or
bottom end (which helps keep the rings
from separating), using the largest
holes on a box grater. Shred enough
pulp to fill ¼ cup, including as
much of the onion liquid as possible.
Add the wet pulp to the other liquid
ingredients in a separate bowl or
measuring cup and stir.
Pour the liquid
ingredients into the dry ingredients in
the mixing bowl and stir just until the
ingredients are combined. Do not
overwork the dough as the dough will
become elastic and the burgers will be
difficult to shape. The dough will be
soft, wet and at saturation; this is
necessary for producing the proper
texture.
Divide the dough
in the bowl into roughly 6 equal
portions (divide the dough in half and
each half into thirds).
Pick up a piece
of dough and form it into a ball in
your hands. Lay the ring mold on a work
surface and press the ball of dough to
fill the ring. If you don’t have a
mold, simply press and shape the
burgers free-form with your
fingers.
Place the burgers
onto the parchment paper and cover the
baking sheet with foil. Crimp the edges
to seal the foil around the baking
sheet and place on the middle rack of
the oven. Bake for 45
minutes.
Remove the baking
sheet and let the burgers cool with the
foil cover in place. When sufficiently
cool, remove the foil and transfer and
stack the burgers on the foil. Fold to
create a package and refrigerate for a
minimum of 8 hours, or for up to 10
days, before grilling. Chilling will
firm and enhance the burger texture.
The burgers can also be wrapped in the
foil between layers of wax paper or
parchment paper and frozen for up to 3
months; just be sure to thaw the
completely before grilling.
To grill the
burgers on the stove, oil a non-stick
skillet or grill pan and place over
medium heat. Brush the burgers with
liquid smoke or your favorite sauce, if
desired, and pan-sear them until nicely
browned. For outdoor grilling, brush
the burgers with cooking oil and then
liquid smoke or your favorite sauce, if
desired. Grill over hot embers or a
medium gas flame until grill marks
appear. Avoid overcooking. Serve with
your favorite condiments.
Veganwolf
notes: I love this recipe!
I quadrupled the recipe and put the
burgers in the freezer.
Instead of grating the onion, I
measured a little more of chopped
onion, and used a hand blender, with
some of the recipes water.