Fancy burgers

Since I have been so disorganized with meals lately, this was a last minute meal. We had frozen veggie burgers and buns (and French fries) in the freezer so there you go. I didn't have lettuce, but we didn't even miss it once we piled on these other toppings: roasted red peppers, avocados, homemade pickles, farmers market tomatoes, and chives. We called them fancy burgers and they were delicious.

Double Double Drive-Thru Burgers

I've tried making veggie burgers from scratch several times before, and whenever I got to the point of actually frying them, they just fall apart.  Chloe's Kitchen had a recipe for veggie burgers that looked good, so I tried it and they turned out great!  In case anyone is wondering what the best vegan cookbook is, my vote is Chloe's Kitchen.  That is, until I write my own. 

Here's the recipe for these amazing veggie burgers.  The "special sauce" is pretty good too and is the perfect substitute for the cheese and mayonnaise.

Burgers:

1            8 oz. pkg. tempeh, or 1 cup cooked brown rice (I used tempeh)

2            tablespoons olive oil

1            onion, finely chopped

2            cloves garlic, minced

1            15-oz can lentils, rinsed and drained

1            cup walnuts, toasted

1/2         cup all-purpose flour, or gluten free flour

1            teaspoon dried basil

1            teaspoon sea salt

1            teaspoon freshly ground black pepper

3            tablespoons canola oil

Special Sauce:

2/3         cup soft tofu

1            clove garlic

1            tablespoon yellow or Dijon mustard

3            tablespoons ketchup

1            tablespoon agave

1/2         teaspoons salt

2            tablespoons pickle relish

1            tablespoon chopped fresh dill

              Optional toppings: sliced tomato, red onion, lettuce, pickle slices.

Burger:  Fill a large pot with enough water to reach the bottom of a steamer basket. Using a knife or your hands, break tempeh into 4 pieces and place in the basket.  Cover and steam for  20 minutes. Check the pot occasionally and add more water if necessary. Steaming the tempeh will remove its bitterness.

In the meantime, heat olive oil in a large nonstick skillet over medium-high heat, and sauté onions until soft and lightly browned Add garlic and cook a few more minutes. Transfer to a food processor. Reserve skillet for later use.

Add steamed tempeh, lentil, walnuts, flour, basil, salt, and pepper to the onions in the food processor. Pulse until the walnut pieces are very fine and the mixture comes together. If necessary, transfer the mixture to a large bowl and mix with your hands. Adjust seasoning to taste.  Form the mixture into eight burger patties with the palms of our hands.  The patties should be very thin if you are assembling your burger double-double style.  For a restaurant-style burger, from a thicker patty.

Heat canola oil in reserved nonstick skillet over medium-high heat, and pan-fry patties in batches, adding more oil as needed.  Flip the patties, and let cook until they are nicely browned on both sides. Remove patties from pan and drain on paper towels. 

To make the Special Sauce: Combine tofu, garlic, mustard, ketchup, agave, and salt in a blender and process until smooth. Transfer to a small bowl and stir in relish and dill.

To serve:  Layer the Burgers, Special Sauce and other desired toppings on the buns. Make it double-double style by adding an extra bottom bun and burger in the middle.

Black Bean and Quinoa Veggie Burgers

I had no idea what to make for dinner until I opened the pantry and saw a package of tricolor Quinoa from Trader Joes. 

I just happened to see a recipe on the back of the package for black bean and quinoa veggie burgers and that is what turned into dinner.  I made them into sliders and topped with pickles, tomatoes, lettuce and avocado.  Don't forget vegenaise and mustard!  Also, we had tater-tots on the side, just because...

Here's the recipe from the back of the package, but -- Warning:  This recipe isn't vegan.  It calls for an egg.  And I used one.   Oops.

6 Tbsp olive oil
3/4 cup red bell peppers, diced
2 cloves garlic, minced
1 large shallot, diced small (I used about 1/4 cup white onion, diced
1/2 cup fresh cilantro leaves ( Skipped this because didn't have)
1 can black beans, drained (Used dry beans, cooked, 1 cup)
2 cups quinoa, cooked according to package
1 egg, beaten
2 cups bread crumbs (didn't end up using, see below)
TJ's Everyday Seasoning, to taste
salt and pepper, to taste


Heat 2 tablespoons olive oil in a skillet, add red peppers and saute until slightly soft, about 3 minutes.  Add garlic and shallot and continue to saute until soft.  Remove from heat, cool for a few minutes and combine with beans and cilantro; add to food processor and pulse until chunky.  Blend mixture with quinoa, salt and pepper.  Taste; adjust seasoning if needed.  Add a beaten egg and mix well.


Divide into 7 or 8 patties and refrigerate for about 10 minutes.  Season bread crumbs with Everyday Seasoning; salt and pepper to taste.  Dredge patties in bread crumbs.  (Okay, I tried this, and they just crumbled to pieces when I tried to put them in the bread crumbs.  Skipped.)  Fry in remaining olive oil until browned.  About 3 minutes on each side.


These were pretty good, but even with the egg to hold it together they were really crumbly and fell apart easily.  I just don't get it!  How do people make veggie burgers from scratch?  Especially vegan ones, because those have NEVER turned out for me.