It’s been 18 years since I ate meat, in that time I’ve had my fair share of terrible veggie burgers. You know the “vegetable burger” kind that are mushy and bland, with the structural integrity of a sodden two ply napkin. It’s truly anguish in burger form.
Yuck, no thank you. This burger however is meaty, grillable and packed with flavour. Ideal for barbecues or when you’re after some good vegan junk food.
Firstly, make the burger patties;
Yield; Two large burgers Cook time; 30 minutes
You’ll need;
- 100g/3.5oz vital wheat gluten
- 20g/.75oz chickpea flour
- 15g/.5oz nutritional yeast
- One teaspoon of smoked paprika
- One teaspoon of dried oregano
- One teaspoon of dried basil
- One teaspoon of onion granules
- One teaspoon of garlic granules
- One teaspoon of tomato puree
- One teaspoon of vegan Worcestershire sauce
- 30ml liquid aminos
- 150ml hot water
Method;
- Mix together the dry ingredients (first eight in the list above) into a mixing bowl.
- Mix together the wet ingredients (last four in the list) in a jug.
- Using a spoon, combine the wet and dry ingredients until a ball of dough forms.
- Knead the dough for about five minutes to develop the gluten. (The dough will be slightly wet to the touch but not sticky. If it seems sticky, add a little more wheat gluten.)
- Roll the dough into two equal sized balls. Place each ball onto a length of cling film or muslin. Using your fingers, flatten the ball into a patty. Wrap the remaining cling film (or muslin) around the patty.
- Bring a large pan of water to a boil. Place the patties in the boiling water, cover with a lid and reduce the heat to low.
- Simmer for 15 minutes, or until firm. Once cooked, unwrap and place on a cooling rack.
Next, make the burger sauce.
You’ll need;
- Five tablespoons of egg free mayonnaise (Click here for my recipe for vegan mayo)
- One teaspoon of American mustard
- One teaspoon of white wine vinegar
- Half a teaspoon of garlic powder
- Half of a teaspoon of onion granules
- Half a teaspoon of smoked paprika
Method;
- Add everything to a small bowl and stir well to combine.
- Refrigerate until you’re ready to assemble the burgers.
Finally, assembling the burgers!
Technically they’re cooked and ready to eat, so this step completely optional. But I like to finish them in a grill pan, to get those sear marks. You could finish them on a barbecue instead.
Method;
- Heat a teaspoon oil in a grill pan over a medium heat. Firstly toast the burger buns for a couple of minutes and set aside.
- Add another teaspoon of oil and increase the heat to medium-high
- Add the burgers and cook for five minutes on each side, or until there are grill marks.
- Spread the burger sauce on the top and bottom bun, add salad, gherkins and the burger patties. Serve immediately.
Tips;
- You can purchase vital wheat gluten, chickpea flour and nutritional yeast online. Amazon usually have good deals. Alternatively, some health shops may sell them.
- You can make multiple burger patties in batches and freeze them until you’re ready to use them. Simply freeze after you’ve boiled them and defrost when needed. Then grill them in a pan over medium heat for ten minutes, flipping half way.
What do you like on your burgers?
Bethany's Vegan Kitchen 