veggie burger patties
12Jul12
I was recently reading this month’s Cook’s Illustrated which featured a recipe for turkey burgers and potato rolls. I got inspired. I used techniques from both the turkey burger recipe as well as Cook’s recipe for veggie patties to create this version. I used vegetable broth, soy sauce, onions, tomato paste, and spices to boost the umami flavor of the patties. I used lentils, bulgur and cashews to bulk the patties. I stir-fried shiitake mushrooms in soy sauce to add an extra burst of umami and bulk. I used agar agar and vegenaise to bind the patties together. A quick chill in the fridge helps them stay together while frying.
Veggie Burger Patties
Ingredients:
- 3/4 cup brown lentils
- 3 cups water
- 3/4 cup vegetable broth
- 2 cups water
- 1/4 cup veggie oil
- 1 onion, diced
- 1 leek, washed and chopped
- 1/2 cup celery, chopped
- 2 tablespoons tomato paste
- 1/2 cup fresh parsley, minced
- 1/4 cup veggie oil
- 1 cup shiitake mushrooms, chopped
- 1/8 cup soy sauce
- 1 cup cashews
- 1/2 cup cremini mushrooms, chopped
- 1/4 cup vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon agar agar
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons black pepper
- 2 teaspoons horseradish
- 1/4 cup vegenaise
Instructions:
- Boils lentils in 3 cups water until soft, about 20 minutes. Drain and cool.
- Cover bulgur with 2 cups boiling vegetable broth and let sit, off heat, until water is absorbed. About 20 minutes. Drain remaining water and let cool.
- Heat veggie oil in a medium-sized frying pan over medium-high heat. Cook onion until translucent, about 5 minutes.
- Add leeks and celery. Continue cooking until soft, about 10 minutes.
- Stir in tomato paste and parsley. Remove from heat and cool.
- In a new medium-sized frying pan, heat veggie oil over medium-high heat.
- Add chopped shiitake mushrooms and stir until mushrooms begin to brown, about 8 minutes. Stir in 1/8 cup soy sauce. Cook until most of the liquid has been absorbed, about 5 minutes. Remove from heat and cool.
- In small batches, blend lentils, bulgur, onion mixture, shiitake and cremini (uncooked) mushrooms and cashews in the food processor until smooth.
- Heat vegetable broth until hot. Stir in agar agar until dissolved. Let cool.
- Stir in soy sauce, onion powder, garlic powder, black pepper, horseradish and vegenaise.
- Add vegenaise mixture to patty mix and stir to combine.
- Using between 1/4 and 1/2 cup of the mixture, form 1/2 inch thick patties.
- Chill in the fridge for at least an hour.
- Fry in a medium-sized frying pan over medium-high heat, using veggie oil. Cook until brown on both sides, about 10 minutes.
- Drain on paper towels.
- Serve on buns with burger fixings.
- Enjoy!
Filed under: Mains, Uncategorized, Vegan | Leave a Comment
Tags: bulgur, burgers, cashews, lentils
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