I’ve been making these delicioso burgers for a few years. It’s the first veggie burger I made that I really liked… in fact, it’s still my favourite burger!
Veggie burgers, especially ones made from vegetables, grains & nuts, usually suffer from a serious case of mushitis. Such burgers not only fall apart in the pan, they squish out of most buns when you try to eat them. Bleurgh. Mush burgers aren’t us.
These, on the other hand, do not fall to pieces in the pan. They have a slightly crunchy texture and a delicious flavour. They don’t taste like a
dead cow burger hamburger, but then, they’re not trying to. They’re great in their own right, not as a faux meat burger (not that there’s anything wrong with that… I also love faux meaty things, as you well know, oh readers of my blog).
This recipe is from The complete vegan cookbook, by Susann Geiskopf-Hadler and Mindy Toomay (at least, I think that’s where I got it from).
I always make a full batch of these, which can be frozen for an easy meal later.
|100g||whole almonds||2/3 cup|
|150g||uncooked porridge oats (rolled oats)||1-1/2 cups|
|1 tablespoon||olive oil||1 tablespoon|
|1 tablespoon||dry sherry (or substitute water)||1 tablespoon|
|34g||shallots, finely chopped (or substitute onion)||1/4 cup|
|1 teaspoon||dried oregano (or other herb of choice)||1 teaspoon|
|125ml||soya milk (or other non-dairy milk)||1/2 cup|
|2 teaspoons||vegan Worcestershire sauce||2 teaspoons|
|1 teaspoon||arrowroot powder||1 teaspoon|
|1/2 teaspoon||salt||1/2 teaspoon|
|40g||dry breadcrumbs||1/4 cup|
|olive oil for frying|
1. Pulverise almonds in a blender until reduced to a fine meal. Empty into a large mixing bowl. Put 100g (1 cup) of the oats into the blender and process until ground to a fairly fine consistency. Add to bowl, along with the 50g (1/2 cup) of unblenderised oats. Stir to combine.
2. Finely chop mushrooms. Heat olive oil and sherry (or water) in a skillet over medium-low heat (don’t heat the skillet first, as adding oil and sherry to a hot pan will cause it to splutter everywhere). When skillet is hot, add mushrooms, shallots and oregano and saute for 5-10 minutes, until shallot is softened and mushrooms have released their liquid and most of it has evaporated. Set aside.
3. In a small measuring cup, combine the soya milk, Worcestershire sauce, arrowroot powder and salt.
4. Add mushroom mixture to almonds/oats, along with soya milk mixture. Combine well. Add breadcrumbs and mix again.
5. Divide into eight portions and form into thin patties. As they are formed, place onto a tray lined with baking paper (or wax paper/parchment paper etc).
6. Saute burgers in a bit of olive oil in a heavy pan (I use cast iron) until golden and crisp, then flip and brown the other side.
7. Serve in burger buns with your choice of toppings and condiments.
Can be frozen between layers of parchment paper. Cook from frozen state.
Makes 8 burgers.