Week 5 Bills v. Browns
Sorry for the delayed posting. I made these veggie burgers at an impromptu apartment tailgate before the Thursday night game last week. Vegan tailgates are known for veggie burgers, but they don’t have to be tasteless and boring like those depicted in the recent Bud Light commercial.
This recipe comes come from vegan grilling legend (and Clevelander) Tamasin Noyes. When I met her a few months back, she insisted I try my hand at making this burger. She said it delighted many meat eaters and vegans alike. The technique is the same, but as you can see my recipe varies quite a bit.
What sets it apart is its meaty texture. The TVP gives it a ground beef appearance and the vital wheat gluten holds it together. Like most veggie burgers, the flavor is really customizable with the spices and the liquid smoke and vegan worcestershire add a great burger taste. Enjoy!
1 1/3 cups hot water
1 cup texturized vegetable protein
1/4 cup finely minced onion
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon Penzey’s Chili 3000, or other spice blend
2 teaspoons smoked paprika
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon black pepper
2 teaspoons instant tapioca or cornstarch
1 tablespoon plus 1 teaspoon vegan Worcestershire sauce
1 tablespoon liquid smoke
1 1/2 cups vital wheat gluten
1/4 cup fresh ground peanut butter (I omitted the oil from the original recipe. Why no oil?)
1/4 cup plus 2 tablespoons vegetable broth or water
1. Combine the hot water with the TVP to rehydrate, about 10 minutes.
2. Add rehydrated TVP to a large bowl with the remaining ingredients (in the order given). Mix well, and knead for about 3 minutes.
3. Divide and shape the burger into 6 patties. Place each burger in the center of a piece of foil. Fold the foil over each burger to make a packet. (Note: Don’t make the foil too tight in order for the burger to expand.
4. Transfer wrapped burgers to a steamer (or a steamer basket inside a covered pot/pan) and steam 1 hour.
5. Unwrap and transfer the burgers to a plate and refrigerate for 1 hour.
6. Throw them on the grill! Make sure you oil your grill grate. Cook about 5 minutes per side.
|The final grilled product|