andy pucko
veggie burger experiment # whatever, penultimate Boss edition
i’ve been messing around with veggie burgers on and off for some time and i think i got pretty close to what i wanted out of it. you might notice there are a couple spots where i add a little oil, to give the burger just a little better mouthfeel. i guess if i really wanted it juicy i could have added lard, but that would have been a bit naughty! The egg is important too, vegans, so you’ll just have to suck it up or do without (it’ll probably work that way too, though), as this is vegetarian, not vegan, if i’m understanding the political divide correctly.
1- 1.5 cups chickpeas. i expect you made your own in a pressure cooker- canned is evil and expensive
about a half cup of sticky rice, cooked
i slice stale bread (which i expect you baked yourself, as store-bought is expensive too), chopped fine. the bread is super duper important- it helps bind everything together and retains moisture
about a teaspoon of potato starch- this too helps bind everything and retain moisture
i large egg
a couple scallions, chopped fine
about .25 cups curly parsley chopped fine
half a portabella cap, nasty black gills scraped off, washed, and chopped fine
a splash of olive oil, with more for spritzing
a splash of worstershire sauce (oops, there *is* anchovy in worstershire, use tamari and a smear of dark colored miso)
a squirt of siracha
pinches of paprika, salt, ground pepper, sugar, cumin, and herbs de provence
throw everything but the chickpeas together and swirl it all together, then add the chickpeas and start crushing it together with a potato masher. you want it lumpy, with some of the chickpeas still in big chunks- this’ll keep it chewy. i think if you mashed it into a paste the resulting burger would end up mushy- you don’t wanna bite into this and have it squirt out the sides of the bun.
divide the mixture 4 ways and form 4 burger sized patties with your hands- put them on a sheet tray lined with parchment paper, spritz them with more oil, and bake at 350º for a half hour. you can use them as burger now, or wrap them in the parchment paper and stash it it the fridge until the next day or whatever. if you reheat them, try and let them warm up to room temp if possible. fry them (at medium) in a covered non stick skillet (with a little oil), two minutes on a side. these burgers have enough structural integrity to survive flipping with a spatula( the right kind for nonstick surfaces), though i wouldn’t risk them on a grill. when you flip them over the first time, lay some cheese on top if you so desire.
veggie burger experiment # whatever, penultimate Boss edition
i’ve been messing around with veggie burgers on and off for some time and i think i got pretty close to what i wanted out of it. you might notice there are a couple spots where i add a little oil, to give the burger just a little better mouthfeel. i guess if i really wanted it juicy i could have added lard, but that would have been a bit naughty! The egg is important too, vegans, so you’ll just have to suck it up or do without (it’ll probably work that way too, though), as this is vegetarian, not vegan, if i’m understanding the political divide correctly.
1- 1.5 cups chickpeas. i expect you made your own in a pressure cooker- canned is evil and expensive
about a half cup of sticky rice, cooked
i slice stale bread (which i expect you baked yourself, as store-bought is expensive too), chopped fine. the bread is super duper important- it helps bind everything together and retains moisture
about a teaspoon of potato starch- this too helps bind everything and retain moisture
i large egg
a couple scallions, chopped fine
about .25 cups curly parsley chopped fine
half a portabella cap, nasty black gills scraped off, washed, and chopped fine
a splash of olive oil, with more for spritzing
a splash of worstershire sauce (oops, there *is* anchovy in worstershire, use tamari and a smear of dark colored miso)
a squirt of siracha
pinches of paprika, salt, ground pepper, sugar, cumin, and herbs de provence
throw everything but the chickpeas together and swirl it all together, then add the chickpeas and start crushing it together with a potato masher. you want it lumpy, with some of the chickpeas still in big chunks- this’ll keep it chewy. i think if you mashed it into a paste the resulting burger would end up mushy- you don’t wanna bite into this and have it squirt out the sides of the bun.
divide the mixture 4 ways and form 4 burger sized patties with your hands- put them on a sheet tray lined with parchment paper, spritz them with more oil, and bake at 350º for a half hour. you can use them as burger now, or wrap them in the parchment paper and stash it it the fridge until the next day or whatever. if you reheat them, try and let them warm up to room temp if possible. fry them (at medium) in a covered non stick skillet (with a little oil), two minutes on a side. these burgers have enough structural integrity to survive flipping with a spatula( the right kind for nonstick surfaces), though i wouldn’t risk them on a grill. when you flip them over the first time, lay some cheese on top if you so desire.