Vegan Diner (20 page)

Set a large skillet over medium-high heat and lightly coat or spray with olive oil. Cook the patties in batches if necessary on one side for 5 to 7 minutes, or until nicely browned and crispy. Add more olive oil as necessary to keep the burgers from sticking. Flip the burgers over and cook on other side until browned.

Serve the burgers on a bun with all the fixings: buns, lettuce, tomato, and onion.

Although my kids
can be pretty picky when it comes to mushrooms, they don't seem to notice them in this recipe. I love that I can serve these to the whole family.

Just one bite of these burgers makes me think of Oregon.
The toasty hazelnuts, nutty rice, and earthy mushrooms are all flavors that are prevalent in dishes here. Oh, I could eat these burgers every day!

MAKES ABOUT 7 BURGERS

1 cup dried TVP or TSP granules

1 to 2 tablespoons olive oil, or as needed

8 ounces cremini mushrooms, sliced

½
cup diced yellow onion

3 large cloves garlic, pressed or finely minced

1 cup cooked short grain brown rice

¾
cup coarsely chopped hazelnuts, skinned and lightly toasted

¼
cup vital wheat gluten

¼
cup whole wheat flour

¼
cup freshly minced parsley

2 tablespoons chickpea flour

1 teaspoon fine sea salt, or to taste

Freshly ground black pepper, to taste

Hamburger buns, for serving

Lettuce or salad greens, for serving

Sliced tomato, for serving

Sliced onion, for serving

Preheat the oven to 350°F. Line a baking sheet with greased parchment paper or a silicone mat.

In a small saucepan, bring
¾
cup water to a boil. Remove from the heat, stir in the TVP and cover with a lid. Set aside for 10 minutes, or until the TVP has absorbed all of the water. Set the rehydrated TVP aside to cool completely.

Heat a large skillet over medium-high heat and add the olive oil. Add the mushrooms, and sauté for 5 minutes, or until soft. Set aside to cool completely.

In the bowl of a food processor fitted with the metal blade, add the onion, garlic, and cooled mushrooms and pulse until finely chopped. Add the cooled and drained TVP mixture, along with the cooked rice and hazelnuts, and pulse again until finely chopped. Don't purée the mixture. Remove the mixture to a large mixing bowl, and add the vital wheat gluten, flour, parsley, chickpea flour, and salt and pepper, mixing until combined. You may want to use your hands, but don't overwork. Form into 7 balls, and flatten each one into 3
½
to 4-inch burgers. Place the burgers on the prepared baking sheet and bake for 15 minutes. Flip the burgers over and bake for another 15 minutes on the other side.

Serve the burgers on a bun with all the fixings: lettuce, tomato, and onion.

You'll want to
prep ahead for this recipe. Of course it's easiest if you have leftover brown rice in your fridge from dinner the night before, but if you don't, plan on the rice taking about 50 minutes to cook. While the rice cooks, you can toast the hazelnuts and sauté the mushrooms.

This burger is loaded with nutritious ingredients,
making it a powerhouse burger that's delicious, too. The poultry seasoning contributes great flavor, with its savory blend of rosemary, sage, marjoram, nutmeg, and black pepper.

MAKES ABOUT 6 BURGERS

½
cup diced yellow onion

3 cloves garlic

12 ounces chickpeas (about 1
½
cups), canned or homemade, drained

½
cup quick oats (not instant)

1
½
cups cooked quinoa

¼
cup minced fresh parsley

1 teaspoon poultry seasoning or favorite spice blend

1 teaspoon smoked paprika

2 tablespoons Bragg Liquid Aminos or soy sauce

2 tablespoons chickpea flour

½
teaspoon salt, or to taste

Freshly ground black pepper, to taste

Brown rice flour or whole wheat or all-purpose flour, for dusting

Olive oil, for cooking

Hamburger buns, for serving

Lettuce or salad greens, for serving

Sliced tomato, for serving

Sliced onion, for serving

In bowl of a food processor, add the onion and garlic and pulse until finely chopped. Add the chickpeas and oats, and pulse until well mixed. Don't purée the mixture. Remove the mixture to a large mixing bowl, and stir in the quinoa, parsley, poultry seasoning, smoked paprika, Bragg Liquid Aminos, and chickpea flour. Stir in 1 to 2 tablespoons water, if needed to help the burger mixture stick together, although you don't want to make the mixture too moist. Add salt and pepper to taste. Thoroughly mix the ingredients well, cover the bowl and refrigerate for 15 minutes. Form the burger mixture into 6 balls, and press into 3
½
to 4-inch patties.

Heat a large cast-iron skillet over medium-high heat, and lightly coat or spray with olive oil. Place the brown rice flour on a small plate and dust the burgers on all sides with the rice flour. Add the burgers to the hot skillet. Cook the patties for about 5 minutes, or until nicely browned and crispy. Reduce the heat to medium, if necessary, to continue cooking without burning. Add more olive oil as necessary, to keep the burgers from sticking. Flip the burgers over and cook on other side. Repeat with the remaining burgers.

Remove the burgers from the skillet and let sit for 5 minutes before serving. Letting the burgers rest will give them a better texture.

Serve the burgers on a bun with all the fixings: lettuce, tomato, and onion.

To cook quinoa,
combine 1 cup of dry, rinsed quinoa with 2 cups of water. Bring to a boil in a large saucepan, reduce heat to low, cover, and simmer for 15 minutes.

 

 

 

I have an ongoing love affair with this sandwich.
It is total comfort food with the warm, creamy, melty center and the crisp and buttery crust. Try it served alongside a bowl of tomato soup for lunch!

MAKES 4 SANDWICHES