This is my contribution to Plantbased challenge to make a vegan burger which was a good reason to eat burgers. We love burger days.
I tend to make them different every time. The great thing about vegan cooking is that you can taste it safely before cooking. This is how I achieve the taste that I want to achieve.
I have used items that I had already in the cupboard and the fridge along with items from the markdown bin at the local grocer. I got mushrooms for 1 dollar, and zucchini for 1 dollar.
I had a couple of cooked beets leftover in the fridge. This was also used for the burgers.
I soaked green lentils . After soaking a few hours I ground them to add to the mix. I had picked up some red jalapenos which had a good amount of heat for the average person but I added more spice included in the jerk spice.
I had a jerk spice mix that I had made a while back.
Jerk spice
1 tablespoon garlic powder
2 teaspoons onion powder
2 teaspoons dried thyme
2 teaspoons brown sugar
½ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
2 teaspoons salt
1 teaspoon paprika
1 teaspoon ground allspice
1 teaspoon black pepper
1 teaspoon dried chilies ground
Vegan jerk burgers
1 pint chopped mushrooms
2 cooked beets
2 small zucchini
2 cups soaked lentils
1 onion chopped
3 cloves minced garlic
3 fresh red jalapenos (or other chilies or none at all)
3 tablespoons nutritional yeast
1 cup chickpea flour or more
3 tablespoons rice flour
1 tablespoon tomato paste
3 tablespoons almond flour
2 tablespoons jerk spice
2 tablespoons Braggs liquid aminos
2 tabespoons miso paste
Salt to taste if necessary
Saute onions, garlic, and chilies. Add them to the fresh ground zucchini, mushrooms and lentils along with the cooked beets.
Combine all of the ingredients and add the dry ingredients. If the mixture is too wet to form a patty, add more chickpea flour. I needed more but kept the mixture as wet as possible to retain moisture after cooking.
I only browned the patties in a pan then I put them in the oven afterwards to further cook. I kept them in until they were browned and firm enough.
Buns
1 ½ cups whole-wheat flour
1 ½ cups all-purpose flour
1 ½ teaspoon yeast
1 ½ cups warm water
1 teaspoon salt
2 teaspoon sugar
2 tablespoon olive oil
Put the yeast, sugar and water in a warm place, covered for ten minutes or so until it bubbles. Add the flour and oil. Knead well. Form into buns and let rise in a warm place covered. When they have risen, brush with plant milk and bake on 350 F until golden and cooked inside. I am not a great baker but these worked out good for me. I don't follow a recipe but there are many guidelines out there. It's really worth making your own bread if you have the patience.
Because of the spice in the burgers, I only added a tahini sauce made from sesame paste, garlic and lemon juice along with homemade pickles which I had in the fridge.
A little fresh red onion and a side salad was all that was needed.
These were mini burgers but not as tiny as ones I've seen before. They were small enough for Marc to eat 3 of them. I shamed him later.
Have a great day and thank for dropping by!
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