James Holmes

The Quest for a Good Veggie Burger [Vegan Ain't All Bad]

Filed By James Holmes | April 27, 2012 12:30 PM | comments

Filed in: Living
Tags: Burger Buns, Recipe, Vegan, Vegan Ain't All Bad, Vegan Cooking, Veggie Burgers

It has always been my quest to find a veggie burger recipe that does not fall apart. With out the usual egg binder found in non-vegan veggie burgers (and even then they often fail) they tend to ooze out the side of the bun with the first bite.Veggie-Burger.jpg

They closest I have come to success was with the recipe below. I pulled this from VegWeb, but did a lot of experimenting with extra binders. Called Get Your Groove on Veggie Burgers, I made the following alteration:

  • I omitted the cornmeal because it gave the final product a gritty texture and replaced it with an equal amount of oats.
  • I shredded the veggies rather than pureed.
  • I added a flax egg - 1tbls ground flax meal whisked with 3tbls hot water and allowed to sit for 10 mins. It is the best egg substitute for binding I have discovered.

I found I needed to bake them longer than suggested, until slightly firm. I suggest baking these the night before, then to warm them the next day, panfry with a little oil to brown them up. I made these for a large crowd for a State of the Union watching party and the crowd loved them.

Sometimes buns are difficult to find that are vegan. While a large amount of commercial bread has removed animal ingredients to save money and extend shelf-life, it is really easy to make them at home. I have also included a recipe from VegWeb for supper easy burger buns. I changed nothing and they turned out great.

Have you had any experience with soggy burgers and found a solution? PLEASE let me know.

Check out the recipes after the jump, and expect a review of the pre-made burger brands on the market soon. The choices have really improved in the last few years.

Enjoy.

Get Your Groove on Veggie Burgers

Ingredients

  • 1 (15 ounce) can beans or lentils, drained and rinsed
  • 1 cup carrot, zucchini, and/or broccoli, pureed
  • 1 cup rolled oats
  • garlic powder, to taste
  • onion powder, to taste
  • salt and pepper, to taste
  • 1/2 cup salsa
  • 1 tablespoon sesame oil
  • 1 tablespoon vegan Worcestershire sauce
  • 1/4 cup barbecue sauce
  • 1/4 cup cornmeal, optional

Directions

Preheat oven to 350 degrees F, and lightly oil a baking sheet. Put beans or lentils in food processor until pureed, and then add to mixing bowl. Add pureed veggies.

Process the rolled oats in the processor to create a powdery grain. If you want your burgers to have more texture, you could skip the processing part. Add oats to mixing bowl and stir until combined evenly.

Add the seasonings, salsa, oil, Worcestershire, and barbecue. If it seems too wet to make patties, add cornmeal. Form into patties; I was able to form about 6 patties.

Salt and pepper the patty tops. Bake for 1/2 hour, flipping halfway through.

Yeilds: 6

Burger Buns

Ingredients

  • 1/4 cup warm water
  • 3 tablespoons yeast
  • 1/4 cup sugar
  • 1/4 cup vegetable oil
  • 2 cups nondairy milk
  • 2 teaspoons salt
  • 5-6 cups flour, as needed

Directions

If you have a bread machine... combine everything in the correct order and make the dough. Otherwise,

Dissolve yeast in warm water. Let sit 10 minutes. Add sugar, oil, and milk to yeast mixture. Mix well. Add salt and gradually add the flour until the dough is thick enough to knead, but not too stiff.

Knead for 8-10 minutes, until dough reaches and elastic consistency. Let rise 15 minutes. Separate dough into 12 balls. (If you want smaller buns, make about 20). Knead/form each ball well, and place on a baking sheet about 1 1/2" apart.

Cover with a damp dish cloth and place in a warm spot. (An oven that was heated but has cooled quite a bit works well). Let rise 20-30 minutes, or until the edges of the buns are about 1/4'' apart. Preheat oven to 400 degrees F.

Bake for 15-20 minutes, until brown on the top. Best served warm; store in a plastic bag to keep in the moisture if keeping overnight.

Yields: 12 - 20 servings

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