Took a break from jackfruit to use my baby portabella mushrooms before they went bad. Trying to change the mushroom lose paradigm. I chopped the chickpeas and mushrooms together in the food processor. I added some leftover cooked oatmeal from breakfast to aid in binding. I used onion powder instead of fresh onions because I am trying to determine the source of a bitter taste in my veggie burgers. It was suggested by another vegan to soak the fresh onions before using but it didn’t help. I added my spices and herbs. It was a little too moist so I added some rolled oats. I set the mixture aside while I made jackfruit dinner. 😄. After dinner I decided to wait until the next day to cook the burgers. I put the mixture in a glass container. I noticed it looked like a meatloaf so I thought, why not? The next day I cooked the”meatloaf”. Dinner became black-eyed peas, mixed veggies and meatless meatloaf. Burgers will have to wait.
I am not adding a measured recipe because I didn’t measure. This was totally a “my senses determined how much and what” kind of dish. The flavors were correct but the texture was a little dry. It will definitely be tried again with a little more scientific precision 😄.
I am so excited. I have been trying for a while to create my own veggie burger raw and cooked. I have used other people’s recipes. Some were good and others not so much or at least not to my liking. What are my motivations for making my own. I could just buy them. Right? Motivation 1. Mastering my refrig
I also wanted to confidently create my own with whatever I had in the kitchen. That’s what so many said they did in their experiments so why can’t I? Motivation 2 Cost
Buying them can be a budget buster. They are expensive. Here in Texas they are approximately $4.50 and up for 4 patties and they may or may not be vegan. Motivation 3 Satisfying The Cardiologist
This is the hardest. Carl’s doctor has so many requirements. First it was raw so the body could heal itself. Then it was you can add in cooked but must be vegan,gluten-free, oil-free and clean as possible. Vegan was easy. We had already eliminated dairy and most flesh. Gluten-free required learning how to use different grains and seeds and the flours made with them to make waffles, bread etc. Keep in mind the raw, clean and oil-free parameters. Oil-free is easy to understand but no so eary to accomplish. You don’t want dry burgers, or dry anything. Still working on that one. Then what’s clean.
Clean eating is a deceptively simple concept. … At its simplest, clean eating is about eating whole foods, or “real” foods — those that are un- or minimally processed, refined, and handled, making them as close to their natural form as possible. fitnessmagazine
Minimally processed is the kicker. How can you know if it is minimally processed unless you make it yourself?
I finally found a recipe from The Spruce Eats that was very close to the #Dr. Praeger patties that I buy and fit within the parameters set by the Doctor. So with a little modification here is my offering.
Recipe
1 2/3 cup beans (this was a mix of kidney, lentils and leftover black)
1 cup cooked quinoa
1/2 c chopped on onion
1/2 c chopped yellow bell pepper
1/2 medium fresh jalapeño
1/2 medium avocado
1 Tbls brown rice flour
1 tsp chia seeds in 2 Tbls of water
3 Tbls of liquid aminos or to taste
Pinch of cayenne
Mix all ingredients in a food processor until well blend. Form patties and bake at 375° F for 45 minutes or desired firmness.
The brown rice flour made them a little crusty on the outside but were moist on the inside. I will try next time with oats instead of quinoa.
7 burgers that were 4″ in diameter and 1/4″ thick
The flavor was great and now that I’ve made them it will be a quick process next time.
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"Black Soil" Living 