Attention burger lovers, no more need to panic! We have cracked the code for the veggie burger problem!
Have you ever had a veggie burger? Sometimes they crumble, fall a part and in general are known to be a nightmare to make taste great while maintaining an original burger structure and composition.
Well, are you ready for all that to change. It's basically like entering into the matrix because as of now, veggie burgers rock!
The first thing you need to do is gather your top secret agent, the chia seed. Chia is what holds this mixture together and saves the whole recipe from becoming another droopy mess on a plate.
Let's get started!
These burgers are dedicated to # veganwednesday challenge, an inspiring community of vegans, non-vegans and plant-powered enthusiasts coming together for the love of sharing all things plant-based!
Ingredients:
(I made a feast so my recipe is for about 12 medium sized patties however the proportions are the important part so we will make sure to cover that when it comes to it.)
- 6 peeled, boiled and chopped sweet potatoes
- 1/2 cup boiled/steamed and cut corn
- 1/2 cup boiled/steamed green peas
- 1/2 cup carrots boiled/steamed
- 1/3 cup sunflower seeds
- 6-8 chia eggs (mix chia with water, let soak until thick and gooey)
- 5 garlic cloves (you can choose your own garlic intensity!)
- 2 hot peppers, chopped (optional)
- handful of shallots
- 2 tbs nutritional yeast (cheesy flavor)
- 1 tsp psyllium husks
- 1 tbs turmeric powder
- 1 tbs mushroom powder
- 1 tbs cumin
- salt to taste
Ready for a taste-changing experience? Plant-based power to the rescue!
Instructions:
- Soak chia in water
Set aside in fridge until needed.
- Everything needs to go into a food processor except the chia
(If you can fit the whole mixture in, you do not need to do this in stages but since I was making a big batch, I had to separate everything into two batches!)
- Let it 'pulse' until everything is mixed up.
(Add water if needed!) - Add soaked chia:
If you have two batches, add half the chia in to the first batch and repeat for the second round.
If you have one batch, add the chia in now, using tiny amounts of water if necessary to make the mixture 'sticky'
- Once you have processed it and it's come together into a paste.
Put mixture into a bowl. - Use either a masher or your hands to really make this mixture into a smooth paste!
(This is important as chunks will likely fall out!)
- Take your paste and make round balls in your hands, then flatten them into patties.
(Like normal burgers!) - Put patties in a skillet with coconut oil and let simmer on low heat!
(Nudging them around in the oil and making sure they don't come close together and get stuck to each other!)
- Flip the patties carefully after about 10 minutes!
(You can check the underside before then and flip at desired crispiness!) - Let other side cook evenly.
(I wanted crunchy burgers so I flipped them another time each on both sides for a few extra minutes but keep a watchful eye on them so they don't burn!)
For tempe bakon + mushrooms:
- Cut tempe and mushrooms into thin slices.
- Fry everything together in a skilled with coconut oil and Braggs Amino Acids until desired crispiness.
- Place on burger!
For tomato 'cheese' (cheesy ketchup!)
- 3 tomatoes, chopped
- 2 tbs sunflower oil
- 1/4 cup almonds
- 1 tbs Bragg's liquid aminos
- 2 tbs soaked flax seeds
- 1 pinch of sea salt
- Blend everything together.
- Serve with burger!
They are ready and waiting to be dressed for success- however you want it!
You can put some tomato cheese on it, slap on a pickle and put in on top of a tasty, toasted mushroom bun:
Or, you can deck it out as seen here, with tempe bacon, avocado, mushrooms and that yummy tomato cheese! Don't forget to fill your avo slice with some sauce!
There you have it! A meatless version of a double decker, complete with bacon, cheese and ketchup!
No matter what way you eat it, it tastes great, stays together (even if you pick it up with your hands) and you're going to love it!
This has been another plant-powered recipe showcasing how yummy food can be, even if it's made out of 'only' plants!
Enjoy!