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Archive for February 3rd, 2010

This is an incredibly satisfying and savory burger.  I was both eager and hesitant for H to try this because she loathes both mushrooms and onions.  To my profound relief, because I want to make these again they were so good, she loved them.  And yes, I said them.  She has had more than one over the past few days which is really the ultimate test needed to confirm that something is a hit.  This burger is a definite home run that would satisfy a meat eater’s appetite.  Not only did it have insane flavor but it had a real burger texture and didn’t fall apart as some veggie burgers can.  I slathered the toasted whole wheat bun with Wildwood’s Garlic Aioli and reserved some grilled mushrooms and onions to top this monster [I left those off of H’s burger, that would have been pushing it].  It really was the most satisfying burger I’ve had in years and is our new go-to veggie burger.  

 

 

Seitan Mushroom and Lentil Burger

If you want to add sauteéd mushrooms and onions to the tops of the burgers, which I highly recommend, you shall need to double the amounts of onion and mushrooms required for the recipe in order to reserve them for a condiment.  This recipe yields 8 burgers, of which extras can easily be frozen for future meals.

Dry Ingredients:

1 cup vital wheat gluten

1/4 cup nutritional yeast

1.5 T garbanzo bean flour

1 T Bill’s Best Chik’Nish vegetarian seasoning

1.5 tsp onion powder

2 tsp freshly cracked black pepper

1 tsp mild paprika

1 tsp Mrs. Dash’s Steak Grilling Blend [Or whichever steak type seasoning you prefer]

1/4 tsp sea salt

1/8 tsp allspice

Wet Ingredients:

1 cup Puy lentils, cooked [I cooked mine in mushroom broth for added flavor]

1 yellow onion, sliced

8 oz crimini mushrooms, sliced

4 cloves garlic, minced

1.5  T  natural peanut butter [You want the oily kind because this is the oil for the dough]

1/4 cup mushroom broth

1 T soy sauce

1 T vegan worcestershire sauce [I use Annie’s]

2 T steak sauce

Directions:

Caramelize the onions, mushroom and garlic in a pan over medium low heat.  [This will take a while but it is well worth it flavor-wise. Add the onions first and when they become soft add in the mushrooms and then the garlic in the last 5 minutes or so.] Add to food processor and pulse a few times.  Add 1/2 cup cooked lentils, peanut butter, soy sauce, worcestershire sauce, mushroom broth and steak sauce.  Pulse until all are well incorporated yet keeping in mind that you don’t want a homogenous paste.  You want to retain some texture from the mushrooms.  Add in the remaining 1/2 cup lentils but do not pulse.  You want the lentils to remain intact for more texture.

In a bowl combine the dry ingredients and mix well with a whisk.  Add the wet to the dry and knead lightly into a dough.  Cut into 8 equal pieces and shape into patties.  In a skillet over medium-low heat, cook each side for roughly 10 minutes to both brown and cook the burgers throughout.

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