Archive for the ‘Veggie Burger’ Category

A little while back, a friend gifted us with an astounding abundance of chanterelle mushrooms and requested a mushroom burger.  I already have a go-to mushroom burger recipe for when I want a substantial and satisfyingly savory burger, so the challenge was to create one that was entirely different and celebrated this more delicately flavored seasonal ‘shroom.

Multigrain Mushroom Burger

Makes ~8 burgers


2 lb chanterelle mushrooms , chopped

1 cup oat groats, soaked overnight

⅓ cup bulgur wheat

½ cup sliced almonds

⅔ cup millet

1 large leek, sliced thinly

6 cloves garlic, sliced

½ cup dried cherries

¼ cup tarragon

1 red bell pepper, medium dice

2 ½  cups mushroom broth, divided

2 T garbanzo bean flour

½ cup vital wheat gluten

Salt and pepper


Bring 2 cups mushroom broth to a simmer and add the bulgur wheat and millet.  Reduce heat and cover until the broth is absorbed fully and the grains are fluffy.

Sauté the mushrooms, leek, garlic and bell pepper in a drizzle of olive oil until softened.

Add the oat groats to a food processor and pulse a few times.   Add the cooked mushroom mixture, dried cherries, almonds and tarragon.  Process until the mixture is well combined and any larger pieces are broken down.  Season with salt and pepper.   Transfer to a large bowl.

Add the garbanzo bean flour and wheat gluten and work through until evenly dispersed.  Form into 8 burger patties.  Cook over medium heat for a few minutes per side.

I garnished this burger with pan-seared apple slices rather than using a faux mayo.


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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


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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Guajillo Chili Sauce


4 dried guajillo chili pods, deseeded, toasted and rehydrated

1 white onion, cut in half

2 plum tomatoes

1/2 cup vegetable stock

2 cloves garlic

1 tsp sea salt


Place onion and tomatoes in a hot dry pan and sear until blackened.  Add the garlic, rehydrated guajillos, onion and tomatoes to a blender and add in the salt and vegetable stock.  Blend until smooth.  This should yield around 2 cups of sauce, more than you shall need for the burgers but it makes an excellent salsa, among other things.


Bean Burgers


2 cups black beans, drained and rinsed

1 cup pinto beans, drained and rinsed

1 cup cooked short grain brown rice

1/2 cup guajillo sauce

1 green bell pepper, diced

1 onion, diced

2 cloves garlic, minced

1 tsp oregano

1 tsp chile powder

1 tsp ground cumin

2 T flax meal

1/2 tsp sea salt

canola oil


Mix flax meal with the guajillo sauce and set aside for around 10 minutes to gel.  Meanwhile sauté the bell pepper, onion and garlic in a drizzle of canola oil and cook till the vegetables have softened and carmelized on their edges. 

In a food processor add 1 cup black beans, the pinto beans, all the spices, the sautéd vegetables and the gelled guajillo chili sauce.  Pulse until well combined yet do not create a homogenous paste because you want the textures from the vegetables to remain.  Move to a mixing bowl and add in the remaining black beans and the rice.  Mix until well incorporated.

Form into patties and grill in a pan containing a drizzle of oil.   This recipe can make 4 large or 6 medium-sized burgers [a large one is pictured above].  I also have made some smaller sized ones to create a taco filler rather than using in a sandwich.   Serve with extra guajillo sauce to dress the burger or taco and add  other condiments such as avocado, cilantro, freshly-squeezed lime juice and radishes.


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We’ve bitten the bullet and decided to start blogging. Actually, it was my idea, since my Facebook page had started to become a showcase of our yummy food more than anything else. Veganism provides such an excitement for me, and I want to show off everything D or I make, almost as if to say, “Hey, look! Our food is just as yummy, beautiful, and normal to eat.” So, while I’ll still post pictures there for my friends, this blog will provide a more appropriate medium in which to discuss the foods and the issues of being an herbivore. Who knows? Maybe someone out there lurking will become inspired not only to cook these meals, but also to delve more into a plant-based way of life. Take it from us, it’s incredibly worth it.

For meals that are our own, I will post the recipes. For the recipes of others that we use, I’ll post a link to direct you either to their website or cookbook. With that, I’ll leave you with a picture of the meal I recently made for our 8th (although D says “9th”…silly D) anniversary. The dinner consisted of the Southwestern Tofu Burger and Boston Baked Beans from The Vegan Table by Colleen Patrick-Goudreau and Grilled Pear, Walnut, and Cabbage Salad from Vegan Yum Yum by Lauren Ulm. I apologize in advance with the fuzziness of the picture. It didn’t look that way when I took it, I promise! =)

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