My Favorite Burger

 

When I was a vegetarian I ate a lot of Morningstar burger patties and fed the kids their chik'n nuggets (they taste just like regular chicken nuggets). When I became a vegan, I realized those aren't vegan products and started buying the more expensive vegan options.  I never felt the processed vegan patties lived up to their expensive price tag and didn't eat many burgers until I discovered this recipe....

Ingredients:

2 cups vegetable broth

1/3 cup bulgar wheat (found in the natural grain section of grocery store)

1 cup of textured vegetable protein (TVP)

1/2 yellow onion

1 tbsp oil

1 tsp salt

4-6 mushrooms (any variety)

1/2 black beans (I used leftover kidney beans)

1 tbsp tomato paste

1 tsp cumin

1 tbsp vegan Worcestershire sauce (I like The Wizard's brand)

1 cup vital wheat gluten flour (holds the burgers together)

1/2 cup nutritional yeast

 

I used 4 oz of tempeh, cut into small pieces and boiled in a cup of vegetable broth instead of TVP. I drained the vegetable broth before adding it into the recipe.

You can find TVP in the natural food section

 

These burgers hold together very well while cooking and assembling.

 

 

 I eat mine with arugula lettuce, mustard and vegan mayo

This burger is healthier and cheaper than the prepackaged options.

Enjoy!

Recipe from Tofu Guru-watch her make it below

Full recipe:

2 cups vegetable broth

1/3 cup bulgar wheat

1 cup TVP

½ cup yellow onion, chopped

1 tbsp vegetable oil

1 tsp salt

4-6 cremini mushrooms, chopped

½ cup black beans, cooled

1 tbsp tomato paste

1 tsp cumin

1 tsp vegan Worcestershire sauce

½ cup nutritional yeast

1 cup vital wheat gluten flour

 

In a small saucepan, add in 1 cup vegetable broth and bulgar wheat.  Bring to a boil on med-high heat. Cover, lower the heat, and simmer until fully cooked.

 

In another saucepan, bring 1 cup of vegetable broth to a boil, then add in TVP to rehydrate.  Turn off the heat.

 

Add oil to a skillet on medium heat and cook onion with salt until transparent.  Add in mushrooms and cook for about 4 more minutes.

 

In a food processor, add in black beans, tomato paste, cumin, and cooked onion and mushrooms.  As it’s blending add in vegan Worcestershire sauce.

 

Transfer mixture to a large mixing bowl and add in vital wheat gluten flour and nutritional yeast. Mix it all together with a spatula.  Then add bulgar wheat and TVP to the dough.  Mix well with bare hands.

 

Form into patties and fry on medium heat with a bit of oil until crispy and brown on both sides.  Drain on a paper towel.