Our Veggie Kitchen

On of my goals for this year is to stop buying Boca Burgers. So I've been tossing around some homemade burger ideas and made three this weekend. Two were really really good. One needs work. My youngest loved the All American Incrediburger from American Vegan Kitchen.  And my middle girl loved my first attempt at a Taco Burger.  It was good enough to warrant a second batch and, with a little tweaking and a can of olives, I'd arrived at success.  I succumbed to family choice and left out a little corn, but I think it would be a welcome addition.




Taco Burgers
1/3 cup bulgur
3/4 cup boiling water
1 1/2 tbs taco seasoning
1/2 tsp marmite (optional but good)
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6 oz tempeh
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1/2 can (15 oz) refried beans
1/2 onion, grated
1/2 onion, chopped
1 jalapeno pepper, seeded & chopped
2 cloves garlic, minced
1/2 lime, juiced
3 tbs nutritional yeast
1 tbs vegan Worcestershire sauce
1/2 tsp browning sauce (optional)
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1 cup vital wheat gluten
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2-3 tbs vegetable oil (for cooking)

Cook the tempeh in boiling water for 10 minutes, then let cool in the refrigerator until it is room temperature. Grate and set a side. Meanwhile, mix the bulgur, taco seasoning and marmite in boiling water. Set a side for twenty minutes, until cooled to room temperature (while preparing the other ingredients).

When cooled, add the bulgur, tempeh and remaining ingredients in a large mixing bowl. Stir to combine then knead in the bowl with your fingers or a spatula for 3-4 minutes, until the gluten activates (the dough will get firmer and a bit elastic).

Put a cookie sheet into the oven and preheat 400 degrees. Divide the dough into 10 balls. Form each ball into a patty. The dough will be a little elastic, but should hold its shape without too much trouble. Remove the cookie sheet from the oven and add 2-3 tbs vegetable oil. Swirl around to coat and add the patties. Bake for 20-25 minutes, turning after 10-15, until the patties are browned on both sides. Serve hot, or refrigerate/freeze.

10 Servings: 149 cal (5g fat, 12g carbs, 15g protein)

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On a side note, I made a couple of recipes from American Vegan Kitchen this weekend.  I made the All American Incrediburger and it truly was. She includes a method for baked and steamed and, I must say, the steamed are something special, one of the few homemade burgers my youngest will eat. I Added double batch of beer battered onion rings (and zucchini chips) and was in comfort food heaven. . . Oh Damn, I forgot to make Fried Avodado Wedges.