Sunday, August 21, 2011

Veggie Burger - Soy and Peanut

In the realm of veggie burgers, I don't usually look for ones that try to replicate the flavor of meat, but rather ones that are tasty in and of themselves. I find the burger-eating experience is satisfied by the whole "patty in a bun with condiments" situation, without needing a meaty taste. As a result, I usually prefer bean or lentil based burgers to soy ones.

However, when I decided to make a veggie-burger this weekend, I really wanted to try something a little different, so I decided to go with a recipe for a veggie burger made from TVP (tiny soy chunks) and peanuts. Peanuts?!? Yes. Peanuts. I myself wasn't sure whether this burger would end up having a vaguely Asian flavor due to the peanuts and soy sauce, but to my surprise it didn't really have a peanut flavor. Rather, the peanuts just gave it a really pleasant richness. This was definitely one of the better veggie burgers I've had.

A note for the gluten free: The only thing in this recipe that is not easily replaceable with a gluten free version are the oats. There are gluten-free oats available on the market, which are free of the risk of cross-contamination. However, some celiac patients still react poorly to oats, because oats contain a protein that is similar to gluten. If you have celiac, you've probably already made a decision about gluten free oats, so it's your choice here. I'm labeling oat-containing recipes separately from regular GF recipes.

The credit for the recipe once again goes to Al-Haschulchan's veggie cookbook. 

Soy and Peanut Veggie Burger

Ingredients (for 10 burgers): 
 - 1 cup TVP (the shredded, very small kind)
- 1/2 cup peanuts, roasted and very finely chopped
- 2 eggs
- 1/2 cup oats
- 1 cup breadcrumbs
- 3 tbsps soy sauce
- 3 tbsp ketchup or barbecue sauce
- 1/4 cup of canola oil
- 1 onion, finely sliced and fried to a dark golden-brown. (optional) 
- Salt and pepper
- Buns and condiments to serve 

 1. Put the TVP chunks in very hot water for 2 minutes, then drain and squeeze the excess liquid out (you can allow them to cool a bit first).

2. Put the TVP in a large bowl and add all of the other ingredients (well, except the buns, of course). Mix together until you get a uniform mixture. Allow the mixture to rest for about 10 minutes.

3. Create patties. Cook them on a griddle or a skillet with no oil, until golden on both sides. Note that the patties are very delicate and may slightly fall apart, so be very careful when you turn them over. If you want to save some patties for later, wrap each one individually in plastic wrap and freeze.

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