Sunday, May 23, 2010
There are so many advantages to making your own veggie burgers, you control the sodium, flavorings, ingredients, and texture. Also, if you happen to be avoiding soy, making your own is the way to go!
I have had some pretty epic fails in cooking. Mostly in the area of baking, but veggie burgers have proven to be a formidable opponent. I have learned a few things through my failures and I would like to share them with you.
First of all, all of my great successes have involved a food processor. They enable me to puree the beans to actually act as a binder in my burgers. If you don't have a food processor you should go get one, or borrow one.
The dough or batter (or whatever) should have a dense, thick consistency, like cookie dough....mmmmm cookies...,dagnabbit now I want a cookie.
Be right back.......
Thirdly, chill your dough! I find it's best to make veggie burgers in big batches. I do it on a scheduled day that I don't have much else going on. I make the dough the night before and leave it in the fridge. It gives the flavors a chance to blend, and I have an easier time shaping the patties.
The dough should be easy to shape into patties. If it is falling apart in your hand it will fall apart on the grill.
After taking this picture I allowed myself a few minutes to snicker about how it looks like I'm holding a doodie. I will allow you the same....have I mentioned how mature I am? Are we all done then? Good.
Last but not least, you want your grill, or frying pan hot when you put the patties on.
I hope this helps some. Pictured in these photos are some smokey chipotle black bean burgers, I will hopefully be getting around to putting a recipe up sometime later this week. It's a OAMC recipe so if you are wary of veggie burgers I would suggest trying it (or another recipe) in small batches. See what you and your family like. Then if you have a couple of hours that you can set aside, make the whole recipe to keep in the freezer for quick meals.