Vegan Burger Recipe
When the Impossible burger was first announced, I was very excited. I thought it was lab-made meat tissue, either because of my lack of understanding or because the product was deliberately advertised as such. I was disappointed with science and technology when I saw that it was a meatball mix made of vegetal ingredients and with a lot of ingredients that I don't understand what they are. Anyway, it's been done, or about to be done, I think. After this disappointment, I still can't trust it, but it looks like it will be done. Although I experienced the same disappointment when I learned that Marmaray is not a glass tube and that we will not see the bottom of the Bosphorus while passing by.
As a result, markets still do not have vegan meat aisles. Until this becomes possible, vegans will either pay quite a lot of money for store bought burgers or make their own mixes at home. I have prepared a wonderful recipe for those who do not have their own formula. I first started working on this recipe last year. The third time I got the result I wanted. I've done it many times since then. Sometimes we ate it like hamburger with bread and sometimes as meatballs with salad. It is delicious both ways. Its content is also quite strong, it contains very nutritious ingredients. In this respect, it is a recipe that makes you feel good psychologically.
You know falafel is one of the most famous vegan meatballs. In this recipe, I used chickpeas, which is also the main ingredient of falafel, as the main ingredient. If you wish, you can use beans in the color of your choice instead. Although there is no change in consistency, the taste may change a little.
Oyster mushroom is also an ingredient that gives very successful results in vegan kokoreç and vegan mushroom schnitzel recipes. In this recipe, it also gives successful results in giving meat consistency. The ingredient that acts both as a binder and as a colorant together with beet is dried tomatos. It also contributes greatly to the taste. Other ingredients are used as flavorings.
Long story short, each ingredient in the recipe has a special task. Therefore, although change is possible, it is not possible to remove them.
Hamburger patties are fried in a pan. Not a very suitable recipe for the oven. Frying in a pan gives the best results, both visually and in terms of taste and consistency.
Enjoy the recipe...
- 1 cup of chickpeas,
- 200 g oyster mushrooms,
- 1/2 cup of dried tomatoes,
- 1/2 onion,
- 1/2 very small boiled beetroot,
- 1 clove of garlic,
- 1/2 cup of breadcrumbs,
- 1 teaspoon of paprika,
- 1/2 teaspoon of black pepper,
- 1 tablespoon of soy sauce,
- olive oil for frying,
- Burger buns, arugula, tomato, onion, ketchup to prepare the burger.
- Take the chickpeas in a pressure cooker without soaking them overnight, add enough water to cover, and cook for half the time you always cook, then strain,
- Soak the dried tomatoes with boiling water and wait until they soften,
- Strain the water and take tomatoes into a food processor,
- Add the onion, beet and garlic and process until it becomes a paste,
- Take the mixture in a bowl,
- Take the chickpeas and mushrooms in the food processor and process them until they pureed, add them to the bowl,
- Add breadcrumbs, paprika, black pepper, soy sauce and salt and knead,
- Divide the mixture into six parts and shape into hamburger patties,
- Heat enough olive oil to cover the bottom of a large pan,
- Take the patties into the pan and fry them on both sides,
- Cut the hamburger buns in half horizontally,
- Squeeze ketchup and vegan mayonnaise if you're going to use them,
- Place the patties on them,
- Put the arugula, onion and tomato (and other ingredients if using) on the patties,
- Place the top pieces of bread.
Enjoy your meal...