All-American Burger from The Best Veggie Burgers on the Planet: 101 Flavor-Packed Patties of 100% Vegan Goodness--with More Taste and Delicious Nutrition Than Anything You'd Find at the Store. Photo Credit: Isa Chandra Moskowitz
Maybe you remember me talking about a burger book awhile back? I mean it was almost done! Then poof, seemed as though it had disappeared from my life.
Well, she's back. She's new and improved, and she will be available next summer for all of you to enjoy. Why so long? I know, summer of 2011 seems like light years away, but there's a reason.
As you all know, Celine and I have been writing up a storm. First we gave you 500 Vegan Recipes, next up, you'll be dazzled with The Complete Guide to Vegan Food Substitutions, followed closely by Hearty Vegan Meals for Monster Appetites: 200 Lip-Smacking, Belly-Filling, Home-Style Recipes Guaranteed to Keep Everyone—Even the Meat Eaters!—Fantastically Full.That's a lot of books! All with hundreds of recipes inside. We all thought it would be best to give you guys a little break before sending another book onto the market.
The fine folks over at Fairwind's Press have taken over the project, so now she will be lovingly be known as The Best Veggie Burgers on the Planet: 101 Flavor-Packed Patties of 100% Vegan Goodness--with More Taste and Delicious Nutrition Than Anything You'd Find at the Store. She'll also be chock full of gorgeous full color photos taken by the ever so talented Celine Steen, and of course, that amazing cover shot (above) originally taken by Isa Chandra Moskowitz will still grace the cover!
Thanks for continuing to follow me and stay interested in the burgers. Just to keep your interest here is one of the burger recipes from the book:
|Sunday Afternoon Grillers from The Best Veggie Burgers on the Planet|
Sunday Afternoon Grillers
These burgers were designed to look like the "other" burgers on the grill when you go to a barbecue where those "other" burgers might be cooked. That's why they need a food processor to make. It gives them that real "ground beef" look. They smell SO GOOD, that the carnies will be begging for one of yours instead. They hold together nicely on the grill, as long as you remember to oil either the grill or the burger so that they don't stick. If you are worried about sharing the grill with the carnies, you can always wrap yours in foil and cook them that way.
Serve with the traditional barbecue fare. Corn on the cobb, baked beans, macaroni or potato salad... As far as the fixins? Vegenaise, ketchup, lettuce, tomato, onion, pickle...
Ingredients (makes 6-8 patties)
8 oz mushrooms, roughly chopped
1 medium white onion, roughly chopped
2 cloves garlic, roughly chopped
2 tbsp oil, for sauteing
1 cup TVP granules
1 cup veggie broth or water
1 cup vital wheat gluten
1/4 cup nutritional yeast
1/4 cup tamari, or soy sauce, or Bragg's
6 oz tomato paste
1 cup diced green onions
Preheat a pan with the oil, reduce to medium high heat.
In a microwave safe dish, reconstitute the TVP with the veggie broth or water, tightly covered with plastic wrap on high for about 6 minutes. (Alternatively, reconstitute by pouring boiling liquid over the TVP granules, cover, and let stand 10 minutes.)
While the TVP is reconstituting, add the mushrooms, onions and garlic to the pan. Saute for about 5-6 minutes, until fragrant and beginning to brown.
Into a food processor, add the sauteed mushroom mixture, reconstituted TVP, gluten, nutritional yeast, soy sauce and tomato paste. Process until well combined and "meaty" looking. Remove from the processor and mix in the green onions.
Form into patties.
You can bake or fry these, but my favorite way to serve them is grilled. Use a lower flame, oil the grill, and slow cook them about 10 minutes per side. BE PATIENT! Don't flip them too early or they will stick, and you won't get those much sought after grill marks. These also freeze well, so you can make them ahead of time and bring them to your next summertime get together.