The Better Mac (Vegan Version of a Big Mac!)

The Best Veggie Burgers on the Planet (just got better!) has been out for a few months now, and I have been doing veggie burger cooking demos out and about. I am not doing a full blown book tour this round, and since most of you aren't gonna be able to make it out to one of my demos in Southern California, I figured I would share it here!

This is the Better Mac...aka a vegan version of McDonald's Big Mac. You know...two all vegan patties, Better Sauce, lettuce, cheeze, pickles, onions, on a sesame seed bun? With that excessive third bun in the middle? Follow below and you can have your fast-food fix at home whenever your heart desires.

Viva La Revolucion! (a cookbook an t-shirt giveaway)

I am so excited.  I literally started working on this book over 4 years ago.  It is very satisfying to actually see it finally make its way into this big bad world.  So, I made some t-shirts to celebrate.

Want one?  How about a copy of the book?  Leave a comment telling me your favorite burger eating memory, and on Friday, May 6, at 7 pm (PST) I will choose 2 winners to receive a free copy of the book, and a t-shirt!    Contest now over.  Congrats to DJ and Sarah!

By the way, there are lots of colors and styles (both men's and women's) of the t-shirst.  Check 'em out HERE!

And of course, if you are interested in The Best Veggie Burgers on the Planet, well then, you can click HERE!

And if you just want a really tasty burger, just keep reading!

Bacon Cheeseburgers



Okay, this delves into the little bit crazy category. But you know what? These babies taste so good and they are extremely hearty and thick, so they hold together very, very well. One really amazing thing about these is that my very-much-not-a-vegetarian husband took a bite and said, and I quote, “You have a winner here!” Oh my gosh, I almost fell over. I also had a few open-minded omni friends over one night and they agreed. The consensus was that they taste almost exactly like a Carl’s Jr. Western Bacon Cheeseburger.


Serving Suggestion: I suggest these be served with a dollop of barbecue sauce and a few onion rings, with some baked beans on the side.

1 cup (100 g) TVP granules
1 scant cup (225 ml) vegetable broth
1/4 cup (25 g) imitation bacon bits, store-bought or homemade (page XX)
1 cup (144 g) vital wheat gluten flour
1/4 teaspoon liquid smoke
1/2 cup (60 g) nutritional yeast
1 tablespoon (8 g) garlic powder
1 tablespoon (8 g) onion powder
1/4 cup (64 g) peanut butter
1/4 cup (60 ml) pure maple syrup
1/4 cup (60 ml) vegetable oil
1/4 cup (68 g) barbecue sauce, store-bought or homemade (see below)
Salt and pepper
Oil, for frying (optional)

In a large microwave-safe bowl, mix together the TVP granules and the broth, cover tightly with plastic wrap, and cook in the microwave oven for 5 to 6 minutes. Alternatively, bring the broth to a boil, pour over the TVP granules, cover, and let sit for 10 minutes. Let cool.
Add the bacon bits, flour, liquid smoke, nutritional yeast, garlic powder, onion powder, peanut butter, maple syrup, oil, barbecue sauce, and salt and pepper to taste to the bowl. Knead together for at least 5 minutes, then let sit for a few minutes to thicken up.
Form into 4 patties. Refrigerate or freeze until ready to use.
Use your method of choice for cooking: Panfry in oil for 3 to 5 minutes per side over medium high heat, or until a nice crispy crust forms. Or bake them at 350 (180 C, or gas mark 4) on a baking sheet lined with parchment or a silicone baking mat, uncovered, for 30 minutes, flipping half way through. Also, these are very sturdy and hold up just fine on the grill.

Yield: 4 burgers

Imitation Bacon Bits
*Wheat-free
I love a challenge, so when asked about the hydrogenated fats in imitation bacon bits, I started on a quest. I normally don’t buy premade meat analogs anyway, so why not figure out how to make these little bits of bacon-y goodness on my own? Of course, buying a jar of Bac-Os is still the easiest. But, if you are a smidge adventurous, try this.

2 tablespoons (30 ml) liquid smoke
1 scant cup (205 ml) water
1 cup (100 g) TVP granules
1/4 teaspoon salt
A few drops vegan red food coloring (optional)
3 tablespoons (45 ml) canola or other vegetable oil

To a measuring cup, add the liquid smoke, then fill with the water to get 1 cup (235 ml).
In a microwave-safe dish, combine the liquid smoke mixture, TVP granules, salt, and food coloring, if using. Cover tightly with plastic wrap and cook in the microwave oven for 5 to 6 minutes. Alternatively, bring the water to a boil, pour over the TVP granules mixed with the salt, mix in the liquid smoke, and red food coloring if using, cover, and let sit for 10 minutes.
Preheat a frying pan with the oil.
Add the reconstituted TVP to the pan and toss to make sure it all gets coated with oil.
Panfry until desired crispness. Stir often. You don’t necessarily want to brown them, but rather dry them out, about 10 minutes.
Allow to cool completely before transferring to an airtight container. Store in the refrigerator. Should last at least a week, but probably much longer.

Yield: About 1 cup (100 g)

VeganMofo and Straight-Up-Thanksgiving Burgers

This here burger was the brainchild of my bestest friend, Jen. She said if I could pack an entire Thanksgiving dinner into a burger, she would be in heaven. So, I gave it a shot. Invited her over and had her test it out. She said it was crack. So, there you have it. If you're in the mood for Thanksgiving, make it. It's also a good way to use up "real" Thanksgiving leftovers.


Openface on a grilled sourdough dinner roll, with plain brown gravy.

Straight-Up-Thanksgiving Burgers
Ingredients (makes 8 big burgers)
4 cups prepared mashed potatoes (I used the Garlic Smashed potatoes from Cozy Inside, but any mashed potatoes will work. Skin on adds more texture to the burgers)
4 cups prepared stuffing/dressing (I used McCubbins Herb flavor, but I think any bread based stuffing would work fine...In fact, a few slices of stale bread, cut into cubes and mixed with margarine and veggie broth, then baked amkes a prettay darn good stuffing.)
1, 14oz can of cut green beans, drained
1 cup French's french fried onions (Seriously, would it be Thanksgiving without them?)
1 cup diced onions
2 tbsp garlic, minced
1 tbsp margarine for sauteing onions
salt and pepper to taste

Directions
Prepare mashed potatoes and stuffing, set aside. In a pan, on medium high heat, melt margarine and add onions and garlic and saute until just beginning to brown. Mix all ingredients together in a bowl and form into patties. Pan fry, in oil, about 3-5 minutes per side or bake at 350 for about 20 minutes. Everything is already cooked, you just need to heat 'em up!

VeganMoFo and Burger Roll-ups

Otherwise known as a roulade. I made these to be sliced and eaten as BURGERS! One roll yields about 10 or 12 burgers, so there's plenty leftover for work lunches and quick weeknight heat ups.

On a home made sweet potato bun with vegenaise and steamed broccoli.


Ingredients
2 cups vital wheat gluten
1 cup whole wheat flour
1/2 cup nutritional yeast
2 tbsp veggie broth powder
2 tbsp garlic powder
2 tbsp onion powder
1/2 tsp paprika
salt and pepper to taste
2 cups water
1/2 cup olive oil

Directions
In a mixing bowl, mix together all dry ingredients. Add water and oil and knead for about 5 minutes. Cover and let sit for 20 minutes. Preheat the oven to 350 degrees. Meanwhile make the filling...

Filling
1 14 oz block of extra firm tofu, drained, pressed and crumbled
1/4 cup vegan cream cheese
1/4 cup ground cashews
1/4 cup pine nuts
1 14 oz can (about 2 cups) diced tomatoes, drained
1 14 oz can (about 2 cups) spinach, drained
1 cup diced onion
1/4 cup nutritional yeast
2 tbsp minced garlic

Directions
Mush all ingredients together in a bowl, set aside until ready to use...

After the dough has set for 20 minutes, roll it out into a large rectangle. I use a cookie sheet to do this. After you get a nice, large, flat rectangle, spread out the filling leaving about an inch around the edges. Roll up tightly and place seam down on a large sheet of aluminum foil, wrap and twist the edges tight. Place seam side down on a baking sheet, and bake for 90 minutes. Remove from the oven, let cool enough to handle. Unwrap, and slice about 1/2 to 3/4 of an inch thick and serve on your favorite bun!

VeganMofo and Split Pea with "Ham"burgers

I honestly thought that today was September 31. Ha! So October is upon us and therefore the VeganMoFo is also upon us. This year there are over 200 participants! CLICK HERE for the original PPK post with a complete list of links.

If Wendy's serves square burgers, why can't I?

Right?

Baked and served on a onion sesame bun, with Indian Spiced Mayo.

Baked Curry and Macadamia Nut Crusted Tofu Burgers with Indian Spiced Mayo
(makes 4 patties)
1 block extra firm tofu, drained and pressed
1 14 oz can of coconut milk
1 cup panko style bread crumbs
2 tbsp yellow curry powder
1/3 cup chopped macadamia nuts (I use dry roasted and salted nuts)
1 tsp paprika
1/4 tsp sea salt
1/4 tsp fresh cracked black pepper

Pre heat oven to 350 F degrees. Prep a cookie sheet with parchment, a silicone mat, or spray with cooking spray. After draining and pressing your tofu block, carefully cut it into 4 equal "steaks." In a shallow dish, mix together all ingredients except tofu and coconut milk. In a seperate shallow dish, place the coconut milk. Create a breading station.

Dip the tofu, first into the coconut milk, and then into the breadcrumb mixture to coat. Repeat with the other 3 pieces and place onto the prepped cookie sheet.

Bake at 350 F for about 30 minutes.


Indian Spiced Mayo
(makes about 1 cup)
1 cup vegan mayo (either homemade or store bought)
1 tbsp garam masala
1 pinch paprika
1 pinch turmeric
salt & pepper to taste

Mix all ingredients together and keep refrigerated, in an air tight container, until ready to use.

My first home made meal in the country!

Finally deciding to tackle something other than pasta on that electric stove, I made some Garlicky Roasted Reds and Garlicky Ranch Potato Patties for dinner tonight. These are testers for the burger book, but it's been so long, I thought I'd share the garlicky potato love!

These are carb-o-licious...If you are looking for low carb, or low cal...don't make these. They work well for breakfast, lunch or dinner. Furthermore, they don't even need a bun!

Serving Suggestion
No bun, just a schmear of good old fashioned ketchup. If your having them for breakfast, serve with a nice tofu scramble. For lunch or dinner, try to serve with a nice green vegetable to balance out the carb-o-load. Or go crazy and serve with a nice side of Garlicky Roasted Reds (see below) and run a marathon the next day.

Before cooking.

Ready to eat!

Ingredients (makes 4 patties)
2 cups of grated/shredded potatoes (tightly packed)
2 tbsp minced garlic
1 tbsp dried parsley flakes
1 tsp paprika
Sea Salt and pepper to taste
1 cup panko bread crumbs
1/2 cup all purpose flour
2 tbsp ground flax, mixed with 3 tbsp water
1/3 cup canola oil
additional oil for frying

Directions
In a mixing bowl, mix together potatoes, garlic, paprika, salt and pepper. Mix until all of the potatoes are well coated. Add in the panko, flour, flax mixture, and oil. Mix well, using your hands until a nice dough forms. Divide into 4 equal pieces and form intopatties. Preheat a generous amount of oil in a skillet and pan fry about 3-5 minutes per side until golden and crispy.

Garlicky Reds
No real recipe here. You all know how to roast potatoes. For these, I cut up a bag of baby reds into bite sized chunks, spread them into a single layer on a foil lined cookie sheet, with the skins down, sprinkle with salt, pepper, paprika, garlic powder, parsley, and fresh minced garlic. Then I drizzle a bit of olive oil over the whole thing and bake at 350 for about 30 minutes.

Cinco de Mayo Burgers

Happy Cinco de Mayo! For most of us who celebrate this holiday, it's all about getting your drink on, so who wants to be strapped down in the kitchen with hugely elaborate recipes? This one is so easy, and quick, that you'll be able to get back to the party in minutes!

Serving Suggestion
Serve with tortilla chips and salsa or guacamole, or with spanish rice and beans. To garnish, think burrito fillings. Sour creem, avocado, salsa, peppers, onions...

Disclaimer: NEVER, EVER do I write recipes that require you to buy a prepackaged meat analog. This is my only exception. Soyrizo is one of the only processed foods that I buy on a regular basis. It tastes SO GOOD! It's available at most grocers now as well.

Uncooked:


Cooked:


Cinco de Mayo Burgers
Ingredients (makes 5 patties)
1 12 oz package of Soyrizo
1 14 oz can of frijoles negro (black beans), drained
1 cup all purpose flour
1/2 cup chopped green onion
1/2 cup chopped fresh cilantro
oil or non-stick spray for frying
Directions
In a skillet, pan fry Soyrizo and beans until they are completely warmed through and hot. About 5-7 minutes. Turn off the heat and stir in the flour. Let cool until cool enough to handle. Using your hands, knead in the green onion and cilantro Until you get a soft, smooth mixture. Form into patties and pan fry on medium heat in a smidge of oil or use a nonstick spray, until a nice crispy crust forms on each side. Now go get your tequila on!

The "You Outta Know" Burger

Somewhere in England, there is a restaraunt that serves a veggie burger that Alanis Morrissette really, really likes...a lot. This burger is inspired by that one:

Uncooked:


Baked, then fried:


On a roll with spinach and, you guessed it, vegenaise:

Agave Mustard Balsamic Vinaigrette Marinated Grilled Portobello Burgers

Another tester from the book!

On an ciabatta bun with Sun Dried Tomato Aioli Vinaigrette and mixed baby greens.


Just check out those grill marks!


Agave Mustard Balsamic Vinaigrette Grilled Portobello Burgers
Ingredients
4 portobello mushroom caps
1/2 cup olive oil
1/4 cup balsamic vinegar
3 tbsp agave nectar
1 tbsp brown or dijon mustard
1 tbsp whole mustard seeds (toasted*)
Fresh cracked pepper and sea salt to taste

Directions
Whisk everything together in a bowl, makes enough to marinate 4 portobello caps. Marinate for at least twenty minutes. To grill, grill each side for at least 5-7 minutes, turning twice to get the cross hatch grill marks. The sweetness of the marinate carmelizes nicely on the grill. YUM!

*To toast your mustard seeds, use a dry pan or pot with a tight fitting lid. Put the seeds in the pot, cover, and turn on the heat to medium high. Don't go far, it will only take a few seconds for the seeds to start "popping." Once they start popping, turn off the heat...they're done!

Sun Dried Tomato Aioli
This works well on these burgers, and as a sanwich or bagel spread.

Ingredients
2 cloves garlic
1/4 cup sundried tomatoes (about 8 pieces) I use "packed in oil," if you use dry, add about a tbsp of olive oil
1/4 tsp paprika
1/4 cup pine nuts
3/4 cup vegan mayo
salt and pepper to taste

Directions
In a food processor, process garlic, tomatoes and paprika. In a bowl mix in the remaining ingredients. Store in an airtight container in the fridge until ready to use. Makes about 1 1/4 cups.

More Burgers...

Hello there. It's been awhile. Sorry 'bout that. I have been cooking, just haven't had the time to sit down at the computer and update y'all. It's been a week of burgers 'round here.

Lizzy Lentil Daal Burgers on Rustica Buns


Rustica Buns (Sundried tomato and garlic)


Mushroom Chick'n Burgers drenched in goddess dressing, vegenaise and tomatoes, servedwith super yum asparagus that was simply cooked in a bath of Italian dressing on low heat in a shallow pan:


I still plan on making those Chocolate Chip Espresso cakes for clients, and how perfect that this is Valentine's week! I am not sure yet if I plan to use Julie Hasson's recipe, or make up my own....I'll let you know.

Masa Masala Burgers (Soy & Wheat Free)

I'm such a tease.

Masa Masala Burgers with Tangy Tahini Dressing:

Chinese Take Out Burgers

I couldn't help but to share this one with all of you. I hope the testers don't get mad at me!

I have been working this one out for a long time. I am very excited about it. There are many additions and substitutions you can make to this to really make it your own. Here is the basic recipe with no alterations. I will put in notes some of the alterations I think are cool, but of course, you guys are way cooler than me anyhow and can probably come up with cooler subs. For instance, I use white rice for a base because sticky white rice is what I think of when I think of Chinese take-out. But you can use brown rice instead.





Serving Suggestion:
Serve with any of the traditional take-out sides. Chow mein, sweet and sour tofu, won tons...you get the picture.

For the Glaze:
1 1/2 cups water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar (in a pinch you can sub 2 tbsp apple cider vinegar)
2 1/2 tbsp soy sauce
1 tbsp grated orange zest, or 1 tsp orange extract
1 cup tightly packed brown sugar
1/2 tsp freshly minces ginger root (or 1/4 tsp powdered)
1 tsp minced garlic
1/2 tsp red pepper flakes
3 tbsp cornstarch mixed with 2 tbsp water to create a slurry

Mix all ingredients, except cornstarch slurry, in a sauce pan and bring to a boil, stirring occasionally. After it comes to a boil, reduce to a simmer and slowly add in the cornstarch mixture and continue to stir as it thickens. Lower heat to keep warm. You won't need the glaze until the end.

For the Patties:
2 cups fully cooked white rice (you can use any rice you want to, really)
8 oz plain soy tempeh, crumbled almost to individual beans
1/2 cup chickpea or besan flour (you can probably use plain old all purpose here to, but I like the flavor of the chickpea flour here)
1 tbsp orange zest or 1 tsp orange extract.
(You can add all sorts of stuff here. Maybe peas, carrots, red peppers, you know whatever you would find in take-out fried rice!)

Mix together all ingredients, with your hands. Squeeze and knead and press it all together until it becomes very sticky. Form into patties.



For the Coating:
1 cup chickpea flour
1/2 cup non-dairy milk
Panko style bread crumbs
Oil for frying


Mix together the flour and milk in a bowl. Set up a workstation...Patties, batter, breadcrumbs, frying pan with oil heated and ready.



Coat each patty with the flour and milk mixture and then coat with bread crumbs. Place in the frying pan and fry until golden and crispy on each side.



Remove from oil and dip into glaze to generously coat it on both sides.



Serve on a bun or on a bed of greens!

Yield: 6 burgers

New from the burger test kitchen!

Aloha Teriyaki Burgers on ho'made Plain White Buns



Sorry y'all have to wait until fall for this recipe.

VeganMoFo and "Pantry" Burgers

Having neglected the burger testers for quite some time now, I came up with this burger only using stuff I already had in my pantry. As I was making it, Dan (my husband) said, "What are you making?" "Why? Do YOU want one?" "Yeah, that looks and smells really good."

I therefore call this a success. He NEVER eats what I make.

CousCous Pantry Burgers (uncooked):

Cooked:

Add caption

Sorry guys, no recipe. I'm giving it up to the testers.

Alone on a Saturday night. The Scarborough Fair Tofu Burger

If you are a regular visitor to my blog you know that it's a rare occasion that Dan and I leave the house on the weekends. Instead we have stay at home date night, and we cook up some fun dinners in the kitchen, that we wouldn't have the time or energy to make up on a weeknight.

Well it's Saturday night, and Dan has left me for the night to hang with the boys and do boy stuff. I'm sure none of it revolves around cooking. Drinking? Maybe. But cooking? No way.

From the Burger Test Kitchen: Thai Inspired Spicy Tofu, Black Bean & Potato Patties

Cooked, on a whole wheat bun, topped with carmelized
onions on a bed of shredded cabbage and vegenaise.

Thai Inspired Spicy Tofu, Black Bean & Potato Patties (makes 10 patties)
Serving Suggestion: Serve with a side of Thai style peanut coleslaw. As a burger, on a nice wheat bun with thai peanut sauce on a bed of shredded cabbage.

Really "Meaty" Veggie Burgers with Lot's of Protein!

If there was an Atkin's diet for vegans, this burger would definitely be on the menu! It is the "meatiest" veggie burger I've ever had. Dan, my husband, likes it too!

Uncooked:


Cooked:

Really “Meaty” Burger

If there was an Atkins'™ diet for vegans, this burger would definitely be on the menu! It is the meatiest veggie burger I've ever had. It's a bit labor intensive, unless you make the Seitan ahead of time, but OH MY! They are really meaty.

Serving Suggestion: This one really is a standard meaty burger that goes great with the standard fixin's (ketchup, mustard, lettuce, tomato, mayo...) and a side of fries (or Tater tots!).

2 cups (170 g) of seitan, chopped up into tiny bits
2 tablespoons (30 ml) peanut oil
1 cup (96 g) TVP granules
1/4 cup (60 ml) soy sauce
3/4 cup (180 ml) veggie broth, or water
1/2 cup (72 g) vital wheat gluten flour
1/4 cup (30 g) nutritional yeast
1 tablespoon (8 g) garlic powder
1 tablespoon (8 g) onion powder
pepper to taste

+/- 1/3 cup (80 ml) additional veggie broth

Reconstitute TVP granules with the soy sauce and veggie stock either by mixing together, covering tightly with plastic wrap and placing in the microwave for 5 to 6 minutes or by pouring the boiling liquid over the granules, covering and let stand for 10 minutes.

            Preheat oil in a frying pan over medium high heat. 

            Sauté seitan, until browned, but not too crispy.

            Add seitan along with the remainder of the ingredients up to the additional veggie broth to a large mixing bowl.

            Mix well, using your hands to make sure the flour and spices get fully incorporated.

            Add in the additional broth until you get a patty-able consistency.

            Form into patties and prepare as desired.

             I really like these fried. About 4 to 5 minutes per side until crispy and golden brown.

            If baking, cover with foil to keep moist. 15 minutes per side at 350°F (180°C, or gas mark 4).

Yield: 6 to 8 burgers

Curried Chickpea Patties with Broccoli and Udon Pesto

First for the burger. It's kinda like hummus on a bun.
Before Cooking:

On the bun:


And then for the Udon Pesto. I know, udon are Japanese and pesto is not. Sue me. I had leftover pesto from the pesto burgers.

Sundried Tomato & Pesto Burgers (Soy & Wheat Free)

Here's a new one. I made it wheat free by using Brown Rice Flour, but if you do not have a wheat allergy, feel free to use whole wheat flour instead.

Uncooked:


Baked: (Baking works just fine, but as always, I like mine better fried.)


Fried:


The Recipe
Sundried Tomato & Pesto Burgers: (makes 8 patties)
Ingredients
1 recipe prepared pesto (see below)
1 tbsp olive oil
8 oz mushrooms, sliced or chopped
1 medium white or yellow onion, chopped
2 cups prepared (already cooked) brown rice
1/2-1 cup brown rice flour
1/4 cup sundried tomato pieces (packed in oil) without the excess oil (just shake off the excess)

Directions:
Prepare your rice per packacge directions in lightly salted water. In a skillet, heat up 1 tbsp olive oil and saute the mushrooms and onions on medium high heat for 7-10 minutes, until fragrant, transluscent and reduced by half. Add the sauteed onions, mushrooms, tomato pieces, rice and pesto to a food processor and pulse until well combined but still a little chunky. Transfer to a mixing bowl. Depending on the moisture content of your rice, onions and mushrooms add in the flour a little at a time until a good constistency for forming patties is reached. Knead together. Refrigerate for at least 20 minutes, so the flour can absorb the flavors and moisture of the mixture. Form into patties and cook as desired. If baking, use a nonstick cookie sheet, or make sure to spray with cooking spray, and bake at 350 for 15 minutes, flip and bake an additional 15. If frying, make sure there is enough oil in the pan to prevent sticking and fry over medium high heat for about 4-5 minutes per side.

For the Pesto (I usually double the recipe, using 1 for the burgers, and reserving 1 for later, to spread on the toasted bun, or throw on some pasta.)
Ingredients
14 (appx) large fresh basil leaves
2-3 garlic cloves
1/2 tsp course sea salt
1 tbsp toasted pine nuts
1 tbsp walnut pieces
1 tbsp nutritional yeast
3 tbsp olive oil

Directions:
Add all ingredients up to the oil to a food processor and process until a puree is formed. Drizzle in the oil and pulse a few more times to combine.