The Best Veggie Burgers on the Planet...Just Got Better! (Recipes and a Giveaway!)

This Burger is Nuts (page 82) with lettuce, vegan provolone, red onion, sauteed mushrooms,
and guacamole on a toasted sesame seed bun. Styled and Photographed by Kate Lewis.

Over a decade ago I began writing a book, I had every intention of self-publishing, that was tentatively titled Just the Burgers: 101 Homemade Veggie Burgers. It was pretty much done. But, as luck would have it, I got a book deal! Not for this book, but for 500 Vegan Recipes with Celine Steen, and it was so successful, we immediately got to work on The Complete Guide to Vegan Food Substitutions, and then Home Cooked Vegan Comfort Food, and then...finally I could breathe, pfew! A few years had gone by and I decided to ask if I publisher would like to take over the burger project...and they did! In 2011, the first edition of The Best Veggie Burgers on the Planet was released. And now, in 2019, The Best Veggie Burgers on the Planet...Just Got Better!

Mash-Up Monday: Indian Food, Mexican Food, and Burgers

Indian food, Mexican food and burgers?  Why not?  Now, you might not know this about me, but I fancy myself a bit of a burger snob.  Veggie burgers of course!  I even wrote a little book about it.  This is a recipe from that book.

Masa Masala Burger patty before cooking (from The Best Veggie Burgers on the Planet)

Masa Masala Burgers
Two of my favorite ethnic foods are Indian and Mexican. I took a bit of a risk to try and combine the two, but here goes! These are soy and wheat free as a bonus. I like them served on a bed of greens or Basmati rice with Tangy Tahini Sauce (below), or any of your favorite creamy dressings.

1 cup (114 g) masa harina flour, like Maseca™
1 cup (198 g) fully cooked lentils
2/3 cup (160 ml) water
2 tablespoons (30 ml) olive oil
1 teaspoon garam masala
1/2 teaspoon cumin
1/8 teaspoon sea salt
Fresh cracked black pepper to taste
Additional oil for frying (optional)

This couldn't be easier. Mix all ingredients together and form into patties.
Pan fry in oil (or you can use a little non stick spray on a hot skillet) and fry 3 to 5 minutes per side.
You can bake these, but they tend to dry out a bit, so, make sure to use a foil tent and maybe even brush a little extra olive oil on them before baking.
Bake at 350°F (180°C, or gas mark 4) for about 10 minutes per side.

Yield: 4 burgers

Masa Masala Burgers, fully cooked topped with Tangy Tahini Sauce

Tangy Tahini Sauce
This wheat free (can be soy free too, depending on what kind of yogurt you use!) tangy sauce works well as a spread for the Masa Masala Burgers. It also works well as a salad dressing and dip for veggies.

1 container (6 ounces, 170 g) of plain nondairy yogurt
3 tablespoons (48 g) tahini paste
2 tablespoons (30 ml) sesame oil
1 tablespoon (15 ml) lemon juice
1/2 teaspoon dill
1/2 teaspoon paprika
salt pepper to taste

Place all ingredients in a blender and blend until smooth, or whisk together very well.
Store in an airtight container, in the refrigerator until ready to use.

Yield: 1 cup (235 ml)

Dust off those BBQ grills! (and a giveaway!)

We are dangerously close to summer, and nothing says summer like cooking outdoors on the grill.  And what better to cook on the grill then....you guessed it....veggie burgers!   While companies like Gardein and Wildwood have taken amazing strides forward in making a great premade veggie patties that taste good unlike their former hockey-puck-like predecessors, there's still nothing quite like a home made veggie burger.

I thought I'd kick off this grillin' season with a veggie burger that celebrates veggies in all of their glory!  You know, contrary to the belief of some of the reviewers over on Amazon, my book, The Best Veggie Burgers on the Planet includes many burgers that are soy free, wheat free, and some that are even wheat and soy free.  The recipe below is soy free.  And in addition to the recipe below, I am giving away 2 signed copies of The Best Veggie Burgers on the Planet.  Just leave a comment in the blog comments telling me your favorite meal to prepare on the grill and I will choose 2 random winners on Friday, May 18 at 6 pm PST.  (Yes, I will ship internationally!)   THIS CONTEST IS NOW OVER THE WINNERS ARE #30 CHARJ AND #40 MALINDA.  STAY TUNED FOR ANOTHER GIVEAWAY SOON.

Mushroom, Asparagus and Spinach Burger on a whole wheat bun with spinach, avocado and Vegenaise.

Mushroom, Asparagus, and Spinach Burger

This recipe is a good one to make ahead of time and follow the directions all the way through the baking step.  Then freeze them in between layers of parchment.  Whenever you want a burger, pop one out of the freezer and pan fry or grill until heated all the way through.

Serving Suggestion: Chock-full of veggies, this one doesn’t need much. Place on a nice wheat bun with some crispy greens, some slices of ripe avocado, maybe a schmear of vegan mayo, and you’re good to go.

3 cups (705 ml) vegetable broth
8 ounces (227 g) mushrooms, sliced or chopped
1 onion, diced
1 cup (108 g) shredded carrots
2 teaspoons (10 g) minced garlic
1 cup (190 g) uncooked brown rice
1 cup (134 g) 1/2-inch (1.3 cm) pieces asparagus spears
2 cups (60 g) chiffonaded spinach leaves
2 tablespoons (8 g) chopped fresh dill
1 cup (80 g) uncooked oats
1/2 cup (65 g) ground cashews
1 cup (120 g) whole wheat flour
1/2 cup (72 g) vital wheat gluten flour
Salt and pepper
Oil, for frying (optional)

To a large pot, add the vegetable broth, mushrooms, onion, carrots, and garlic. Bring to a boil. Lower the heat to a simmer and stir in the rice. Cover and simmer for about 20 minutes, or until the rice is fully cooked.

            Uncover and stir in the asparagus, spinach, and dill. Continue to cook, uncovered, until most of the moisture has been absorbed.

            Remove from the heat, stir in the oats, cover, and let sit for 10 minutes.

            Mix in the cashews, whole wheat flour, gluten flour, and salt and pepper to taste. Mix very well until all ingredients are well incorporated. Use your hands if necessary. Cover and refrigerate for at least 20 minutes to thicken up a bit.

            Meanwhile, preheat the oven to 350°F (180°C, or gas mark 4). Line a baking sheet with parchment paper or a silicone baking mat.

            Form into 10 patties, place on the prepared baking sheet, and bake for 20 minutes, until firm and warmed all the way through. If desired, you can fry or grill these after baking, to give them a nice crispy crust.

Yield: 10 patties
(Nutritional info does not include the optional oil for frying.)

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)

Hold on to your buns...The burger revolution has begun!

Yesterday, I came home to a package from FedEx.  Always excited to get packages, I hurriedly ripped it open.  Inside?  The advance copy of The Best Veggie Burgers on the Planet (formerly known as Just the Burgers: 101 Ho'made Veggie Burgers) and, man, it is so darned cute I can hardly stand it.  Ignore the picture on Amazon, because there is a brand spankin new cover:



Also, this book is full of vibrant full color photos taken by the amazing and talented (not to mention all around kick ass vegan and close friend) Celine Steen. 

And, since I am still trying to follow the ETL plan at least 80% of the time, here is a burger that (other than the added salt) follows the guidelines:



Jamaican Jerk Burger (just wait until you see Celine's picture in the book!)

Spicy, spicy, spicy! Yet, strangely sweet. Traditional "Jerk" needs Scotch Bonnet peppers. These are a bit hard to find, and EXTREMELY HOT! If you cannot find, or do not want to find , Scotch Bonnets, you can reduce the heat a tad by using habaneros, or even more by using jalapenos. But, even with jalapenos, these will be spicy.  This Jerk Sauce can also be used to rub onto tofu or tempeh before baking or grilling.

Serving Suggestion
Serve on a soft bun with a schmear of mayo, topped with a grilled pineapple (or baked with the pineapple on top) and topped with Pineapple Orange Pomegranate Relish. (Recipe Below.)

For Jerk Sauce
Ingredients
2 bunches (5 ounces, or 140 g) scallions, whites and light green parts only
1/4 cup (32 g) ground allspice
1/4 cup (60 ml) pineapple juice (from the can; see below)
8 cloves garlic
6 to 8 Scotch bonnet chiles, seeded and cored
1 tablespoon (8 g) ground thyme
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

For the Burgers
Ingredients
24 oz (680 g) seitan, roughly chopped
1 medium white onion, roughly chopped
1 recipe jerk sauce (above)
8 pineapple rings, reserving the juice if using canned

To make the jerk sauce: Place all the ingredients in a food processor and process until a paste forms. Transfer to a large bowl.

To make the burgers: Preheat the oven to 350°F (180°C, or gas mark 4). Line a baking sheet with parchment or a silicone baking mat.
In a food processor, combine the seitan and onion and process until crumbly.
Add to the jerk sauce paste and knead to combine.
Form into 8 patties and place on the prepared baking sheet.
Place a pineapple ring on top of each patty before baking, if desired.
Bake, uncovered, for 45 minutes, until firm and browned.

Yield: 2 cups (470 ml) sauce, 8 burgers

Pineapple Orange Pomegranate Relish
Not ETL approved, but very tasty!  This relish adds a tropical touch to anything you top it with.

Ingredients (makes about 3 cups)
1 cup (235 ml) pineapple juice
1/2 cup (120 ml) orange juice
1/4 cup (60 ml) olive oil
1 cup (181 g) crushed pineapple
1 cup (135 g) pomegranate seeds
1/2 cup (50 g) green onions, finely chopped
Salt and Pepper to taste

Directions
Bring pineapple juice, orange juice, olive oil and crushed pineapple to a boil. Reduce to a simmer and simmer for 2o minutes. Remove from heat. Stir in pomegranate seeds, green onions and add salt and pepper to taste. Refrigerate until ready to use.

Burger News!

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.

BLT and Avocado Burger!

Let me start off by saying, there is an INSANE amount of imitation bacon bits in this recipe! BUT, don't fret, just make your own! Seriously, though, what's a BLT without a ton of bacon?



Ingredients (makes 4 HUGE burgers)
1 cup vital wheat gluten flour
1 cup all purpose flour
1 cup imitation bacon bits
1 tbsp garlic powder
1 tbsp onion powder
1/2 tsp ground black pepper
1 cup diced tomatoes
1/4 cup vegetable oil
2 tbsp steak sauce
2 tbsp ketchup
2 medium ripe avocados
at least 4 leaves of lettuce (I like green leaf)

Mix together flours, bacon bits, garlic powder, onion powder and pepper. In a separate bowl, mix together tomatoes, oil, steak sauce and ketchup. Add wet to dry and knead together until uniformly mixed. Let sit 20 minutes.

Preheat oven to 350 degrees and prep a baking sheet by lining with parchment or a silicone baking sheet.

Divide mixture into 8 equal pieces, and flatten each piece. Place 1/2 of one avocado, mushed, into the center of 4 of the flattened pieces.



Sandwich with the remaining four pieces and seal the edges.



Bake, covered in foil, for 20 minutes, flip and bake an additional 15 minutes. Serve on a toasty bun with a schmear of vegan mayo and, of course, a nice leaf of crispy lettuce!

A New Year Deserves a New Look...and a New RECIPE!

So I am working on a new page design, and I may be launching a new site, so stay tuned...until then, here's a new burger recipe for you!

Tofu'n'Roots Burger



Serving Suggestion
This burger has a mellow, slightly sweet flavor. I like to compliment this with a schmear of spicy chipotle dipping sauce on a toasted bun with a thick slice of red onion. I like a green side to go with. Streamed kale, broccoli or asparagus would work beautifully here.

Ingredients (makes 8-10 patties)
2 tbsp margarine
1 bulb (5-6oz) fennel, roughly chopped
1 medium (6-7oz) onion, roughly chopped
12 oz peeled and cubed sweet potatoes
2 cloves garlic, chopped
a pinch of salt
2 cups water
1 cup TVP granules
1 tsp cumin
18 oz extra firm tofu, pressed and drained)
1/2 cup vital wheat gluten flour
1 cup all purpose flour
oil for frying (optional)

Directions
Preheat oven to 350 degrees. Prep a cookie sheet by lining with parchment or silicone baking mat, or spraying with nonstick spray. In a frying pan or skillet, melt margarine over medium high heat. Add in fennel, onion, sweet potatoes and garlic. Sprinkle with a pinch of salt. Sauté until just beginning to brown, about 5 minutes. Add in 2 cups water, deglaze and bring to a boil. Reduce to a simmer, cover, simmer for 15 minutes. Stir in TVP granules and cumin. Remove from heat, cover, and let stand 10 minutes. Transfer to a large mixing bowl and crumble in tofu, and flours. Knead with your hands until very well incorporated. Let sit at least 20 minutes. Form into patties and bake uncovered at 350 for 30 minutes, or bake 20 minutes, and finish off with a pan fry for about 3 minutes per side.

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!

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.