anacrotic (anacrotic) wrote in vegancooking,
anacrotic
anacrotic
vegancooking

Tofu, Nut, and Bean burgers.

Hey everyone, I was reading the NY Times today....and I suddenly found
myself reading an article about veggie burgers and what not, so I
thought I'd share the recipes with you being how the burgers actually looked
really good in the pictures. Two of the recipes here include eggs, but
I'd still like to try them, so if someone can suggest something I can
use to substitute the eggs, I would appreciate it.



Tofu Burgers:

Time: 30 Minutes


¼ cup arame or other dark sea green, like kombu or wakame
1 bunch scallions
1½ pounds firm tofu, patted dry<
½ cup panko crumbs or fresh breadcrumbs
¼ cup sesame seeds
1 tablespoon soy sauce
2 teaspoons dark sesame oil
Salt and freshly ground black pepper
2 to 3 tablespoons peanut or neutral oil,like grapeseed or corn.

1. Pour boiling water over arame and soak for 2 minutes. Drain well.

2. Put scallions in food processor and pulse a few times until minced.
Transfer to large bowl. Put arame and half the tofu into processor and
pulse a couple of times until just crumbled. Add to bowl.

3. Put remaining tofu into processor and let it run until tofu is
smooth. Add to bowl with crumbs, sesame seeds, soy sauce, sesame oil, a
little salt and lots of pepper. Stir well to combine. Form into patties.
Let rest a few minutes. (Burger mixture or shaped burgers can be covered
tightly and refrigerated for up to a day. Bring back to room
temperature before cooking.)

4. Put oil in large nonstick or well-seasoned cast iron skillet, turn
heat to medium. After a minute or 2, slip burgers into pan with spatula.
Cook, undisturbed, until browned and easily moved, about 5 minutes.
Carefully flip and cook until done, 3 to 4 minutes more.

5. Serve on buns with mustard, ketchup, chutney or other toppings.

Yield: 4 to 6 servings.






Nut Burgers(this one calls for eggs so I won't be trying
it)
:

Time: 20 minutes

1 medium onion
1 cup walnuts, pecans, almonds, cashews or other nuts, preferably raw
1 cup (raw) rolled oats or cooked short-grain white or brown rice
2 tablespoons ketchup, miso, tomato paste, nut butter or tahini
1 teaspoon chili powder or any spice mix you like
Salt and freshly ground black pepper
1 egg

2 tablespoons peanut oil, extra virgin olive oil or neutral oil, like
grapeseed or corn.

1. Grind onion in food processor. Add nuts and oats, and pulse to chop,
but not too finely. Add remaining ingredients except oil. Process
briefly; don't grind too finely. Add a little liquid — water, stock, soy
sauce, wine, whatever — if necessary; mixture should be moist but not
loose.

2. Let mixture rest a few minutes, then shape it into 4 burgers.
(Burger mixture or shaped burgers can be covered tightly and refrigerated for
up to a day. Bring back to room temperature before cooking.) Put oil in
nonstick or well-seasoned cast iron skillet and turn to medium. When
oil is hot, add burgers to skillet. Cook about 5 minutes, undisturbed,
until browned, then turn with spatula. Lower heat a bit and cook 3 or 4
minutes more, until firm.

3. Serve on buns with mustard, ketchup, chutney or other toppings.

Yield: 4 servings.


Bean Burgers(This one calls for an egg too):

Time: 20 Minutes


2 cups well-cooked white, black or red beans, or chickpeas or lentils,
or 1 14-ounce can, drained
1 medium onion, peeled and quartered
½ cup rolled oats (preferably not instant)
1 tablespoon chili powder, or the spice mix of your choice
Salt and freshly ground black pepper
1 egg
Bean-cooking liquid, stock or other liquid (wine, cream, milk, water or
ketchup) if necessary
Extra virgin olive oil or neutral oil, like grapeseed or corn.

1. Combine all ingredients except liquid and oil in food processor and
pulse until chunky but not puréed. If necessary, add a little liquid
for a mixture that is moist but not wet. Let mixture rest for a few
minutes.

2. With wet hands, shape into patties and let rest again for a few
minutes. (Burger mixture or shaped burgers can be covered tightly and
refrigerated for up to a day. Bring back to room temperature before
cooking.) Film bottom of a large nonstick or well-seasoned cast iron skillet
with oil and turn heat to medium. When hot, add patties. Cook undisturbed
until browned, about 5 minutes; turn carefully with spatula and cook 3
or 4 minutes until firm and browned.

3. Serve on buns with mustard, ketchup, chutney or other toppings.

Yield: 4 servings.
Tags: substitutes-meat-burgers
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