I don’t know about you, but when the weather warms up, I start craving BBQ food. This could be in part due to the fact that I am Australian, and BBQing is a way of life….you know the classic “Throw a shrimp on the barby..” line.
Being vegan, I dont throw any shrimps on my BBQ (incidentally, we don’t actually call them shrimp in Australia, unless we are talking about the tiny ones used in a shrimp cocktail, we call them prawns, and in all my years living there, I don’t remember too many times where they were cooked on the BBQ). When I light up the grill it is usually for a thick slice of cauliflower, a whole Portobello mushroom or slices of eggplant. All very tasty, but my favourite is a burger. Big, juicy, flavorful burger.
I have tried a number of veggie burgers, but most have not been exactly what I was looking for.
This week I was inspired to make my own burgers. This inspiration did not come from burger recipes or photos, but instead from a wonderful bread recipe I found at veganricha.com
If you want to find fantastic vegan recipes with gorgeous photo’s, please visit Richa at her blog veganricha.com
When I saw her recent post, I immediately commented and asked if I could share her recipe, and she very generously said yes.
It was her Gluten Free Yeast Bread recipe that looked so good and brought me to the BBQ. I made my own loaf and I can tell you it turned out just like she said it would. Soft, tasty and perfect for a sandwich or, in this case burgers. I actually doubled the recipe and made both a loaf and six “slider’ size buns. While my loaf looks pretty good here, Richa’s loaf looks even better.
I could imagine my juicy burger sandwiched between slices of this bread. (or as I ended up doing, making little slider buns).
One note regarding the burger recipe. It definitely tasted fantastic, but, next time, I would either chop the mushrooms much finer before cooking, or perhaps put the cooked mushrooms in the food processor for a few seconds before mixing with the other ingredients. The larger size of the mushroom pieces made it hard to keep the burgers together.
Other than that, these burgers are wonderful.
Meaty Mushroom Burgers
Makes four large or 8 slider size
- 3 tblspns olive
- 1 lb mushrooms finely chopped (see note above, photo’s show much larger pieces)
- 1/2 large onion finely chopped
- 6 coves garlic grated
- 2 tblspns ground chia seed
- 6 tblspns hot water
- 3/4 cup oats
- 4- 6 tblspns nutritional yeast
- 3/4 cup bread crumbs (I used the ends from my Gluten Free loaf crumbled to keep everything gluten free)
- 2 tblspns finley chopped fresh parsley
- oregano or other herbs to taste
- salt and freshly ground black pepper to taste
Heat oil in frying pan over medium heat. Add chopped mushrooms and grated garlic and cook 2 mins to soften. Add chopped mushrooms and cook a good 10 to 15 mins until juices have released and mostly evaporated.
In separate bowl, add ground chia and hot water, mix well then let sit for a couple of mins to gel.
Once mushrooms are cooked, add all ingredients together and mix well. This is best done with your hands as you want to really make sure everything is mixed thoroughly. Let mixture sit for at least 15 mins to allow flavours to blend.
Form into burgers and lightly fry in a little olive oil to brown both sides.
Serve on buns with lettuce, tomato, onion and any other toppings you like.
Richa’s Gluten Free Bread Recipe
- 1/2 cup water
- 2 tspns active yeast
- 1 tblspn raw sugar
- 3 tblspn ground flax
- 1 cup ground Oats (use gluten-free)
- 1/4 cup Teff flour (or other flour like sorghum, millet)
- 1/2 cup brown rice flour
- 1/2 cup Tapioca starch
- 1/3 cup potato starch
- Note: instead of the flours listed above, I used 1/34 cups pre mixed gluten free all purpose flour that I make up myself and keep on hand. See my Orange Carrot Cream Muffin recipe
- 1/2 tspn baking powder
- 3/4 tspn salt
- 4 Strawberries
- 1/4 cup water
- 1/4 teaspoon vinegar
- 2 tblspns Oil
In a bowl mix together sugar and warm water. Proof the yeast by sprinkling the yeast on top of the warm water and letting sit for 5 minutes.
Once the yeast is frothy, add ground flax. Mix and let activate for not more than 2 minutes. the mixture will get a bit gel-ly.
Prepare the strawberry puree by pureeing strawberries, water, vinegar and oil into a smooth puree.
In a large bowl, whisk all the dry ingredients until evenly distributed.
Add the yeast mixture and strawberry puree and mix to make a stiff sticky batter type dough.
If the dough is dry or too stiff add a tablespoon of water at a time to make stiff sticky dough. Keep the dough on the dryer stiff side(with no dry flour visible) if not sure.Drop the batter/dough into parchment lined or greased bread pan.
Spray water on top and lightly pat down to shape the top to form a loaf. Top with sesame seeds if using.
Cover with a towel and let rise in a warm place for 30-40 minutes. therise time will depend on the ambient temperature.As soon as the dough rises to 1.5 times it original size, start up the oven to pre-heat.
Bake in pre-heated 385 degrees F for 40 minutes.
Let cool competely before slicing.