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Lettuce Wrapped Burger #vegan #soyfree

Lettuce Wrapped Burgers

Lettuce Wrapped Burgers

Lettuce Wrapped Burgers

What wonderful weather we are (finally) having. Two warm sunny weekends in a row…….now you know what that means…..yes, the bbq has been fired up and put to very good use.

I have currently been discovering some wonderful recipes from “The Gentle Chef”. Chef Skye Michael has three cookbooks available. I have the first two and have found some wonderful goodies. He uses Vital Wheat Gluten for a lot of his “meatless” dishes. I am one of the fortunate people who do not have any issues consuming gluten. Having said that, I believe it is always a case of moderation. I love his burger recipe (below) for a treat when I am craving a juicy, chewy, “meaty” burger. I have not found any commercially prepared vegan burgers that satisfy all my cravings. These burgers are truly amazing. The recipe is also available on The Gentle Chef website. This is a great website to visit with tons of amazing recipes.

At first glance this recipe appears to be complicated, however it is really quite easy. Chef Skye give lots of clear instructions, which is what makes it look like more work than it is. The end result is definitely worth it. I am now making these in double batches and freezing them.

I decided to use lettuce instead of bread for these burgers (again the moderation thing…..the burgers have gluten, so don’t need to overload by adding in bread as well). This way I could also eat two and not feel guilty…..:)

I topped my burgers with sliced avocado, tomato and some delicious mustard brought back from Germany for me by a very good friend.

These were pure summer fun to eat.

Enjoy,

96B4F31D4DF30EE65A022CF611762965

 

Lettuce Wrapped Burgers

Lettuce Wrapped Burgers

Lettuce Wrapped Burgers

Makes 6

  • For the dry ingredients you will need:
    • 1 cup vital wheat gluten
    • 2 T garbanzo bean flour or soy flour
    • ½ tsp smoked paprika
    • ¼ to ½ tsp coarse ground black pepper
    • ⅛ tsp ground rosemary
  • For the liquid ingredients you will need:
    • ¾ cup water
    • ¼ cup fresh shredded onion, including liquid (see the technique below for instructions)
    • 2 T tamari, soy sauce or Bragg Liquid Aminos™
    • 1 T vegan Worcestershire Sauce
    • 1 T olive oil
    • 1 tsp liquid smoke
    • ½ tsp browning liquid

Toppings:

  • 1 avocado sliced
  • 1 tomato sliced
  • Romain lettuce leaves
  • mustard

For burgers with a uniform appearance, you will need a 3 and ½-inch ring mold. The burgers can also be shaped free-form if desired.

Technique:
Place a stainless steel wire rack on a baking sheet and line the rack with parchment paper. This will provide a layer of air between the rack and the baking sheet which will prevent the bottom of the burgers from over-browning.

Preheat the oven to 350°F.

Stir together the dry ingredients in a large mixing bowl.

To shred the onion, cut the top and bottom from a large onion and peel away the outer layer. Shred the onion from the top or bottom end (which helps keep the rings from separating), using the largest holes on a box grater. Shred enough pulp to fill ¼ cup, including as much of the onion liquid as possible. Add the wet pulp to the other liquid ingredients in a separate bowl or measuring cup and stir.

Pour the liquid ingredients into the dry ingredients in the mixing bowl and stir just until the ingredients are combined. Do not overwork the dough as the dough will become elastic and the burgers will be difficult to shape. The dough will be soft, wet and at saturation; this is necessary for producing the proper texture.

Divide the dough in the bowl into roughly 6 equal portions (divide the dough in half and each half into thirds).

Pick up a piece of dough and form it into a ball in your hands. Lay the ring mold on a work surface and press the ball of dough to fill the ring. If you don’t have a mold, simply press and shape the burgers free-form with your fingers.

Place the burgers onto the parchment paper and cover the baking sheet with foil. Crimp the edges to seal the foil around the baking sheet and place on the middle rack of the oven. Bake for 45 minutes.

Lettuce Wrapped Burgers

Lettuce Wrapped Burgers

Remove the baking sheet and let the burgers cool with the foil cover in place. When sufficiently cool, remove the foil and transfer and stack the burgers on the foil. Fold to create a package and refrigerate for a minimum of 8 hours, or for up to 10 days, before grilling. Chilling will firm and enhance the burger texture. The burgers can also be wrapped in the foil between layers of wax paper or parchment paper and frozen for up to 3 months; just be sure to thaw the completely before grilling.

To grill the burgers on the stove, oil a non-stick skillet or grill pan and place over medium heat. Brush the burgers with liquid smoke or your favorite sauce, if desired, and pan-sear them until nicely browned. For outdoor grilling, brush the burgers with cooking oil and then liquid smoke or your favorite sauce, if desired. Grill over hot embers or a medium gas flame until grill marks appear. Avoid overcooking. Serve with your favorite condiments.

Lettuce Wrapped Burgers

Lettuce Wrapped Burgers

Nutrition Facts
Serving Size 133 g 1 burger
Amount Per Serving
Calories 268
Calories from Fat 87
% Daily Value*
Total Fat 9.7g 15%
Saturated Fat 1.7g 9%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 379mg 16%
Potassium 213mg 6%
Total Carbohydrates 13.5g 4%
Dietary Fiber 2.8g 11%
Sugars 1.3g
Protein 33.5g
Vitamin A 5% Vitamin C 9%
Calcium 1% Iron 3%
Nutrition Grade C+
* Based on a 2000 calorie diet

Nutritional Analysis

Good points

 

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A long weekend needs a great Beets Beef Burger

Beets Beef Burger

Beets Beef Burger

Another long weekend is looming, the countdown has begun. With summer in its final swing, I am trying desperately to fit in as many BBQ days as possible.

With a nice supply of fresh beets, from our farm CSA share, these burgers are absolutely delicious. (I actually made a double batch and turned one half into a “meatloaf”, I will post that recipe soon). While these burgers do not taste like beef, they have their own wonderful flavour and texture. Very filling and perfect for a late summer bbq supper.

Speaking of our farm CSA, I will have to start taking help with me soon to carry home all the veggies.

CSA week nine

CSA week nine

Enjoy,

96B4F31D4DF30EE65A022CF611762965

Beets Beef Burgers

Serves 4

  • 1 cup shredded beets
  • 1 1/4 cups brown rice cooked, cooled
  • 1 cup cooked green lentils, cooled, drained well
  • 1/2 tspn salt
  • fresh black pepper
  • 1 tspn thyme
  • 1 tspn dry mustard
  • 3 tblspns onion chopped finely
  • 2 cloves garlic, minced
  • 2 tblspns smooth almond butter
  • 1/2 cup very fine breadcrumbs
  • 1 tblspn olive oil for cooking burgers

Peel beets and shred. I use the shredder on my food processor. Place in large bowl. Add the S blade to the food processor. Return beets, add the brown rice, and lentils and process until mixture is finely minced.

Beets Beef Meatloaf Prep
Beets Beef Burgers Prep

Transfer beet mix to a large bowl and add remaining ingredients except olive oil and mix thoroughly. Make sure everything is totally combined.

Place the mixture in the fridge for 30 mins or overnight to chill.

Heat 1 tblspn olive oil in pan to moderate.  Take 1/2 to 3/4 cup of beet mixture and form into burger patties.

Place in pan one or two at a time and cook for approx 5 mins each side. Allow to brown.

Serve on bread of choice with all the usual burger suspects, tomato sauce, mustard, pickles, tomato, lettuce.

These burgers can be frozen after cooking and then grilled on the BBQ from either frozen or thawed. Great to keep on hand.

Beets Beef Burger

Beets Beef Burger

Nutrition Facts Burger only
Serving Size 187 g one burger only
Amount Per Serving
Calories 434
Calories from Fat 98
% Daily Value*
Total Fat 10.9g 17%
Saturated Fat 1.5g 7%
Cholesterol 0mg 0%
Sodium 543mg 23%
Total Carbohydrates 71.9g 24%
Dietary Fiber 8.1g 32%
Sugars 5.5g
Protein 13.5g
Vitamin A   1% Vitamin C 6%
Calcium 9% Iron 25%
Nutrition Grade A-
* Based on a 2000 calorie diet

Nutritional Analysis

Good points


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Meatless Monday…..yes, I know its only Friday, but…:)

Yes, I know it is only Friday, but, with the long weekend looming ahead, the thought of a sizzling BBQ is on everyones mind.

Why not plan ahead and on this holiday Monday, experiement with one of the many wonderful healthy alternatives to meat burgers.

You could try my recently posted Meaty Mushroom BBQ Burger, which is totally delicious, and my current favourite.

Meaty Mushroom Burger

Meaty Mushroom Burger

Or, you can go to the Mealess Monday web site where you will find lots of great ideas. Click the logo below, and it will take you to thier BBQ cookbook. There are so many wonderful recipes there, you will run out of summer weekends before you run out of new burgers to try.

Meatless Monday

Meatless Monday

Finally, as if all these great burgers are not enough, I am planning to make Vegan Chilli Fries from Cara, at her blog, Fork and Beans. These look so good, I can taste them already.

 

Chilli Fries

Chilli Fries

So, have a wonderful, safe,  long weekend everyone.

 

Tracy 🙂


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Hot summer weather means, juicy burgers on the grill

Meaty Mushroom Burger

Meaty Mushroom Burger

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.

Gluten Free Sandwich Bread

Gluten Free Sandwich Bread

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.

Freshly Baked Gluten Free Bread

Freshly Baked Gluten Free Bread

I could imagine my juicy burger sandwiched between slices of this bread. (or as I ended up doing, making little slider buns).

Meaty Mushroom Sliders

Meaty Mushroom Sliders

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.

Enjoy,

Tracy 🙂

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.

Add mushrooms to pan

Add mushrooms to pan

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.

Mix together well

Mix together well

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.

Meaty Mushroom BBQ Burger

Meaty Mushroom BBQ Burger

Richa’s Gluten Free Bread Recipe

  • 1/2 cup water
  • 2  tspns active yeast
  • 1 tblspn raw sugar
  • 3  tblspn ground flax

Dry:

  • 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

Strawberry puree:

  • 4 Strawberries
  • 1/4 cup water
  • 1/4 teaspoon vinegar
  • 2 tblspns Oil

Method:

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.

Yeast proofing

Yeast proofing

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.

Add flax gel and fruit puree

Add flax gel and fruit puree

Form into dough

Form into 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.

Freshly baked loaf

Freshly baked loaf

Let cool competely before slicing.

Sliced Gluten Free Bread