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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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GF Pizza with Eggplant Cheeze, Mushrooms & Tomato


5 Comments

Gluten Free Pizza with Eggplant Cheeze, Mushrooms & Tomato #EatToLive Friendly

GF Pizza with Eggplant Cheeze, Mushrooms & Tomato

GF Pizza with Eggplant Cheeze, Mushrooms & Tomato

Spring is in the air…..well, not really, but I have now offically had enough of Winter. It is the last month or so of Winter that I find the hardest and the easiest all at the same time. It is hard because with the lack of sunshine I become very slugish and unmotivated but it is the easiest because I start to dream about the Summer to come. I am already planning out my garden in my head. deciding what veggies to plant where and dreaming of lazy days on my back deck………:)

In the lead up to Spring and Summer I have decided to drop a few pounds as most of my clothes are a little tight at the moment. I have fallen into the Vegan trap of eating a lot of the unhealthy Vegan foods. Potato chips, pasta’s, etc. so I decided I would do the Eat To Live 6 week plan. This plan is primarily vegetables, fruit and legumes, perfect for me to get back in shape. Now I also decided I needed to include regular daily exercise. I spend the majority of my time at a desk and it was time to add in the exercise habit.

Co incidentaly, my car (Sophie, a yellow VW New Beetle) picked this exact time to break down (again, she has had a lot of issues over the last couple of months, but she is 13 years old, so no big surprise). My mechanic headed south to a tropical destination right at that moment, so I was left without a vehicle for a week or two. This was perfect, now I was forced to walk everywhere and in fact, now I am seriously considering not fixing/replacing Sophie right away. I am enjoying walking to work each day getting my sunshine, exercise and fresh air all together.

So for the next few weeks I will be posting recipes that I come up with that are Eat To Live friendly as well as vegan. To start off I made this delicious pizza. The crust is a mixture of cauliflower and chickpea flour. The sauce is roasted eggplant and nutritional yeast. You can top with whatever veggies you have on hand. On this particular night I had cherry tomato’s, a bag of baby spinach/kale mix and mushrooms.

Enjoy,

96B4F31D4DF30EE65A022CF611762965

GF Pizza with Eggplant Cheeze, Mushrooms & Tomato

GF Pizza with Eggplant Cheeze, Mushrooms & Tomato

Gluten Free Pizza with Eggplant Cheeze, Mushrooms & Tomato

Makes one 12 inch pizza

  • 2 cups cauliflower florettes
  • 1/2 cup chickpea flour
  • 1 Tblspn ground flax disolved in 2 tblspns water
  • 2 tspns dried oregano
  • salt and black pepper to taste
  • 1 small eggplant
  • 1/2 head garlic
  • 2 Tblspns nutritional yeast
  • sliced tomato
  • baby kale and/or baby spinach leaves
  • 1/2 small onion
  • sliced mushrooms

Combine cauliflower, chickpea flour, flax (disolved), oregano, salt and pepper in food processor. Process until a dough like consistancy. You will need to add a little water.

Spread out on parchment paper lined baking tray into a circle approx 12 inches in diameter.

GF Pizza with Eggplant Cheeze, Mushrooms & Tomato

GF Pizza with Eggplant Cheeze, Mushrooms & Tomato

Bake for 20 mins in 325 F oven until firm and starting to brown.

At the same time, place whole eggplant (after piercing multiple times with a knife) on baking tray and bake with the crust.  Wrap 1/2 head of garlic in foil and place next to eggplant to bake as well.

Remove crust from oven when done and set aside. Check eggplant by inserting knife. Eggplant is done when soft all the way through. Remove eggplant and garlic from oven and allow to cool slightly.

Cut eggplant in half and scoop out soft flesh, place in food processor. Squeeze soft centres from garlic cloves and add to eggplant. Add nutritional yeast and process until smooth and creamy.

GF Pizza with Eggplant Cheeze, Mushrooms & Tomato

GF Pizza with Eggplant Cheeze, Mushrooms & Tomato

Take approx 2/3 of the eggplant mixture and spread on pizza crust. Top with kale/spinach, sliced tomato, mushrooms and thinly sliced onion. Add a little water to thin the remaining eggplant mixture and then drizzle over the top of pizza toppings.

Return pizza to 325 F oven and bake for 10 – 15 mins to heat through.

GF Pizza with Eggplant Cheeze, Mushrooms & Tomato

GF Pizza with Eggplant Cheeze, Mushrooms & Tomato

Nutrition Facts
Serving Size 1106 g 1 whole pizza
Amount Per Serving
Calories 694 Calories from Fat 250
% Daily Value*
Total Fat 27.8g 43%
Saturated Fat 2.5g 12%
Cholesterol 0mg 0%
Sodium 109mg 5%
Potassium

2624mg
75%
Total Carbohydrates

60.9g
20%
Dietary Fiber

62.0g
248%
Sugars

19.8g
Protein

48.6g
Vitamin A   15% Vitamin C 213%
Calcium 30% Iron 81%
Nutrition Grade A
* Based on a 2000 calorie diet

Nutritional Analysis

Good points