Monday, September 19, 2016

Zen and the art of Veggie Burgers
Umami is the flavor of protein.
  • Sea weed (Dulse is the best)
  • Soy sauce.
  • Mushrooms.
  • Umiboshi.
  • Caramelized Onion or Carrot
  • Sauerkraut. (topping)
  • Walnuts.
  • Beer! (a dark bitter brew)
  • Yeast flakes.

Fat is the mysterious sixth flavor/ texture
  • Olive oil and toasted Sesame oil.
  • Cheese aged; Cheddar, Parmesan, Gorgonzola, etc.
  • oily nuts like Walnuts.

Holding it together

Make it thick then add some moisture absorbent material. If it still too wet bake them, may not even need binder.

Augar-augar may work and they tell me that thick cooking liquid from garbanzo beans will help it stick together. A little Gluten would work the best, but there are so many people inexplicably afraid of it! Eggs always work well.

  • Bulgur wheat or Bread crumbs (to suck up juice from lintels or beets).
  • Quinoa, Millet, cooked then fried dry.
  • Beans (soft enough to mash) Garbanzo bean flour (easiest) Pinto or black beans, lintels, you could even use Tofu.
  • Beet? Shredded and steamed?
  • Garlic, Cumin, Cilantro, Basil, Tarragon?
  • Ground cashews or other nuts? (adds sweetness and oily chewy texture)
  • LIME juice or Vinegar? (tartness) Balsamic or White wine
  • Dried onion flakes or caramelized fresh onion?
  • Celery seed? Tomato paste?
  • Tamari or Umiboshi vinegar
  • Maple (flavor toasted Fenugreek seed)
  • Smoke~ (liquid or Chipotle powder)!
  • Dark Beer!
  • Spinach?
  • Mushrooms? (Chewy texture)
  • Hemp seeds? (good texture)
Mix to a sticky mess and fry or bake. High heat oil like Peanut oil? Baking parchment paper?

If must use canned beans, at least find a can that does not use epoxy and other chemicals for the inside coating.

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