I’m on a quest for the perfect veggie burger(s).
I find myself, more often than not, sounding like Goldielocks.
“This burger is too small.
This burger is too mushy.
This burger is too flavourless.
This burger is made of 30 ingredients that I can’t pronounce.
This burger is… a potato on a bun?!
OH COME ON, YOU AREN’T EVEN TRYING ANYMORE!”
So, here I am… armed with my list of what makes a perfect burger, hundreds of recipes and some tenacity. You can consider me the Indiana Jones of veggie burgers.
I fully expect to come up with more than one that meets my criteria.
My first recipe is an attempted knock off of my favourite veggie burger from Canada- a Money’s Gardenburger. It’s not trying to be a fake meat burger. It’s a rice, oat and mushroom based burger, but sadly, not vegan.
This knockoff tasted EXACTLY how I remember them- mushroomy and full of umami flavour. I actually danced around a little in excitement and then we devoured these messy, delicious burgers in complete, perfect silence.
This burger is a strong contender for the top of the list. It’ll take a pretty amazing burger to dethrone it. And, I’m on the hunt.
Any suggestions for burger perfection? Let me know!!
- 1 TBSP olive oil
- 450g mushrooms (1 pound)
- 1 large onion, diced finely
- ½ tsp onion salt (or plain salt if you can't find this)
- freshly ground black pepper
- 3 TBSP uncooked bulgar wheat
- 50g (1/2 cup) old fashioned oats (not quick cooking)
- 125g (2/3 cup) brown basmati rice, cooked
- 80g (3/4 cup) shredded vegan cheese (I used half Vegusto No-Moo Melty and half No-Moo Piquant)
- ¾ tsp garlic powder
- 4 TBSP cornstarch (cornflour in UK)
- Heat oil in a pan and add the mushrooms, onion and onion salt. Cook over medium high heat until mushrooms are deep golden and dry (no liquid should be coming out anymore as this will make the burgers mushy).
- Towards the end of the cooking time, add garlic powder and black pepper.
- Place the bulgar in a bowl and cover with boiling water and let it sit for 5 minutes, or until it swells in size. Drain and fluff with a fork.
- Place the oats in a bowl with 50 mls of cold water and leave to soften for 10 minutes then drain with a sieve.
- Place the cooked rice, oats, cornflour, bulgar and cheese into a large bowl
- Add the hot mushroom mix in with the bulgar wheat mix.
- Give it all a good stir until well mixed and the vegan cheese starts to melt.
- Now transfer the mixture to a food processor and pulse it a few times until it is all finely chopped but not pureed. Remember, we want texture here!
- Line a baking sheet with parchment.
- Preheat the oven to 300C (150F)
- Working with ½ cup scoop, or ⅓ if you want smaller burgers, fill it with the mixture.
- Tip it out on to the parchment and using the back of a spoon, shape it in to a proper burger shape.
- Have faith! It'll work!
- Once you've used up all the mixture (6 burgers using the ½ cup size) place in the preheated oven and cook for 15 minutes, flip and cook for another 15 minutes.
- They are safe to eat now, but to make them more appetising and crisp, fry them in a heated pan for a few minutes on each side.