OK so when Doris gave me this recipe and said trust me, I was very skeptical. I started making it, stepped away and she added a secret ingredient which I revealed in the video to the mix. When I cooked up these burgers, and tasted them I was blown away. This tastes just like a Big Mac. I will never have to buy another pre-made veggie burger again. We are going to refine and modify this recipe to see if we can replicate it in other things like meatballs. I will post the recipe soon. You will not be disappointed.
Directions:
Ingredients
2 cups cooked brown rice (when making rice add vegan beef boullion cube
2 1/4 cups TVP crumbles (we used Bob’s Red Mill)
2 cups water hot
4 tbsp tapioca
2 tbsp avocado oil
2 tsp onion powder
1 tsp garlic powder
1/2 tsp chili powder or to taste
1 tbs Umami Powder (we used trader joe’s)
1 tbsp smoke paprika
1 tsp liquid smoke
1 tbsp nutritional yeast (optional) I forgot to add this. LOL. Tasted great anyway
2 tbsp soy sauce
2-3 tbsp roasted beets grated (do it on a box grater instead using processor)
1.5 tsp sea salt (optional)
black pepper to taste
1/3 cup gluten free vegan bread crumbs
Special Sauce
1/4 cup vegan mayo
1 tbsp sweet dill or dill relish
1 tsp maple syrup or agave syrup
1 tsp onion powder
1 tsp apple cider vinegar
2 tbsp ketchup
1/8 tsp salt optional
mix all ingredients in a bowl
Instructions
In a mixing bowl combine the TVP and hot water and allow to soak for 20 minutes or until most of the liquid is absorbed. Drain any excess water and fluff with a work.
Add the cooked brown rice and the soaked soy to the bowl of a food processor together with the soy sauce, smoked paprika, beets and all the spices including the tapioca. Use the pulse button to gradually mix everything until combined. DO NOT over process, make sure to keep the nice texture in there.
Transfer the mixture to a bowl and fold in the bread crumbs.
Wet or lightly oil your hands and form the mixture into patties. You can make 6 to 8 depending on how big you like them to be.
Pan sear each burger in a hot cast iron skillet for a couple of minutes on each side until nicely brown.
To Mac it up:
Place your vegan cheddar cheese slice on patties after you flipped the burger once. Cover with a lid and this will help melt the cheese.
Assemble Mac: For 1 Insanity Mac
2 hamburger buns
Take bottom bun and place one patty with cheese on top. Add some special sauce. Place other Bun bottom on top of first patty. Place next patty with cheese on top. Add special sauce, some steamed white onions chopped fine, three dill pickle slices, and don’t forget the shredded wilted iceberg lettuce. Add Ketchup and/or Mustard to burger top and finish burger! EAT and ENJOY
source
0 Comments