“These can’t be Vegan!” Hamburger Patties

Veggie burgers are a food item that can be filled with promise, and sometimes (often) end in tears of disappointment. They are rather like a doomed love affair. Most of the vegan burgers I have tried looked delicious on the package, but did not quite make the cut. With the exception of Field Roast’s new hand formed patties, they are usually tasteless and almost always a little dry. There is also the problem of cheese stuffed burger patties. I can’t and won’t give them up. The solution? I have developed my own veggie burger recipe.

This recipe is an all-around winner. Do you have a hamburger patty recipe that you love and don’t want to give up? Just add that special seasoning mix to this recipe. It is a great blank slate for your imagination, although it is also fantastic as is. Dairy free cheese stuffed patties? Absolutely (just stuff the patties with cheese as you would a traditional patty before baking them). Bacon cheeseburger? Go for it! (My cracked pepper maple bacon really shines in this one).

There is one caveat to all this greatness. As with all seitan recipes, these should be made at least a day in advance. Please don’t let that hold you back though! They are really quite simple to make, and are totally worth the wait. Serve them next time you have a BBQ, and no one will believe they are vegan!

“These can’t be Vegan!” Hamburger Patties

1 tablespoon boiling water

1 ½ vegan beef flavored bouillon cubes

1 ¼ cup vital wheat gluten

3 tablespoons nutritional yeast

1 teaspoon garlic powder

¼ teaspoon ground black pepper

7 ounces extra firm tofu, drained well

2 tablespoons vegetable oil

2 tablespoons tamari

1 tablespoon browning liquid (Such as Kitchen Bouquet)

½ cup water

1. Dissolve the bouillon cubes in the boiling water. Set aside to cool.
2. In a medium sized mixing bowl, stir together the gluten, nutritional yeast, garlic powder and pepper. Set aside.

3. Add the oil, tamari, browning liquid and water to the cooled bouillon. Stir well.
4. In another medium sized mixing bowl, finely crumble the tofu. Add the bouillon mixture and stir until combined.

5. Add the tofu mixture to the gluten and spices. Using your hands, mix the ingredients together with a kneading motion. Set aside for 5 minutes to allow the gluten to develop.

6. Preheat oven to 350˚ F.
7. Place a baking rack on a baking sheet with sides*. Measure out a length of aluminum foil that is twice the length of the baking sheet so that you can fold it over and cover the burgers.

8. Using your hands, form 6 burger patties. Place them on the foil, and then fold the foil over them to create a packet. Crimp the edges to make it as airtight as possible.

9. Fill the baking sheet with water (It may be easier to do this after you have placed the pan in the oven).

10. Bake for 45 minutes.

11. Allow to cool. Place the patties in an airtight container and refrigerate overnight, or freeze up to 2 months.

12. The patties may be baked, grilled, or heated briefly on the stovetop. Lightly oil the grill or pan and cook or grill at medium heat (about 350˚ F.) for about 3-5 minutes on each side, or until they are heated through.

*If you do not have a pan with a rack, you can still use my steam-bake method. Just put the foil packet on a cookie sheet and put it on the upper rack in the oven. Place a baking dish filled with water on the lower rack. Bake as directed.

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Tags: bbq, burgers, dinner, Food, Grilling, plant based, recipes, vegan, vegetarian