Mouthwatering Vegan Burgers Read online

  MOUTHWATERING VEGAN BURGERS

  Copyright © 2017 by Skyhorse Publishing

  Original title: LAS MÁS EXQUISITAS HAMBURGUESAS VEGANAS

  © 2014 Toni Rodriguez

  © 2014, Becky Lawton, for photography

  © 2014, Editorial Ocean, S.L.

  All rights reserved. No part of this book may be reproduced or stored in a retrieval system or transmitted in any form or by any means, whether electronic, mechanical, photocopying, recording, or other kind, without the express written consent of the publisher, except in the case of brief excerpts in critical reviews or articles. All inquiries should be addressed to Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018.

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  10 9 8 7 6 5 4 3 2 1

  Library of Congress Cataloging-in-Publication Data is available on file.

  Cover design by Jordi Galeano

  Cover photography by Becky Lawton

  Interior photography by Becky Lawton

  Print ISBN: 978-1-5107-0554-8

  eBook ISBN: 978-1-5107-0559-3

  Printed in China.

  Contents

  Veganism and vegan burgers

  What is veganism?

  Reasons to eat veggie burgers

  Preparing vegan burgers

  Mouthwatering vegan burgers

  Appendix: Condiments, sauces, breads, and sides

  Delicious desserts

  Recipe index

  Veganism and vegan burgers

  The first time I saw a vegan or vegetarian burger was in 2002. My sister had just become a vegetarian, while I never wanted to so much as look at a vegetable. She used to buy dense, hard veggie burgers from the nearby health food store that were nothing like the products offered today. After trying one once, I thought I could never be a vegetarian.

  Much has changed since then. Most of the vegetarians and vegans I know love to cook. They experiment in the kitchen, working on making rich and delicious recipes for burgers, sausages, pies, croquettes, and more. There is a much wider variety of ingredients used to make products like veggie burgers, including whole grains, vegetables, and proteins. In the eleven years that I have been a vegetarian, I have tried hundreds of different kinds of veggie burgers: grilled, fried, baked, raw, made from vegetables, grains, legumes, seitan, tofu, tempeh, or mushrooms. I have seen veggie burgers made by friends, in restaurants, or made in my own kitchen.

  I have tried plenty of burgers, especially recently. Even many companies in the meat industry are producing veggie burgers to try to enter this market.

  Health-conscious consumers are refusing to eat meat because of the way animals are treated. We are experiencing a major change in our diets. Many people no longer see vegan burgers the same way I saw them in 2002. They see something appealing and tasty and are curious to try them when they see them on a menu in a restaurant.

  If you search for “veggie burgers” online, you’ll be surprised to see how many sites feature vegetarian or vegan recipes. You’ll also see veggie burgers in many upscale restaurants, topped with vegan dressings like a soymilk-based mayonnaise without egg. For example, the Iglesias brothers of the restaurant Adria (leaders in modern cuisine) offer a veggie burger made from mushrooms. Even hamburger cookbooks feature vegetarian recipes. If I had been told in 2003 about the international popularity of veggie burgers, I would not believe it. I cannot even imagine what kind of change we may see in the next few years.

  In Spain, we can find some delicious vegan burgers at Gopal, Cat Bar, Ale-Hop, B13, among others. These restaurants not only feature vegan burgers, but also other snacks such as tortillas, vegan potato croquettes, empanadas, and cakes. As I write this book in 2014, I know that we will see many more vegan burgers featured in restaurants in major cities across the country. Restaurants such as Shake Shack, Hard Rock Cafe, Home Burger Bar, Gobu Burger, and La Royale serve very interesting sandwiches for vegetarians and vegans.

  The vegan lifestyle and burgers are totally compatible—we just don’t use any ingredients with animal origins.

  What is veganism?

  Veganism is a lifestyle based on respect for animals. It is not just a diet but a way of life in which we avoid all items that depend on the exploitation of animals. Therefore, a vegan individual will not consume products that have been made from or tested on animals, does not attend shows where animals are harmed (circuses, rodeos, bullfights, cockfights), does not wear any clothing made from animal products (leather, wool, suede), and does not eat any animal products (meat, fish, eggs, milk, honey).

  How can we prevent animal suffering? Today there are many brands of cosmetics that do not experiment with animals, there are circuses where no animals are exploited, and we can find many synthetic materials that are of good quality and have less environmental impact than leather or wool, for example. A vegan diet is very simple because it is a diet based on fruits, vegetables, whole grains, and legumes. All of these ingredients can be found in your local market. Other products such as tofu (made from soy), seitan (made from gluten), and tempeh (made from fermented soybeans) are low in fat and calories and provide many nutrients.

  Reasons to eat veggie burgers

  Eating veggie burgers has more advantages than disadvantages. The environmental impact is lower because water and grains are saved by not feeding livestock. Veggie burgers are made from whole grains and legumes. If all the grains currently used to feed livestock were used to make veggie burgers, we could provide food for many hungry people around the world. Furthermore, making veggie burgers does not exploit or harm animals, creating a safer world for them.

  Veggie burgers are healthier than animal-based burgers. They are cholesterol-free, are good sources of protein, contain little fat, and can be made with a wide variety of ingredients depending on your preference: whole grains, legumes, seitan, tofu, tempeh, or vegetables.

  Preparing vegan burgers

  There are many ways to prepare vegetarian and vegan burgers. It is important to make sure they are moist and delicious. First, decide what flavor you want to create. You can make your burger from vegetables, grains, beans, or other plant products. To season your burger to taste more like meat, you can add pepper, herbs, spices, or smoked products such as smoked salt, liquid smoke, or smoked paprika, or you can actually smoke the burger yourself.

  The second step is to get the texture right. If your burger is too moist, you can add bread crumbs, oatmeal, textured soy, or agar and calcium. You want your burger to hold itself together but still retain some moisture. Some burgers do not require the addition of a binder. Whole grains and vegetables can sometimes hold together on their own. Some ingredients, such as seitan, firm up as they cook. When following a recipe, it is important to pay attention to the recommended amount of binder to be added but also to observe the texture of your patty and judge for yourself. Many factors affect the texture of the patty—from the cooking process to the amount of water contained in the ingredients.

  The third step is to choose a cooking method. Depending on the composition of the patty, burgers can be cooked with or without oil, deep-fried, baked, steamed, cooked in a broth, grilled, or left raw.

  Follow the recipes carefully to create delicious b
urgers. The more you practice, the more comfortable you’ll become gauging the correct texture and moisture content of the patties.

  Utensils and special equipment

  Burger mold: A circular utensil with a handle to press hamburgers into even, compact rounds.

  Ricer: Used for finely mashing fruits and vegetables. It is ideal for making sauces, purees, and creams, and for mashing vegetables thoroughly to add to burger patties.

  Peeler: For peeling fruits and vegetables. Also used for slicing vegetables into ribbons.

  Bowl: A kitchen necessity for mixing and storing sauces, doughs, and any number of other ingredients.

  Kitchen scale: For weighing ingredients. It is important to have one at home in order to more accurately follow recipes.

  Knife: Chopping many ingredients is necessary to make burgers. It is important to keep your knife sharp to avoid accidents and to more efficiently chop ingredients.

  Spatula: A flat metal spatula is best for flipping burgers and transferring them to bread.

  Blender or immersion blender: For creating creams, sauces, or smoothies, or for chopping ingredients.

  Ring mold: Aluminum ring used to shape burgers.

  Tabletop fryer: For frying burgers and potatoes. Fitted with a basket to dip foods into the hot oil.

  Griddle: A flat metal pan for even grilling.

  Skillet: For sautéing or frying. Typically metal or cast-iron with low edges.

  Chopper: A hand-powered tool used to efficiently chop produce, nuts, seitan, and all kinds of ingredients.

  Mortar and pestle: Wood or ceramic bowl and hand grinder for mashing foods.

  Common veggie burger ingredients

  TVP (Textured Vegetable Protein): Made from soy protein extract, Textured Vegetable Protein can be found in various sizes. Small or medium flakes are best for making burgers. When soaked in water and rehydrated, TVP makes a great binder. It is a low-fat, high-protein ingredient.

  Seitan: Made from wheat gluten, with a similar texture to meat. Seitan is simmered in a broth for added flavor. Seitan can either be added to supplement burger ingredients or act as the main protein.

  Tofu: Made from soy milk, with a similar process used for ricotta cheese. The milk is simmered with an acid to separate the liquids and solids. The liquid is strained off, and the solids are pressed into a mold and left to firm up. Tofu comes in many textures and flavors: soft, hard, silken, smoked, spicy, etc. It is a very healthful addition to a veggie burger.

  Tempeh: Made from fermented soybeans. Tempeh originated in Indonesia, where it is fried, grilled, roasted, sautéed, marinated, or eaten raw. It is rich in protein and calcium.

  Legumes: Many legumes are commonly found in the kitchen, such as beans, lentils, chickpeas, soybeans, and peas. They are a wonderful ingredient to use in veggie burgers, adding a variety of flavors and textures. They are a good source of protein and carbohydrates.

  Whole grains: Common whole grains used in cooking include wheat, rice, barley, spelt, millet, corn, and oats. They are a good binder for veggie burgers as they are very absorbent and rich in carbohydrates and protein.

  Bread: Can be made with many different grains and an infinite combination of nuts and seeds. Bread can be shaped in loaves or buns and is even useful once it is stale as it can be chopped and blended into breadcrumbs, another useful ingredient used as a binder for burger patties.

  Soy milk: Made from water and soy. Soy milk is very versatile and used in all areas of vegan cooking, including the production of tofu. It is great for making creamy sauces and even mayonnaises.

  Vegetable oils: Made from pressed seeds, such as olive, almond, walnut, sunflower, peanut, sesame, soybean, or corn. They are wonderful for frying, making sauces, sautéing, etc.

  Herbs: Plants used in cooking primarily for adding flavor. Herbs commonly found in the kitchen include: rosemary, thyme, basil, chives, oregano, bay leaf, tarragon, parsley, and cilantro. Some are commonly found dry, while others are best used fresh.

  Spices: Plant-based ingredients used as condiments. Common spices for cooking include: cinnamon, paprika, saffron, cumin, ginger, turmeric, and cloves. Spices are key for flavoring burgers and sauces.

  Mushrooms: A fungus that grows in wet environments. Some mushrooms are edible while others are poisonous. The most commonly used mushrooms in the kitchen are: shiitake, cremini, milk caps, portobellos, and porcini mushrooms. They are delicious in burgers, salads, and sauces. They contain no fat and are rich in minerals.

  Root vegetable: A vegetable that grows underground. Potatoes and sweet potatoes are varieties of root vegetables that are very common ingredients in cooking.

  Dried fruits and nuts: Nuts are a great source of fat; common varieties include: almonds, walnuts, pine nuts, hazelnuts, peanuts, and pistachios. Dried fruits contain lots of vitamins; common types are: raisins, figs, dates, and apricots. They are great when used in burgers, sauces, and side dishes and can be fried, roasted, or eaten raw. Soaked nuts are very useful for making creams, pastes, and milks.

  Gelburger: Made by SOSA from sodium alginate and calcium. Gelburger is a binder used to hold ingredients together without the need to incorporate breadcrumbs, oats, starches, TVP, or anything else that would normally be used to absorb moisture. For example, you could sauté diced mushrooms in oil, let cool, and stir in the Gelburger to make a firm burger patty. Be careful not to use too much, or you might get a gelatinous texture that is undesirable in burgers.

  NOTE

  All of these recipes make 8 burgers each.

  Black bean burgers

  with pico de gallo and chipotle mayonnaise

  To make the black bean burgers:

  10½ ounces black beans

  1 clove garlic, minced

  1 red onion, minced

  12 ounces seitan

  ¼ cup chopped parsley

  ¼ cup chopped cilantro

  1 tablespoon paprika (smoked, if possible)

  1 tablespoon oregano

  olive oil

  salt and pepper to taste

  3/8 cup breadcrumbs

  1. Mash the black beans in a bowl with a fork. Add the minced garlic and onion. Place the seitan, parsley, and cilantro in the bowl of a food processor and chop finely.

  2. Add the paprika, seitan mixture, oregano, olive oil, and salt and pepper to the black bean mixture, and mix until the ingredients are all well blended. Little by little, stir in the breadcrumbs. Mix by hand until the mixture holds together.

  3. Form eight patties, and cook them in a pan with a little oil over medium heat.

  To assemble the burgers:

  soft burger buns (see appendix)

  chipotle mayonnaise (see appendix)

  lettuce

  black bean burgers

  pico de gallo (see appendix)

  1. Slice the buns in half and spread chipotle mayonnaise on both halves. Top the bottom halves with a few leaves of lettuce, then the burger patties, followed by the pico de gallo on top. Finish with the top bun.

  2. Heat the burgers for a few minutes in the oven at 400° before serving.

  Chorizo burgers

  with eggplant caviar

  To make the burgers:

  ½ cup TVP

  water, or vegetable broth

  15 ounces white beans

  3 cloves garlic, diced

  2 tablespoons sweet red pepper, diced

  ¼ teaspoon ground cumin

  olive oil

  salt and pepper

  ⅓ cup breadcrumbs

  1. Soak TVP in water or vegetable broth until well hydrated. Strain to remove excess liquid.

  2. Put the white beans in a bowl and mash with a fork.

  3. In another bowl, mix the garlic, sweet red pepper, and ground cumin with 1 tablespoon of olive oil. Add mixture to the beans.

  4. Add TVP and mix until well combined. Add salt and pepper to taste. Little by little, stir in the breadcrumbs until the mixture holds together.

  5. Shape the burgers. Heat a g
riddle over medium heat with a little olive oil. Cook burgers on both sides until heated through.

  For the eggplant caviar:

  eggplant caviar (appendix)

  ½ teaspoon sesame oil

  2 tablespoons nutritional yeast

  ¼ teaspoon nutmeg

  1. Mix the eggplant caviar with sesame oil, nutritional yeast, and nutmeg.

  To assemble the burgers:

  ciabatta bread

  extra virgin olive oil

  8 mushrooms, thinly sliced

  spinach leaves

  chorizo burgers

  eggplant caviar (appendix)

  basil leaves

  1. Slice ciabatta bread open and brush oil on both sides of the bread. Layer the mushroom slices on the bottom halves.

  2. Top the mushrooms with a few leaves of spinach, then the chorizo patties, topping with the eggplant caviar and a few leaves of basil.

  Lentil and smoked tofu burgers

  with red peppers

  To make lentil and smoked tofu burgers:

  1 clove garlic | 1 onion | ½ teaspoon oregano | ½ teaspoon paprika | 1 teaspoon Dijon mustard | 1½ cups cooked lentils | 7 ounces smoked tofu | ¼ cup breadcrumbs | salt and pepper | olive oil

  1. Add garlic, onion, oregano, paprika, mustard, and half of the lentils to the bowl of a food processor, and pulse until finely chopped. Add mixture to a medium bowl.

  2. Grate smoked tofu and add to lentil mixture.

  3. Mix in the rest of the lentils, breadcrumbs, and salt and pepper to taste, and mix until it forms a compact but moist dough.

  4. Shape the burgers. Heat a griddle over medium heat, adding a little olive oil and cooking burgers on both sides until cooked through.

  For the tomato-garlic bread:

  8 slices country bread | 1 clove garlic | 4 tomatoes | extra virgin olive oil | salt

  1. Grill the bread, or toast in the oven at 350° F for 5 minutes. Peel the garlic, and rub on the toast. Cut the tomatoes in half and rub on each slice.