The classic scenario:
It’s the little man’s birthday and the festivities are upon us… that and it’s summer!
Both sets of parents are naturally in attendance. First says yes to meat the other, no way and we only have one barbque.
The solution? Fire it up and make a big salad or two with something everyone will enjoy.
There are probably a million veggie burgers out there (give or take a few). Some are dry, inedible, filled with corn and kibble while others are great. Unfortunately many of the tasty ones contain dairy in some form or another if you read the label closely enough.
This recipe is strictly about flavour and satisfaction.
Find the corn, on-the-cob at one of your next backyard gatherings, not in the burger…
3 Portobello Mushrooms
1 Medium Onion
2 Tablespoon Olive Oil
1 teaspoon Margarine
1 Package Firm Tofu -Drained and Crumbled
1 1/4 Cups Textured Soy Protein
2 Tablespoons Nutritional Yeast,
1/4C Soy Sauce
1 Tablespoon Balsamic Vinegar
1/2 teaspoon Dried Rosemary (crushed with your fingers)
1/2 teaspoon Garlic Powder
½ teaspoon Onion Powder
¼ teaspoon Dried Thyme
¼ teaspoon pepper
¼ teaspoon salt
Heat the oil in large pan. Mince onion and sauté until soft. About 3 minutes.
Dice and add the mushrooms.
Add margarine, 1 T vinegar, and spices. Continue cooking until the mushrooms are tender and cooked through.
Remove from the heat and cool slightly.
To a large bowl add the tofu and mushroom mixture, combining well.
Add the nutritional yeast, textured soy protein and soy sauce, mix well.
Add the flour in batches to combine.
In 1/2C measures of the mixture, shape into six 1/2″ thick (1 cm) pattties and lay them on a parchment lined cookie sheet.
(These will fit a good sized, real bun.)
Freeze the burgers for 30 minutes to 1 hour. Preheat the barbecue to medium. Grill, turning occasionally, about 5 minutes per side.
Serve on whole grain buns or grilled bread with your choice of toppings and condiments like Roasted Red Pepper Relish.