How to Cook a Turkey: Part 1 - A No-Fail Method fo.
Will a Change in the White House Mean the Return o. How to Cook a Turkey: Part 2 - All About the Gravy. Bumblebee Soup - A Hearty Bacon, Black Bean and Co. Holiday Pumpkin Bread - You Want It, But You Don't. Happy Birthday Michele! I'd like to Make a Toast. Pecan and Apricot Sourdough Bread Stuffing - All S. A Simple Beef Pot Roast with Prep Cook Ragout. I Have Met the Enemy, and He is Me - Please Help M. I've Sold My Sole (and no, that's not a typo). I'm Thankful for All of You - Have a Great Thanksg. Spicy Three-Bean Chili - Meatless and Possibly Veg. Chef John has created a WONDERFUL burger recipe for which my wife and I thank him! We ALWAYS make a double batch and keep a bunch on hand in the freezer, ready to go. Fry patties in olive oil 5-6 mins/side.Īs WitchyWoman said on 1/16/11, and others who have commented here, change things up! If you're feeling adventurous (or bored of the same old recipe), don't be afraid to make smart substitutions for the spicing (instead of the oregano, I've substituted churizo spice mix), in another recipe I added a cup of blackbeans, in another, corn kernals, and often substitute other kinds of hard cheese. Allow to sit for 15min or refrigerate for next day.ħ. When all the liquid dries and they get a little color, take them out.Ĥ. In a saucepan, saute the mushrooms, garlic, and onion together. The only thing that could have made it better was bacon.ĭevin and everyone else, here are the directions:ġ. I made this version for friends (meat-eaters, all) and they raved. I topped it with your Romesco sauce (replacing the anchovies with tapenade to keep it vegetarian) and this was that special something that the burgers needed. I omitted the oregano (I’m not a fan of it outside of tomato-based dishes) and from past attempts, knew that the soy flavor needed both heat and a background flavor associated specifically with beef - hot sauce and a splash of Worcestershire did the trick. I might not have needed to add any, had I incorporated the TVP earlier in the cooking process, but actually I liked the flavor it added, so I think I’ll keep it in, in future batches. I used sour cream at the end because I thought the mix looked a little dry, but knew an extra egg would have been way too much. The amount of mushrooms of course had to be reduced because of the bulk added by the TVP. The TVP is likely to crumble, so if you try to make the patties before giving the mix that rest, they don’t hold together as well. Everything else is the same, except that this does need to rest for at least an hour in the fridge. Continue to cook until mushrooms finish browning, and TVP has absorbed all moisture. Here's what I finally came up with:ġ-3 tablespoons sour cream (depending on need)Īdd TVP after mushrooms begin to brown, but before all liquid has evaporated. There was always "something" missing though. I made this three times since my original question, changing it each time, and each time it was almost – but not quite – awesome. I wrote the April 13th 2011 question about adding TVP: It's my dream that one day, someone will order this amazing mushroom burger, and a person standing next to them, waiting for their half-pound cheeseburger, will say to themselves, "you lucky bastard." Enjoy! This video recipe shows how to make a meaty, juicy, delicious meatless burger. Especially the ones burger joints serve just to spite their vegetarian customers. 
My empathetic feelings come from the fact that veggie burgers are usually dismally dry, flavorless discs of disappointment. Then, listening to that little voice in their head (which sounds just like their wife's voice), they come to their senses and order the veggie burger. That they looked at the menu for a few minutes means, momentarily intoxicated with sirloin vapors, they thought about ordering a real beef burger. This person I'm describing isn’t a vegetarian - if they were, they would have ordered the garden burger immediately, and would not have looked so healthy. When this happens, I always say to myself, "you poor bastard." Now, before you get your hemp shorts all bunched up, let me explain. Sometimes I'll be standing at the neighborhood burger joint counter, waiting for my flame broiled, half-pound cheeseburger, when someone will step up, look over the menu, and sheepishly order the veggie burger.
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