Basic Soy Burgers Food

BASIC SOY BURGERS

Steps:

• Place everything except bread crumbs in a food processor or blender and puree until fairly smooth.
• Transfer to a bowl, and add the bread crumbs. Stir until well combined.
• Form into patties abut 4 inches in diameter and 1/2 inch thick, using about 1/2 cup of mixture for each patty.
• Heat a heavy, non stick skillet and brush with oil. When pan is hot, add burgers and turn the heat down to medium, and cook for about 10 minutes on each side. Watch them carefully so they get nice and brown but don't burn.
• Serve burger style.

VEGAN BURGER RECIPE

Steps:

• Note: For the best results, I recommend measuring the ingredients in grams. Simply click on the word "metric" right above the ingredient list. Also, make sure to check the step-by-step pictures above!

BASIC VEGGIE BURGERS

Steps:

• In a small mixing bowl, combine the cornstarch with 2 tablespoons of water and mix with a fork until the cornstarch is completely dissolved.
• In a food processor, combine the cornstarch slurry, seitan, broccoli, bread crumbs, and salt, and process until there are no more big chunks and everything is thoroughly mixed. It will look like a strange green oatmeal. Transfer to a bowl and let rest in the refrigerator for at least 30 minutes and up to four days covered.
• When you are ready for burgers, divide the burger mixture into sixths, shape the portions into rough balls by rolling them in your hands, and gently press them into patties. I like to use a ring mold to make prettier patties, but you probably don't have one of those, and I applaud your rustic sensibility.
• Heat a large sauté pan over medium heat with enough oil to slick the pan. When the oil shimmers, place as many patties as will fit comfortably in the pan. Once you see the edges start to caramelize, after about 3 minutes, carefully flip the patties and cook an additional 2 minutes. Put the burgers on buns with whatever toppings make you feel badass, listen to "The Boys Are Back in Town" by Thin Lizzy, eat your super-awesome veggie burger, and flip people off from the window.

VEGGIE BURGER RECIPE

Steps:

• These burgers can be baked, grilled, or fried, and feel free to use whatever veggies you have on hand. For the burgers in the pictures, I used roasted mushrooms, asparagus, and onion. You can also change up the flavor by adding different spices, such as paprika, cumin, or curry powder.To make the veggie burgers, first drain, rinse, and mash the beans either by hand or in a food processor, depending on desired burger texture. Stir in all other ingredients, and form patties. (Add more flour if too soft to form patties.) Either pan fry--flipping halfway through cooking--or place on a parchment-lined pan and bake at 350 F for 10 minutes. Flip, then bake an additional 10 minutes or until desired texture is reached. (You can also grill the burgers. Grilling instructions are listed earlier in this post.) Leftovers can be refrigerated or frozen in meal prep containers for a later day. If you make the burgers, be sure to rate the recipe below!View Nutrition Facts

BASIC, PLAIN, PERFECT BURGER

Steps:

• Bun: Preheat oven to broil (this is for toasting the buns, if you toast the buns a different way, that is your business).
• Butter the cut a side and put it face up on a cookie sheet in the over for a few seconds to a few min so the bread is toasted, not burned. Should be about golden brown, not black.
• Patty: Form into a VERY FLAT, very thin patty and press your thumb in the middle so when it cooks up it doesn't get fat in the middle. Between 1/4" to 1/2" Put a pinch of salt and pepper on both sides.
• Heat up non-stick or cast iron skillet to medium heat. Make sure its HOT! You want water to evaporate and your burger to wildly sizzle when you touch it to the pan. You could add oil to the pan and wait til it's smoking but I am not partial to adding more fat and I like to let the non stick pan do its thing.
• WARNING: when you do it right, in my house, it gets pretty smoky and the vent sucks. In my old apartment, I would have to have the windows pre opened and the fan on because we had crazy sensitive alarms. Just so you know, it can be kinda smoky so prepare for that.
• Put it in the pan. HEAR the SIZZLE! Now don't touch it. Don't even look at it cooking because you will want to touch it. Yes, I see that little side looks thicker than the other but you formed the patty. Deal with it. Don't move it. don't even it out. It's too late. just make another one. MOST IMPORTANTLY:.
• DO NOT PRESS DOWN ON THE PATTIES! or your burger will be sad and dry and not crispy on the outside. There is a lil puddle of liquid forming on the raw side before the flip but don't mess with it. Here is your guide:.
• 1 1/2 min per side = SEAR (not even close to done).
• 2 1/2 min per side = RARE (better for steak, not so much burgers).
• 3 min per side = MED RARE (still more of a steak temp but some people like theirs this pink).
• 4 min per side = MED *****PERFECT BURGER CRISPINESS****.
• 4 1/2 min per side= MED WELL (if you want this, you're dumb and your burger won't be as fabulous but don't you feel "safer" for eating charred meat. Hmph).
• Place on toasted bun and wrap with wax paper or a paper towel for 2-3 minute This lets the flavor set in like the juices resting in a steak. Please, do not skip this step. Your burger will be a juicy little bite of heaven if you do this right. CUE up Shining Star by Earth Wind and Fire. Now you deliver this NO WAY OVER HYPED BURGER to your picky boyfriend and let devouring ensue. To make more, just make more. Duh. 30 oz = 6 patties.