BRYANNA'S VEGETARIAN "BURGERS"

Servings: 8

Yield: Makes 8 medium-large burgers

                Steaming cooks the gluten and keeps the burgers moist, but also firms them up nicely when cooled, so they can be browned, grilled or added to recipes later. You can multiply this recipe and freeze it. Crumble the cooked mixture into casseroles, etc. (it's better to use commercial vegetarian "hamburger crumbles" in sauces); or use the patties instead of cutlets, Salisbury steaks, minute steaks, etc.. This recipe uses okara (soy pulp from making soymilk or tofu) or tofu, textured soy protein and gluten powder.

 

2 cup        dry textured soy protein granules (TVP/TSP)  

1 1/2 cups        boiling water  

2 Tbs        soy sauce (use Chinese dark soy sauce or mushroom soy sauce, if not using gravy browner)  

2 Tbs        yeast extract (Marmite; Vegemite, etc.) (this gives a "beefy" flavor)  

OPTIONAL: For more intense flavor, add 2 T. Chinese vegetarian "oyster" sauce (mushroom-based OR 2 T. more of EITHER Marmite or soy sauce  

1 Tbs        ketchup or tomato-y barbecue sauce  

1 tsp        gravy browner OR vegetarian Worcestershire sauce  

OPTIONAL: 1 tsp. liquid smoke  

1 cup        okara OR 8 oz. medium-firm tofu (or firm to extra-firm silken tofu), mashed  

2 tsp        marjoram  

1 tsp        EACH garlic granules, onion powder and thyme  

   black pepper to taste  

1 cup        pure gluten powder (Vital wheat gluten)  

         

In a medium bowl, pour the boiling water mixed with the soy sauce, Marmite, ketchup and gravy browner over the soy protein (TVP/TSP) granules. Let stand for about 5 minutes. Add the okara (or mashed tofu) and other seasonings. Mix well.

         Cool this mixture thoroughly (you can speed this up by spreading mixture on a plate and freezing for a few minutes) before adding the gluten powder-- this keeps the gluten from clumping into strings. Add the gluten powder and and knead together well.

         Shape into 8 patties. Steam the patties on steamer racks or baskets over simmering water for 20 minutes. (Make sure to spray the steamer rack with oil first, or line with cooking parchment). Place the hot burgers carefully on cookie sheets and chill thoroughly before stacking with squares of cooking parchment in between the patties.

         To brown, use a non-stick pan with a bit of olive or sesame oil. To grill, brush both sides with a little olive oil or toasted (Asian) sesame oil first. These work well on an electric indoor grill-you can grill onion slices and mushrooms alongside.

Nutrition (per serving): 89.0 calories; 4% calories from fat; 0.5g total fat; 0.0mg cholesterol; 340.2mg sodium; 166.9mg potassium; 9.1g carbohydrates; 0.2g fiber; 0.4g sugar; 8.9g net carbs; 12.0g protein; 1.8 points.