My dear and glorious Vital Wheat Gluten! Hint: it make burgers really solid.
This baby never fell apart.
I enjoyed my previous bean burgers very much, but I longed for something a little more solid, a little more like store-bought vegan burgers. Firm. Chewy. I found a recipe that required walnuts and browning sauce. (It’s a gravy-ish….thing. I don’t know what it is, I’ve never seen it.). Whatever it is, I didn’t have it or walnuts. I went searching for anything remotely nut-like in the pantry and excavated a large amount of sesame seeds. Hmm, that’s nut-like enough for me, I thought. Then, instead of browning sauce I threw in some brown sauce, (a favorite condiment in the UK – kind of like ketchup.) The result was….wow. VWG performed it’s magic and held everything together like a charm. Invest in some Rudi’s white hamburger buns for these. You won’t regret it.
- 1 Tbs ground flax
- 2 Tbs soy sauce
- 1/2 cup sesame seeds, ground to a fine powder in a coffee grinder (some of the seeds will remain whole, and that is ok.)
- 3/4 cooked brown lentils, well drained
- 1/4 cup finely chopped onion
- 1 Tbs finely chopped parsley
- 1/3 cup + 2 Tbs Vital Wheat Gluten
- 1/2 tsp browning sauce or brown sauce
- salt and pepper to taste
- 2 Tbs olive oil
1. Combine flaxseeds and soy sauce in small bowl- whisk until viscous.
2. In a food processor, add sesame seeds, lentils, onion, parsley, VWG, brown(ing) sauce, flax mixture, salt and pepper to taste.
3. Pulse until everything is well-combined, but with some texture remaining.
4. Shape into patties, refrigerate on a plate for 30 minutes. See how they stick together? Nice.
5. Heat olive oil in a skillet on medium-low, then brown patties on each side.