Sunday Afternoon Grillers
By Joni Marie Newman
These burgers were designed to look like the “other” burgers on the grill when you go to a barbecue where those “other” burgers might be cooked. That’s why they need a food processor. It gives them that real “ground beef” look. They smell so good that the carnies will be begging for one of yours instead. They hold together nicely on the grill, as long as you remember to oil either the grill or the burger so they don’t stick. If you are worried about sharing the grill with the carnies, you can always wrap yours in foil and cook them that way.
Reprinted by permission of Fair Winds Press Photography courtesy of Celine Steen
Sunday Afternoon Grillers Recipe
By August 27, 2011Published:
- Yield: 6 to 8 Servings
By Joni Marie Newman These burgers were designed to look like the “other” burgers on the grill when you go to a barbecue where …
- 2 tablespoons vegetable oil
- 1 cup TVP granules*
- 1 cup vegetable broth or water
- 8 oz. mushroom roughly chopped
- 1 white onion roughly chopped
- 2 cloves garlic roughly chopped
- 1 cup vital wheat gluten flour
- 1/4 cup nutritional yeast
- 1/4 cup tamari or soy sauce
- 6 oz. tomato paste
- 1 cup diced scallion
- *TVP is a textured vegetable protein, a high fiber, high-protein meat substitute made from soy flour.
- Preheat the oil in a flat-bottomed skillet over medium-high heat.
- In a microwave-safe bowl, mix together the TVP granules and the broth, cover tightly with plastic wrap and microwave for 5 to 6 minutes. Alternatively, bring the broth to a boil, pour over the TVP granules, cover and let sit for 10 minutes.
- While the TVP is reconstituting, add the mushrooms, onion and garlic to the pan. Sauté for 5 to 6 minutes, or until fragrant and beginning to brown.
- In a food processor, combine the sautéed mushroom mixture, reconstituted TVP, gluten flour, nutritional yeast, tamari and tomato paste. Process until well combined and “meaty” looking. Transfer to a bowl and mix in the scallions. Form into 6 to 8 patties.
- You can bake or fry these, but my favorite way to serve them is grilled.
Use a lower flame, oil the grill and slow cook them for about 10 minutes per side. BE PATIENT! Don’t flip them too early or they will stick, and you won’t get those sought-after grill marks.
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