In & Out Burgers

Ingredientes

Burger Patties

1 tbs Olive Oil

1 Red Onion, chopped

2 Celery Sticks, chopped

1 & 1/2 cups/120g Chopped Chestnut Mushrooms

Pinch Sea Salt & Pepper

Wet ingredients

1 & 1/4 cups Vegetable Stock, hot

1/2 cup/50g Black Beans, cooked

3 tbs Tomato Pureé

1 tbs Soy Sauce

1 tbs Balsamic Vinegar

1 Heaped tbs Miso Paste

1 Heaped tbs Marmite (optional, add additional Miso, if you don’t have marmite)

1 tsp Smoked Paprika

1 heaped tbs Dried Mixed Herbs

1 heaped tbs Garlic Granules

1 tbs Dried Chilli Flakes

1 tbs Cracked Black Pepper

1 tbs Liquid Smoke (optional)

Dry Ingredients

2 & 1/4 cups Vital Wheat Gluten

Burger Sauce

1 cup/230g Vegan Mayo

3 tbs Ketchup

1 tbs English Mustard

2 tbs Gherkins, chopped really fine

Half an Onion, chopped fine

1 Clove Garlic, minced

2 tsp Tabasco

Instrucciones

Heat a non-stick pan with olive oil. Add onions, celery, and mushrooms with a pinch of salt. Cook on low for 3–4 minutes until softened and lightly caramelized.

Transfer the cooked veggies to a blender or food processor. Add the remaining wet ingredients and blend until smooth.

In a large bowl, add vital wheat gluten. Pour in the blended mixture and stir until a dough forms.

Knead by hand for 10–12 minutes (or use a stand mixer with a dough hook for 10 minutes).

Roll out the dough to 1 cm thick. Cut out burger shapes using an 11cm ring/cutter.

Steam for 70 minutes using any steamer.

Let them cool—burgers firm up better when stored overnight.

Grill or pan-fry the next day for best texture.

Serve on a bun with caramelized onions, vegan cheese, lettuce, tomato, and burger sauce.

Burger Sauce:

Mix all sauce ingredients in a small bowl and spread on buns.