I have eaten some excellent veggie burger patties and have come up with a few good ones of my own, but I don’t think there will ever be a patty so perfect it would be pointless to create another.
Last night I made seitan and also cooked kidney beans in the slow cooker overnight. I used both today to create another rendition of the veggie burger. It started with onions, jalapeños and celery being sautéed. Chopped mushrooms were added followed by cooked red kidney beans.
I added chopped seitan and lightly mashed the kidney beans with the back of the spatula just to break them up a bit before adding chopped black olives.
Garbanzo/chickpea flour, tomato powder and salt completed the mix.
The patties were fried in a lightly oiled skillet.
Seitan, kidney beans and chickpea flour are each excellent sources of protein, and the combination of the grain with the legumes constitutes a complete protein. The mushrooms, seitan and olives gave the patties a little chewiness which is often lacking in homemade patties. The black olives also made a significant flavor contribution. These patties won’t end my pursuit of the elusive perfect veggie burger but they truly were good.