In Pursuit Of The Perfect Veggie Burger

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.

burger patties

burger patties

 

burger patties


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.

burger patties

burger patties


Garbanzo/chickpea flour, tomato powder and salt completed the mix.

burger patties

burger patties


The patties were fried in a lightly oiled skillet.

burger pattiesburger patties


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.

burger patties

burger patties


 


5 thoughts on “In Pursuit Of The Perfect Veggie Burger

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