For months i’ve been trying to make a burger recipe that actually met all my burger requirements, which included:
- Being crisp, but not hard and dry on the outside
- Not dry or pasty on the inside
- The burger can’t look like a cookie (last couple of experiments i’ve heard “oh what kind of cookies are those”
- My non vegan family has to like them.
And let me tell you, my non vegan family members absolutely loved them, and if they tell you that your burgers taste better then those creepy frakenburgers from mc donald’s it means you’ve struck gold. I now finally have a burger recipe i’m pleased with.
Apart from being delicious they are also freezer friendly which makes these burgers even more convenient. All you need to do is line a cookie sheet, chopping board (or any other flat surface) with some parchment paper, and put the burgers on the parchment paper in the freezer for an hour before putting them in a bag or container, to keep in the freezer.
When you are ready to have a burger just preheat your oven to 200 celcius or 400 farenheit and bake them for 25 to 30 minutes (flipping them halfway through), and when im feeling adventurous i’ll pan fry them with a little bit of oil after taking them from the oven.
Now i know some people avoid soy, but don’t be afraid of tempeh. Tempeh is a fermented soy product that is less processed than tofu and has more protein and less phytic acid. Of course i’m not a nutritionist but if you have to choose a soy product i’d say go for tempeh (or miso of course) and when i comes to soy always go for organic, trust me you don’t want any of that GMO crap.
Now i know it’s the holiday season but i promised you a burger recipe, so i had to deliver. But from this point forward you can expect more festive recipes coming your way.