BBQ proof burger - gluten free and stuffed with . . . .
Vegan burgers often aren't that solid. They break apart easily. I have worked around that before by chilling the mixture first before rolling and cutting it. But, that takes ore time. And I am always working out how to save both you and I time in the kitchen. This is a robust burger that doesn't need chilling. And it isn't pasty or soft like most Vburgers are. To top it off it's gluten free! Oh, I almost forgot...you can stuff it with vegan cheese!!! Some vegan cheese doesn't melt but if you put it INSIDE the burgers it does!
Makes 3 large burgers
A splash of oil
2 large onions, roughly chopped
4 garlic, roughly chopped
250g chestnut mushrooms, roughly chopped
1 tablespoon yeast extract (marmite, vegemite)
2 tablespoons stock powder, I use Marigold
1/2 teaspoon salt
1 cup gluten free porridge oats
1 cup gram flour
2 tablespoons liquid smoke (optional)
Preheat your oven to 180c
Heat the oil in a frying pan, fry the onions for 5 minutes.
Add splashes of water if the pan dries out.
Add the garlic and mushrooms, cook for 5-10 minutes on a medium to high heat until the mushrooms are soft.
Put the veggies into a high sided bowl. Blend with a hand blender.
Add the yeast extract, stock and salt to the bowl, mix well.
Add the oats and flour, mix well, rest for 5-10 minutes, this will let it thicken and cool down a bit before you mould it into patties.
If you are stuffing the burgers with cheese cut that out now. You will need to use a cookie cutter to do this. Use a cookie cutter that is slightly smaller than the one you will use for the burger patties. Cut out 3 circles of vegan cheese slices.
Lay out 2 sheets of baking paper, put the pattie mixture between the sheets and use a rolling pin to flatten. Now cut out the rounds. If you are stuffing them with cheese - take one in your hand, place a circle of cheese on it and add another pattie on top, press down. Do this with the rest of the mixture, I could make 3 large patties and around 6 small patties.
Heat a little oil in a pan, fry the patties on each side, on a high heat until browned. Bake in the oven for around 15 minutes till they have firmed up. This gets rid of the gram flour taste which can be quite prominent if it isn't cooked out. They will also now be robust enough to go on the BBQ or to be frozen once cool.