Dirt Burgers

(vegan, gluten-free)

In the never-ending search for a decent veggie burger recipe that comes close to mimicking the meaty mouth feel of the laboratory created Beyond/Impossible burgers, I developed my own kitchen creation. These burgers are much lower in protein than Beyond Burgers, but they have about ¾ the calories, ⅔ the fat, and 1½ the fiber. In other words, these are more a delicious vehicle for sneaking veggies into your family diet, and less about making sure they hit a specific protein target.

Instead of the typical practice of giving vegan patties names that evoke pastoral settings, paradisiacal imagery, and non-threatening flavors , I decided to double down on the punk, in-your-face vibe of vegan true believers. These burgers are made from vegetables and fungi from the dirt. Therefore they are Dirt Burgers. Sometimes you just need to steer into the vibe.

INGREDIENTS

• ½ cup ground walnuts
• Half a medium head of cauliflower
• 1 small beet, chopped (about ½ cup)
• ¼ cup green onions
• 8 oz. white button mushrooms
• 2 tablespoons soy sauce
• 2 tablespoons canola oil (or other mild tasting oil)
• 1 tablespoon balsamic vinegar
• 1 tablespoon tomato paste
• ¾ cup poha (flattened rice)
• ¼ cup mung bean flour
• 1 ½ teaspoons methylcellulose
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground mustard seed
• 1 teaspoon vegan Worcestershire sauce
• ½ teaspoon ground black pepper
• Mild vegetable oil for frying (e.g. canola or avocado oil)

INSTRUCTIONS

1. Grind walnuts to medium fine meal in food processor. Add cauliflower, beet, and onions, and process into small crumbs. Place nuts and vegetables in large bowl.
2. Process the mushrooms into small crumbs. Mix mushrooms with nuts and vegetables.
3. Put mixed nuts, vegetables, and mushrooms in a large frying pan with no oil. Cook on medium heat, for about 10 minutes, stirring occasionally, until the vegetables release their water, then add in tomato paste, balsamic vinegar, and soy sauce. Continue to cook until the liquid evaporates.
4. Remove pan from heat and let cool slightly. Stir in poha, mung bean flour, methylcellulose, and the rest of the spices. Cover and let sit for 15-20 minutes to thicken.
5. Press together ⅓ cup of mixture into a burger shape about ½ inch thick, and place burgers on a piece of waxed paper. The mixture should make 9-10 burgers.
6. Fry the burgers in a couple tablespoons of oil over a medium heat. Cook each side for 2-4 minutes until they brown and firm up.

NUTRITIONAL INFORMATION

Per burger (before frying): 119 calories, 6.2g fat, 2.1g fiber, 3.7g protein