Everyone loves a good burger. These are the best veggie burgers we have ever had! You can make it mild or with a little spicy kick using chipotle and chili powders.
Ingredients
1 cup millet
½ cup black rice
½ cup red rice
1 cup turanicum (also known as kamut), soaked overnight and rinsed (Other grains like brown rice or sorghum may be substituted for gluten-free)
Water to cook grains: 8 cups for stovetop, 5 cups for Instantpot
½ cup walnuts, finely chopped
½ cup garbanzo bean flour
1 teaspoon garlic powder
2 teaspoon onions powder
½ teaspoon chipotle powder (omit for mild version)
2 teaspoons smoked paprika
1 teaspoon porcini mushroom powder or other mushroom powder
2 Tablespoons ground flax seeds
¼ cup nutritional yeast
½ cup hot water
2 Tablespoons apricot butter, date paste or other fruit jam
1-2 Tablespoons soy sauce/tamari/coconut aminos, optional, to taste
Canola oil, optional, for handling sticky batter
8 Burger Buns (we use Ezekiel Sprouted Grain Buns)
Fixings: Chipotle Sauce, Soy/Almond/Other Cheese (Field Roast Chao is pictured), Caramelized Onions, Sautéed Mushrooms, Sliced Tomatoes, Sliced Red Onions.
Directions
Prepare the grain mix. When this recipe was originally created we cooked all the grains separately because they each take a different amount of time to soften. But we tried cooking them all together and it works out fine.
Preheat oven to 350oF. Line a large baking sheet with parchment paper
In a food processor pulse together garbanzo bean flour, spices, mushroom powder, flax seeds and nutritional yeast. Add in hot water, apricot butter (or jam) and soy sauce/tamari/coconut aminos. Process to make a smooth batter.
In a large bowl mix together the cooked grains with walnuts. Add this mixture to processor. Mix in the batter to incorporate.
Scoop out 1/3 cup and form into a patty. The burger mixture is sticky and lightly oiling the hands makes it easier to handle but is not necessary. I get my hands covered with the sticky batter and rinse them off when I am finished. Place each patty on a baking sheet. Repeat with remainder of the mixture, making 8 burgers.
Bake in oven for 15 minutes. Remove and flip burgers to cook the on the other side. Bake another 15 minutes. Burger may be eaten immediately, refrigerated or frozen for later use. Burgers may also be reheated on a barbecue grill.
Sounds delicious, but what a lot of pre-cooking required with 4 different grains! Not practical, I’m afraid.
That depends. We often cook a lot of grains and beans that we use throughout the week. We like to have cooked Millet, cooked turanicum (kamut) and cooked red and black rices ready to go for our daily meal prep. If I know I want to make these burgers, I’ll prepare the grains a head of time. I prefer to cook the grains separately for the best color and texture for the burger, but you can cook them together all at once. And for holidays and special occasion, I think it is worth the extra effort.
I was so excited today when the postman delivered my porcini mushroom powder so I could make these wonderful burgers. I took them to a lake party this evening and several carnivores tried one. They gave them a hearty thumbs up, as do I! Thank you, Caryn, for making veganism approachable and delicious!
RuthAnn
You made my day. Gary De Mattei gets all the credit for creating this recipe. So glad you made them and the carnivores liked them!
Did you make your own porcini mushroom powder?
No, I buy it from http://www.fungusamongus.com/ and I use it in a lot of dishes. It adds great flavor.