100% Homemade, 100% Tasty.
Prepare as instructed, swapping the egg in the buns recipe for a vegan egg of your choice. I used Ener-G.
Buns note: It took much more flour than I expected to get them smooth enough to knead. This could have been a mistake on my part, but just be prepared.
- 2 tablespoons active dry yeast
- 1 cup plus 2 tablespoons warm water (110° to 115°)
- 1/3 cup vegetable oil
- 1/4 cup sugar
- 1 egg (Ener-G or Flax)
- 1 teaspoon salt
- 3-1/4 to 3-3/4 cups all-purpose flour (I’d suggest having more on hand)
- 1 1/2 pounds button mushrooms, trimmed
- 1/4 cup canola or vegetable oil
- Kosher salt and freshly ground black pepper
- 6 thyme sprigs
- 1 whole small eggplant (about 1/2 pound)
- 2 large leeks, chopped fine (about 1 1/2 cups)
- 1 large celery rib, chopped fine (about 1/2 cup)
- 1 medium clove garlic, grated on a microplane grater (about 1 teaspoon)
- 3/4 cup dry pearl barley
- 1 (14-ounce) can garbanzo beans, drained and patted dry on paper towels
- 2 teaspoons baking powder
- 1 teaspoon marmite, vegemite, or Maggi seasoning
- 1 cup toasted cashews, pinenuts, or a mix
- 1 teaspoon soy sauce
- 1 1/2-cups panko-style bread crumbs (see note above)
- Burger toppings (Daiya cheese, lettuce, red onion, sprouts, whatever you want!)
This was a somewhat daunting recipe but it ultimately was worth it. I’d happily make these again, perhaps for more than just two people, as you’ll end up with quite a bit of veggie ground.
There is so much good stuff in these burgers that the recipe could look a bit daunting. I get it. I suggest making this recipe when you have a couple of hours to cook. Not that it’ll necessarily take that long, I just wouldn’t want you to be late to that important prior engagement.
Now I’m not a mushroom guy. The texture kills me. I enjoy the taste but that slimy texture… It’s hard. When this recipe said to grind up the mushroom but not lose the texture… I said no and ground it up into almost a paste. I still liked the burgers.
About the Buns. It took a long time to get the consistency correct for kneading. This might have been because I had a definite split focus trying to make the burgers and the buns at the same time. I did have a helper (thanks for coming Kayla!) but I can be, well, let’s just say I like things done in the kitchen in my way because I’m so used to cooking alone. So I’m irritating and controlling sometimes (Sorry Kayla. I’m working on it!). Anyway, the buns ended up tasty but dense in my case. I like a bun to be light and fluffy; these were dense and filling. I could have instructed Kayla to put in the wrong proportion of something, but I guess I won’t know until I make them again. Next time, though, I’m likely to go with another recipe just to try something else!
I know the photo below doesn’t look particularly exciting, but it’s all the burger ingredients together! Another fun hand mixing situation, McKenna. It’s a fun step! I made some of these tiny and some regular sized. I didn’t get a good photo of the burger full of toppings because by this time we were pretty hungry but use your imagination!
Next time I’d like to plan to have sliced Daiya cheese, maybe some Follow Your Heart. And a red onion. The idea of pressing the onion into the burger as it cooks sounds awesome to me- get even more interesting flavors in there! And some cheese! I’ll keep you all updated on the bun search- light and fluffy!
Do you have a favorite veggie recipe? I’d love to try it. Or a bun recipe! Let me know in the comments. Tell me if you try these, too. I only have one set of taste buds- yours could be different!
Hey, you. Thanks for visiting. I hope you’re getting something out of this. I know I am.