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Post by sss3 on Jul 12, 2017 19:56:43 GMT
Anyone make these? TNT recipe? Ones from store awful.
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Deleted
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Post by Deleted on Jul 19, 2017 4:40:36 GMT
Anyone make these? TNT recipe? Ones from store awful. I made cashew burgers once years ago. Expensive, complicated, not tasty. My vegetarian guest enjoyed I though. I'm waiting to see if you get a good review offered.
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Post by Skandi on Jul 19, 2017 16:15:05 GMT
I makw my own sometimes as I have some vegan friends.
I use any form of white bean or chickpeas or fava beans, whatever I have really, then very finely grated carrot, beetroot any other mild sweet vegetables, and breadcrumbs. To that basic mix I then add any spices, I change them to match the dish, so sometimes it'll be cumin and corriander, other times it might be ginger and soysauce. The mix does work better with an egg, but it's good enough to go directly onto the grill as it stands.
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Post by feather on Jul 19, 2017 20:12:53 GMT
I've never had luck with making veggie burgers. I had a black bean burger one year at a restaurant, it was okay. It just seems like a lot of trouble to make one look like the shape of a hamburger when it isn't one. I made some chick peas in a curry called chana masala. Here's the recipe. allrecipes.com/recipe/236564/chana-masala-savory-indian-chick-peas/I used curry paste for the green chili part, and I skipped the cilantro because I'm lazy. Now I could have just made it, cooked it fairly dry, added an egg, mashed some of the beans, formed it, fried it, but like I said, I'm kind of lazy so I ate it in a bowl. It was DELICIOUS and because I can put in more or less curry paste, I can make it at just the right hotness for my taste. I'll probably have more this afternoon.
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Post by snoozy on Aug 2, 2017 19:14:51 GMT
This is not a burger, but it really does taste meaty. This recipe is from Veggiestan, by Sally Butcher. I also have her Snackistan. Great cookbooks!
4 Portobello mushrooms
2.5 T soy sauce 2 T sesame oil (or 1T sesame & 1 T plain oil) 1 garlic clove 1/2 t gr.cumin 1/2 t crushed coriander seeds 1/2 t paprika (I recommend smoked paprika) 1/2 t chilli powder (chipotle is nice for the smokiness)
Cut the mushrooms into chunky strips. Whisk all the other ingredients together in a big bowl and mix the mushrooms pieces in the marinade. Let it marinate for 2 hours.
Heat a frying pan to the sizzle point with a bit of olive oil and then cook the mushrooms until soft, just a few minutes. You're basically just heating them through.
Assemble pita sandwiches using the shwarma, tzaziki, some sliced lettuce or cabbage and onion and tomato. Lightly pickled cuke is nice in it, too.
Now, for burgers, maybe you could take the marinade and instead of slicing the portobello mushrooms, use regular mushrooms and chop them up and mix with cooked barley, which has a great meaty texture to it. Maybe add an egg to bind it, and form burgers from that.
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Post by sss3 on Jul 7, 2018 16:08:17 GMT
Bought veggie burgers from Aldi. Taste good. Don't understand how to cook. Box says, not to thaw, cook each side 2 1/3 to 3 min. Doesn't give temp. Tried on high; they burn. On low, they don't get cooked. Either way they stick to pan. Box says not to eat uncooked. Any ideas on this?
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Post by Skandi on Jul 7, 2018 17:12:50 GMT
Deep fry them or try in the oven. I expect it says don't thaw as they will fall apart.
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Post by comfortablynumb on Jul 7, 2018 18:49:07 GMT
Our perfected bean burgers use a can of black beans and caan of chick peas, any minced veggies you care to add and bread crumbs to dry the mix up.
Run the beans in a food processor till its paste. Fold in the minced veggies, spices and whatever else you want. A couple eggs to make it workable. aAdd a cup of half cooked thick rolled oats, a tablespoon of baking soda and a cup of milk. At this stage I have mine about the consistency of a thick cake batter. I like to add cumin, ketchup and rooster sauce. BUt you can add anything you like for spices. Then add bread crumbs,. Get it to a cookie dough stage, maybe a little less sticky. Its a learning curve.
Now get ye some muffin rings. They are stainless steel rings you make english muffins with. Grease em. Put $ or 5 in a big skillet. Fill them half full, thick wise. Put the heat on med, and cover it. Cook them about 10 min (maybe its 15, I forget.. the bottom will be brown and the patty will have risen up and filled the ring) flip them with the ring. Cook for another 10-15 min with the lid OFF. We want to steam the liquid out.
The ring browns the edges and holds it in its shape until it bakes firm. If you do this right, you have a bean burger that is very close to a solid meaty burger you can get with no meat.
And I have tried 101 ways. This one works.
If its pastey inside, you didnt cook it long enough or you didnt leave the lid off when you flipped it. Or you made the mix to wet.
You'll ruin a few dozen until you get the hang of it. The steel rings are a must, they cook the edges so you get an intact patty about 3/4 thick. The bean paste and the oatmeal make the thing "meaty" and bind it together.
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Post by Cabin Fever on Jul 7, 2018 19:11:51 GMT
I've eaten store-bought Boca burgers. They weren't bad. I made this veggie burger recipe last weekend. It claimed you could grill the burgers. They lied! I ended up with a bunch of grilled veggie burger crumbs. I rolled the crumbs in a whole wheat flour tortilla. It tasted good.
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gardenelf
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Homesteader in training
Posts: 62
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Post by gardenelf on Jul 23, 2018 5:25:21 GMT
Bought veggie burgers from Aldi. Taste good. Don't understand how to cook. Box says, not to thaw, cook each side 2 1/3 to 3 min. Doesn't give temp. Tried on high; they burn. On low, they don't get cooked. Either way they stick to pan. Box says not to eat uncooked. Any ideas on this?
Generally veggie burgers from stores are considered "pre-cooked" and your basically heating them up. There is no need to thaw them out as they tend to cook pretty quickly. Put a little oil in the pan, that will help with them sticking to it. Around a medium heat is good, you just got to figure out the best heat setting for your stove, as you've seen, high burns them and low doesn't really cook them. It is important to flip if you don't want one side burnt, cause they will definitely burn before they cook all the way through. You can cook them on a lower heat for longer, but they may get a bit crunchy on the outsides.
I've eaten store-bought Boca burgers. They weren't bad. I made this veggie burger recipe last weekend. It claimed you could grill the burgers. They lied! I ended up with a bunch of grilled veggie burger crumbs. I rolled the crumbs in a whole wheat flour tortilla. It tasted good.
I've yet to see an actual homemade veggie burger that doesn't crumble when grilled (or even pan fried)! Even fresh made ones bought from a specialty store broke apart on the grill. So my family had just decided to grill them on foil to keep the pieces at least not in the bottom of the grill. I looked at that recipe you linked, and it doesn't look like it has any real binder in it to help keep the ingredients together. Some recipes will try to use eggs as a binder, but I think unless you form the burgers without some sort of hydraulic press to force it all together, they will just fall apart when cooking!
Comfortablynumb, I have never thought of using the muffin rings, that sounds like a great idea if they keep the patties together. I may need to look into those!
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Post by Use Less on Jul 23, 2018 10:56:07 GMT
I've had grilled veg sandwiches at restaurants. Rather than mess around trying to make a patty from same, I'd thin-slice veggies, cook in the oven or on the grill, and layer 'em up on a sandwich roll.
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Post by Cabin Fever on Jul 23, 2018 13:23:08 GMT
My favorite "veggie burger" to grill is a marinated Portabello mushroom cap.
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Post by freelove on Jul 23, 2018 13:48:01 GMT
I have tried most of the commercial ones and the one that I like the best is Gimme Lean beef style made into patties. They will stick to the pan if it isn't greased (I use olive oil), but they don't break apart and you can make them as thick or thin as you like. I like the flavor, too. If they seem to be cooking too quickly I cover them for a couple minutes.
I can't comment on how they do on a grill because I don't have a grill.
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Post by hermitjohn on Jul 23, 2018 18:51:15 GMT
Back in 80s when I was in health food coop, could get frozen tempeh. That made good burgers and it definitely stays together. I tried home making some couple years ago, bought some culture off the internet. It works but probably more hassle than its worth.
Personally never saw why a vegetarian wants something that tastes like meat. Better to just enjoy what does meet your standards. In other words, enjoy the veggies.
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gardenelf
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Homesteader in training
Posts: 62
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Post by gardenelf on Jul 23, 2018 22:37:39 GMT
Personally never saw why a vegetarian wants something that tastes like meat. Better to just enjoy what does meet your standards. In other words, enjoy the veggies.
Sometimes people become vegetarian for ethical reasons, not because they dislike the taste of meat. There are some companies out there really trying to mimic the taste and texture of meat. Then again, there's companies out there making "veggie patties" that only look like a burger in basic shape and that you can eat them on a roll. It really depends on what your looking for.
Oh yeah, around here people are being infected with a disease caught from ticks that makes you allergic to red meat.
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Post by hermitjohn on Jul 23, 2018 23:01:24 GMT
Personally never saw why a vegetarian wants something that tastes like meat. Better to just enjoy what does meet your standards. In other words, enjoy the veggies.
Sometimes people become vegetarian for ethical reasons, not because they dislike the taste of meat. There are some companies out there really trying to mimic the taste and texture of meat. Then again, there's companies out there making "veggie patties" that only look like a burger in basic shape and that you can eat them on a roll. It really depends on what your looking for.
Oh yeah, around here people are being infected with a disease caught from ticks that makes you allergic to red meat.
Isnt a vegetarian longing for the taste of meat similar to a celibate priest looking at porn. Even worse if you are vegetarian, like the priest being celibate, for ethical reasons..... Isnt that the "longhorn tick"? Hook em Horns!
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gardenelf
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Homesteader in training
Posts: 62
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Post by gardenelf on Jul 24, 2018 16:26:12 GMT
Well I think that's really comparing apple to oranges but I get what your talking about. And honestly, I think a vegetarian buying a fake meat product is fine, though the ones who are preachy about their vegetarianism/veganisn and up in everyones faces about their motives are pretty annoying. I try not to be that kind of a vegetarian. What I used to like from what I can remember from eating meat was the texture. I'm a big food texture person, and there isn't really much natural based veggies that have that same kind of texture. As for the celibate priest looking at porn...well if there's not a rule that they can't look at it then he's not really breaking his oath. If he's breaking his oath to the church then he should be reconsidering his choice. Celibacy is only refraining from having sex, the definition didn't mention also refraining from watching others have sex. Not really my concern though as I'm not a priest so the technicalities mean nothing to me!
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