Day 16 VeganMoFo is all about continuing the holiday theme, this time celebrating Thanksgiving between two buns.
I've missed a few days of this year's MoFo party (I had a bug over the weekend and well into yesterday), and now will have to play catch-up.
Getting to this burger: it is a freekeh-stuffing burger on a bun with cranberry sauce, gravy, quick sauteed green beans and fried onions - picture all of the best of the Thanksgiving in every single bite.
I took a page from my Hungarian ancestry and created the burger base of this burger by treating it like a dumpling (boiling it) and then sauteing it, just as a typical burger should be.
I'll be back with the recipe because tomorrow; I'm a little exhausted right now, but I didn't want to miss another MoFo day.
THANKSGIVING BURGER PRINTER-FRIENDLY RECIPE
Makes 8 burgers
6 cups cubed bread (about ½-inch cubes)
½ cup freekeh
1 garlic clove, minced, ½ teaspoon thyme
Sea salt and black pepper
1 tablespoon olive oil
1 medium onion, minced
1 medium carrot, minced
¼ cup raisins
1 teaspoon each: thyme, sage, oregano, dried parsley
¼ cup hot water
2 vegetable bouillon cubes
1 cup unsweetened plain vegan milk
¾ cup all-purpose flour
2 tablespoons grapeseed oil
4 ounces green beans, sliced thin on the diagonal
1 cup cranberry sauce
2 cups favorite vegan gravy
1 cup fried onions
8 burger buns, toasted
1. Preheat oven to 350-degrees F. Transfer the bread to a baking sheet and bake until dried and crisp, about 15 minutes. Cook the freekeh, garlic, thyme and ¼ teaspoon salt and black pepper in about 2 cups water until tender, according to package directions. Drain and transfer to a large bowl.
2. Heat the oil in a large skillet over medium heat. Add the onion, carrot, raisin, thyme, sage, oregano and parsley. Season with salt and black pepper. Cook the vegetables until tender. Transfer to the large bowl.
4. Dissolve the bouillon cubes in the hot water. Add to the large bowl, along with the milk, the bread cubes and flour. Mash and knead until well combined. Season with ½ teaspoon salt and black pepper. Form into 8 burgers.
5. Heat a large pot of water over high heat to boiling. Add the burger dumplings and cook until they float and are cooked, about 5 minutes. Drain on cooling rack and cool thoroughly.
6. Heat a large skillet over medium heat. Add 1 tablespoon oil and the green beans. Cook until tender, about 3 minutes. Set aside. Add more oil and cook the burgers until golden brown, about 2 minutes per side.
7. Assemble the burgers by spreading 2 tablespoons cranberry sauce on the bottom bun, add a burger, top with green beans, add gravy, top with fried onions and the top bun. Serve.
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