Sep 24, 2014

irish burger



Day 17 Vegan MoFo burger is an Irish Burger!

These burgers are made with cabbage steaks that are rubbed with horseradish and dusted with corned seasoning and then roasted. It is then topped with melted cheese.

The second layer is sauerkraut and crumbled homemade tempeh-bacon.




The third layer is fried potatoes - because you can't have an Irish burger without potatoes! Finally the sauce is made of relish, mustard and grated onion - a twist on the traditional 1,000 Island dressing that graces a Reuben.

This burger has a lot of action happening, but it all comes together in one magical sandwich.





IRISH BURGER PRINTER-FRIENDLY RECIPE

Irish Burger
Makes 4 burgers
5 tablespoons neutral oil, divided
1 large Russet potato, cut into julienne strips
1 head cabbage (about 1 pound), cut into ½-inch slices
Prepared horseradish, as needed, about 2 tablespoons
Corned Spices, recipe below
½ cup shredded vegan cheese
1 (8-ounce) package tempeh, finely chopped
1 tablespoon reduced-sodium tamari
1 tablespoon nutritional yeast
1 teaspoon smoked paprika
Special Irish Sauce, recipe below
1 cup sauerkraut
4 burger buns, toasted


1. Preheat the oven to 400-degrees F.Toss 1 tablespoon of oil with the potato strips on a baking sheet. Bake until tender, about 20 minutes and set aside.
2. Arrange the cabbage slices on an oiled baking sheet. Spread 1 teaspoon of horseradish on each cabbage slices. Sprinkle the Corned Spices over the top of the slices. Roast the cabbage in the preheated 400-degree oven until tender, about 20 minutes. Add cheese over the cabbage steaks and continue to bake until the cheese melts. Set aside.
3. Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add the tempeh and cook until golden about 4 minutes. Add the tamari, yeast and cook until the tamari evaporates. Remove from heat and stir in the paprika. Set aside.
4. Heat 2 tablespoons oil in a large skillet and cook the baked fries in batches until crisp. Drain on paper towels and season with salt and black pepper.
5. Assemble the burgers by spreading about 2 tablespoons of sauce on each bottom bun, add a cabbage steak, tempeh bacon, ¼ of the sauerkraut and ¼ of the fries. Top with the top buns and serve.


Corned Spices
2 teaspoon mustard seeds
1 teaspoon dill seeds
1 teaspoon coriander seeds
Pinch ground clove
Sea salt and black pepper


1. Combine all the ingredients in a spice grinder or personal blender. Blend until finely ground.


Special Irish Sauce
½ cup vegan mayo
½ small onion, grated
2 tablespoons sweet relish
1 tablespoon dijon mustard
Sea salt and black pepper


1. Combine all the ingredients in a small bowl. Stir well.


© 2014 Copyright Zsu Dever. All rights reserved.



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Sep 23, 2014

thanksgiving burger



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

Thanksgiving Burger
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.


© 2014 Copyright Zsu Dever. All rights reserved.