Barbecue season is upon us, and whilst there is a good range of meat substitutes available, Carnie has yet to find something that fully feels and tastes like a genuine burger (his favourite food).
This led to a real "Mad Scientist" moment, experimenting with various flavours and ingredients to make something that looks, feels and tastes authentic. Seitan was the choice for texture, but he had a big surprise when he experimented with flavours... Bisto Best Onion Gravy Granules! When added to his mix, it made the perfect burger flavour!
Why not make some yourself and let us know what you think?
For the Burger Patties (Makes approx. 8 patties):
- 1 and 1/8 of a cup of Wheat Gluten
- 3 tablespoons of Nutritional Yeast
- 1 teaspoon of Cayenne Pepper
- 1 teaspoon of Onion Powder
- 1 teaspoon of Smoked Paprika
- 1 teaspoon of Black Pepper
- 1 teaspoon of Salt
- 1/2 tablespoon of Bisto Best Onion Gravy Granules
- 1/2 teaspoon of Garlic powder
- 1/2 tablespoon of Dark Soy Sauce
- 1 tablespoon of Mushroom Ketchup
- 1 tablespoon of Toasted Sesame Oil
- 1 teaspoon of Liquid Smoke
- 1 tablespoon of Tomato Ketchup
- 3/4 cup of cold water
For the Broth:
- 1 Vegetable stock cube
- 2 teaspoons of Bisto Best Onion Gravy Granules
- 1.5 Ltrs of boiled water
Make the Seitan Patties
- Whisk together all of the WET ingredients in a small bowl
- In a seperate, larger bowl, thoroughly mix the DRY ingredients
- Pour the mixed WET ingredients into the DRY ingredients and mix thoroughly until you get a good dough
- On a clean surface, or chopping board, fold and knead the dough until it becomes elastic and tough
- Leave to rest for 5 minutes, and the dough should become soft again
- Repeat this kneading process 5 times
- Roll out the dough using a rolling pin to approx half an inch thickness
- Using a round cookie cutter, approx 4 inches diameter, press out some patties
- Press any leftover dough into a ball, roll flat and press out more patties until all has been used
- NOTE: The dough will be sticky and a bit messy. do not roll on surfaces that might stain
Simmer in broth
- Mix the broth ingredients with the boiled water in a saucepan
- Gently add the patties and make sure they are covered fully
- Set the heat to a low simmer (bubbles should be barely forming)#
- Allow to simmer for 1.5 hour, turning occasionally and making sure they stay covered
- Top up with more hot water if needed
- Once done, drain and transfer to a baking tray and allow to cool for 20-30 minutes.
- NOTE: the broth makes an excellent gravy! Save it and add a little corn-starch for thickness when re-heating.
Bake and Fry
- Place baking tray into a pre-heated oven at 200c, Gas mark 6
- Allow to bake for 10-15 minutes, until the outside has just started to brown
- At this point, you can remove from the oven and allow to cool, and save for cooking later
- Burger Patties last for approx. 7 days if refridgerated
- To serve, fry in a little oil in a medium to low heat, until browned and hot throughout
- Burgers will stick to a non-stick pan, so be careful when frying
- Serve on a bun with salad and your favourite vegan sauces!
Testimony from The Herb:
When I first tried these beauties, I honestly thought that Carnie had given me real meat. (Not that he would do that of course) But they are honestly so convincing. The texture is exactly how I remember a burger being, and the flavour is absolutely delicious. We've tried many 'Herb friendly' burgers, from supermarkets and restaurants, and nothing compares to Carnies. You may think I'm a little biased, but we've tried them out on friends and they love them too! You must give them a go - even if you're a seasoned Carnivore, you'll love them!