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Wednesday, July 13, 2011

Zucchini Mushroom Burger

"Our hamburgers, made from the flesh of chemically impregnated cattle, had been broiled over counterfeit charcoal, placed between slices of artificially flavored cardboard and served to us by recycled juvenile delinquents."
 - Jean Michel Chapereau

May your day be blessed with friends, sunshine, and fortune.  Let's get real here.  All you really need are a good set of friends.  Even but one can otherwise make your day.

Zucchini Mushroom Burger on sprouted bun with dollop of guacamole
I have been blessed!  First, I found a most wonderful book at my local Borders book store this past weekend.  "The Best Veggie Burgers on the Planet" by Joni Marie Newman.  I've only yet began to explore her culinary creations.  Second, I made my first burgers using Joni's cookbook. "Zucchini Mushroom Burger" as found on page 32.  Jumping ahead to my synopsis?  How about O-M-G?  And third, the publisher has granted me the permission to share the recipe on my blog!!!  Okay, okay... #3 makes us both blessed.

Outstanding book

YIELD:  8 delicious burgers

  • 2 Tbsp (30 ml) olive oil, plus more for frying (optional)
  • 8 ounces (227 g) mushrooms, chopped or sliced
  • 1 yellow or white onion, chopped
  • 2 Tbsp (30 g) minced garlic
  • 1 cup (235 ml) vegetable broth
  • 1 cup (96 g) TVP (textured vegetable protein) granules
  • 1 cup (124 g) grated or shredded zucchini
  • 2½ Tbsp (19 g) ground flax seed mixed with 3 Tbsp (45 ml) warm water
  • 1 cup (144 g) vital wheat gluten flour
  • Salt and pepper
  1. Heat the 2 tablespoons (30 ml) olive oil in a pan and saute the mushrooms, onion, and garlic until reduced by half, slightly browned, and fragrant, 7 to 10 minutes.
  2. Add the vegetable broth and bring to a simmer.
  3. Add the TVP granules, stir to combine, cover, and remove from the heat.  Let sit for 10 minutes.
  4. When cool enough to handle, transfer to a mixing bowl and add the zucchini, flax mixture, flour, and salt and pepper to taste.  Knead with your hands until very well incorporated. Depending on the amount of moisture in your vegetables, you may need to add a little extra flour.  Cover and refrigerate for at least 20 minutes to thicken up a bit.
  5. Form into 8 patties and cook as desired.
  6. If frying, use a heavy-bottom skillet with plenty of oil and fry for 3 to 4 minutes per side, or until golden and crispy.  If baking, use a baking sheet lined with parchment or a silicone baking mat, and bake, covered in a foil tent, at 350°F (180°C, or gas mark 4) for 15 to 20 minutes per side, until firm and just beginning to brown.
I elected to fry my burgers using non-stick cooking spray in a cast iron skillet.  Per doctor's directions, Tiffany and I do not do "fry".  But I highly recommend that you follow Joni's directions and fry in "plenty of oil" for the simple purpose of texture.

Vegetable broth and TVP granules
Flax seed, shredded zucchini, and vital wheat gluten

Sauteing chopped mushroom, onion and garlic
Simmering sauteed vegetables in broth
TVP granules added
Patties grilling in skillet
Patties cooling on parchment paper

The burgers?  I enjoyed my first one tonight on a sprouted burger bun with a tablespoon of guacamole.  Delicious, moist and better than any store-bought veggie patty.  But, I suppose that should go without saying.

The burgers are ample, moist, full of mushroom taste, and held together extremely well.  If someone were to see me eating my Zucchini Mushroom Burger they might be led to believe that I have shelved the vegetarian experiment.  A most excellent burger and I look forward to the other 100 burger recipes in this book.

Nutrition (burger only)

Chucky and Tiffany are in veggie burger heaven!  Thank you Joni Marie Newman and thank you Fair Winds Press!  May this book quickly become a vegetarian best seller.  Oh yes ~ My opinions, purchase and use of this cookbook are totally unsolicited by both author and publisher.  This in itself says allot about the book?

Hi-dee hi-dee it's-a-must-have-cookbook-in-your-kitchen-ho my friend.

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