(This badly needs editing and upgrading – hang in there..lol)
I will post photo’s.. as soon as I get time to make a batch..In general, burgers can take a lot of time to make and you have to overhaul the kitchen after you have finished as it makes a mess – or I do anyway. LOL. Its a big job so I make batches of 30 plus. You can juice the veggies or just grate or put them through a chopping thing. So you can prepare some the night before and mix and bake them the next day.
I put through a juice extracter which dries the veggies out so they don’t need too much flower.
The juice alone is very tasty and extract the veggies you would prefer to drink before dumping it all together.
As a base, use lentils, beans, Okara (from your home-made Soy milk), rice, etc. All are pre-cooked.
You can saute a number of the basic ingredients like the mushrooms etc. Adds fantastic flavour.
So shred/juice/cut up into small slices some veggies like:
cabbage or any green in season
green and red peppers
shred a potato or any veggies in season.
You can saute the above in oil or some soy sauce. Check lable.
Now saute some garlic and onions together. Nice and brown.
Saute some sliced mushrooms in garlic. Add red pepper and oreganum (oregano) black pepper.
In a large bowl….. place one or two of the basic ingredients, like lentils and okara. If you like dried tomatoes, add to the okara. Also some red course pepper.
Add any spices you like, as the okara will take on the taste.
Add all the veggies and sauted goodies and mix all together. Add any other stuff like salt.
Now add the T.V.P. (textured vegetable protein – it’s a bigger word than marmalade?) which will absorb surpus moisture.
So if the mix is too wet, add some flour, a bit at a time. A ball should hold together if dropped in mud from 20 foot height. Like colloidal compost? 🙂
A good gluten free flour is sorgum. Tapioca is a good thickener.
I use what I can get which is my standard 3 flower plus cornstarch mix.
White rice does not bind too well….
Anyway, make smallish patties that are thin. This will allow for cooking throughout the patty. You can hand make and pat down on some flower
and even coat with something like crushed cornflakes etc.
You can put them in a grill tp pre-cook and then fry. (Cook well first)
Fry in a small amount of oil. Medium heat as you want to cook slowly. Only turn when the burger is cooked on one side. You may have to add a drop more oil.
Heat control is the secret here or you may burn them. Dry out the oil by placing cooked burgers on layers of paper.
Also you can bake in the oven till done (about 175 C I suppose) Will try in the top oven.
You can also make cottage pie out of the mix:
Put some in a dish in the oven and when about done (guess..) top with mashed potatoes and bake a bit.
So its not really rocket science …. use whatever you can get and make use of by-products from all the saute experience you have got by now…. they are worth the effort.