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contest BEGIN! Burger Royale Round 2 - Veggie
- Thread starter The Hot Pepper
- Start date
- Status
I guess veggie burgers aint welcome no more at the sicman ranch 
lmfao
Nice "throw down" sic - you certainly threw down! 
Bunch of good looking entries so far!
(I ate a leftover full sized version of mine again today for lunch - yum!)
Also, there's not enough gaddamn pineapple in this TD. Wtf people - get it together, will ya?
Bunch of good looking entries so far!
(I ate a leftover full sized version of mine again today for lunch - yum!)
Also, there's not enough gaddamn pineapple in this TD. Wtf people - get it together, will ya?
we're all rooting for ya geeme!
alsonotreally
alsonotreally
Busted a move in the kitchen last night after the Heat game. I think it was a beer after midnight. All I got done was my bun before the eyes just couldn't stay open any longer.
Yep, fresh baked thyme and habanero egg-washed bun.
Made the patty out of ~1/3 cup black beans, ~1/3 cup red beans, and ~1/3 cup finely chopped portabella... along with all the spices.
Toasted up the bun with some colbyjack, then tossed the patty on.
Then topped it with some sliced pickles and some homemade picklese.
It was delicious... for a bean sandwich.
Yep, fresh baked thyme and habanero egg-washed bun.
Made the patty out of ~1/3 cup black beans, ~1/3 cup red beans, and ~1/3 cup finely chopped portabella... along with all the spices.
Toasted up the bun with some colbyjack, then tossed the patty on.
Then topped it with some sliced pickles and some homemade picklese.
It was delicious... for a bean sandwich.
Ragin' Cajun Mushroom Swiss Burger with "All Hail Seitan" Bacon
Veggie Burger:
Freshly prepared Chickpeas
Two celery stalks (from garden)
Two Poblanos - roasted
Green Onions (from garden)
Cilantro (from garden)
Purple Cippolini Onion (from garden)
Paprika
Cayenne pepper
Piney Hab Sauce (Thanks Justaguy!)
Dash of cornstarch
2 TBSP wheat gluten flour
Breadcrumbs (from homemade Tuscan bread - 2 days old)
Sea Salt
White pepper
1 TBSP tahini
Parsley
Old Bay "Blackened" Cajun seasoning
Swiss Cheese melted over the top
"All Hail Satan" Bacon:
Homemade seitan made from:
- 3 c. wheat gluten flour
- 0.5 c. chickpea flour
- 0.5 c. nutritional yeast
- dried spices (thyme, oregano, assorted seasoning, and something I stole from a Hibachi restaurant that's really good)
- 3 c. vegetable broth
- 3 TBSP olive oil
- 4 chopped garlic cloves
- All kneaded for 15 minutes then wrapped and steamed for 30 minutes
End product sliced razor thin with a ceramic knife, soaked in:
Tamari
Maple Syrup
Palm Sugar
Pecan liquid smoke
Then cooked at high heat in peanut oil
Portabello Mushroom Caps:
Cleaned, fresh 'bella caps
Marinated with Tamari, Jimmy Scorpion sauce, cajun spices I picked up at a trade show, mirin, peanut oil, grilled over high heat.
SrirTarTar sauce:
Tartar sauce
Sriracha sauce
Old Bay seasoning
Bun:
Martin's potato rolls, brushed with olive oil, then embedded with thinly sliced Red Savinas grilled into the top bun.
Toppings:
Fresh Mesclun mix (from the garden)
Fresh green onions (from the garden)
Fresh tomato
Pickled Serranos (from garden - pickled last fall)
Assembly:
Veggie Burger inserted into the grilled 'bella mushroom caps
"All Hail Seitan" bacon, many slices, placed over burger
3 slices swiss cheese placed over assembly
Grilled for 5 minutes on outdoor grill
Grilled bottom bun brushed with a nice amount of SrirTarTar sauce
Cheesy, grilled "bacon"/mushroom/swiss burger assembly put on top of bottom bun
Green onions, mesclun greens and pickled serranos placed over that
SrirTarTar sauce smeared on upper bun with embedded grilled Savina
This tasted incredible. The "bacon" REALLY tasted like bacon; crispy, chewy, smoky and sweet. The burger had perfect consistency - a little outer crunch form the higher temperature cooking with peanut oil, good "bite" complimented by the mushroom cap. Many of the ingredients were from my garden, so the whole thing tasted extremely fresh. Devoured the entire thing in less than 10 minutes. Wife housed the other one. I'll actually be making this again for sure.
Veggie Burger:
Freshly prepared Chickpeas
Two celery stalks (from garden)
Two Poblanos - roasted
Green Onions (from garden)
Cilantro (from garden)
Purple Cippolini Onion (from garden)
Paprika
Cayenne pepper
Piney Hab Sauce (Thanks Justaguy!)
Dash of cornstarch
2 TBSP wheat gluten flour
Breadcrumbs (from homemade Tuscan bread - 2 days old)
Sea Salt
White pepper
1 TBSP tahini
Parsley
Old Bay "Blackened" Cajun seasoning
Swiss Cheese melted over the top
"All Hail Satan" Bacon:
Homemade seitan made from:
- 3 c. wheat gluten flour
- 0.5 c. chickpea flour
- 0.5 c. nutritional yeast
- dried spices (thyme, oregano, assorted seasoning, and something I stole from a Hibachi restaurant that's really good)
- 3 c. vegetable broth
- 3 TBSP olive oil
- 4 chopped garlic cloves
- All kneaded for 15 minutes then wrapped and steamed for 30 minutes
End product sliced razor thin with a ceramic knife, soaked in:
Tamari
Maple Syrup
Palm Sugar
Pecan liquid smoke
Then cooked at high heat in peanut oil
Portabello Mushroom Caps:
Cleaned, fresh 'bella caps
Marinated with Tamari, Jimmy Scorpion sauce, cajun spices I picked up at a trade show, mirin, peanut oil, grilled over high heat.
SrirTarTar sauce:
Tartar sauce
Sriracha sauce
Old Bay seasoning
Bun:
Martin's potato rolls, brushed with olive oil, then embedded with thinly sliced Red Savinas grilled into the top bun.
Toppings:
Fresh Mesclun mix (from the garden)
Fresh green onions (from the garden)
Fresh tomato
Pickled Serranos (from garden - pickled last fall)
Assembly:
Veggie Burger inserted into the grilled 'bella mushroom caps
"All Hail Seitan" bacon, many slices, placed over burger
3 slices swiss cheese placed over assembly
Grilled for 5 minutes on outdoor grill
Grilled bottom bun brushed with a nice amount of SrirTarTar sauce
Cheesy, grilled "bacon"/mushroom/swiss burger assembly put on top of bottom bun
Green onions, mesclun greens and pickled serranos placed over that
SrirTarTar sauce smeared on upper bun with embedded grilled Savina
This tasted incredible. The "bacon" REALLY tasted like bacon; crispy, chewy, smoky and sweet. The burger had perfect consistency - a little outer crunch form the higher temperature cooking with peanut oil, good "bite" complimented by the mushroom cap. Many of the ingredients were from my garden, so the whole thing tasted extremely fresh. Devoured the entire thing in less than 10 minutes. Wife housed the other one. I'll actually be making this again for sure.
Good show! Was waiting for a chickpea burger. "Falafaly" tasting I'm sure.
Looks good but someone sat on those buns.
PoL shot in case I forgot (this cooking frenzy was fueled by Tito's vodka 
)
Grilled 'em on a tortilla press to embed those savinas in 'em.
)
Grilled 'em on a tortilla press to embed those savinas in 'em.
Rope-a-dope
This thing will punch you in the mouth with flavor.
This was a great challenge. I was totally out of my element on this one. Still made a tasty... something.
Bun:
flour, dried malt extract (ask Wheebz), finely chopped habanero, crushed thyme, yeast, egg wash.
Cook on pre-heated stone @450F for ~30 minutes. Egg wash halfway through.
Patty:
~1/3 cup red beans
~1/3 cup black beans
~1/3 cup finely chopped portabella mushroom
1/2 tsp of: onion powder, chipotle powder, paprika, celery salt, oregano
1/4 tsp of: dill weed, granulated garlic
Threw the beans in the whirly-gig... that thing that attaches to the emersion blender motor. Pulsed a couple times till it was a chunky slop. Then I transfered it to a bowl and folded in the finely chopped portabella, along with all the seasonings. Placed this mixture into the fridge for 2 hours to let the flavors marry. Pulled the mixture out and let it sit for 30 minutes to warm up a bit before I fryed this thing up in a pan with some olive oil on medium ~7-10 minutes a side.
Toasted the cut in half bun with some colbyjack cheese on both pieces. Placed the bean patty and topped with thinly sliced pepperjack cheese, thinly sliced Claussen kosher dill pickels, and some homemade picklese...a combination of onion slices, shreaded carrot, shreaded cabbage, peas, and scotch bonnet all marinated in vinegar. See what picklese is!
This thing will punch you in the mouth with flavor.
This was a great challenge. I was totally out of my element on this one. Still made a tasty... something.
Bun:
flour, dried malt extract (ask Wheebz), finely chopped habanero, crushed thyme, yeast, egg wash.
Cook on pre-heated stone @450F for ~30 minutes. Egg wash halfway through.
Patty:
~1/3 cup red beans
~1/3 cup black beans
~1/3 cup finely chopped portabella mushroom
1/2 tsp of: onion powder, chipotle powder, paprika, celery salt, oregano
1/4 tsp of: dill weed, granulated garlic
Threw the beans in the whirly-gig... that thing that attaches to the emersion blender motor. Pulsed a couple times till it was a chunky slop. Then I transfered it to a bowl and folded in the finely chopped portabella, along with all the seasonings. Placed this mixture into the fridge for 2 hours to let the flavors marry. Pulled the mixture out and let it sit for 30 minutes to warm up a bit before I fryed this thing up in a pan with some olive oil on medium ~7-10 minutes a side.
Toasted the cut in half bun with some colbyjack cheese on both pieces. Placed the bean patty and topped with thinly sliced pepperjack cheese, thinly sliced Claussen kosher dill pickels, and some homemade picklese...a combination of onion slices, shreaded carrot, shreaded cabbage, peas, and scotch bonnet all marinated in vinegar. See what picklese is!
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