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.