VeganMoFo #9: Pergunte Dr.. V – Burgers

IMG_4722 Pergunte Dr.. V – Burgers

 

Bem-vindo a mais um dia de VeganMoFo - O mês de comida vegan. Não deixe de conferir alguns dos blogueiros que participam mil! É sempre divertido encontrar novos blogs, novas receitas e novos amigos.

400x84_r3

 

Today The “V” Word is featuring the 2nd edition of “Ask Dr. V "- uma coluna onde você pode fazer perguntas sobre comida vegan e cozinhar. Só para ficar claro na frente, Dr.. V (que me é) é um médico de psiquiatria, mas não especialista em nutrição. O objetivo desta coluna é encontrar grandes receitas ou resolver problemas / responder perguntas comuns sobre culinária e comida vegan, não a saúde ou nutrição. Ir para os especialistas para essas coisas, ok? THIS IS JUST FOR FUN.

 

Caro Dr.. V: Oi, I’m kind of new to veganism and I’m working on getting my boyfriend to jump on the compassionate bandwagon with me. The problem is he LOVES burgers! He eats them almost everyday. I’ve tried to make him store-bought veggie burgers but he says they are horrible and doesn’t want them. Then I tried to make my own but they fall apart and taste nothing like a burger. Can you help me make burgers that will satisfy my hungry man?

Signed Lonely Buns in Boston

 

Dear Lonely Buns: I can identify with your boyfriend. I was a big burger lover too – the bigger, o melhor. When I first had store-bought veggie burgers, they were sad. They were thin, fell apart and didn’t taste that great.

When you eat a burger, there’s an experience you’re after. First you see it: it’s big, towering, the toppings are falling out, you’re wondering how you’ll fit it into your mouth. Next you touch it. É grande, it takes 2 hands to pick it up, everything just looks amazing. Then you smell it. It might be smoky or grilled. It might smell warm, spicy and tantalizing. Then you taste it. It’s crispy on the outside, juicy on the inside. There’s a burst of flavor and texture. There’s something to chew – which really gives you that “real burger” feeling. Then you hear it, bem, you hear yourself say, “Mmmmm!” A total sensory experience.

But you don’t need meat to have that experience. You can achieve that same sensory pleasurefest with lots of ingredients: lentilhas, beans and legumes, beterraba, vegetais, tofu, seitan, or TVP. It’s all about texture and flavor. Use whatever ingredients and spices you love. Add nuts for some texture, rice or another grain for some chew. A flax gel can bind it all together so it doesn’t fall apart.

I’m proud to say that I have finally perfected the art of making veggie burgers. Não há mais que hambúrgueres desmoronar quando você tocá-los. No more needing to coat them in flour or bread crumbs to give them a crust and hold them together (though you can if you like how that tastes). No more burgers that are too thick, too thin, too large or too small. No more burgers that can’t stand up to the grill.

Here are my 5 tricks to cooking the perfect veggie burger. Porquê 5? Because the Roman numeral for 5 is V and this is The “V” Word and I’m Dr. V and…bem, you get it 🙂

Trick #1: Keep track of unmeasured moisture. Let’s say a recipe calls for a shredded onion. Onions are packed with moisture so when the instructions say to squeeze it dry, don’t skip that step! The excess water can lead to a burger mix that is too wet and won’t hold together. If you decide to add ketchup, molho de chile, zucchini or anything that has moisture, be ready to add more flour or bread crumbs to balance out the added moisture. Também, let your sauteed veggies cool. Hot food adds moisture as well.

Trick #2: Use your judgment. Just because the recipe calls for 1/2 cup of bread crumbs doesn’t mean you need to use the whole amount or that you can’t use more. Use your hands. Get a feel for the consistency of the burger mix. Is it holding together well? Does it feel too loose? Sometimes one tablespoon more or less of bread crumbs or flour can make all the difference.

Trick #3: Don’t make the patties before refrigerating. I used to mix all the ingredients, make the patties and then refrigerate them. When I would go to make the burgers, they were moist and didn’t hold together well. Being in the fridge adds moisture we don’t want. Refrigerate the whole burger mix in a covered bowl and then make the patties when you’re ready to cook them. They will be firmer and hold together better while cooking.

Trick #4: Use a mold. Or a cookie cutter. Or a biscuit ring. Or a jar lid. Seja o que for. While it might feel fun to make free-form patties like they do on cooking shows, using a mold will accomplish two things: (1) ensure that you get equally-sized burgers that are the perfect diameter and thickness and (2) make denser burgers because you will pack the burger mix into the mold. My burgers used to be too large and too thin, like Frisbees. They didn’t fit on the buns and they always broke. Now I use a 3 1/2″ ring and my burgers are thicker, denser and don’t fall apart.

Trick #5: Flip out! Who says you have to cook one side all the way, flip once and cook the other side? Doing that gives me burgers that are too brown on the outside and not cooked enough on the inside. Cook the burger for a couple of minutes until it starts to brown, and then flip it. Cook until the 2nd side starts to brown and flip it again. Cook it on medium-high heat so the inside has time to cook throughout. Cooking it this way lets the inside of the burger cook through without burning the outside of the burger.

Now here are some of my favorite burger recipes. I guarantee if you make any of these for your boyfriend, you’re buns will never be lonely again! Desfrutar!

 

Buffalo lentilha Burgers

13

 

Chickpea Burgers with Tzatziki Sauce

5604_10151515614979023_964622041_n

 

Feijão-Walnut Burgers

1017087_10151519132674023_1179104373_n

 

Feijão Frade Burgers com Mississippi Comeback Sauce

971978_10151519132574023_569912432_n

 

Eggplant Crunchburgers

1006190_10151516420054023_1100692232_n

 

Moussaka Burgers with Bechamel Cream Sauce

995659_10151519756339023_1715509602_n

 

Burgers assado beterraba

946681_10151515587284023_546331470_n

 

Hoisin Black Bean Burgers

969495_10151565362604023_610728211_n

 

Trudy “Musculoso” Burgers

IMG_3189

 

Se você tem uma pergunta para o Dr.. V sobre culinária comida vegan, você pode enviar e-mail para ela em info@thevword.net

IMG_3876

 

O “V” Palavra: Diga-. Comê-lo. Vivê-la.

 

 

(Visitado 1,465 vezes, 1 visitas hoje)

, , , , , ,

6 Responses to VeganMoFo #9: Pergunte Dr.. V – Burgers

  1. ruth morgan Dezembro 15, 2013 em 9:32 pm #

    Such beautiful work here. Obrigado!!

    • Rhea Dezembro 16, 2013 em 2:33 pm #

      Muito obrigado, Ruth xoxo

  2. Dawn Webb Setembro 11, 2013 em 2:14 pm #

    Have had a hard time with perfecting burgers that my “meat-eating” husband will happily indulge in. But your “Trudy’s beefy burgers” have not only won him over but he asks for them. They are delicious and as a newly converted vegan (who loved the taste of meat), these truly satisfy that “musculoso” gosto.

    • Rhea Setembro 11, 2013 em 2:32 pm #

      Woo Hoo! Estes, isso é ótimo! I love them too. They are really close to the burgers I used to love. I’m glad you and hubby love them too! Happy Dance 🙂

Trackbacks / Pingbacks

  1. I ♥ NYC Red Onion Sauce | O "V" Palavra - Fevereiro 22, 2015

    […] a cobertura perfeita para vegan cachorros-quentes, salsichas, hambúrgueres e sanduíches. É vegan, soja-livre e sem glúten. O melhor de tudo, it takes me back to my favorite […]

  2. QBC Burgers (Quinoa, Broccoli e grão de bico) | O "V" Palavra - Janeiro 28, 2015

    […] written articles about them here and on One Green Planet – Como fazer Flavorful Veggie Burgers, Tricks for Making Veggie […]

Site por Vegan Web Design


Contador fornecida pela Orange County gestão da propriedade