Spicy, spicy, spicy, yet strangely sweet! Traditional jerk uses Scotch bonnet chiles. These are a bit hard to find, and extremely hot! If you cannot find, or do not want to find, Scotch bonnets, you can reduce the heat a tad by using habaneros or jalapeños. But, even with jalapeños, these will be spicy. The jerk sauce can also be used to rub onto tofu or tempeh before baking or grilling.
2 bunches (5 ounces, or 140 g) scallions, whites and light green parts only
1/4 cup (32 g) ground allspice
1/4 cup (60 ml) pineapple juice (from the can; see below) 8 cloves garlic
6 to 8 Scotch bonnet chiles, seeded and cored
1 tablespoon (8 g) ground thyme
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
24 ounces (680 g) prepared seitan, store-bought or homemade (page 217), roughly chopped
1 white onion, roughly chopped
1 recipe Jerk Sauce (above)
8 pineapple rings, reserving the juice from the can
To make the jerk sauce: Place all the ingredients in a food processor and process until a paste forms. Transfer to a large bowl.
To make the burgers: Preheat the oven to 350°F (180°C, or gas mark 4). Line a baking sheet with parchment or a silicone baking mat.
In a food processor, combine the seitan and onion and process until crumbly.
Add to the Jerk Sauce paste and knead to combine.
Form into 8 patties and place on the prepared baking sheet. Place a pineapple ring on top of each patty before baking, if desired.
Bake, uncovered, for 45 minutes, until firm and browned.
YIELD: 2 CUPS (470 ML) SAUCE, 8 BURGERS
Inspired by the folks that enjoy a “seriously easygoing” lifestyle in Barbados. But don’t let the innocent name fool you! This burger packs a spicy punch, so feel free to cut down the amount of Sriracha if you want the sweet flavors to poke through a bit more.
4 cups (940 ml) water 2 cups (360 g) uncooked jasmine rice 1 tablespoon (15 ml) white rice vinegar 1 tablespoon (21 g) agave nectar 1/4 teaspoon salt
1 recipe Rice (above)
1/2 cup (120 ml) orange juice
1 cup (235 ml) coconut-flavored rum
1/2 cup (65 g) crushed macadamia nuts
1 tablespoon (15 g) minced garlic
1 cup (160 g) diced white onion
2 tablespoons (34 g) Sriracha sauce 1 cup (112 g) coconut flour
1/2 cup (120 ml) coconut oil, for frying
To make the rice: The easiest way is to throw all of those ingredients into a rice cooker and let it do the work. If you don’t have a rice cooker, in a pot with a tight-fitting lid, bring the water to a boil. Add the rice, vinegar, agave, and salt. Stir, lower the heat to a simmer, cover, and cook for 20 to 25 minutes, or until the rice is tender and the liquid is absorbed. Stir occasionally to prevent scorching and sticking to the bottom of the pot.
Transfer the rice to a large mixing bowl and let cool.
To make the burgers: Combine the Rice and remaining burger ingredients and mix well.
Knead together until a patty-able consistency is reached. If necessary, add a little more flour.
Form into 8 to 10 patties.
Preheat a frying pan with the coconut oil over medium-high heat.
Panfry each burger for 3 to 5 minutes per side, or until a nice golden crispy crust forms.
YIELD: 8 TO 10 BURGERS
The exotic spices and aromas here really take this burger to a whole new level. These are a bit labor-intensive, but man, they are so worth it.
2 teaspoons (4 g) whole cumin seeds 4 whole cloves
1/2 teaspoon black peppercorns
1/4 teaspoon whole allspice
1 dried ancho chile, with seeds, ground into a powder
3 tablespoons (21 g) smoked paprika 1 teaspoon ground ginger
1/4 teaspoon turmeric
1/4 teaspoon ground cinnamon
1 teaspoon salt
1 cup (144 g) vital wheat gluten flour
2 cups (240 g) whole wheat flour
1 recipe Berbere Spice Mixture (above)
1/4 cup (60 ml) olive oil
2 cups (470 ml) water
4 cups (940 ml) vegetable broth
2 tablespoons (16 g) all-purpose flour dissolved in 1/4 cup (60 ml) water to make a slurry
To make the spice mixture: In a dry pan, toast the cumin seeds, cloves, peppercorns, and allspice for 1 to 2 minutes. Take care not to burn.
Grind the whole spices into a powder and add the chile powder, paprika, ginger, turmeric, cinnamon, and salt. Mix well.
To make the burgers: In a large mixing bowl, combine the flours and Berbere Spice Mixture.
Add the oil and water and knead for 5 straight minutes. Cover lightly with a dish towel and let sit for at least 30 minutes.
Form into 6 to 8 patties.
Bring the vegetable broth to a boil in a wide shallow pan (a cast-iron skillet works nicely here). Add the patties to the boiling broth in a single layer, being careful not to crowd the pan. You may have to do these in 2 batches.
Lower the heat to a simmer, cover, and simmer for 1 hour, checking to make sure the patties are not stuck to the bottom of the pan.
Remove the patties from the broth with a slotted spoon. Slowly add the flour slurry to the broth remaining in the pan and stir until thickened.
Serve the gravy in a dish for dipping.
YIELD: 6 TO 8 BURGERS
Take your tummy on a tropical vacation. My favorite getaway is Maui, and whenever I make these, I pretend I am sitting on the sandy white beach at Ka’anapali watching the locals dive off of Black Rock.
INGREDIENTS:
1 cup (96 g) TVP granules
3/4 cup (180 ml) vegetable broth or water
2 tablespoons (30 ml) soy sauce
2 tablespoons (30 ml) teriyaki sauce, plus extra for frying
2 1/2 tablespoons (19 g) ground flaxseed mixed with
3 tablespoons (45 ml) water
1 cup (155 g) crushed pineapple
2 tablespoons (28 g) brown sugar
1/2 cup (72 g) vital wheat gluten flour
1/2 cup (60 g) whole wheat flour Salt and pepper
In a microwave-safe bowl, combine the TVP, vegetable broth, soy sauce, and 2 tablespoons (30 ml) teriyaki. Cover tightly with plastic wrap and microwave for 5 to 6 minutes. Alternatively, bring the vegetable stock, soy sauce, and teriyaki to a boil in a pot, add to the TVP in a bowl, cover, and let stand for 10 minutes. Let cool.
Add the flax egg (the flaxseed and water mixture), pineapple, brown sugar, and flours. Season with salt and pepper to taste.
Mix well with your hands for about 5 minutes. The mixture should end up being a little sticky and stringy. Depending on the moisture level of your TVP and pineapple, you may need to add more or less flour.
Refrigerate for at least 20 minutes to thicken up a bit. Form into 6 patties.
In a nonstick pan or skillet, panfry the patties, adding more teriyaki sauce to taste. The teriyaki will caramelize and make a nice dark crust.
YIELD: 6 BURGERS
Kasha is a traditional porridge enjoyed in Eastern Europe. In Jewish cuisine, the addition of bow-tie pasta and brown gravy makes it kasha varnishkes. I thought bow ties were a little big for burgers, so I replaced them with couscous.
2 tablespoons (28 g) nondairy butter, plus extra for frying (optional)
1/2 cup (82 g) buckwheat groats (kasha)
1 onion, diced
2 cups (470 ml) vegetable broth
3/4 cup (130 g) dried couscous
1/2 cup (60 g) rye flour Salt and pepper
In a large skillet or pot, melt the 2 tablespoons (28 g) butter over medium heat. Add the buckwheat groats and cook for about 2 minutes, stirring constantly.
Add the onions and continue to cook and stir for about 5 minutes longer.
Add the broth. Bring to a boil, lower the heat to a simmer, cover, and cook for 10 minutes.
Stir in the couscous, remove from the heat, cover, and allow the couscous to absorb the moisture. Stir well and let cool.
Preheat the oven to 350°F (180°C, or gas mark 4). Line a baking sheet with parchment or a silicone baking mat.
Add the rye flour and salt and pepper to taste, and knead until a patty-able consistency is reached.
Form into 5 or 6 patties. Cook as desired.
Panfry in additional butter over medium heat for 3 to 4 minutes per side, or until golden and crispy, or bake at 350°F (180°C, or gas mark 4), uncovered, on a baking sheet lined with parchment or a silicone baking mat, for 10 minutes, then flip and bake for 10 minutes longer, until firm and just beginning to brown.
YIELD: 5 TO 6 BURGERS
Slovenia is a small European country that is bordered by Italy, Croatia, Hungary, Austria, and the Adriatic Sea. The cuisine in Slovenia is quite diverse. Because of the dramatic variations in climate and terrain throughout the different regions, the cuisine is influenced by many cultures. The fritaja is Slovenia and Croatia’s answer to the Italian frittata, or a baked omelet.
1 bunch (about 18 stalks) asparagus, snapped at the natural break
2 tablespoons (30 ml) olive oil, plus extra for frying
2 tablespoons (30 g) minced garlic
1 cup (160 g) diced onion
12 ounces (340 g) extra-firm tofu, drained and pressed
1 tablespoon (8 g) vegetable broth powder
1/2 cup (72 g) vital wheat gluten flour
1/2 cup (62 g) all-purpose flour Salt and pepper
1 cup (80 g) panko bread crumbs
Bring a pot of salted water to a boil. Add the asparagus and boil for 15 minutes. Drain and set aside.
In a frying pan, heat the 2 tablespoons (30 ml) olive oil and sauté the garlic and onion until browned on all edges, about 7 minutes.
Crumble in the tofu, sprinkle in the broth powder, and continue to cook for about 5 minutes longer.
Carefully transfer the mixture to a food processor and add the cooked asparagus. Pulse until a uniform, but still slightly chunky, mixture forms.
Transfer to a mixing bowl.
Add the flours and salt and pepper to taste. Knead until well incorporated, lightly cover, and let sit for about 20 minutes.
Form into 6 patties. Line a plate with paper towels.
Preheat 1/4 inch (6 mm) oil in a large frying pan over high heat. The oil is ready when a piece of dough dropped into it sizzles immediately.
Spread the panko in a shallow dish. Dredge the patties in the bread crumbs to coat, then fry for about 5 minutes per side, or until a dark, golden, crispy crust forms.
Transfer to the plate to drain the excess oil.
YIELD: 6 BURGERS
Delicieux pour le déjeuner ou à n’importe quel moment! Say what you will about the French, they know how to cook. Bon appetit!
1 cup (120 g) chickpea flour
8 ounces (227 g) plain soy tempeh, crumbled
1/2 cup (50 g) imitation bacon bits, store-bought or homemade (page 185)
1/2 cup (60 g) nutritional yeast
1/4 cup (72 g) white or yellow miso
1/4 cup (60 g) nondairy cream cheese
1 teaspoon black salt
Oil, for frying
In a large mixing bowl, knead all the ingredients together into a thick mass. Really get in there with your hands and mash it together. There is not a lot of moisture in the mixture, so you have to use a little elbow grease. It’ll come together.
Form into 4 patties.
Panfry in oil for 3 to 5 minutes per side, or until a nice golden crispy crust forms.
YIELD: 4 BURGERS
The first time I had a traditional Mexican breakfast was when I was about thirteen years old. I spent the night at my girlfriend Yvette’s house and was served up beans and rice with tortillas. No forks. I was totally intrigued and obviously uneducated in the ways of Mexican culture. I’ve come a long way since then!
1 cup (96 g) TVP granules
2 tablespoons (14 g) paprika 1 teaspoon ground cumin
1 teaspoon sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 teaspoon chili powder
1/2 teaspoon chipotle powder
1/2 teaspoon salt
1 cup (235 ml) water or vegetable broth
1/2 cup (120 ml) canola or other mild-flavored vegetable oil
2 tablespoons (30 ml) canola oil, plus extra for frying 1 cup (160 g) diced onion
1 tablespoon (8 g) mustard powder
1/2 teaspoon turmeric
1 teaspoon garlic powder
1 teaspoon onion powder Salt and pepper
12 ounces (340 g) extra-firm tofu, drained and pressed
1 recipe MexiMeet (above)
1/2 cup (62 g) masa flour (I like Maseca brand)
To make the MexiMeet: In a microwave-safe bowl, mix together the TVP granules and the spices. Add the water, cover tightly with plastic wrap, and microwave for 5 to 6 minutes. Alternatively, bring the water to a boil, pour over the TVP granules and spices, cover, and let stand for 10 minutes. While still hot, carefully mix in the oil.
To make the patties: In a large, flat skillet, heat the 2 tablespoons (30 ml) oil over medium-high heat. Add the onion and sauté until just beginning to brown. Add the mustard powder, turmeric, garlic powder, onion powder, and salt and pepper to taste. Stir to combine.
Crumble in the tofu and continue to cook for about 5 more minutes. Remove from the heat. Stir in the MexiMeet and then the masa. Mix until crumbly and well incorporated. Let sit for about 20 minutes.
Form the mixture into 6 to 8 patties and panfry in additional oil for 3 to 5 minutes, or until a nice crispy crust forms.
YIELD: 6 TO 8 BURGERS
This burger was inspired by a traditionally meat-filled Swedish potato dumpling. If you are a textural eater, you may find this one a little gummy, but I assure you, this is how it’s supposed to be.
1 1/2 pounds (682 g) russet potatoes, washed, peeled, and cut into chunks
2 cups (250 g) plus 2 tablespoons (16 g) all-purpose flour, divided
2 tablespoons (30 ml) oil
1 cup (160 g) diced onion
8 ounces (227 g) mushrooms, sliced
1 tablespoon (15 g) minced garlic
1/2 cup (120 ml) vegetable broth
1 tablespoon (15 ml) tamari or soy sauce
1/2 cup (67 g) fresh or frozen green peas
Bring a large pot of salted water to a boil, add the potatoes, and boil until fork-tender, 12 to 15 minutes. Drain, transfer to a mixing bowl, and let cool.
Refill the pot with water and bring to a boil.
Meanwhile, mash the potatoes with a masher or a fork; some lumps are okay.
Add the 2 cups (250 g) flour, 1/2 cup (62 g) at a time, and knead until a stiff dough forms. Depending on the moisture content of your potatoes you may need a little more or less flour.
Form into 16 patties. Set aside.
In a skillet or frying pan, heat the oil and sauté the onion, mushrooms, and garlic until the mushrooms have reduced in volume by about half, 5 to 7 minutes.
Add the vegetable broth and tamari and bring to a simmer. Sprinkle in the remaining 2 tablespoons (16 g) flour and stir until thickened. Remove from the heat and stir in the peas.
Spoon the filling into the center of 8 of the patties. Place the remaining 8 patties on top and seal the edges securely by pressing them together.
Add about 4 sealed patties at a time to the boiling water and boil for 15 to 20 minutes, or until they float around freely. If they are still sinking to the bottom, they are not done yet.
YIELD: 8 BURGERS
Veal Oscar is a classic Swedish dish named after King Oscar II, who was partial to topping his meat with crab, asparagus, and béarnaise sauce. Of course we’ve veganized it here—to make it even better, of course—but it’s still just as fancy pants, so make sure to set your table with nice white linens and get out your fanciest china.
1/4 cup (56 g) nondairy butter
2 tablespoons (16 g) all-purpose flour
1 cup (235 ml) plain soy creamer
1 tablespoon (15 ml) lemon juice 1 tablespoon (8 g) nutritional yeast
1/8 teaspoon cayenne pepper
Salt
1 bunch asparagus
1/2 cup (120 ml) olive oil
1/4 cup (60 ml) balsamic vinegar
Salt and pepper
1 recipe All-American Burger (page 82)
4 or 8 slices French or Italian bread, lightly toasted
To make the sauce: In a pot, melt the butter over high heat. Add the flour and whisk vigorously until smooth. Add the creamer, bring to a boil, and immediately remove from the heat. Stir in the lemon juice, nutritional yeast, cayenne, and salt to taste.
To make the asparagus: Snap each asparagus stalk at the natural break and discard the tough bottoms.
Add the asparagus, olive oil, vinegar, and salt and pepper to taste to a resealable bag and shake. Let sit for about 1 hour.
In a grill pan or on a barbecue, grill the asparagus until tender, 5 to 7 minutes, turning occasionally.
Place 1 burger on 1 slice of bread. Top with one-fourth of the asparagus and then pour on the sauce. Serve open-faced or top with another slice of bread. Repeat for the remaining 3 burgers.
Serve any remaining sauce in small bowls for dipping.
YIELD: 4 BURGERS
Vegemite. Need I say more? Oh, and don’t forget to grill these babies up on the bar-bee.
2 cups (288 g) vital wheat gluten flour
1/2 cup (60 g) whole wheat flour
1/2 cup (64 g) vegetable broth powder
1 tablespoon (6 g) freshly ground black pepper
1 cup (235 ml) water
1/4 cup (68 g) ketchup
1/4 cup (60 ml) vegetable oil
2 tablespoons (30 ml) soy sauce
1 tablespoon (15 ml) steak sauce
2 teaspoons (13 g) Vegemite
In a mixing bowl, combine the flours, vegetable broth powder, and pepper.
In a separate bowl, whisk together the water, ketchup, oil, soy sauce, steak sauce, and Vegemite.
Add the wet ingredients to the dry and knead together until well incorporated. Cover and let sit for about 20 minutes to rest.
Add the dry ingredients to the wet and knead to combine.
Form into 8 patties.
Barbecue over medium heat, 5 to 7 minutes per side, or bake at 350°F (180°C, or gas mark 4) on a baking sheet lined with parchment or a silicone baking mat, covered loosely with foil, for 15 minutes, then flip and bake for 15 minutes longer, until firm and warmed all the way through.
YIELD: 8 BURGERS
These chunky, hearty, earthy burgers certainly qualify as hippie food. But, seriously, who doesn’t love a hippie?
4 ounces (112 g) mushrooms, chopped
3 cloves garlic, minced
1/4 cup (60 ml) olive oil, divided
2 cups (330 g) cooked wild rice blend
1/2 cup (75 g) corn kernels
1 1/2 cups (107 g) chopped broccoli florets
1 cup (144 g) vital wheat gluten flour
1/2 cup (56 g) soy flour
1/2 cup (120 ml) water
Salt and pepper
Sauté the mushrooms and garlic in 2 tablespoons (30 ml) of the olive oil for 5 to 7 minutes, or until fragrant and translucent.
In a mixing bowl, combine the sautéed mushrooms and garlic, the remaining 2 tablespoons (30 ml) olive oil, rice, corn, broccoli, flours, water, and salt and pepper to taste. Refrigerate for at least 20 minutes to thicken a bit.
Preheat the oven to 375°F (190°C, or gas mark 5). Line a baking sheet with parchment or a silicone baking mat.
Form into 8 patties and place on the prepared baking sheet.
Bake for 25 minutes, uncovered, or until slightly firm and just beginning to brown.
YIELD: 8 BURGERS
