PEPPER-STUFFED BURGERS

MAKES 4 SERVINGS

WITH ALL OF OUR BURGERS, we aim to get that nice grilled exterior with a juicy burst of flavor on the inside, and a great way to do that is with a stuffed burger. As for timing and executing, do take a little time reading through this recipe, as it has a few steps: you’re going to make the burger meat first, then the stuffing, and then put the whole thing together. And then when you try your first bite, you’ll make plans to start the process all over again.

STUFFING

3 pepperoncini, minced

1 medium-size jalapeño pepper, minced

1 teaspoon fennel seeds

1 red bell pepper, seeded and minced

1 teaspoon dried oregano

1 teaspoon olive oil

2 cloves garlic, minced

1 teaspoon sea salt

¼ cup vegan bread crumbs

VEGETABLE MIXTURE

2 tablespoons olive oil

¾ cup minced cremini mushrooms

½ cup minced onion

½ cup minced fennel bulb

2 teaspoons sea salt

1 tablespoon vegan beef base

ADDITIONAL GRIND INGREDIENTS

2 cups Grain Meat Grind (here), ground

2½ tablespoons tomato paste

2 teaspoons onion powder

1 tablespoon minced garlic

1 teaspoon dried oregano

1 teaspoon dried thyme

½ teaspoon freshly ground black pepper

½ teaspoon liquid smoke

½ teaspoon red pepper flakes

1 tablespoon vegan Worcestershire sauce

BINDER

¼ cup coconut oil, melted

3 tablespoons olive oil

1¾ cups vital wheat gluten

ACTIVATOR

¼ cup water

EQUIPMENT

Waxed paper or plastic wrap

8 (3½-inch-diameter) English muffin rings or similar

Steamer basket

1. In a medium-size bowl, combine the stuffing ingredients and set aside.

2. In a skillet over medium heat, heat the olive oil and add the remaining vegetable ingredients, including the base. Sauté, stirring occasionally, for 4 minutes. Remove from the heat and transfer the mixture from the skillet to a large mixing bowl.

3. Add the additional grind ingredients to the vegetables in the mixing bowl and stir to combine.

4. In a bowl, combine the binder ingredients, mixing well with a spoon. The mixture should become thick like batter.

5. Scoop the binder mixture over the grind mixture. Combine the mixtures thoroughly by hand. Do not skip this step, or add water beforehand, or the recipe will not work.

6. When the mixtures are fully combined, sprinkle the activator water over the top and mix again using your hands.

7. Form the mixture into a roll and, using a sharp knife, slice into eight equal rounds. Place the rounds on some waxed paper or plastic wrap, and press each round down into a burger shape.

8. Lay out four rounds and spoon a 1-inch ping-pong ball sized mound of stuffing onto the middle of each round. Top each round with another round, and pinch the sides together all the way around each burger.

9. Place each burger in a 3½-inch-diameter, 1-inch-high ring, and press down. I use English muffin rings, but any rings about the same size will do. Move each ring to a steamer basket over boiling water and steam for 1 hour.

10. Remove the burgers from the steamer and allow to cool. Remove the burgers from the rings. The burgers can be wrapped in plastic wrap and kept in the fridge for up to 5 days.

CHEF’S NOTE: To give these burgers form and shape while they cook, I use a 3½-inch-diameter English muffin ring that you can find at most kitchen supply stores. You can certainly go bigger or smaller, but you are going to want something round to form and cook each burger in.