Vegan burgers and the Con club

When I was growing up in Llanelli we always referred to the Conservative club as ‘The Con Club’. There was no malicious intent in this, after all, in those days, the Conservatives, in Llanelli at least, were not even significant enough to be regarded as a sideshow. I have noticed that in Cardiff the Conservative clubs are referred to as ‘Cons Clubs’ and even labelled as such on their signage. I suspect this is because when you add the ‘s’ it sort of dilutes the meaning of ‘con’ which, when you strip away all the bollocks, is what all political parties, and in particular the Conservatives, are – a great big fat con.

cons-clubRiverside ‘Cons’ club – open for business – hmm!

But never mind about all that – I’ve typed the word ‘Conservative’ far too many times for my mental health so I want to turn to the issue of making a decent vegan burger.

This one is pretty good :

Vegan Black Bean and Mushroom Burgers – Gluten Free

We made these last night, I forgot to write down the ingredients so I hope I haven’t forgotten anything

Makes about 6 burgers

  • 2 or 3 cups of cooked black beans – mashed roughly
  • bunch of spring onions (scallions) – sliced thinly
  • 1 chilli – chopped
  • 4 large cloves garlic – crushed
  • 2 tablespoons gram flour
  • 1 tablespoon ground flax / linseed
  • 1 dessert spoon chia seeds (optional)
  • 1 huge mushroom – chopped finely
  • salt
  • pepper
  • tamari
  • some liquid from the beans
  • rapeseed (canola) oil for frying
  • a bit more gram flour for coating

Mix all the ingredients adding salt, pepper and tamari according to your taste – the mixture should be firm but moist

  • Form into burger shapes
  • coat with a little gram flour each side
  • chill before cooking if you like
  • fry on a moderate heat until browned and warmed through

voila!

Gluten Free Tofu-Wofu Burgers

Tofu-Wofu-Burgers

just made these and they were delicious

we had them as part of a ‘sunday dinner’, including roast potatoes, steamed carrots and shredded greens, green peas, and a gluten-free gravy

ingredients

makes 4 to 6 burgers, depending on what size you make them

  • 115g / 6oz chickpea/gram flour
  • 1 heaped tablespoon ground flax seeds
  • water
  • 200g / 7oz firm tofu
  • 1 onion
  • 3 cloves garlic
  • 1 or 2 small chillies
  • 1 onion
  • a handful of chopped cabbage leaves
  • salt
  • black pepper
  • tamari or other soy sauce
  • sunflower or other vegetable oil

method

place the gram flour into a bowl, add the ground flax seeds, and make a thick batter by adding water a little at a time and mixing well

let the batter stand while preparing the rest of the ingredients

crush the garlic, finely chop the onion, chillies and cabbage, and shallow fry them in sunflower or other oil, over a moderate heat, until softened and slightly browned

mash the tofu with a fork

add the mashed tofu along with the fried mixture, including the oil, to the batter and mix well

add a few dashes of tamari or other soy sauce, and enough salt and pepper to suit your taste

mix again

let stand in the fridge for 30 minutes or so, if you’re in a hurry you could probably omit this step

just cover the bottom of a flat-bottomed frying pan with sunfloweror other oil

heat the frying pan on the hob until a small piece of the mixture sizzles when you drop it in

divide the mixture up into 4 – 6 equal amounts

using your hands. or a big spoon, form a dollop of the mixture into a ball and place it into the hot oil, it gets a bit messy so you may want to wear gloves of some sort

press the ball down gently with a spatula until it reaches the circumference and depth of a burger

you can cook two or more at a time, depending on how big the frying pan is

cook on a moderate heat until it’s browned, and sealed on one side

flip the burger (be gentle at this stage), and cook the other side until both sides are golden brown, you might have to turn the heat down, and cook them more slowly if they’re thick

these burgers should hold together well, and have a slightly crunchy outside, with a lovely moist inside

Serve in the usual way, they’re nice with a squirt of tomato ketchup or a dash of cider vinegar