thanksgiving burger

Day 16  VeganMoFo is all about continuing the holiday theme, this time celebrating Thanksgiving between two buns.

I've missed a few days of this year's MoFo party (I had a bug over the weekend and well into yesterday), and now will have to play catch-up.

Getting to this burger: it is a freekeh-stuffing burger on a bun with cranberry sauce, gravy, quick sauteed green beans and fried onions - picture all of the best of the Thanksgiving in every single bite.

I took a page from my Hungarian ancestry and created the burger base of this burger by treating it like a dumpling (boiling it) and then sauteing it, just as a typical burger should be.

I'll be back with the recipe because tomorrow; I'm a little exhausted right now, but I didn't want to miss another MoFo day.



THANKSGIVING BURGER PRINTER-FRIENDLY RECIPE

Thanksgiving Burger

Makes 8 burgers

6 cups cubed bread (about ½-inch cubes)

½ cup freekeh

1 garlic clove, minced, ½ teaspoon thyme

Sea salt and black pepper

1 tablespoon olive oil

1 medium onion, minced

1 medium carrot, minced

¼ cup raisins

1 teaspoon each: thyme, sage, oregano, dried parsley

¼ cup hot water

2 vegetable bouillon cubes

1 cup unsweetened plain vegan milk

¾ cup all-purpose flour

2 tablespoons grapeseed oil

4 ounces green beans, sliced thin on the diagonal

1 cup cranberry sauce

2 cups favorite vegan gravy

1 cup fried onions

8 burger buns, toasted

1. Preheat oven to 350-degrees F. Transfer the bread to a baking sheet and bake until dried and crisp, about 15 minutes. Cook the freekeh, garlic, thyme and ¼ teaspoon salt and black pepper in about 2 cups water until tender, according to package directions. Drain and transfer to a large bowl.

2. Heat the oil in a large skillet over medium heat. Add the onion, carrot, raisin, thyme, sage, oregano and parsley. Season with salt and black pepper. Cook the vegetables until tender. Transfer to the large bowl.

4. Dissolve the bouillon cubes in the hot water. Add to the large bowl, along with the milk, the bread cubes and flour. Mash and knead until well combined. Season with ½ teaspoon salt and black pepper. Form into 8 burgers.

5. Heat a large pot of water over high heat to boiling. Add the burger dumplings and cook until they float and are cooked, about 5 minutes. Drain on cooling rack and cool thoroughly.

6. Heat a large skillet over medium heat. Add 1 tablespoon oil and the green beans. Cook until tender, about 3 minutes. Set aside. Add more oil and cook the burgers until golden brown, about 2 minutes per side.

7. Assemble the burgers by spreading 2 tablespoons cranberry sauce on the bottom bun, add a burger, top with green beans, add gravy, top with fried onions and the top bun. Serve.

© 2014 Copyright Zsu Dever. All rights reserved.

gyro tempeh burger

Day 15 VeganMoFo is all about gyros and tempeh. Making this Gyro Tempeh Burger was just like eating a wonderful gyro, burger style. The tempeh is marinated in a Greek seasoned oil and is then served with a Cucumber Tzaziki.

I served these burgers on flat rounds, which mimic a pita quite nicely, but you can, of course, serve them in pita bread. Even if you use regular pita, make sure to toast it well to offer some desired crunch.

The tzaziki adds enough of a sauce-feel that there is no actual need for anything additional.  Gyros were one of my most favorite sandwiches pre-veg days, so I wouldn't steer you wrong.

If you happen to have Everyday Vegan Eats, make sure to check out my Greek Gyro with Tzaziki Sauce (page 77) for a more authentic version of a gyro.

Just as Tami Noyes (Vegan Finger Foods and American Vegan Kitchen) will make a Reuben out of anything, (really ANything,  I mean ANYTHING), I'll do the same with a gyro, hence this not-so-traditional burger.



This is the very last day to enter the giveaway for "Vegan Tacos" by Jason Wyrick. Enter HERE!

GYRO TEMPEH BURGER PRINTER-FRIENDLY RECIPE

Gyro Tempeh Burger with Cucumber Tzaziki

Makes 4 burgers

1 (8-ounce) package tempeh

4 tablespoons Gyro Seasoned Oil, divided, recipe below

3 tablespoons fresh lemon juice, divided

¼ teaspoon sea salt

Fresh ground black pepper

1 medium cucumber, peeled into thin stips

¼ cup unsweetened plain vegan yogurt

¼ teaspoon red chili flakes

4 thin burger rounds or two pita bread, halved and split

Lettuce, tomato and onion, as needed

1. Cut the tempeh in half. Cut each half in half diagonally. Cut each quarter in half through the middle so that you have 8 thin slices of tempeh. Combine 2 tablespoons oil, 2 tablespoons lemon juice, salt, black pepper and sliced tempeh in a large bowl. Set aside for 10 minutes.

2. Squeeze the cucumber slices with your hand to eliminate much of the liquid. Make the tzaziki by combining the cucumber, remaining 2 tablespoons oil, 1 tablespoon lemon  juice, yogurt, and chili flakes in a medium bowl. Set aside.  

3. Heat a large skillet over medium heat. Cook the tempeh in the skillet until golden, about 3 minutes per side. Take care adding the tempeh to the hot skillet; the marinade will sputter.

4. Add the reserved marinating onion and herbs to the skillet and cook until golden.

5. Oil the rounds with the seasoned oil and toast in the skillet until golden.

6. Assemble the burgers by layering lettuce, tomato onion, 2 tempeh slices and tzazki on each bottom toasted round and finish with the top buns. Serve.

Gyro Seasoned Oil

½ cup neutral oil

10 garlic cloves, minced

½ medium onion, thinly sliced

1 tablespoon oregano

1 teaspoon Rosemary

1. Combine the oil, garlic, onion, oregano and Rosemary in a small saucepan. Bring to a simmer and cook for 10 minutes.

2. Strain the oil, reserving the vegetables.

3. The oil will keep in an airtight container in the refrigerator for up to 3 weeks.

© 2014 Copyright Zsu Dever. All rights reserved.