Wednesday, March 23, 2011

Hold on to your buns...The burger revolution has begun!

Yesterday, I came home to a package from FedEx.  Always excited to get packages, I hurriedly ripped it open.  Inside?  The advance copy of The Best Veggie Burgers on the Planet (formerly known as Just the Burgers: 101 Ho'made Veggie Burgers) and, man, it is so darned cute I can hardly stand it.  Ignore the picture on Amazon, because there is a brand spankin new cover:

The Best Veggie Burgers Cover

Also, this book is full of vibrant full color photos taken by the amazing and talented (not to mention all around kick ass vegan and close friend) Celine Steen. 

And, since I am still trying to follow the ETL plan at least 80% of the time, here is a burger that (other than the added salt) follows the guidelines:

Jamaican Jerk Burger

Jamaican Jerk Burger (just wait until you see Celine's picture in the book!)

Spicy, spicy, spicy! Yet, strangely sweet. Traditional "Jerk" needs Scotch Bonnet peppers. 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 even more by using jalapenos. But, even with jalapenos, these will be spicy.  This Jerk Sauce can also be used to rub onto tofu or tempeh before baking or grilling.

Serving Suggestion
Serve on a soft bun with a schmear of mayo, topped with a grilled pineapple (or baked with the pineapple on top) and topped with Pineapple Orange Pomegranate Relish. (Recipe Below.)

For Jerk Sauce
Ingredients
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

For the Burgers
Ingredients
24 oz (680 g) seitan, roughly chopped
1 medium white onion, roughly chopped
1 recipe jerk sauce (above)
8 pineapple rings, reserving the juice if using canned

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

Pineapple Orange Pomegranate Relish
Not ETL approved, but very tasty!  This relish adds a tropical touch to anything you top it with.

Ingredients (makes about 3 cups)
1 cup (235 ml) pineapple juice
1/2 cup (120 ml) orange juice
1/4 cup (60 ml) olive oil
1 cup (181 g) crushed pineapple
1 cup (135 g) pomegranate seeds
1/2 cup (50 g) green onions, finely chopped
Salt and Pepper to taste

Directions
Bring pineapple juice, orange juice, olive oil and crushed pineapple to a boil. Reduce to a simmer and simmer for 2o minutes. Remove from heat. Stir in pomegranate seeds, green onions and add salt and pepper to taste. Refrigerate until ready to use.

19 comments:

  1. My oldest daughter wants to get better at making vegan burgers! i should check this book out! :-)

    Thanks for sharing!

    Blessings, Debra
    Raw Vegan Diet

    ReplyDelete
  2. Yay! I'm excited for this to hit shelves at a Barnes & Noble by me!

    ReplyDelete
  3. Thanks for metric units, I hate it when I need to convert each thing to units I understand :D Damn your cups and fahrenheits! I was just thinking about making burgers with pineapples and I'll definitely try these this weekend!

    ReplyDelete
  4. Are the burgers firm or kind of squishy?

    ReplyDelete
  5. ................................................................................................ I have been eagerly waiting for this book to arrive for, what, well over a year now - I'M SO EXCITED!! XD I can't wait to dive in and make a complete mess of my kitchen!

    ReplyDelete
  6. ooh ooh! I found your blog when I tried to buy this book when I saw it in Veg News like a YEAR ago! I think I'll get it for MOther's Day.

    ReplyDelete
  7. This is a brand new Vegan book I think you'd really enjoy. Love your blog!

    http://www.amazon.com/118-Degrees-Delicious-Vegan-Recipes/dp/145651069X/ref=sr_1_2?ie=UTF8&s=books&qid=1300758105&sr=8-2

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  8. I preordered this book and can't wait to get it!!!

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  9. I'asha...they are kind of in the middle! Not too firm, and not too squishy :P

    ReplyDelete
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  11. I'm so excited that this is coming out! Your burger recipes in 500 Recipes and Vega Subs are my family's go-to recipes for summer grilling, so I'm really looking forward to a whole book of them!

    ReplyDelete
  12. This is too funny. I'm going through my RSS feeds and come across this post. I'm thinking, "Hey, I'm a blogger, how can *I* get an advance copy of this book." A few minutes later I have a Homer Simpson moment. "Doooh! You can certainly get one if you write one!"

    Can't wait to take a look. I'm still searching for a burger my omni friends say "takes the place" of what they normally eat.

    Marty
    Marty's Flying Vegan Review
    www.martysnycveggiereview.blogspot.com
    @veganpilotmarty

    ReplyDelete
  13. Great work Joni!
    Looks amazing.
    xo

    ReplyDelete
  14. Congrats on a new book! I love the cover, it reminds me the book "The complete Guide to Vegan Food Substitutions" that you wrote, I love that book! I will be buying this new one as well when it comes out.

    ReplyDelete
  15. I received the book yesterday and made Meatloaf Burgers for Sunday dinner tonight. They are just hot out of the oven. LOVE the book and all of the variety in it. I can tell I'll be using this book a LOT. Can't wait to try the cheeseburger and stuffed burger recipes.

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  17. Bring pineapple juice, orange juice, olive oil and crushed pineapple to a boil. Reduce to a simmer and simmer for 2o minutes. Remove from heat. Stir in pomegranate seeds, green onions and add salt and pepper to taste. Refrigerate until ready to use.
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2012 Copyright/Permissions/Disclaimers

All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, or remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni