AFC VEG BLOOD BURGER – GOAT
Great news! A homemade burger that tastes and textures just like a beef burger – blood and all! Easy to make. Fry them fresh, or bake and refrigerate or freeze. Taste The Sizzle! For meat-eaters and vegans! I’m lovin’ it!
Makes 7-8 cups burger dough (depending on how firmly packed)
1 c. tomato puree – thick (if it’s thin as some are, add a little tomato paste) – I used Dei Fratelli brand
2 c. rolled oats (the old-fashioned kind)
1 c. walnut halves, processed in food processor till fine, but not pasty)
2 t. sea salt
2 T. smoked paprika
1 T. garlic powder
1 T. onion powder
1 t. ground allspice
2 T. unsweetened cocoa powder
2 T. Balsamic vinegar
1 c. TVP (textured vegetable protein) I used Bob’s Red Mill, soak in warm water 3-5 minutes till fully reconstituted, then drain in wire mesh strainer – pack down with fist in strainer repeatedly to remove all excess liquid
14 oz. tube Gimme Lean Veggie Sausage, at room temperature
14 oz. tube Gimme Lean Ground Beef, at room temperature
In large bowl combine all ingredients except the 2 meats. Stir and mash with back of spoon till all the oats are submerged in the batter – no dry pieces sticking up. This will take a few minutes, so be patient. Cover and let set for 2 hours on the counter.
After 2 hours pinch off the meats into the bowl. Using clean hands mix the meats into the batter. Then mash by pushing both fists into dough, then folding it up and over to mash down again. Do this till you are absolutely certain that all ingredients are evenly mashed into each other throughout – a few minutes will do.
Transfer to clean bowl, cover and refrigerate overnight.
When ready to use, scoop out about 1/3 cup burger dough. Roll into a smooth meatball shape. Drizzle a little oil on the counter and smooth it out, then place meatball on the oil and flatten it with your palm to about 3/8 inch thick (no thicker). Smooth the edges, then lift with pancake turner into an oiled skillet over medium heat – do not use nonstick cookware.
Brown on both sides about 4 minutes each.
You can also bake the burgers. Preheat oven to 350 degrees. Form the burgers the same as above. Place them on an oiled baking sheet. Bake for 15 minutes. Remove from oven, flip burgers over and bake 15 minutes longer. Immediately transfer to wire rack till cool.
Store some in covered container in refrigerator and freeze some. To reheat, place in skillet then place a lid in the skillet over the burger. Fry on both sides.
- Don’t freeze the burger dough
- Don’t substitute any other veggie meat product for the ground sausage and beef
Notes: The fresh fried burgers are softer in texture than the baked and taste just like a beef burger. The baked burgers are firmer in texture and taste more like calves liver, only milder.
They’re both great. You don’t need a lot of condiments with these burgers. The point is to enjoy the burger. These are unlike any other veggie burger on the market. With these you don’t have to disguise the lack of flavor and texture or the taste of soy as with other veggie burger products.
In order to experience the blood (metallic) taste follow the recipe precisely. If you don’t have an ingredient, wait until you do. Sea salt means sea salt, not table salt. Smoked paprika isn’t regular paprika. Same with all the ingredients.
Your burgers should look and taste exactly like mine.
Taste The Sizzle!
copyright © 2016 by Sharon Lee Davies-Tight, the animal-free chef