Thursday, February 7, 2013

Beet-n-Barley Burgers

This recipe is from Vegan Sandwiches Save The Day by Tamasin Noyes and Celine Steen.

Recipe: see page 110 of Vegan Sandwiches Save the Day.
This is only the second time in my life I've made a recipe with beets. Or even  eaten beets. The first time was right after I became vegan 6 years ago, and it did not turn out well. But there was a photo of this recipe in the book and it looked quite appetizing so I decided to give it try, and guess what? Beets are my new favorite food!

I wasn't expecting much, but these are outstanding. I've made this three times, and the first two times they were really outstanding. The third time I tried doubling the recipe so I could freeze the extras, and I botched the measuring, and then underestimated the extra time I needed during the first cooking step. They were still okay, but not as good as the earlier efforts. Note to self: always... follow... the... instructions.

The taste is sweet and smoky from the barbeque sauce and liquid smoke. There is a strong barbeque flavor, and the texture is interesting. It's chewy from the barley, but also a little crunchy from the carrots. The patties are sticky, but all of them have been a little crumbly after cooking. I have also been enjoying the burgers without the buns; just frying them up and putting them on a plate.

This burger recipe doesn't try to fool anyone into thinking it is meat. It's just a very tasty, authentic veggie burger, made with real vegetables.

pearl barley, onion, raw beets, green bell pepper, carrot, garlic, black-eyed peas, smoked paprika, cumin, thyme, barbecue sauce, Dijon mustard, liquid smoke, ume plum vinegar, salt, black pepper, quick oats, canola oil, burger buns, Vegan mayonnaise, lettuce, tomato, pickles, olive oil.