We had a small-town-perfect Fourth of July. We skipped the mayor's pancake breakfast at the fire station, but we made up for it, I think, by marching in the parade. Desmond even waved a tiny plastic flag from the comfort of his tricycle and acknowledged, when reminded, the moderate crowds lining the sidewalks. Felix wore a tiny novelty hat and was much photographed. Along with the high school marching band, Desmond's preschool, the local cub scout den, and families in lawn chairs, we ate sandwiches and potato chips in the park under big shady trees. (Desmond would like me to add here, that he also had a sno-cone - like I said, we did it up, all conventional-style.) We came home and reclined in the backyard with the Sunday paper while the boy splashed in the kiddie pool and the baby took a nap. And at 4, Paul lit the barbecue.
Along with the rest of America, we spent Sunday afternoon grilling burgers. I've been working on this recipe for the better part of a year, if not three - I've lost count. And I think it's perhaps ready to share. It's awfully easy, and produces a satisfying meaty burger that you can dress up as you see fit. We enjoyed ours underneath a tangle of that fancy tomato onion condiment and a nice crunchy leaf of red lettuce, crammed between two vegenaise slathered soft white buns. It served as a hearty protein counterpoint to the grilled potato wedges and slices of zucchini sprinkled with dried oregano and lemon, and bowls of cold watermelon and blueberries. I think I will embrace this barbecued suburban idyll everyday this summer, from the comfort of my cracked-concrete, big-city backyard.
Meaty Burgers- 2/3 cup tvp
- 2 cups hot prepared better than bullion no beef base or any rich vegetable broth
- 1/4 cup ketchup
- 1/4 cup vegan worcestershire sauce
- 1/2 teaspoon molasses
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- ground black pepper
- 2 tablespoons nutritional yeast
- 6 tablespoons white whole wheat flour
- 1 1/2 cups vital wheat gluten
In a large bowl, pour hot broth over tvp and let soften for 10 minutes. Add the remainder of the ingredients, except the vital wheat gluten, and stir to combine. Taste and adjust the seasonings if necessary. (The flavor at this point will be stronger than the final burgers because you haven't added the unseasoned vital wheat gluten yet.) Now stir in the vital wheat gluten. You should have a wet seitan dough.
Let dough rest while you heat the oven to 350 degrees and line a 9 x 13 inch baking dish with parchment paper. Form the dough into patties, place on the parchment-lined pan, and cover. Bake covered for thirty minutes for full-sized burgers, or twenty for slider-sized patties. At this point, either turn the patties, baste with barbecue sauce or olive oil and bake for 15 more minutes uncovered (or 10 for smaller patties), or grill on lowish heat for 5-7 minutes per side.
Makes 20 sliders or 8 full-sized burgers.
