Burgers are perhaps the most ubiquitous of all the American foods to have swum the ocean and dragged themselves, panting onto the beaches of Australia. They are so common, in fact, that I almost forgot to include them at all.
There are stacks of stories about how hamburgers were supposedly invented, and by whom. One story has them invented by the Earl of Hamburg in England, as he ate his steak between two bits of bread (which would actually be a steak sandwich, but who’s being pedantic), another claims they were originally made of ham, and invented in Hamburg, Germany, and yet another claims they were invented on a ship as a way to quickly feed lots of migrants at once. Even Genghis Khan is said to have had a hand in it.
Most stories, however, point to the Hamburger being invented in America, either in Hamburg, New York, or in Wisconsin, although the first person to serve a hamburger with a bun rather than bread is said to have been from Connecticut.
In any case, we know it today as both the American fast-food version, served with very little salad in a sugary bun, and the mountainous Australian corner-shop version, with every salad, and possibly some egg and bacon thrown in.
For the sake of our waistlines, I served it as an open burger (very posh), with lots of vegies. We had avocado, carrot, spinach, zucchini, tomato, onion, and some vegan bacon. I didn’t have buns, so we used bread. Not very American, but tasty nonetheless.
I have a standard burger/pattie recipe, although it is so lacking in detail, its really just a process.
Take a bean or legume of some sort and cook it, then mash it. Then add a grain of some sort If it is a cooked grain, add some bread crumbs or flour to soak up any excess liquid. Season with anything you like, mush it all up with your fingers, shape it and either fry or bake. Easy 🙂
My standard variations are:
- lentils and quinoa (with a little ground quinoa to soak up juice), flavoured with curry, tumeric, corriander and soy sauce,
- black bean and tempeh with bread crumbs, flavoured with worcestershire and sage, and
- kidney beans or white beans with couscous, flavoured with orange, worcestershire, and thyme.
This was an easy night for me, as I didn’t even have to make the burgers- I always make extra, and there were still two types in the freezer: some lentil patties, and some black bean and tempeh patties. Yay!
For the sake of it, I’m also gonna show you some pics of the latest tested recipes for the chocolate book. The book currently remains nameless, although I’m thinking of going with something along the lines of “The Aussie Vegan Chocolate Lover’s Cookbook”, and may as yet go unpublished- I’m only half way through the writing stage.
The latest finished recipes are the Marble Mocha Moments, a coffee-choccie version of my Great Nan’s YoYo biscuits recipe, and the Chocolate Vanilla Sandwich Biscuits, which taste eerily like a very popular accidentally-vegan biccie sold by a nasty multinational. Enjoy!
If you want the recipes, you’ll have to become a tester 🙂