Caribbean Vegan by Taymer Mason

Author:Taymer Mason
Language: eng
Format: epub, mobi
Publisher: The Experiment
Published: 2010-03-25T16:00:00+00:00

Island Burgers

MAKES SIX 3½-INCH (9 CM) PATTIES

This is the burger I used to make for my university friends when they came over to study at my house. To me, an Island Burger is a burger with a big Caribbean influence. I recommend serving these patties on Salt Bread, with Pineapple Barbecue Sauce or Sauce Chien for condiments. Make some Spicy Baked Sweet Potato Wedges to serve alongside. Do not forget the sugary Fried Plantains—and a big appetite.

1 cup (250 ml) boiling water

1 cup (100 g) textured vegetable protein (TVP) granules

2 slices whole-grain bread, toasted

1 carrot, grated

4 green onions (green part only), finely chopped

1 tablespoon finely chopped fresh basil, or 1 teaspoon dried

1 tablespoon chopped mild chile peppers, such as Hungarian wax pepper, optional

2 large garlic cloves, pressed

½ Scotch bonnet or habanero pepper

1 to 2 tablespoons ketchup

1 tablespoon Bajan Seasoning

1 tablespoon soy sauce

2 teaspoons vegan Worcestershire sauce

1 teaspoon Angostura bitters

1 teaspoon American-style prepared mustard

3 tablespoons unbleached all-purpose flour

2 tablespoons gluten flour, optional

2 tablespoons fine bread crumbs

1 tablespoon cornstarch

¼ teaspoon ground allspice

½ teaspoon mild paprika

½ teaspoon salt

Pour the boiling water over the TVP, stir, and cover. Let the TVP hydrate for 5 to 10 minutes. Gently squeeze out the excess water, but don’t squeeze too hard or the final mixture will be too dry.

Put the toasted bread in a food processor and pulse to form coarse crumbs. Add the TVP, carrot, green onions, basil, optional mild chiles, garlic, and Scotch bonnet and pulse for a few seconds, until the mixture is chopped fairly fine.

Transfer the mixture to a bowl. Add the ketchup, Bajan Seasoning, soy sauce, Worcestershire sauce, bitters, mustard, flour, optional gluten flour, fine bread crumbs, cornstarch, allspice, paprika, and salt. Mix well. With floured hands, divide the mixture into 6 equal portions and shape into patties.

To cook the burgers, heat a bit of oil in a large skillet over medium heat. Fry the patties for about 4 minutes on each side, until cooked through in the middle. You can also bake them (see Island tip).

Island tip

You can bake the patties instead of frying. Just put them in a 350°F (180°C) oven for 20 to 22 minutes, turning once halfway during the cooking process.

If you haven’t made any Pineapple Barbecue Sauce but want to use some on your burger, here’s a quick shortcut: Puree 2 rings of canned pineapple and 2 tablespoons of pineapple juice, then stir in 1 cup of store-bought barbecue sauce.

To freeze the patties, layer them between sheets of waxed paper and place in a freezer bag. Thaw them before cooking. If the thawed patties are too wet and crumbly, add a little flour and bread crumbs and reshape them before cooking.

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