I think I’ve finally discovered the recipe for our house burger–and it’s actually James-approved!!

As I’ve mentioned a number of times, James is an amazing chef–indeed, far better than I could ever hope to be! However, he doesn’t enjoy everyday cooking, and I do. As such, whenever we have guests, he’s the chef, but I tend to cook when it’s just us.

Indeed, last Saturday, he made a lovely six-course meal as a small gesture of gratitude for Jane–a friend who made us a beautiful quilt (more on that later!). The first five courses were vegan,  but the dessert did contain dairy.

In any event, when I go into town for a few days to tend to my parents, James responds, NOT by making himself fabulous vegan feasts, but rather by purchasing a Costco-size box of frozen veggie burgers and a truckload of hamburger buns. And the poor man lives on these things until I return!

So I’ve been looking for a burger recipe to take the place of the Costco burgers, and today’s the day that I think I’m finally there!

I used the jackfruit ribs recipe from Fatfreevegan.com as my base and adapted it slightly. We now have a freezer full of these delicious little suckers! I’m calling them “Sideways Burgers” because they’re now the house burger at Sideways Cottage!

Sideways Burgers

Makes 16 Burgers

 

Step One: Saute for about ten minutes…

• 2 cans jackfruit (young jackfruit in brine), drained

…on medium heat in…

• 1/2 cup barbecue sauce
• 1/2 cup water

Break up the jackfruit as you saute–you might need a potato masher to break up the harder pieces. Set aside and allow to cool.

Step Two: Saute for about ten minutes…

• 1 onion, sliced
• 1 cup mushrooms, sliced

…in..

• 1 tsp of Better Than Bouillon mushroom (or vegetable) base
• 1/4 cup water
• 1 tsp liquid smoke

Set aside to cool.

Step Three: In a large bowl, whisk together….

• 2.5 cups vital wheat gluten
• 1/3 cup nutritional yeast
• 2 TBS smoked paprika
• 2 TBS onion powder
• 1 TBS  garlic powder
• 1 tsp salt

Add…

• the jackfruit, onions, and mushrooms from steps one and two
• 1.5 cups water
• 1/4 cup soy sauce
• 1 tsp liquid smoke

Mix it all up–you’ll need to use your hands–until you have a nice stretchy dough-like mixture.

Divide the dough into quarters and form four patties from each quarter for a total of sixteen patties. Place on parchment paper covered cookie pans.

Bake at 370 degrees for thirty minutes.

The burgers are now ready to freeze or slap on the grill!

James loves barbecue sauce, so I’ve been grilling his with a healthy spoonful of barbecue sauce on top. Mine get a spoonful of my smoky vegan cheddar sauce and a sprinkling of chewy vegan bacon bits.

And while James still loves his white burger buns…

…I’ve been loving the green “bun” lately. If you haven’t tried it, do give the green bun a try because it makes a lovely, crunchy alternative to bread!

Oh, and look at the amazing cushions Jane made for us from some ties from James’ dad’s corporate days!

And I’m listening to Alexi Murdoch again today, so here’s a nice one from him called “Love You More”: