Barbecued Seitan Ribz from her FatFree Vegan Kitchen blog. I also made another burger from Joni Marie Newman's cookbook, The Best Veggie Burgers on the Planet. Today, I made Mushroom Chicken Burgers on page 96.
I had to reconstitute the TVP in veggie broth, chop mushrooms (baby bella mushrooms that I got at the Farmer's Marker yesterday) and garlic, and then saute the mixture. I crumbled the tempeh (which I had to use before next week sometime) and added it to the mushroom mix and sauted it for an additional 5 minutes, then added all of the ingredients together. I will say, I did NOT like the way these came together. I will also say that my cooking method is probably to blame in part.
I didn't want to add a bunch of oil to the mushrooms, garlic, and then tempeh when it was added. I initially started with maybe 1 tablespoon to 1½ tablespoons of olive oil to saute the mushrooms. But when I added the garlic, I didn't want to use more oil, so I added a splash of veggie broth. Once I added the tempeh, I added more broth. I don't think I let it cook long enough to cook off all of the broth. I should have sauteed it a couple of minutes longer to dry it out.
When adding all of the ingredients together, it wouldn't come together. The dough was too moist. I kneaded it for a few minutes (good grief, it was like glue on my fingers), but it still didn't want to come together. I ended up adding 1/4 cup of wheat gluten. I tried 1/8 cup first, but that did nothing. So, I added another 1/8 cup. It still didn't seem like it did much, but I figured if I added more, it would change the integrity of the burgers. SO, I used a paper towel to coat my trusty tupperware hamburger press with olive oil, grabbed a spoon, and began making burgers.
The Mushroom Chicken Burgers are a moister burger. They did well in the foil method on the grill. These burgers would not hold up being put directly on the grill, in my opinion. I enjoyed the flavor, which is definitely on the "chicken" side, but not really like chicken. I had mine with mustard.