Lulu’s Lively Vegan Burgers

My dear Friend Lulu, a Kitchen Witch of her own ilk, has taken a live-fermented Dosa recipe and transformed it into a magical Vegan Burger. With a unique blend of grains, legumes, mushrooms, herbs and spices this is a rare vegan burger in that it actually holds together. It also happens to be quite tasty and nutritious. It is great fried in a skillet or cooked on the grill or shaped into balls (baked lightly) and used for fondue. It can be eaten as a sandwich or a “steak”. As Lulu rarely makes the same thing twice, I had a hard time capturing the recipe so I have tweaked it a bit.

Lulu’s Lively Vegan Burgers
My dear Friend Lulu, a Kitchen Witch of her own ilk, has taken a live-fermented Dosa recipe and transformed it into a magical Vegan Burger. With a unique blend of grains, legumes, mushrooms, herbs and spices this is a rare vegan burger in that it actually holds together. It also happens to be quite tasty and nutritious. It is great fried in a skillet or cooked on the grill or shaped into balls (baked lightly) and used for fondue. It can be eaten as a sandwich or a “steak”. As Lulu rarely makes the same thing twice, I had a hard time capturing the recipe so I have tweaked it a bit.
Lulu’s Lively Vegan Burgers
My dear Friend Lulu, a Kitchen Witch of her own ilk, has taken a live-fermented Dosa recipe and transformed it into a magical Vegan Burger. With a unique blend of grains, legumes, mushrooms, herbs and spices this is a rare vegan burger in that it actually holds together. It also happens to be quite tasty and nutritious. It is great fried in a skillet or cooked on the grill or shaped into balls (baked lightly) and used for fondue. It can be eaten as a sandwich or a “steak”. As Lulu rarely makes the same thing twice, I had a hard time capturing the recipe so I have tweaked it a bit.
Ingredients
The Dosa (Dough) Part
  • 1 cuo short grain brown rice
  • 1 cup quinoa
  • 1 cup green lentils
  • 1/2 cup plain, unsweetened non-dairy yogurt OR non-dairy sour cream
  • 1/2 cup Rejuvelac * OR water
  • 1 batch Fermented Dosa Dough (above)
  • 1 tbsp high-heat oil (coconut, sesame, safflower)
  • 1 medium-large white onion white onion diced
  • 4 medium cloves garlic minced
  • 1/2 cup diced mushrooms (about ½ pound)
  • 1/3 cup walnuts finely chopped
  • 2/3 cup oat flakes soak in small amount of water (drain any excess water)
  • 1 tsp basil
  • 1 tsp fennel
  • 1 tsp marjoram
  • 1/2 tsp oregano
  • 1/2 - 1 tsp Chipotle powder
  • 2-3 tbsp BBQ sauce
  • to taste sea salt
  • to taste black pepper course ground
  • as needed high-heat oil -for frying (coconut, sesame, safflower)
Servings:
Instructions
The Dosa (Dough) Part
  1. Soak rice, lentils and quinoa in filtered water overnight. Drain, rinse and place in food processor with yogurt and Rejuvelac. Process until the batter is somewhat smooth but still has a granular texture. You may have to do this in 2-3 batches (depending on the size of your food processor). Place in medium to large (non-plastic or aluminum bowl), cover with cheesecloth or thin towel. Place in calm, warm spot and let ferment for 24-48 hours. The texture will change; it will almost rise and become lighter in weight.
Creating the Burger
  1. Heat cast iron skillet, add oil, let warm a moment, then sauté the onions and garlic for several minutes until they start to become transparent. Add spices, salt and pepper and sauté a few more minutes. While the onions and garlic are cooking add the soaked oats, chopped walnuts and BBQ sauce to the Dosa ix and blend well.
  2. When the onion, garlic and spice mixture is done add it to the Dosa mix and blend well. Dry sauté the mushrooms in the still-hot skillet. Add to Dosa mixture and do on final mixing.
  3. Shape into burgers and fry until crispy on the outside and well heated in the center.
  4. Serving suggestions: Eat as you would any burger. You can also serve with salads or steamed veggies.
Recipe Notes

* Rejuvelac is a general term for a fermented liquid purported to improve digestion of food. It is prepared using whole grains such as wheat, oats, rye, quinoa, oats, and barley. It can be consumed as a digestive aid and used as a starter for other fermented foods such as raw nut sauces and cheeses. It adds a deep flavor to unfermented raw foods as well.

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