Summer is around the corner and while we are all still stuck at home we might as well go all out! Meg, our Customer Service Rep with the mostess, whipped up these vegan burgers all on her own. She made everything from scratch and used plenty of things that we sell here at Hummingbird. So, here's to having the real deal—burgers made at home!
For the veggie burgers, I followed a New York Times Cooking recipe for Black Bean Burgers, mostly. I didn't have cilantro available. I subbed some Streaker Barley flakes for some of the oats.
Now the Pickled Onions: Slice 1 red onion thin and cram into a jar. Add a sprinkling of optional peppercorns/mustard seeds. Combine 3/4 cup of water and 3/4 c apple cider vinegar with 1-2 tbsp sugar. Heat to a simmer to dissolve sugar. Pour the hot brine over the onions. Let cool to room temperature, then store in the fridge for a few weeks.
Homemade Stoneground Mustard: https://detoxinista.com/homemade-spicy-mustard/ Disclaimer: it definitely needs a day or so to mellow.
Finally the Homemade Buns made with high gluten wheat flour, flax as a binder, sprinkled with our sesame seeds. https://www.allrecipes.com/recipe/233652/homemade-hamburger-buns/ I skipped the egg, and used a "flax egg" - 1 tbsp ground flax mixed with 3 tbsp water, and made them dairy-free with soy milk & vegan butter.
That does it. These were delightful.
Meg hails from Ohio and is really good at growing things, preserving things and reusing things. She managed the kitchen at Red Barn Natural Grocery for six years before coming to Hummingbird. She is actively working toward LEAN Certification.
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