I’ve been hankering after something like the cheap soya burgers that are sold in supermarkets recently, as they all tend to be made with either wheat, eggs, or both they aren’t an option any more.
After a few attempts I’ve come up with a recipe I’m really happy with, and it can be pretty quick to put together, the only bit needing any preparation time is cooking the millet.
I make it much like a seitan dough, and it does have quite a few similarities but with none of those nasty glutens!
They are also packed with protein and freeze really well, woo!
Makes 8 burgers
50g soya flour
25g pea protein
2 tsp xanthan gum
4 tbsp tapioca flour
2 tbsp nutritional yeast
3 tsp dried sage
1 tsp dried marjoram
1 tsp dried basil
Half tsp white pepper
3 tbsp oil
2 tsp tamari
1 tsp liquid smoke
1 tbsp sun dried tomato paste
80ml hot water
150g cooked millet (dried millet should roughly quadruple in weight after cooking)
In a large bowl mix together all the dry ingredients thoroughly.
In a jug add the wet ingredients and the 100ml of millet cooking water, then mix the cooked millet into the liquid.
Add the wet ingredients to the dry and mix well, it’ll make a slightly sticky dough.
Turn the oven on and let it pre heat to 180 centigrade fan. This gives the dough time to fully absorb the liquid and be a lot less sticky when you come back to it.
I weighed out the dough into 50g pieces and used a burger press to make 8 burgers, just squashing them out by hand will work just as well though!
Place an oven safe bowl with 300ml of boiling water into the lowest shelf of the oven, be careful not to scold yourself!
Put the burgers on a lined baking sheet and then cover the sheet very loosely with foil, this will stop the burgers drying out too much, combined with the steam we are creating in the oven it gives a lovely texture.
Bake for 20 minutes then either eat straight away or allow to cool before storing in the fridge or freezer for use later.