Tag: burgers

Pretty Patties

For the longest time, I didn’t understand what the fuss was about patty melts. Weren’t they just cheeseburgers with a funky new name? Such ignorance could only come from someone that’s never experienced their glory.

Let’s get it straight: A patty melt IS a cheeseburger, but with distinct, important differences that set it apart from the other sandwiches.

Patty melts use toasted and thoroughly buttered bread, ideally rye, instead of a fluffy bun. This gives them a more satisfying bite, with a resounding crunch as you shatter that crisp outer layer that’s been lacquered to a shiny brown finish. More crucial is the addition of caramelized onions that add worlds of rich savory flavor, almost outshining the protein itself. This is the key to a perfect patty melt.

My slightly controversial take is on the build. Contrary to popular belief, I think it’s best with the cheese on the bottom slice of bread, beneath the patty, placing the caramelized onions on top. This ensures that it’s properly melted and helps glue the whole assembly together. The caramelized onions have the most bold flavor, so they go on top, to hit your tongue at the end of the bite, allowing the other flavors to shine first. It’s a beautiful harmony of tastes that accentuate each other throughout the eating experience. That’s what elevates simple ingredients into unforgettable meals.

Other tips:

  • Season each layer thoroughly. Salt and pepper the patty and the onions; make sure each component is worth eating on its own AND plays well with others.
  • Vegan butter works great for crisping up the bread, but for next level flavor, try spreading a thin layer of vegan mayo on top instead.
  • Make the patties THICC, with two c’s, to get that perfect sear on the outside and pink interior (if you’re using a meat-like substance such as Impossible or Beyond Meat). The same principal applies to more vegetable-based patties but without the beefy results.

What do you prefer: Cheeseburgers or patty melts? If you’re still in team cheeseburger, just give this approach a try. I bet I can win you over to the patty melt side.

Hannah (BitterSweet)2 Comments

Holy Shiitake

Umami, the fifth taste, is no longer a mysterious phenomenon, relegated to dusty textbooks in chemistry labs. Everyone who’s marveled over the incredible depth of flavor of contained in a single drop of soy sauce, or savored the juicy flesh of a ripe tomato knows, just how compelling this sensation is. Coined in Japan over a century ago, umami refers to the taste of glutamate, inosinate, or guanylate, chemically speaking. These components are found in a variety of plant-based foods, which are critical for creating satisfying meatless meals. The greatest wealth of umami, and my personal favorite secret ingredient, is the shiitake mushroom.

Fresh shiitake mushrooms boast approximately 70mg of naturally occurring glutamate per 100g, but drying them increases their umami more than tenfold. Concentrated into an even smaller area, 100g of dried shiitake contain about 1060mg of glutamate AND 150mg of guanylate. I’m not much for math, but it’s easy to understand why even a single small mushroom cap can amplify any recipe to new savory heights.

Of course, not all shiitake are created equal. Like their luxurious fungi brethren, truffles, imposters in the marketplace offer tempting deals, much to the detriment of quality. Small, woody, bland, and muddy, bad mushrooms are the bane of any eater’s existence. Don’t gamble with your cooking; seek out high-quality shiitake from those who know them best. SUGIMOTO sells only premium, forest-grown shiitake mushrooms straight from Kyushu, Japan. Harvested from the natural sweet sap oak log, a collective of over 600 independent growers use 1,000-year-old Japanese techniques to cultivate sustainable harvests, producing the best tasting and textured shiitake possible.

Gently dehydrated over the course of 24 hours, freshness is locked in without the use of preservatives or pesticides, all while developing their distinctive umami essence. Separated into two categories based on size, Koshin are more dainty and delicate, while Donko are thicker and more robust. Both yield an incredible intensity of flavor and aroma, suitable for all sorts of soups, stews, salads, snacks, and just about anything else you want to add a greater depth of flavor or meaty bite. For the best results, both varieties should be soaked in cold water overnight, and ideally 24 hours, contrary to many instructions for a quick dip into boiling water. This slow rehydration process allows for every cell to plump with moisture, making even the tougher stems soft enough to enjoy.

For those who shrink at the sight of fungus in general, shiitake powder will become your new best friend. Mushroom haters needn’t fear these spores; unlike dried porcini, shiitake can enhance the taste of your cooking without adding the funky, earthy mushroom flavor that turns many away. The coarse grind allows for even dispersion through the dish, while lasting longer on your tongue, enveloping your whole mouth in savory flavor.

Umami-rich foods are not only more delicious, but have clear health benefits as well. They’re literally mouth-watering, and that saliva helps with digestion. Recent studies have also shown that they’re more filling, thus helpful for curbing appetite and aiding in weight management. Additionally, shiitake mushrooms are surprisingly rich in Vitamin D, containing your full daily recommended allowance in just 1 gram, or in other words, about 1/10th of a cap. Move over, milk!

Plant-based proteins really shine when the power of umami is applied with a deft hand. You don’t need to be an accomplished chef to harness the culinary capacity of dried shiitake mushrooms, though. As summer approaches, it’s time to dust off those grills and fire up some juicy burgers. Leave the cows out at pasture for this party; mushrooms do all the heavy lifting in these massive, meaty patties.

Chickpeas and mushrooms join forces to create supple yet sturdy burgers that are sure to satisfy the heartiest of appetites. Crisp on the outside, the initial crunchy bite yields easily to a tender interior, bursting with an intense depth of savory flavor.

Melting sumptuously into those supple centers isn’t cheese, but a generous dollop of homemade garlicky aioli, infused with even more shiitake goodness. Further amplifying the bold flavor that can only come from top notch shiitake powder, this spread comes together in mere minutes. I’d recommend making it in advance and keeping it on hand for smearing on all sorts of sandwiches, using as a dip for French fries, or drizzled over salads for a creamy dressing. In fact, you might want to double that recipe right off the bat. It’s irresistibly tempting to pour it on thick.

Where’s the meat? Right here, between two buns! Vegan meat is the new beef, make no mistake. You don’t need to buy into expensive, fancy, or highly-processed alternatives to get the same satisfying experience. Homemade burgers utilizing simple pantry staples are elevated to new heights when umami comes into play. SUGIMOTO dried shiitake mushrooms, in both whole and powdered formats, guarantee an unrivaled taste sensation with every bite. No one will guess your secret ingredient, but everyone will know in an instant that these aren’t your average, humdrum veggie burgers.

No matter how you top them, this entree will secure your spot as the grill master at your next cookout. Relish summer and all the seasons with the richness of umami close at hand!

Continue reading “Holy Shiitake” →

Hannah (BitterSweet)46 Comments

Where’s the Beef?

I’ve got a beef with veggie burgers, but not for their vegetable content. Red meat never held much allure for me prior to taking the vegan plunge, so I’ve always been delighted to have a patty composed of lentils, seitan, or any other plant protein instead. The trouble is that burgers are all too often the default meatless entree, shoehorned into an otherwise carnivorous menu; the throwaway dish that’s shipped in frozen and goes out barely thawed, mushy and bland all the way through. It’s pretty much the last thing I would order at a restaurant, just one step above the plain pasta and marinara sauce option.

Considering my distaste for both meat and burgers, I’m probably the last person to get whipped into a frenzy over the new breed of beef alternatives, but my culinary curiosity knows no bounds. Living by the mantra that anything vegan is worth tasting at least once, I could find no reason why not to give this fresh alternative the benefit of the doubt.

“It’s for people who love meat,” Beyond Meat founder Ethan Brown has boldly proclaimed on a number of occasions. No, I’m not the target audience, to say the least, but I can appreciate good food regardless. Besides, the end goal is not just a matter of taste, but to reach a whole new audience, which I can wholeheartedly support. As Brown explains, “We’re actually enabling customers to eat more [plant-based] meat,” instead of merely preaching to the choir.

Now available in the no-man’s land of the meat section, Beyond Burger patties are sold “raw” among the traditional ground beef products, right next to the bloody Styrofoam trays. It’s unnerving and frankly off-putting for a longtime herbivore, but the message comes across loud and clear. This is not just a melange of vegetables molded into a puck, but something designed to genuinely look, smell, and feel like raw beef. On those fronts, I would say the Beyond Burger conclusively succeeds.

Even before removing the patties from the package, the aroma of beef is striking and unmistakable. Seared brown on the outside but still unnervingly pink on the inside, it’s easily the meatiest thing I’ve eaten in over 14 years. Not quite “juicy” per say, but a satisfying fattiness is imparted by neutral coconut oil, giving it the gratifying richness of actual animal protein. Granted, the texture might be a little off, seeming a bit more fibrous than I recall, but my memories are admittedly somewhat hazy at best. Overall, the experience is one very true to the bovine-based inspiration; savory but subtle, a neutral palate for additional seasonings or toppings, and yes, very meaty.

But that’s far from the end of the story.

Competing for the same place at the table, Impossible Foods claims to take the plant-based burger one step further. Only available in a select few restaurants, it remains out of reach for most mainstream audiences at this point, especially considering the price tag it commands on the high-end eateries. Such exclusivity only adds to the appeal, creating an air of mystery for those without easy access. Though typically immune to such marketing tactics, I somehow found myself joining the line as soon as Gott’s Roadside announced that they would carry this new plant-powered patty.

Here’s the rub: It must be ordered on sourdough bread, not a bun, without cheese or sauce, and grilled on a separate surface to qualify as vegan. That would be all well and good, but their treatment of the meatless beefcake is downright abusive. Emerging from the kitchen not just well done, but truly overdone, the exterior is genuinely crunchy. Any sign of the signature pink heme has been completely driven out, which misses the entire point of this particular patty. While I didn’t mind eating it, I could have just as well been chowing down on any old school texture vegetable protein burger. Savory and meaty, yes, but lacking any distinguishing characteristics that set it apart from the pack, I was sorely disappointed by this fast food fix.

Furthermore, the actual cooking experience is an important and defining factor. Pan-frying the Beyond Burger at home meant that the aroma of the burger filled the entire house, lingering long after the meal was eaten, deepening the impact of its meat-like qualities. To be honest, this was almost too much to bear, and I wish I had the foresight to grill the burgers outside. Meat lovers should be thrilled, however, especially thanks to the greater accessibility provided by this mainstream option.

The conversation is just getting started, but at least for now, I have to call Beyond Meat the winner of this beefless debate.

Have you tried either of these burger alternatives? Do you agree, disagree, or just think the entire pursuit of plant-based beef is absurd? Where do your meatless loyalties lie? Beef up the comment section with your thoughts!

Hannah (BitterSweet)32 Comments

High-Fiber Diet

Veggie burgers have a very obvious nutritional edge over the meaty competition, bolstering their longtime reputation as healthy alternatives. Now that the options are tastier (and more realistic) than ever, it’s hard to imagine that anyone is left asking “Where’s the beef?” these days. Still, some hardcore health food fanatics are left wanting for an even more virtuous variety, immune to any of the frequent issues that plague prepared foods in general; high levels sodium, fat, and a lack of fiber can afflict even the most favorable plant-based patties.

Well, hold on to your green smoothies, because the burger of the future is finally here. Not just high in fiber, but ENTIRELY made of fiber, it’s even stuffed with more organic material.

Organic material in the form of tissues, that is. Call it silly, call it crazy, but I’m just calling it a cozy. There’s no arguing that whether it’s crafted out of cotton, hemp, or linen, it’s the healthiest burger you’ll ever find.

Pattern from Twinkie Chan’s Crocheted Abode a la Mode.

Hannah (BitterSweet)7 Comments

A Lovely Bunch of Coconuts

In one of many ill-conceived business ideas, I briefly considered setting up shop selling coconut shell bowls. The obsession was short but intense, yielding many colorful vessels for my own enjoyment, but few to share with the general public. Alas, of all those tropical fruits cracked open and eviscerated, not a single one actually turned a profit. Anyone with an ounce of money sense could have seen that coming, considering the sheer amount of time and labor necessary for each individual piece. It turns out that even the most beautiful coconut shell really isn’t worth more than $3 an hour, if you’re being particularly generous.

The venture wasn’t a total loss though. Processing through so many coconuts yielded tons of fresh coconut water, coconut shreds, coconut milk, coconut butter, and coconut pulp to enjoy. The last step in that journey could be considered the least celebrated, but to me, the most intriguing. What remained after straining homemade coconut milk was not quite fine enough to call flour, but certainly not refined enough to call flakes. It fell firmly between the two categories; rough around the edges but quite sweet and charming once you got to know it.

Finding a way to eat through that volume of pulpy excess was ultimately a more rewarding challenge than the monotonous task of sanding down the sharp edges and fine lines of a coconut shell. Taking inspiration from their Asian origins, Thai spices join the mix to form tender patties, fashioned into bite-sized sliders perfect for celebrating the tail end of summer. They aren’t burgers by any stretch of the imagination and they don’t try to be. I wanted to celebrate the coconut in all its natural glory, succulent and tender, cradled between two buns- Mock meats need not apply.

I daresay that this unconventional take on the typical picnic fare would be perfect to liven up any Labor Day festivities you may have planned. Even if your plans for the three day weekend consist of little more than binge-watching Netflix and pulling your long sleeve shirts out of storage, there’s no reason why these flavorful sliders can’t be on the menu. These versatile patties are just the start of the fun, inviting a wide range of fully customization toppings to suit even the most exotic cravings. I’ve listed some of my favorites below to get you started.

In case you don’t just happen to have a couple of fresh coconuts on hand to turn into pulp, you can absolutely process plain old unsweetened shredded coconut into a coarse meal instead.

Yield: Makes 7 – 8 Sliders

Thai Coconut Sliders

Thai Coconut Sliders

Taking inspiration from their Asian origins, Thai spices join fresh coconut patties, fashioned into bite-sized sliders perfect for celebrating the tail end of summer. They aren't burgers by any stretch of the imagination and they don't try to be. It's a celebration of coconut in all its natural glory, succulent and tender, cradled between two buns.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

Thai-Spiced Coconut Patties:

  • 2 Tablespoons Olive Oil, Divided
  • 1/2 Cup Diced Shallot
  • 2 Cloves Garlic, Minced
  • 2 Tablespoons Red Curry Paste
  • 1 Tablespoon Ketchup
  • 1 Tablespoon Vegan Fish Sauce or Soy Sauce
  • 1 Tablespoon Lime Juice
  • 1 Cup Dry Coconut Pulp or Meal
  • 1 Cup Cooked Jasmine Rice
  • 2 Tablespoons Tapioca Flour
  • Salt and Pepper, to Taste

To Serve:

  • Mini Slider Buns
  • Sliced Cucumbers
  • Sliced Avocado
  • Fresh Cilantro or Thai Basil

Additional Topping Suggestions:

  • Peanut Sauce
  • Mango Relish or Chutney
  • Coconut Aioli

Instructions

  1. To prepare the patties, heat 1 tablespoon of the oil in a medium pan and add the shallots and garlic. Saute until softened and aromatic. Stir in the curry paste, cooking it for 2 – 3 minutes to bring out the full flavors of the spices. Add the ketchup, “fish” sauce, and lime juice and cook for another 3 minutes, allowing the ingredients to meld.
  2. Transfer the aromatics to a large bowl along with the coconut pulp, cooked rice, and tapioca flour. Use a wide spatula to mix everything together. It’s a very thick mixture so you may just want to get in there with your hands to speed up the process. Add salt and pepper to taste.
  3. Use an ice cream scoop to portion out the most consistent slider sizes, or just aim for a scant 1/4 per patty. Roll them between lightly moistened hands and press them down gently to shape.
  4. Heat a wide skillet over medium heat and coat the bottom with the remaining tablespoon of oil. Cook 2 – 3 sliders at a time, being careful not to crowd the pan.
  5. Allow 5 – 8 minutes per side, until golden brown, flipping as needed.
  6. Serve on mini slider buns with as many toppings as your heart desires.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 279Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 2mgSodium: 571mgCarbohydrates: 35gFiber: 5gSugar: 17gProtein: 4g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

© Hannah Kaminsky
Cuisine: Thai / Category: Main Dishes and Entrees

Hannah (BitterSweet)11 Comments