From loaf to burger/pattie?
I'm currently on a low-acid diet to help curve my heartburn/indigestion issues so I can no longer have some of my favorite veggie burgers for lunch anymore. This past week, I used Appetite for Reduction's Baked Falafel (eliminating the bad foods like garlic, onion and hot sauce) to make patties to put in a whole wheat bun. It turned out pretty well except for being a little dry. Anyway, I'm not in the mood for falafel for my lunches next week and was hoping to use the magic loaf recipe to make patties. I could just make a loaf and slice it but sometimes that can get a little messy or doesn't hold up in the sandwich. Has anyone used this recipe to make burgers/patties? Would I need more liquid so it wouldn't dry out in the oven? Would I need more binder to keep it together? How long should I bake them for? Any advice? Thanks!
Also, I provided the recipe I would be using for context.
1/2 cup sunflower seeds
2 TB water or broth for steam-frying
One large carrot, peeled and grated
One cup mushrooms, cleaned and chopped
2 cups cooked lentils
1 cup dry whole wheat bread crumbs
1/4 to 1/2 cup vegetable broth, as needed
1/2 cup cooked oatmeal
1/4 tsp. dried thyme
1/2 tsp. dried sage
2 TB nutritional yeast flakes
2 TB soy sauce
Directions:
Preheat the oven to 350º. Spray a loaf pan or 8x8 square baking pan
with nonstick spray and set aside (an 8x8 pan makes a crisper loaf).
Grind the sunflower seeds into a coarse meal using a food processor or
spice/coffee grinder. Place in a large mixing bowl and set aside.
Sauté any vegetables you've chosen in the water or broth for
steam-frying until soft. Add to the large mixing bowl along with all
the remaining ingredients. Mix and mash together well, adding only as
much liquid as needed to create a soft, moist loaf that holds together
and is not runny (you may not need to add any liquid if the grains and
protein are very moist). Add more binder/carbohydrate as needed if the
loaf seems too wet.
Press mixture into the prepared pan and bake for 45 minutes to 1 hour, or until cooked through.
Let the loaf cool in the pan for 10 to 15 minutes, then turn out onto a
plate or platter and slice. Serve with potatoes, vegetables, and
vegetarian gravy, if desired.
Also, I provided the recipe I would be using for context.
1/2 cup sunflower seeds
2 TB water or broth for steam-frying
One large carrot, peeled and grated
One cup mushrooms, cleaned and chopped
2 cups cooked lentils
1 cup dry whole wheat bread crumbs
1/4 to 1/2 cup vegetable broth, as needed
1/2 cup cooked oatmeal
1/4 tsp. dried thyme
1/2 tsp. dried sage
2 TB nutritional yeast flakes
2 TB soy sauce
Directions:
Preheat the oven to 350º. Spray a loaf pan or 8x8 square baking pan
with nonstick spray and set aside (an 8x8 pan makes a crisper loaf).
Grind the sunflower seeds into a coarse meal using a food processor or
spice/coffee grinder. Place in a large mixing bowl and set aside.
Sauté any vegetables you've chosen in the water or broth for
steam-frying until soft. Add to the large mixing bowl along with all
the remaining ingredients. Mix and mash together well, adding only as
much liquid as needed to create a soft, moist loaf that holds together
and is not runny (you may not need to add any liquid if the grains and
protein are very moist). Add more binder/carbohydrate as needed if the
loaf seems too wet.
Press mixture into the prepared pan and bake for 45 minutes to 1 hour, or until cooked through.
Let the loaf cool in the pan for 10 to 15 minutes, then turn out onto a
plate or platter and slice. Serve with potatoes, vegetables, and
vegetarian gravy, if desired.