Why you gotta grind it like burger
Hamburgers, cheeseburgers, Turkey Burgers, veggie burgers? Why you gotta grind it like burger? Today is national veggie burger day. And, that begs the question: why? I recently catered an event where we had impossible burgers or beyond burgers. I don’t remember which one. But, what I was looking at was a mystery meat. It had an unnatural odor. And, it tasted of chemicals that were intended to make it taste like meat. So, why are you trying to make something taste like meat? It used to be companies would put fillers in meat to make it cheaper. Now, people are paying extra for fake meat? Is this the only way we can try to trick meat eaters into eating plant based foods?
I suppose it’s better than Lunch lady Doris on the Simpson’s. But, why can’t we find vegetarian alternatives that don’t try to be something else? While some come close, none are the same. It’s one thing to try to substitute something like oils for butter when making a vegan version of something like an empanada. But, tofurkey, not dogs, and impossible burgers are overly processed products. The best products for health and freshness are minimally processed. Why try to be something you’re not. I remember the first time I had vegan “cheesecake”. It was good. But, it wasn’t cheesecake. Why not call it something else? It’s like the new “War of the Worlds” TV series. It’s not anything like the book, radio show, or any of the previous movies. Why not call it something else and take ownership of an original idea inspired by the original?
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Why you gotta grind it like burger? Keep it original.
So, we all know burgers are an American tradition (even though the name and concept come from Germany, hence the name Hamburger). And, it’s natural for Americans to want to change ingredients to make something different. And, that can be a good thing. We can be inventive and creative. But, if you create something so far off the mark from what a burger is, is it still a burger? If you substitute the meat with vegetables and the bun with lettuce, pita, wraps, or flatbread, why not call it something else? You just created a new dish. Why you gotta grind it like burger? Keep it original.
Most recipe variations and food inventions start with a known commodity. The burger is no exception. The origin of the burger is not known for sure. Although, there are multiple claims to its invention. The earliest use of the term in a published work is reportedly from the Art of cookery made plain and Easy by Hannah Glasse in 1747, where she has a hamburger sausage: Ground meat served on top of toast. In Hamburg, Germany, they had a snack called “Rundstück warm” (“bread roll warm”). It was very popular amongst German immigrants to the US in the mid 19th century. Today, the term burger applies to any meat or meat substitute on a bun. But, it doesn’t even need a bun. Sometimes, just the meat alone gets the name burger.
When is it a burger VS a sandwich?
Depending on where you are, if it’s on a bun, it’s a burger. If it’s on sliced bread, it’s a sandwich. But, Hannah Glasse’s recipe was on toast. And, some people may even call a patty a burger even without bread. And, of course, there are burger club sandwiches with 3 pieces of bread. So, the answer to this question is: when the person names it so. In some areas, a sandwich is on sliced bread, not a bun. And, the definition of sandwich in a physical sense may be more accurate. Any time you put one thing between two or more other things, you have a sandwich. So, in reality, sandwich nomenclature is the wild west. I could sandwich lobster between a filet Mignon and avocado and call it a sandwich. There are no rules.
Creating off the wall combinations and calling it something it isn’t is fine for an artistic crowd. In the late 1980’s a pair of scientists from Oxford University developed the field of Molecular gastronomy. Since then, it has crept into culinary establishments where chefs make plates that don’t resemble what the dish is supposed to be. For instance, Thomas Keller had a garlic Parmesan flan topped with greens marketed as a Caesar salad.
Image by Lounis Aissaoui from Pixabay
Give the people what they want
But, for the masses, keeping it recognizable is a factor. If you went to the French laundry and ordered a Caesar salad, but got this flan; you would enjoy the dish. But, you wouldn’t be satisfied on your salad craving. The same holds true to burgers. They have been around so long. And, people know what to expect from a burger. Some people like McDonald’s take. Others are bigger on Wendy’s or Burger King. Then, there are those of us who enjoy a burger from non chain entities. And, if you’re Eddie Murphy, you remember your green pepper welfare burger from childhood. His tale of his mother taking ground beef, eggs, onions, green pepper, and paprika to make a burger demonstrates the importance of consistency in product names. If you expect a McDonald’s burger and get a skillet meatloaf on wonder bread, you may be disappointed.
So, when people try a veggie burger for the first time, it may come as a shock. This is why impossible and beyond burgers were created: to try to fool the palate of the meat eater. But, most meat eaters aren’t that easily fooled. If you don’t tell them it’s a veg burger, they will think there is something wrong with the meat. The consistency and color are close for the most part. But, the flavor is not there. Conversely, if you give them a black bean or garden burger, they’ll complain: “where’s the beef?” It’s a no win situation. Perhaps it’s time for truth in advertising. Instead of trying to fool meat eaters into eating something, be open. It’s vegetables on a bun or toast.
Why you gotta grind it like burger? How about Free Form?
As fans of “real” food, overly processed items are not at the top of our list. As much as we appreciate the efforts of the meat substitute companies, they are just that: substitutes. So, our recipe for Veggie burger day is not trying to be a substitute. Instead, it is a plant based dish packed with flavor and color. We decided to not follow the common method of making it look like something it isn’t. Why you gotta grind it like burger?
This dish could definitely go under another name: Lentils, Dal, Legume and sweet potato Ragout. For the sake of Veggie burger day, let’s call it an open faced Lentil burger. We kept it looser to maintain moistness. Often, veggie burgers are too dry due to the binders to help maintain shape. Ours is more like a sloppy Joe. If you are looking for a more solid burger looking dish, check out our Black Bean Sweet Potato Burger recipe here.
We use fresh turmeric root here. It looks like an orange ginger root. Peel it like ginger and dice fine. It gives a wonderful flavor and color. Plus, it’s healthy for you. This dish is moist enough that it doesn’t need ketchup. But, you do what you want with it.
Vegan Lentil veggie Burger
Ingredients
- 1/2 Cup Diced Sweet Onion
- 1 Cup Red Lentils
- 2 to 4 Cups vegetable Broth
- 1 tsp Chopped Fresh Ginger
- 1/2 tsp Chopped Fresh Garlic
- 1 Cup Peeled and Cubed Sweet Potato
- 1/2 Cup Diced Carrot
- 1/4 Cup Diced Fresh Tomato
- 1 Cup Fresh Spinach
- 1/2 tsp paprika
- 1/2 tsp Ground Cumin
- 1 tsp Fresh Chopped Turmeric Root
- Coconut oil for cooking
- Salt and Pepper to taste
- Bread or Rolls to serve on
Instructions
- Heat Coconut Oil in a high sided pan. Saute onion, ginger, garlic, and fresh turmeric over medium high heat until translucent. The turmeric will give a yellow/orange color.
- Add in the Sweet potatoes and carrots. Cook for a couple minutes until they begin to soften. Then, fold in the lentils and stir until well coated. Add spices at this time and mix well.
- Add vegetable broth or water and bring to a simmer. Cook until the lentils get soft. Add more liquid if needed. Continue cooking until all liquid is absorbed and all ingredients are soft. Add in tomatoes at this point.
- Fold in the spinach and let it wilt down. Stir to mix well. Season with salt and pepper.
- Allow to cool. Take 1/3 of the mix and puree it in a food processor. Fold it back into the mix. Form the mix into patties. Heat in an oven or pan before serving.
- Spray bread slices or buns with pan spray. Sear on a grille or pan to toast. Place the "burger" on the bread and serve with your favorite accompaniments.