What is the Best Non-Meat Hamburger?
When it comes to recreating the classic hamburger experience without relying on meat, the options are endless. Whether you're a fan of innovative plant-based substitutes like the Beyond Burger or prefer more traditional non-meat sandwiches, there are plenty of delicious and satisfying choices to explore.
Beyond Meat or Home-Cooked Innovation?
The Beyond Burger from Beyond Meat has become a staple for those looking for a meat-free alternative that still delivers the juicy, flavor-packed experience we all love. While it might not be the healthiest choice, food scientists have mastered the art of making plant-based burgers taste incredibly tasty. It's a go-to for many, particularly around 5 to 6 times a year.
A Personal Favorite: The Rhenanian Black Bread Open Sandwich
However, for me, the best non-hamburger is an open sandwich made from homemade Rhenanian black bread (100% rye sourdough). This delightful concoction features butter, cheese, tomato, and salad leaves or cress. This isn't a hamburger in the strictest sense, but if it doesn't contain meat, it certainly qualifies as a healthier and equally satisfying substitute.
Rhenanian black bread is a quintessential rye bread from the Rhineland-Palatinate region of Germany. This area, known for its abundant rye cultivation, makes this bread a perfect choice for those who enjoy a hearty, natural flavor. It's a tasty and healthy alternative that fits nicely into any vegetarian or vegan diet.
DIY Black Bean or Lentil Patty Burgers
For those who enjoy a more hands-on approach, I often make my own burgers from a mixture of beans or lentils, oats, tamari, and a variety of spices and vegetables. This is a delightful way to customize the flavor and texture for your personal taste.
My recipe usually consists of about one part cooked beans or lentils to one part dry rolled oats. For a generous-sized batch, I use approximately 5 cups of each ingredient. I start by combining these in a large mixing bowl and adding three to four tablespoons of tamari. Next, I sprinkle in some onion powder, garlic powder, smoked paprika, whole fennel seeds, and a bit of pepper. Any other spices or vegetables that strike my fancy are added, and everything is thoroughly mixed by hand, with a bit of mashing to incorporate the beans well.
If the mixture isn't quite moist enough, I might add a bit of tomato puree to help it hold together better. Shaped into 16 patties, the mixture is then baked on baking paper at about 220°C (428°F) until they are thoroughly cooked and the outsides are firm and mostly dry.
These homemade patties are a satisfying meal on their own, especially with a bit of mustard on top. They can be enjoyed two per meal, and with this amount, they can last for about three days minus one meal. However, more realistically, you'll likely find yourself freezing some for later when you're feeling taxing to cook or simply need a quick and easy meal.
Soymilk Alternative: Curds and Baked Patties
For those who enjoy the meatier texture, you can make a similar substitute using unsweetened soymilk. By curdling the soymilk with citric acid or lemon juice, you create a firm-textured product that can be seasoned and baked into patties. This method can also be used as a substitute for chicken breast, especially when seasoned with nutritional yeast to give it a distinctly chicken-like flavor.
A homemade gluten-free oat bun, grilled eggplant, tomato, fresh basil, and air-fried spicy curly fries complete my personal favorite meal, demonstrating how versatile these non-meat alternatives can be in creating a satisfying and delicious meal experience.