1 1/2 cups of Gluten flour
1 cup of coarse Wheat flour
1/2 cup of Chickpea flour
1/2 cup of Savory yeast flakes
Herbs & Spices.
1 teaspoon of Sweet Paprika
1 teaspoon of Cumin seeds
1 teaspoon of Yellow mustard seeds
2 teaspoon of Turmeric powder, optional.
2 teaspoon of Coriander seeds
3 teaspoons of non animal Beef stock powder
Semi dry ingredient
1 cup of fresh Spinach, chopped fine
1 medium Onion, chopped fine
1 cup of fresh Fennel, fine
1 cup of fresh Kale chopped fine
1 cup of fresh Broccoli chopped fine
1 cup of Carrot grated
1 cup of Sweet potato grated
1/2 cup Red capsicum chopped fine
1/2 cup Green capsicum chopped fine
Wet cold ingredient
2 desert spoons of Olive oil
1 teaspoon of Treacle
2 cups of cold Vegetable stock
2 desert spoons of Soy sauce
4 cloves of Garlic crushed
Place all wet ingredient into jug and mix well.
Burger meat method
1 - Place all dry ingredient in glass bowl and mix thoroughly. 2 - Mix dry ingredient well. 3 - Chop Kale, Spinach, onion, capsicum, broccoli, Fennel finely. Then grate carrot and sweet potato. 4 - Place finely chopped and grated semi dry ingredients into separate bowl and mix very well.
5 - Then pour semi dry ingredients into dry ingredients 6 - mix well, you may have to use your hands to get all to combine. 7 - Next pour liquid wet ingredients into dry mix and mix with fork or again use your hands till well combined. It is important the mixture is not wet but sticky, if wet add a little more gluten flour, if dry add a little more cold stock.
Molding mixture for burgers.
I use the same technique as I do with the sausage method but on a bigger scale. 8 - You will need a coffee mug with even sides, fill the mug to the brim push mixture into mug. 9 - When full shake mold out and place mixture onto the top end of aluminum foil. 10 - Roll mix and fold in edges.
When all mixture is rolled up roll the rolls on the bench top to make them evenly round. Then put another layer of foil around each one. This is to ensure the foil does not burst open while cooking. 11 - The mixture should make 4 large rolls. 12 - Place all four rolls into steaming pan 13 - place lid on and cook for 45 minutes, at half way point check water, if low pour boiling water in not cold, continue to steam.
14 - Leave rolls to sit for 30 minutes then unroll foil. 15 - Using a very sharp knife cut rolls into 6. Cut all rolls and freeze.