For the May #BISS, I made beetroot burgers, and to make them really soft and fluffy, I used a Japanese Tangzhong recipe.
Ingredients for Tangzhong:
- 35 g of all purpose flour
- 180 ml of plant based milk
Ingredients for beetroot burger buns:
- 400 g of all purpose flour
- 2 packages of dry yeast
- 2 tablespoons of beetroot powder
- 1 tablespoon of maple syrup
- 1,5 teaspoon of salt
- 160 ml of warm water
- 40 ml of olive oil
Ingredients for vegan egg wash:
- 1 teaspoon of maple syrup
- 1 tablespoon of yellow mustard
- 2 tablespoons of plant based milk
Preparation of beetroot burger buns:
- First prepare Tangzhong. In a tall pan or a small pot, combine 180 ml of plant based milk and 35 g all purpose flour and whisk it well. Cook it over low heat, while whisking, until the mixture thickens up. This takes about a minute or two. When Tangzhong gets thick and smooth, take it off the heat and put it aside until it cools down to about 40⁰C.
- Combine all wet ingredients in small bowl and in another large bowl, combine dry ingredients and make a hole in the middle. Add Tangzhong in the hole and pour wet ingredients over it. Start mixing it with a wooden spoon and form a ball. Start kneading it with your hands on a floured surface. Cover it with a kitchen cloth or foil and put it in a warm place until it rises (about 20 minutes).
- Divide the dough into equal parts (I made 9) and form balls out of them. Place them on a baking tray, cover with a kitchen cloth and leave it to rise again in a warm place.
- Place the buns in preheated oven for 10 minutes.
Meanwhile, make a vegan egg wash, combining maple syrup, yellow mustard and plant based milk. After 10 minutes, take the buns out of the oven and cover them with an egg wash. Place it back in the oven for about 8- 10 minutes.
Ingredients for bean patties:
- 200 g of cooked beans (I used brown beans)
- 2 small potatoes
- 1.5 teaspoon of salt
- 1 teaspoon of smoked paprika
- 0.5 teaspoon of ground cumin
- 0.5 teaspoon of onion powder
- 0.5 teaspoon of garlic powder
- 2 tablespoons of chopped fresh parsley
- 3 tablespoons of flour
- 30 g of bread crumbs
- more breadcrumbs for covering the patties
- 5 tablespoons of oil for frying
- Cook the potatoes and mash them together with beans.
- Add spices, herbs, flour and bread crumbs and mix it well. Place it aside for about 30 minutes, that the ingredients soaks together.
- Shape balls out of it, using more bread crums if needed, then flatten them with your hand and cover them with breadcrumbs.
- Fry it in oil on both sides.
