Cookbook:Semolina Burger
| Semolina Burger | |
|---|---|
| Category | Semolina recipes |
| Difficulty |  Category:Medium Difficulty recipes#Semolina%20Burger |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes Category:Recipes#Semolina%20Burger | Vegan cuisine
Ingredients
Procedure
- Mix semolina with oat flakes at a weight ratio of 4:1.
- Add water and stir until you get a viscous dough.
- Cut onions into pieces and fry them with some oil. Add maize and paprika to taste when the onions turn glassy. Mix into the dough.
- Shape the dough into patties.
- Combine breadcrumbs, salt, pepper, cumin, oregano, and savory to make the breading mixture.
- Spread the breading mixture on a plate. Press the patties into the breading, coating them on both sides. Shake off excess breading.
- Fry the patties in a hot, oiled pan, flattening them with a spatula to sear well. If you use too much oil the patties will be soaked in fat; if you use too little the breading mix will not be fried. It's probably best to add a little bit of oil and then shuffle the patties around in the pan. The patties very quickly become robust enough so you can easily pick them up and turn them with a spatula to see if the other side had enough oil.
Notes, tips, and variations
- Adding 5–10% cornstarch by weight makes the patties looser.
- You can mix semolina and oat flakes 1:1, which makes the patties more compact.
- Adding gluten (or seitan mix) makes the patties tougher, without making them more compact.
- Without breading, the patties require less oil.
- You can add spices to the patty dough, but most spices should go into the breading mix.