Happy Patties are probably my favorite "burger" to eat, and I've been making variations on them for at least 20 years--no exaggeration. Their texture is sorta hard to explain, but they're soft and firm (not meaty or beefy), and they taste delicious on a bun with all the fixin's, or plain just by themselves. I was missing them the other night, so I ran them through the ol' de-glutenizer, and came up with something that tastes just like the original.
I usually season them following the guidelines from Marilyn Diamond's original recipe, but since they've a neutral taste, you could easily season them with any flavor combo you wanted. I think chipotle would be extra good.
|These were made with onion, garlic, beet greens and carrot.|
Happy Patties are also really good for holiday meals. They go just right with gravy and lots of sides, especially if you're looking for a transportable protein option, and while I haven't tested these on kids myself, they seem like they'd go over very well with the littles.
Makes 8 patties
Adapted from The American Vegetarian Cookbook by Marilyn Diamond. To make with AP flour, use 1/2 cup and omit the sorghum and arrowroot.
What You Need:
- 14 oz block firm tofu, rinsed
- 1-2 tablespoons extra virgin olive oil
- 1/2 medium onion, chopped
- 1 garlic clove, coarsely chopped
- 1/2 teaspoon salt
- 2 cups slivered spinach or beet greens
- 1 cup medium carrot, coarsely grated
- 1/2 cup sorghum flour
- 2 tablespoons arrowroot flour
- 1/4 cup nutritional yeast
- 1 1/2 tablespoons wheat-free tamari
- 2 teaspoons baking powder
- 1/2 teaspoon poultry seasoning
- salt and freshly ground black pepper, to taste
- Preheat the oven to 350° F and line a baking sheet with parchment.
- In a medium skillet over medium high heat, saute the onion, garlic and salt together in the olive oil until just soft. Add in the greens and carrot and cook for 4-5 minutes, until tender.
- Remove from heat and set aside.
- In the bowl of a food processor, cream the tofu. Add the flours, nooch, tamari, baking powder and poultry seasoning, and process until smooth.
- Add the sautéed vegetables and pulse about five times to break up the vegetables, but be sure to keep the mixture a little chunky.
- Season to taste with more salt and pepper, then spoon 1/3 cup dollops onto prepared baking sheet. With wet hands, flatten to 1/3" patties, and shape into neat rounds, keeping at least an inch of space between patties.
- Bake for 15 minutes, then flip each patty with a spatula and bake an additional 10 minutes.