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Black Garlic & Guinness Burgers

Yields1 ServingPrep Time2 hrsCook Time50 minsTotal Time2 hrs 50 mins

The addition of black garlic and Guinness, along with porcini mushrooms give this burger an earthy *meat* flavour. The addition of TVP gives the burgers a meaty texture. Black garlic is easy to make from fresh garlic bulbs. The easiest and less odorous way I've found is to pop them into roasting bags and put them into your slow cooker on a yogurt heating. It takes over a week, but it's much cheaper than buying them already made.

Dry Ingredients
 100 g textured vegetable protein (TVP)
 30 g dried porcini and/or shitake mushrooms
 400 g Vital Wheat Gluten
 ¼ cup chickpea flour(can substitute cooked chickpeas, but reduce liquid by 1/4 cup)
 2 tbsp polvilho azedo or tapioca flour
 ¼ cup nutritional yeast
 1 tbsp cocoa powder(unsweetened!)
 3 tbsp beef flavoured boullion/stock(I used Massell's)
 1 tsp black pepper
 1 tsp smoked paprika
 1 tbsp ground corriander
 1 tbsp ground cumin
 1 tbsp garlic powder
 1 tbsp onion powder(you can also use asafoetida instead)
Wet Ingredients
 550 ml Guinness(or any flavourful dark beer/stout; you may be able to use root beer as a non-alcoholic substitute)
 1 tbsp dark molasses
 2 tbsp Marmite/Vegemite
 2 tsp vegan Worcestershire sauce
 30 g black garlic(you can substitute roasted garlic sprinkled with a few drops of balsamic vinegar)
 50 g cooked beetroot(preferably roasted)
Prepare the ingredients

Soak dried mushrooms in at least 1 cup boiling water.


Mix molasses, Marmite and Worcestershire sauce with Guinness. Dissolve beef flavoured bouillon in this liquid and pour over the TVP. Set to one side.


Mix remaining dry ingredients (VWG, chickpea flour, tapioca flour, nutritional yeast, cocoa, dry spices) and set to one side.


Strain the mushrooms, reserving the water. Rinse the mushrooms to ensure there is no grit still attached to them.


Drain the TVP and set aside. Add any remaining liquid to the bowl of a food processor.

Make the gluten dough

In your food processor, blend the beetroot, black garlic, mushrooms with the Guiness liquid. (If you are using cooked chickpeas instead of chickpea flour, add them to this mixture.)


Add dry ingredients to the wet mixture in your food processor to form a ball of dough. If the mixture is too dry, slowly add in up to 3/4 cup water from the soaked mushrooms (ensure you have strained it to get rid of any grit) until it is soft and pliable. Run the food processor at medium-high speed for at least 5, and up to 10, minutes. The dough should come together and be smooth, warm and somewhat stretchy. You may also be able to see some gluten strands forming.

Put it all together

Transfer your dough to a stand mixer with a dough hook (or change the blade in your food processor if you can; otherwise do this step by hand). Add the TVP and knead until it is well incorporated with the VWG mixture. (The TVP should remain distinct still.) Cover and let rest for 30-60 minutes.


Divide the mixture into 24 pieces and form each into a flat round patty. These will make medium sized burgers; if you want larger or smaller, adjust how you divide the mixture. Let them rest for up to 60 minutes to allow the gluten strands to form before cooking. (I rested my burgers in the rice steamer I was going to use to steam them.)


Steam for 40-60 minutes and pan fry before serving. They will expand slightly as they steam. The burgers can be frozen after steaming, before frying.

Nutrition Facts

Servings 0

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