AFC Black Castle Burger And Pate

AFC BLACK CASTLE BURGER AND PATE

Pate is one of my favorite appetizers. This one did not disappoint! It started out as a burger dough when I realized this was also a pate. Two in one! Can’t beat that!

Makes 12 burgers and 2 cups pate

14 oz. tube Gimme Lean meatless sausage, thawed and cut into chunks

12 oz. pkg. SMART DOGS Veggie Hot Dogs, thawed and diced – cut each hot dog from end to end in quarters, then crosswise onto 1/4 inch wide pieces

1 c. rolled oats

1/4 c. fine grind flax seed

1/4 c. vegan yeast (nutritional yeast)

1/2 c. TVP (Textured Vegetable Protein)

2 t. garlic powder

2 t. onion powder

2 t. ginger powder

2 t. smoked paprika

1 t. ground allspice

fresh grind black pepper as desired

1/4 c. 100% grape juice, unsweetened


1- Place all ingredients in extra-large bowl. Using clean hands mash all ingredients together, dispersing them as evenly as possible.

2- Divide the dough in half, then pinch off pieces of one half of the dough and place in food process to process till smooth and even. Transfer to another clean bowl and repeat with the second half of the dough.


Let’s so something with this Black Castle Pate.

Burgers first up: Preheat oven to 350 degrees

1- Remove pate from refrigerator. Set out a small cup with a little olive oil in it plus a pancake spatula.

2- Remove 2 cups pate mix and refrigerate to finish the pate later.

3- Using what’s left, oil hands, form into small balls, about golf ball-size. Flatten with hands till smooth, then place on oiled counter top and press gently to form a perfectly round and smooth patty, about 1/4-3/8 inch thick.

4- Lift with pancake turner onto a rack that gets placed over a baking sheet.

5- Bake in preheated 350 degree oven for 15 minutes. Remove baking sheet from oven, carefully turn each burger over, resume baking for 15 minutes longer.

6- Cool on the rack at room temperature, then place in covered container and refrigerate till ready to use.


Now we do the pate:

1- While the oven is still hot, raise temperature to 400 degrees.

2- Remove pate mix from refrigerator. Place 2 cups pate in mixing bowl.

3- Add 1/4 c. extra virgin olive oil. Using fingers, mix till oil is completely incorporated into pate.

4- In small oven-proof baking tin evenly coat with extra virgin olive oil.

5- Using the large grind of the pepper grinder, grind pepper evenly over oil, which will be the top crust of the pate.

6- Using hands, form pate into a smooth round the size of the tin before placing it in the tin. Using fingers, gently press to fit the pan evenly, without moving it around a lot.

7- Cover with foil. Bake in preheated 400 degree oven 30 minutes. Remove from oven, let set till warm, then refrigerate without removing foil overnight or longer.

8- Serve with crackers, French baguette slices, mustard and cornichon pickles.


Notes: This dough needs to refrigerate, covered, overnight or longer. There are loads of teeny hard bits from the dry ingredients that need to plump up. Since the dough is thick, it takes longer.





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Published by Sharon Lee Davies-Tight, artist, writer, chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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