This is the second entry for the #penumbracookclub in which I'm writing about the Gilmore Girls. That's because we're talking about our new vegan "sugarpeel" collar collection again. Btw. - I published some more of these super-cute collars in our webshop today :D

I already explained how I made a special connection between this series and the Gilmore girls when I wrote about the vegan meatball spaghetti.
This time I looked for inspiration right from the Gilmores, in contrast to the last time, when I started with a picture already in my mind.
When I thought about Rory and Lorelai's best food-match, the first thing that came to mind was coffee, of course. I'll probably use that a bit later in this series, this time I decided to go with my second idea - burgers.

My partner and I make burgers on a quite regular basis. Actually, it's one of our favorite "invite-someone-over" meals since you can prep everything and just fry up the patties when guests arrive. We found the PERFECT burger bun recipe in a baking book from the Wildbakers. (I highly recommend this book. No paid advertisement; it's just that everything I baked from this book turned out amazing!).
The problem is that they use eggs in their recipe. So I talked to my vegan sugar baker friend, and she gave me some tips on handling that problem, and we created our own vegan recipe inspired by what I already knew worked.
The buns turned out pretty good, very fluffy, and tasty (our test eaters were impressed!). The patties are an egg-free version of my partners' (former) secret curry-millet buns. He let me share it here so that all of you can enjoy it as well. I love these patties so much, we hardly ever make beef ones anymore.

Now, here's the recipe:

Burger buns:

6 buns

Prep:

50 g cereal flakes
100 g beer

Mix those two together and let the flakes soak up the beer overnight.

Main dough:

250 g wheat flour
10 g honey
5 g salt
15 g malt (the one with the syrupy consistency, not the powder)
10 g fresh yeast
40 g margarine
25 ml beer
25 ml vegetable milk
egg substitute for 2 eggs (we used a powder and followed the instructions on the packaging on how to use it)

oil to coat the buns
chopped pumpkin seeds


Put all the ingredients (including the soaked cereal flakes) into a bowl and mix them well for about 10 Minutes.  Start slowly and crank up the speed after half of the time. The long kneading will give you a dough that is much easier to handle.

Cover your bowl with a wet towel and let the dough rest for about an hour.

Now separate the dough into 6 pieces, give them a round shape, and put them on a baking sheet. Cover with clingfilm and let rest for about an hour again.

Preheat your oven to 240 °C. Give it enough time to properly preheat; you really want it to be hot.

When the hour is over, brush the buns with olive oil, sprinkle with pumpkin seeds and lightly press them on.

Now put the buns in the oven and immediately reduce the heat to 230° C.
Bake for 12-15 minutes and reduce the heat to 200 °C after about 5 minutes.

You can pour some water on the bottom of your oven (or into an oven-safe bowl you put on the bottom) when you put the buns in. I always do that with bread loaves and bread rolls; it should help with your baked goods' crust and texture.

When the time is up, put your buns on a rack to cool.


Millet patties:

90 g millet
50 g cereal flakes
75 g breadcrumbs
150 g onions
120 g pumpkin
17 g red curry paste
20 g maple syrup
egg substitute for 2 eggs (we used the same powder as for the buns)
olive oil

more breadcrumbs
more olive oil


Wash the millet and cook it in twice as much water until soft. My method is to bring the water with the millet to a boil, put a lid on my pot and let it simmer for about 5-10 minutes. Then I turn off the stovetop and just let the millet rest there for at least 20 minutes.

In the meantime, you can prepare the veggies:

Roughly shred your pumpkin. You don't want it to be too fine. Salt it and let rest in a colander, so it can release excess water.

Finely chop the onions and roast them in a pan with olive oil on medium heat. Don't heat them up too fast; you want to slowly brown them. Once you start to see them developing some color, add the curry paste and roast a little longer. Add your maple syrup and simmer for a few more minutes.

Squeeze as much water out of your shredded pumpkin as you can and combine with all other ingredients. Mix it, add a bit of salt and pepper, and form patties.

We found that, without the use of eggs, the patties hold their shape better while frying if you coat them in breadcrumbs, but this is totally up to you.
Heat up more olive oil in a pan and fry your patties until they are golden brown and delicious.

Now you can assemble your burgers :)

Enjoy!