I created this blend to go with the seitan burgers that I make, because seitan has no particular flavour of its own and takes kindly to added herbs and spices. However, I reckon it would add flavour to any sort of vegetarian burger and should go well in your favourite bean burger recipe. You might also add it to a bean stew that seems to be a bit bland. I would recommend using about 1 tsp per burger.
Makes
about 3 tbsp
4 tsp cumin seeds
1/2
tsp thyme
1
tsp garlic granules
1
tsp basil
1/2
tsp rosemary
1/2
tsp cloves
1/2
tsp oregano
1/2
tsp ground ginger
1/4
tsp cayenne
1/4
nutmeg
Method:
- Put all the ingredients into a grinder and pulverise until powdered.
Keep
in a glass jar, out of the light and use within 6 months, maximum.
Variation:
- Substitute 1/2 tsp Kashmiri chilli powder for the cayenne. This has a more mellow flavour and will make the burger more of a red colour.
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