Annie’s burger spice blend

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.

 

You will find many more recipes like this here.