nd keep warm.
Add veggie burgers to the skillet. Cook until
cumin seeds and achiote together for about 2 minutes or until
ogether in a bowl. Serve burgers with tahini sauce.
For the cashew cream aioli, drain
For the Chipotle Mayonnaise:
Mix together ingredients until combined.
For the
For the beet relish, place the
For the sauce, put all the
hin sauce if needed.
For the burgers:
Equipment: Nonstick skillet
he rhubarb macerate and drain for 1/2 hour.
In
Cook the mushrooms in a non stick frying pan without oil, stirring, for 8-10 minutes to drive off all the moisture.
Whizz together the onion, courgette, carrot and nuts in a processor, until they are beginning to bind together.
Stir in the mushrooms, breadcrumbs, parsley, yeast extract and seasoning to taste. Shape into burgers with lightly floured hands and chill.
Cook the burgers in a non stick frying pan with very little oil or under a hot grill for about 8-10 minutes turning once, until they are cooked and golden brown.
medium and let simmer for 20 minutes; drain any
re the best tool.
For best flavor, allow the ingredients
spread the ketchup on the bottom of the buns, top with onions, then burgers, cheese, pickles, then mustard. for some reason the order of toppings changes the taste.
microwave the whole mess until cheese melts and burger is warm. good to take with for lunches.
serve with coke and fries for the full experience :P remember when planning servings that most veggie burgers are a healthy size and not the tiny hockey pucks of micky dee's.
ill golden brown.
(Note: For this step, you can also
Heat burgers according to package directions.
Place sour cream, cucumber and garlic in blender or food processor. Blend 10-30 seconds or until almost smooth.
Cover pita breads evenly with tomatoes and lettuce.
Drizzle with sour cream mixture.
Top each with a burger, cut in half.
Grill veggie burgers, corn, onions and peppers together. Transfer to a hot plate.
Cut the burgers into long strips and add grilled vegetables.
Place flour tortillas in aluminum foil to warm on grill (10 to 20 seconds).
Remove from grill and wrap up veggie mixture evenly in each tortilla.
Top each veg-jita with salsa and sour cream.
Makes 4 servings.
ccasionally, for 3 minutes. Stir in tomato paste, tamari, veggie stock, thyme
ater over tomatoes. Let stand for 5 minutes. Drain well. Finely
place walnuts, cashews, sunflower seeds, almonds, celery, carrot pulp, onion, garlic cloves, parsley, and sage in bowl of food processor and pulse until you have a medium fine meal consistancy.
Do not pulse so long as to make nut butter.
You want to have something to chew on.
Dump the nut mixture into a mixing bowl and add the whey powder, eggs, dry mustard powder, curry powder, poultry seasoning, cumin,and mild chili powder.
Mix the ingredients together until well incorporated.
Form into 12 small patties or 6 large.
Fry in ...
Fry patties until desired doneness. Top each with a slice of pepper jack and cover until melted. Simultaneously toast/grill the buns.
Assemble the burgers by taking the bottom buns and layering jalapeno slices, onions and tomatoes. Place burgers on top and spread a generous layer of sauce on each top bun. Close the sandwiches and dig in!