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‘Meatless Monday’ Burgers

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The Veggie Burger
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Course Main Dish
Servings
Burgers
Ingredients
  • 1 tsp Sherry Vinegar
  • 1 cup Panko Bread Crumbs Japanese Ingredient
  • 2/3 cup Confit Garlic See My Garlic Oil Recipe
  • 1/4 cup Caramelized Onions
  • 1 tsp Wicked Hot Sauce See My Recipe OR Substitute With Your Favourite
  • 1 cup Chickpeas Bake for 10 Minutes @350 to remove moisture.
  • 1/2 cup Roasted Red Peppers Dried
  • 1/2 cup Black Rice
  • 1/2 cup Sticky Sushi Rice
  • 1/2 cup Quinoa
  • 1/2 cup Egg Whites
  • 1 cup Mozzarella Shredded
  • Taste Himalayan Sea Salt
  • Taste Black Pepper Ground
  • 1 Cup Flax Seed Ground
Course Main Dish
Servings
Burgers
Ingredients
  • 1 tsp Sherry Vinegar
  • 1 cup Panko Bread Crumbs Japanese Ingredient
  • 2/3 cup Confit Garlic See My Garlic Oil Recipe
  • 1/4 cup Caramelized Onions
  • 1 tsp Wicked Hot Sauce See My Recipe OR Substitute With Your Favourite
  • 1 cup Chickpeas Bake for 10 Minutes @350 to remove moisture.
  • 1/2 cup Roasted Red Peppers Dried
  • 1/2 cup Black Rice
  • 1/2 cup Sticky Sushi Rice
  • 1/2 cup Quinoa
  • 1/2 cup Egg Whites
  • 1 cup Mozzarella Shredded
  • Taste Himalayan Sea Salt
  • Taste Black Pepper Ground
  • 1 Cup Flax Seed Ground
Cooking, Instructor, Seafood, Cuisine, Book, Chef,Cooking, Instructor, Seafood, Cuisine, Book, Chef, Personal Chef, Dinner, Lunch, Catering, Gastronomy, Cook, Cooking, Hire, Hired Gun,  Charred, Calamari, Grilled, Fine Dinning, Gourmet, Food, Ingredients, Food Porn, Food Art, Food Photography, Trevor Ross, Culinary, Idea, Salad, Fresh, Movement, Healthy, Organic, Natural, Local, Handmade, Spa Food, Cottage Food, Health, Fitness Food, Diet, Innovative, Meal, Menu, Restaurant, Creative, Summer, Private Chef, Blam
Instructions
  1. Cook all your grains and allow to cool.
  2. Slice and caramelize the onions until golden. Allow to cool.
  3. Make my Confit Garlic recipe and weigh out the garlic needed for this recipe.
  4. Weigh all the ingredients in your food processor.
  5. Pulse all ingredients in the food processor until coarsely chopped.
  6. Remove 2/3's the ingredients and blend whats left until smooth (this acts as your binder). Mix the two together.
  7. Form the mixture into 1/2 inch thick burger patties (around 100g). If the mixture seems too wet, add more Panko bread crumbs or ground flax.
  8. You can freeze these patties between pieces of parchment paper or cook right away.
  9. Either brush with oil and grill or cook in a hot sautée pan until golden.
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