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Burgers

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Yield: 1 burger

Converting a traditional burger to plant-based form requires replacing the patty and using non-dairy cheese and mayo. It's very easy, considering the ready access to plant-based options these days. The point of this exercise is to slather the burger with sufficient flavors and fixings to entertain your taste buds while you maintain your food comfort zone. If you do this well, you'll find that the choice of patty makes less difference as time goes on and your taste buds adjust. On the other hand, there are some very realistic unmeat patties available to get you started.

INGREDIENTS

1 veggie patty

½ onion, thinly sliced, sautéed

¼ cup mushrooms, sautéed

Hamburger bun, toasted

Condiments: BBQ sauce, hot sauce, mayo, mustard, relish, to taste

Additional Fixings: roasted peppers, sliced avocado, sliced tomato, fresh sprouts, lettuce, shredded cheese, basil leaves as desired

PREPARATION

  1. Sauté onions and mushrooms in water.

  2. Cook patty on grill or in a pan. Sprinkle shredded cheese if using.

  3. Toast buns and spread with BBQ sauce, hot sauce, vegan mayo, mustard, and relish.

  4. Add patty, onions, and mushrooms, roasted peppers, sliced avocado, tomato, sprouts, lettuce, and basil leaves.

  5. Place the top bun, cut in half, and serve. 

San Diego, CA

DavidAKater@gmail.com

PlantFoodPath.com/blog

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© 2017 by David Kater

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