Veggie burgers and fries

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There’s a chain of restaurants that has taken the easy route for veggie burgers by offering a portobello on a bun and calling it a burger. That’s lazy. So I set out to make a veggie burger with portobello mushrooms that won’t disappoint. These mushrooms were marinated, stuffed with cashew cheese and placed on top of a veggie burger patty. Now that’s a veggie burger!

Here’s how I made it.

Portobello veggie burger

  • 2 extra large portobello mushrooms, stems removed
  • 1/4 balsamic vinegar
  • 1 Tbsp olive oil
  • 1 Tbsp soy sauce
  • 1 clove of garlic, minced
  • cashew cheese or other vegan cheese of choice
  • veggie burger patties, cooked according to the package or recipe
  • buns

Find a lidded baking dish (or use a deep one that you can cover with tin foil). Grease the bottom and place the washed mushrooms inside. They should fit gills up, flat on the bottom. Mix the marinade and pour it in the mushrooms, dividing it evenly between the two caps. Let them marinade for 20 minutes, if you can wait. Preheat the oven to 400.

Cover them with the lid and bake them for 20 minutes. After 20 minutes, top with cheese and put it back in the oven, uncovered for another 10 minutes. Let them rest a few minutes before placing them on top of the cooked veggie burger – they’ll be really hot and juicy. Enjoy!

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The kids’ burgers were plain and I let them top them however they liked (just ketchup). They went down well but the recipe needs perfecting. My picky eater ate half of his before he told me, “actually, I don’t really like this.” My daughter enjoyed hers.

I made them with chickpeas and not a lot of flavour enhancements, thinking the plainer the better. I think I’ll try another method next time… I’ll keep you posted on my progress.

In the meantime, we’ll keep buying store-bought burgers for quick dinners and easy wins. There’s a couple of brands that make burgers my kids like.

 

Veggie burgers and fries

We came home from running around too late to make a nice meal so I grabbed the veggie burgers I picked up the other day and we made fries. The burgers are a new brand we hadn’t tried before: VG Gourmet Artisan Vegan Burgers. I got the lentil and walnut burgers with fresh herbs and wild mushrooms. Perhaps not the most kid-friendly choice since my picky eater likes neither fresh herbs nor mushrooms.

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These burgers are packed with lentils and veggies that are visible in the patty – that’s nice for my husband and me but I knew if my kids were to see onions, they’d turn their noses up at the whole burger. So I covered them in melted Daiya cheese as a disguise.

The kids were not fooled. They topped their burgers with tomatoes, pickles, relish and ketchup and were eating them nicely at first. But in the end, these burgers were not a hit with the kids. They managed to get them down with extra pickles. We liked them a lot, however.

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Though they were a bit drier than other veggie burgers, the flavours were unique and complex since there was a good variety of veggies in each burger. Often, veggie burgers try too hard to be like hamburgers and they fail. These burgers were not trying to disguise the veggies and I appreciated that.

The kids have taste preferences all of their own. But there are a few brands of veggie burgers that my kids like. They tend to like the ones that are uniform and hamburger-like more than the ones that are dotted with veggies the way I like them. But sometimes I slice off a square of tofu and grill it with a mild marinade for him to eat as a burger. Or sometimes we’ll make them veggie dogs while we have the burgers. But sometimes they surprise me and happily eat a whole burger. Just not tonight.