Friday, June 25, 2010

Veggie Burgers on Natural Buns

As part of the Foodbuzz Tastemaker Program, I received several packages of Nature's Pride buns to sample and review. I've got only good things to say about these, and they definitely meet within my "miranda friendly" food parameters.  The ingredient lists are short and containing all real food elements. The calories are low compared to must buns. The fiber is high, and they're really delicious. I like these whole wheat ones best - but the white hoagie rolls pretty much rock as well - especially when slathered with garlic infused olive oil and baked into garlic bread rolls of awesomeness.

Anyhoo, i paired these wheat buns with homemade veggie burgers and they turned out scrumptious. I think the buns taste best warm, but they're also good for big pb j sandwiches as is.  Amounts are approximate.

Homemade Veggie Burgers - makes 6-8 burgers, may be frozen after cooking.
  • Home cooked black beans and lentils - 1.5 Cups
  • Whole wheat flour- 1/2 Cup
  • Chopped veggies: corn, onions, carrot, jalapeno, green tomato, garlic, basil - 1.5 Cups
  • Ground nuts and seeds: sunflower, walnuts, flax, hemp - heaping 1/2 Cup
  • Dried herbs: salt, pepper, oregano, chilly powder, cumin, turmeric - to taste

Mash the beans together, add the veggies, nuts and seasonings and mix together well. Add flour a bit at a time until you get a thickish mushy texture: not dry, but not wet. Thicker than refried beans. Dollup onto a parchment lined sheet and bake 15 minutes each side at 375.

His and Hers:

Served with a side of kimchee and some of that jalapeno/garlic sauce i came up with. Fit for a Summer night.

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