Friday, April 12, 2013

Leftover Veggie Burger Omelet Sandwich

Leftover Veggie Burger Omelet Sandwich
  1. Two or three eggs
  2. Splash of milk
  3. One (or two) left over veggie burgers, copped. 
  4. ¼ cup shredded or one or two slices of cheddar cheese
  5. Sautéed mushrooms, grilled onions, (optional)
  6. 1 bun, Kaiser roll,  or any other bread or roll
  7. Ketchup, mustard, relish and/or pickles, lettuce, tomatoes), etc to top

  1. Place a small amount of smart balance spread (or butter, margarine, etc) in a medium frying pan and allow it to melt.  Spray with non-stick cooking spray  (preferably butter flavored)
  2. Cook the (optional) onions and/or mushrooms in the butter while mixing the other ingredients.
  3. Crack and beat the eggs in a bowl with the milk, and veggie burger chunks.  If you want your tomatoes cooked, mix them in now too.  Then, pour into pan and turn the heat to low.  
  4. Heat evenly, using a fork to push the egg mixture back every so often so that as much of it as possible will get cooked.
  5. Flip over, sprinkle on the shredded cheese.  Fold the omelet over the cheese and finish cooking.
  6. Once finished, place inside the bread/ buns and top as you like.   If you are using cheese slices instead of shredded cheese, place it on top of the omelet or on one side of the toast or cold roll. 

It wasn’t always easy to find a good veggie burger.  Even these, it can be a struggle but there are a dozen brands available now.  Even small town Mom & Pop grocery stores sell them now.    Some people like the veggie burger patties made from grains and vegetables but I find those disgusting.   Who wants to pour ketchup and add pickles to a fucking pilaf with and peas and carrots?  It’s a side dish, not a sandwich!  But everyone’s entitled to their own opinion, and if you do like the rice burgers they will work in this recipe too.  Personally, I like to work with Boca burgers—or Quorn—or anything made from soy, because it tastes like a real hamburger.  

As for this specific recipe, I used to make eggs and meatless sausage all the time, but it wasn’t until I started to work on the cookbook that I considered mixing together veggie burger with an omelet.  I  have several “leftover” omelets because I think mixing extra food with eggs is a great way to deal with leftovers without getting bored or having to eat the same thing every day.  However, when I first started experimenting the soy burger omelet, it was completely bland.  Then it hit me: treat the leftovers like a regular burger and pile on the toppings. 

So, I mixed cheese and burger chunks in with the eggs, and put it on a pretzel roll and ate it open face (with half the omelet and toppings on each side.   I really like mushrooms and cheese on my veggie burgers so I put them in my omelets too.  But, as I always say, if you don’t like things the way I suggest you are free to experiment with your own condiments.  You could either go without the onions and/or mushrooms, or you can cook them separately and throw them on the bun with the other toppings.

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