Monday, July 7, 2014

BBQ "Bacon" Cheddar [Veggie] Burger

 Barbeque "Bacon" Cheddar [Veggie] Burger

2 teaspoons barbeque sauce (I’ll leave the brand up to you but I like KC Masterpiece)
1 veggie burger patty
1 slice cheddar cheese (vegan cheese is just as tasty but doesn’t melt as well)
1 slice of veggie bacon cut in half
1 onion ring (deep frying is optional)
Optional Dinner Roll, bread slices, or bun

  1. Lightly marinade the burger in the barbeque sauce and place it on the grill, in the broiler or toaster oven or in a frying pan (microwave works too but personally I find it makes the burger too chewy) and cook it for about ten minutes, five per side. I think a George Foreman grill would work too.  
  2. If cooking the onion yourself start that next, with a bit of hot oil because it takes the longest
  3. Cook the bacon in a separate frying pan. Once again microwaving is acceptable but not quite as good. Do not cook it all the way through, you want to leave it slightly underdone, especially since meatless bacon is more apt to burn.  This takes about one minute but watch it closely for obvious reasons.
  4. Because the cheese is square and the bread/patty round, I like to trim it into a circular piece but it is going to melt so this is not necessary.
  5. Place the cheese on top of the burger and then add the bacon pieces on top of that and place on the grill or in the broiler/toaster oven at 375 degrees. Cook for five minutes, or until the cheese is melted.
  6. Toast or grill your bread if using any, and put it open face on the plate.
  7. Place your burger on your plate, on top of the (optional) bun. Top with the onion and—if you like—a little more barbeque sauce.
  8. Serve with a fruit or veggie side dish, and/or potatoes (mashed, fries, chips, baked, etc.), and enjoy.

Notes: I’ve been trying a lot of new kinds of veggie burgers lately. I’m a huge fan of anything from Amy’s brand because they are dedicated to providing healthy ingredients, no GMOs, all 100% vegetarian, and they have been around for a long time. I’ve been eating Amy’s stuff for almost as long as I have been a vegetarian. A friend recently recommended the Engine 2 stuff. So far I’ve only tried the curried lentil flavor but it was good. A bit on the dry side but good. There are a lot of options for several of the ingredients. These days you can walk into any grocery store, in any town in America, and find at least one brand of veggie burgers, and probably several other meatless items. You’ll probably even find vegan cheese, gluten free food items. If you’re like me, and live in the suburbs, you can try a different flavor and brand of veggie burger for every day of the year!  Additionally, you get to choose your sauce here. Some people like to make their own, while others prefer store bought. As for the meatless bacon, there are a few different types including Morning Star Farms and Tofurkey (though that one is made from tempheh, which I have never liked).  Also, there are tons of different types of breads or rolls you can put your veggie burger on. This last burger I made protein style because I feel like the bread is too filling and with all these ingredients it can get soggy. Because I’ve been trying out new types of veggie burgers right now, I’m planning to post a couple of new recipes in the next week or two. So, be on the look out! 

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