Friday, July 11, 2014

Macaroni Cheeseburger

Macaroni Cheeseburger 

I hav two incredibly simple recipes here. However, I only have a picture of one of the items. As I said in my last post, I have been doing a lot of experimentation with veggie burgers this week. The main recipe is something you see in most burger joints, and diner type restaurants in America. Macaroni and cheese is a lot like the burger: it’s very popular all over US, and there are loads of pre-made, or partially made, macaroni and cheese products you can buy in your regular grocery store. Some come in a box and require little more than water. Other are frozen and/or microwavable, or you can buy elbow macaroni and make your own sauce. If you go to the health food store (or a major grocery chain), you can even find gluten free, or dairy free (sometimes even vegan) easy to make mac-n-cheese meals these days. I am not including a recipe for macaroni and cheese, because basically all you do is boil some noodles and pour on the sauce. Most recipes for cheese sauce are nothing more than milk (soy, rice, dairy, etc), butter or margarine, and cheese of some kind. When I make mac-n-cheese for myself, I always throw in a bit of fresh broccoli or lima beans, or carrots, for the added vitamins and nutrients and because they are low in calories and filling. This means I eat less pasta and cheese sauce, but still get the same sized meal. I also like to add soy protein or TVP for similar reasons.

Recipe One: Macaroni and Cheese with meatless ground protein and veggies.

1 serving (enough to fill a small bowl about half way) of macaroni and cheese, most of the way cooked
¼ to ½   cup of peas, carrots, lima beans, spinach, or broccoli.
¼ cup Tofurkey Ground Beef Style

Instructions:  Mix the ingredients into the pot and cook on a low flame for ten to fifteen minutes until thoroughly heated. You can feel free to use a different brand or type of meat substitute. I think Tofurkey one is best because it has a nice, smoky flavoring. However, it tastes a lot like actual beef (at least I think it does. I haven’t eaten beef in 20 years so I could be way off). It also doesn’t dry out as easily as some other brands. However, vegetarian hotdogs or sausages are quite good with this dish as well. The same goes for any type of TVP, vegetarian crumbles, and diced veggie burgers if you’re in a bind.

Recipe two. Macaroni Cheeseburger

¼ cup ready made macaroni and cheese, fully cooked.
1 veggie burger
½ a slice of cheese: cut into thin, rectangular strips
1 pinch mustard or garlic powder
1 bun, roll, or 2 slices of bread (optional)

1.      Grill the burger on one side. I recommend using the toaster oven or a grill for this. Make sure to line it with tinfoil (which you can use over and over) so the cheese and pasta won’t fall off and get stuck in the coil or heat source..
2.      Mix the garlic and/or mustard with your macaroni and cheese sauce.
3.      Flip the burger over to the other side.
4.      Place the noodles and sauce on the burger patty, and flatten it out.
5.      Organize the strips of cheese on top of the mac-n-cheese to form a “piecrust” grid.
6.      Continue to cook for about five minutes (different burger brands are cooked slightly differently but you want to grill, broil, or bake this one instead of frying it with oil).
7.      Top with ketchup and/or mustard, lettuce, tomatoes, and/or other veggies. Once again, this goes well with potatoes. 

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