6.01.2017

reuben burger

Burgers are sandwiches, and if anyone has followed this blog, knows that I am a huge burger fan. Check out my five top picks from MoFo 2014, starting with this Schnitzel Burger:


For me, typically, burger making is from scratch - meaning that at least the patty is homemade. This time, though, I wanted to make a burger that was fast - and that meant using a prepared veggie patty. On this occasion, the bun is homemade but not the patty.

In our house, this also means that five different people will have five different favorite veggie patties: Boca, Quorn, Engine 2, Beyond Meat or Field Roast (this one is the family's pick, if they had a choice). I am more of a vegetable veggie patty person, but the rest of the fam leans more toward vegan meats, like the Field Roast, Beyond Meat or Quorn.


Having chosen our favorite patties, I thawed them and seasoned them with onion and garlic granules before cooking them. Then I added homemade Spicy Thousand Island sauce and fresh shredded cabbage, as well as sauerkraut.

Really couldn't be much simpler. You can, of course, add some cheese while cooking the burger (use a lid to cover the burger to melt the cheese because vegan cheese needs moisture to melt - otherwise it looks like plastic melted on your sandwich).

Have at it! Enjoy!







Reuben Burger
Makes 4 burgers 

Spicy Thousand Island Sauce:
1/2 cup vegan mayonnaise
2 tablespoons ketchup
2 tablespoons dill relish
1/4 teaspoon cayenne

Other:
4 vegan burger patties (of choice), thawed
Onion powder
Garlic powder
Sea salt
Oil spray or olive oil
4 burger buns, toasted
1 cup sauerkraut 
1/2 cup shredded cabbage


1. Sauce: Combine the mayonnaise, ketchup, relish and cayenne in a small bowl. Mix wel and set aside. 
2. Season the burger patties with onion and garlic powder and salt. Heat a medium skillet over medium heat. Add the oil or spray with oil. Cook the patties until golden. 
3. Assemble the burgers: bottom bun, sauce, burger, sauerkraut, cabbage and top bun. Serve immediately. 


© 2017 Copyright Zsu Dever. All rights reserved.



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