Today I tried something new… while I had a beef burger…. oh so yummy, I tried out a special recipe for my mom and her vegetarian friend…. no-meat burgers for them using Beyond Meat product! I prefer Yves non-meats but couldn’t find any at Whole Foods today :[ Bummer.
For 2 Burger Patties:
1 bag of Beyond Beef Beefy Crumbles
A few cloves of garlic
Dried Basil (fresh is probably better and if so, minced)
I first sautéed the minced onion and garlic til caramelized and starting to be transparent and browned slightly. I mixed it with the beefy crumbles. Added S&P, paprika, dried basil and perhaps a few more secret ingredients. I added two eggs and a few pinches of flour to help it bind better – I probably should have added more flour since it was a little too wet. And I grilled them.
For toppings I sautéed onions and mushrooms. Topped the patties with cheese as they were about to be done cooking and put a lid on the pan to melt the cheese. I added a few slices of rings of red onion, sliced tomatoes and some avocado. Some other options (which I put on my beef burger) were jalapeños and cilantro.
And to make the dinner even better.. some kale chips… just kale… drizzled in evoo, s&p I added cayenne pepper… or whatever flavorings you want :]
BTW, this was my BEEF burger haha
Sorry, being “healthy”… even tho the burger was rare *MAD COW DISEASE* haha but I ate my in lettuce wrap….”sort of” ok some of it with fork and knife….
More stuff I made this weekend..
Vegetarian Soup… there’s kale, corn, leeks, mushrooms, onion etc etc… topped with some cheese and cilantro and a “garlic bread” croissant
There were more veggies but I don’t remember
And our pre-Masquerade Harvard Ball dinner
Duck Confit with Leek/Mushroom Risotto and Spicy Broccoli
Just used a tiny bit of white truffle butter, topped with parm and scallions in the risotto, had fresh white truffles.. but forgot to top it… duck confit cooked in lots of duck fat for awhile so super crispy… and then just steamed broccoli with hot pepper flakes :]