I have tried nearly every veggie burger on the market, and even made my own from scratch. By far, my favorite is the Gardein Beefless Burger. To me it has the best flavor, and it tastes like a burger, not a grain patty. Don’t get me wrong, I eat a lot of grains, black beans, etc. … but I prefer them in other than patty form.
I never realized how delicious a frozen veggie burger could be though, until I visited Founding Farmers on a recent road trip to DC. They have an entirely vegan menu created in Partnership with VegDC.com and Compassion Over Killing. It consists of mostly Gardein products, which I was a little disappointed with before going there. After all, I make Gardein meals all the time at home, so why would I want to pay $8 for a Gardein burger that someone else made? …because it’s amazingly delicious… that’s why! Ever since my visit to Founding Farmers, I have been experimenting with my homemade Gardein burger…was it the way they carmelize their onions? The homemade agave mustard? The fresh rye they put it on? What is the FF Secret?
Well, last night I got closer to perfection… or perhaps I achieved perfection, but of a different flavor. Here’s what I did:
- 2 Tbsp Olive Oil
- 2 Frozen Gardein Beefless Burger Patties
- 2 Anaheim or Hatch Chiles, Roasted
- 2 slices of onion (separated into rings)
- 2 Tbsp A.1. Bold & Spicy Sauce
- 2 Slices of Tofutti dairy free American cheese slices
- 2 Rudi’s 100% Whole Wheat Buns
- 2 Tbsp Smart Balance® Light Original Buttery Spread with Flax
+ Ketchup, Mustard, Lettuce Leaves & Slices of Tomato to top burger
- Roast your chile pepper in the oven. I use this method: How To Roast Chiles
- While the chile sweats in the plastic bag, heat the olive oil in a large pan & begin to grill the onions.
- As the onions begin to brown, coat both sides of each burger with A.1. Sauce & place in pan.
- Cook burgers on each side for 4 minutes.
- After burgers have been cooking for about 6 minutes, butter buns & place butter side down on the hot pan (you can use a seperate pan, if desired.)
- Peel your chile, slice in half longways & remove seeds.
- Flip burger one last time, and place cheese on top.
- Pile the onions on top of the cheese.
- Remove the buns from the pan & put mustard &/or ketchup (I like both) on each side.
- Layer the ther ingredients on the bottom bun in the following order: chile (folded), burger with cheese & onions on top, tomato slices, lettuce & top bun.
Yield: 2 servings.
Cooking the buns this way makes them warm & almost fluffy. I used to heat them in the oven, but that just makes them dry. The chile adds a whole new dimension of flavor & texture that is wonderful! I always use the A.1. sauce… the bold & spicy gives the burger a little kink, but doesn’t burn your mouth. The burger looked so good that I didn’t even think to take a photo, but I will certainly be making these again & will add a photo then. ENJOY!
*Gardein (& the other brands mentioned here) did not pay me to write this. These are the brands I, after trial & error, have found to be my favorites & it was just SUCH an amazing burger that I had to tell someone!