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Tonight I finally decided to make my own version of the famous Farm Cafe “Farmhouse Burger.”  I’ve been really good about eating low-fat this week, so decided to indulge a little. The original recipe contains cheese (so is vegetarian, not vegan)  but I wanted a plant-based burger, so made a couple of small modifications.

The original recipe can be found here.  My modifications included using less oil, both for cooking the eggplant and frying the burgers, using 2 slices of Ezekiel bread for the bread crumbs and using Daiya cheddar shreds instead of cow cheese. I also cut down on the cheese by 1/4 cup.  I normally don’t use fake cheese of any kind, but knew these burgers wouldn’t hold together without it, so I jumped in. I have to say, it was my first experience with Daiya and I was very pleased.  Definitely not something I want to use too often, but it sure fit the bill for this recipe.

On the side: a serving of rainbow slaw.  I made it by combining  1/2 package of rainbow slaw (broccoli, cabbage, carrots & cauliflower), a big spoonful of Vegenaise, some prepared horseradish, a little cider vinegar, a squeeze of lemon and about a teaspoon of turbinado sugar. Mix the wet ingredients together and then combine well with the veggies.  Change it up to suit your tastes – some like vinegary slaw, some like sweet – it’s up to you.

The texture and taste of the burgers was fantastic!  Tender with a crisp outside.  They did fall apart a little in the pan, but they tasted so good I didn’t care. My husband put ketchup and mustard on his, but I ate mine completely plain.  Overall, not the healthiest meal in the world, but a much better alternative to a hamburger and coleslaw. I also I will definitely be making these again!

Hopefully my photos will improve with time!

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