After Years I’ve Searching, I’ve Come Across The Perfect Recipe
There are many, many veggie burger recipes and books with recipes for meatless burgers, but, for some reason, every recipe I’ve tried just didn’t seem to have the right consistency. Either the patties would fall apart too easily, or they would shrink up into very dry and dense bricks.
But then I came across this recipe for the ultimate vegetarian burger winner. Armed with Southwestern cuisine flavors, I’ve created a veggie patty that pleased both my spouse and my inner chef!
Of course, my weight-conscious wife did mention to “make the patties a little smaller, but don’t change the recipe!” I’ll leave that up to you decide, depending on your hunger level.
The flavors are spot on, the consistency is excellent, and the good news is that they can be stored in the freezer and then cooked in a toaster oven or convection oven when needed. This is especially nice for couples, like my wife and I, since we don’t have other mouths to feed.
You can serve these patties with a side of coleslaw or a more filling potato salad and all the condiments: pickles, onions, lettuce, cheese, etc. They can be wrapped up in a tortilla or served on a big toasty bun. I prefer my patties wrapped up in some lettuce or kale, but anything works.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: Serve these patties on regular buns, in lettuce wraps, and be sure to include all the fixings!
Recipe courtesy of: Kitchen Shaman
Image courtesy of: She Speaks
Leave A Comment