Veggie BurgersĀ Topped With Fried Egg šŸ³šŸ” on aĀ Homemade Almond Flour Bun. Yum.Ā MELISSA HORNUNG

When I say this was good, I mean the kind of good that can make you become a full fledged veggitarian kind of good! This hardy all veggitarianĀ burger was hand producedĀ by our Argentine friend Romi CamanoĀ and ā€œmade with loveā€ asĀ her slogan says. And you can taste it!Ā 

TheseĀ delicious veggie burgers come in 5 different varieties that include: Butternut Squash (picturedĀ here) Chickpea, Lentil, Spinach,Ā Black Bean and Salsa šŸ’ƒšŸ¼Ā 

We choose to make the Lentil, Chickpea and Butternut Squash last night and I dressed it with farmers market tomatoes, lettuce šŸ„¬ from Romiā€™s Garden, organicĀ spring onions and fried egg from our girls šŸ“ šŸ“ We canā€™tĀ stop thinkingĀ about it!Ā 

Romi makes these handĀ made patties in her home and has started a special order service for pick up or delivery and marketed under the name ofĀ Lexempanadas. If you are in the Lexington area and you would like toĀ try her products,Ā follow her on InstagramĀ Ā Lexempanadas! Or email rocamanio80@gmail.com.Ā Eating healthy never tasted so good!

If you are not in the Lexington area,Ā you can try andĀ make your own!Ā Ā IĀ love thisĀ recipe, you can alsoĀ add nuts andĀ other wholesome grains like quinoa. Or,Ā check your organic frozen section in a major grocery near you.Ā 

BasicĀ Veggie BurgerĀ 

1Ā cup cooked pearl barley cooled 1 14 ounce can of black beans, drained 1 pound shiitake mushrooms stems removed and chopped 1 1/2 tablespoons olive oil 1 sweet onion diced 4 garlic cloves minced 2Ā tablespoons old fashioned oats Ā¼ cup mayonnaise 1 large egg yolk 1 teaspoon chili powder Ā½ teaspoon honey Ā½ teaspoon smoked paprika Ā½ cup freshly grated sharp cheddar cheese Ā¼ teaspoon salt Ā¼ teaspoon pepper canola grapeseed or coconut oilĀ 

Slice ofĀ sharp cheddar or your favorite cheese for topping or one fried egg!

4 to 6 buns

GARLIC HERB MAYO Ā½ cup mayonnaise 2 tablespoons chopped basil šŸŒæĀ  2 tablespoons chopped oregano 1 tablespoon chopped rosemary 2 garlic cloves minced freshly cracked black pepperĀ 

First roast the black beans and mushrooms in a 350 ovenĀ for 15 minutes on two separate cookie sheets. Then in a small pan sautĆ©Ā the onions and garlic. In a large bowl add the mayo and egg yolkĀ then,Ā oats, chili powder, honey andĀ smoked paprika. Combine In the same bowl, the mushrooms, black beans, cheddar,Ā barley, salt and pepper. Mash the mixture together with a potato masher or large fork and then add to a food processor a little at a time until fully processed. Make pattyā€™s with your hands (washĀ your hands first šŸ˜–) Then cook in a well heated skillet on a medium high heatĀ lined with enoughĀ oliveĀ oil to cover the pan. Cook on both sides until brown (about 5 minutes on each side)Ā Serve as suggested above orĀ with whatever garnishes you see fit! Enjoy


2017 Meli's Garden Blog created by Melissa Hornung