Veggie Burgers Topped With Fried Egg 🍳🍔 on a Homemade Almond Flour Bun. Yum. 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 veggitarian burger was hand produced by our Argentine friend Romi Camano and “made with love” as her slogan says. And you can taste it! 

These delicious veggie burgers come in 5 different varieties that include: Butternut Squash (pictured here) Chickpea, Lentil, Spinach, Black Bean and Salsa 💃🏼 

We choose to make the Lentil, Chickpea and Butternut Squash last night and I dressed it with farmers market tomatoes, lettuce 🥬 from Romi’s Garden, organic spring onions and fried egg from our girls 🐓 🐓 We can’t stop thinking about it! 

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

If you are not in the Lexington area, you can try and make your own!  I love this recipe, you can also add nuts and other wholesome grains like quinoa. Or, check your organic frozen section in a major grocery near you. 

Basic Veggie Burger 

1 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 2 tablespoons old fashioned oats Ÿ cup mayonnaise 1 large egg yolk 1 teaspoon chili powder ½ teaspoon honey ½ teaspoon smoked paprika ½ cup freshly grated sharp cheddar cheese Ÿ teaspoon salt Ÿ teaspoon pepper canola grapeseed or coconut oil 

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

4 to 6 buns

GARLIC HERB MAYO ½ cup mayonnaise 2 tablespoons chopped basil 🌿  2 tablespoons chopped oregano 1 tablespoon chopped rosemary 2 garlic cloves minced freshly cracked black pepper 

First roast the black beans and mushrooms in a 350 oven for 15 minutes on two separate cookie sheets. Then in a small pan sauté the onions and garlic. In a large bowl add the mayo and egg yolk then, oats, chili powder, honey and smoked paprika. Combine In the same bowl, the mushrooms, black beans, cheddar, 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 patty’s with your hands (wash your hands first 😖) Then cook in a well heated skillet on a medium high heat lined with enough olive oil to cover the pan. Cook on both sides until brown (about 5 minutes on each side) Serve as suggested above or with whatever garnishes you see fit! Enjoy


2017 Meli's Garden Blog created by Melissa Hornung