So this one is some what of a cheat. We always keep those morningstar veggie burgers on hand for busy weeks when I don't exactly have time to perfectly plan out our meals :) This would be one of those weeks! So basically you jusst grill the burger... that's easy enough. The fun part comes with the side items and the toppings! My husband and I vary greatly with our choice in burger toppings. He has a cheese allergy- so cheeseburgers do not exist in our house. As you read you'll notice that very few, if any, of my recipes have cheese. Any who, back to the fun!
For his burger (top picture), I didn't have and buns (remember we're doing the low carb thing) but I did have some wheat bread- so instant pattymelt style! I stuck the bread in the toaster over with a spray of PAM and some garlic salt. Viola- better than a bun! He then doctored it with a sriracha mayonaise mixture. He's a simplist when it comes to condiments.
For my burger (bottom picture), I had some left over spinach- artichoke dip from the football game saturday, and I had some baby bellas left from the chicken dish I cooked the other night.... I sauteed the mushrooms in burned butter sauce and then mixed in the spinach artichoke dip to make a lovely spread for the top of my burger. Easy yet impressive :) No bun for me!
The side items are roasted red potatoes and roasted homegrown okra.
Potatoes: cut into bite sized pieces and toss in olive oil to coat. Then toss in whatever seasoning you desire. Tonight it was Emeril Lagasse's Essence. Place potatoes on baking sheet and bake at 400 for 15 minutes or until soft and golden brown.
Okra: Toss lightly in olive oil, then in corn meal and seasoned salt. I use Penzey's seasoned salt. It's amazing. I put the okra on the same baking sheet as the potatoes and cooked it all at once.
- If you're impatient, you can always turn the oven from bake to broil to speed up the process and crisp it up a bit :)
When everything is ready plate, assemble etc and enjoy!
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