Wednesday, July 4, 2012

Mushroom and Avocado on a Veggie Burger or Independence Day California Style

Burgers sort of go hand and had with all summer holidays, I know that there are other parts of the country that are more creative with holidays, but I'm afraid we are rather boring out here, I do tend to buy an interesting chicken sausage instead of hotdogs, and I consider that the peak of my sophistication, impressed?

We actually almost made beef burgers, we were really really close to going that route, and then no one went to the store and plans changed, and the veggie burgers were pulled out, and you in many ways they are in fact better than beef. 

Mushrooms with slow cooked onions, nothing like it, start by slicing a small onion.

Cook the onion in olive oil, on med low heat for 20 minutes, basically just turn on the timer and leave the kitchen. You're looking for soft and golden.
Add mushrooms, cook another 20 minutes, after its cooked add a chopped garlic and a little dried thyme.  


I cooked some oven fries, the frozen open the bag and place on a tray kind, For the burger and as a dipping sauce I made a roasted garlic aioli.

Slice the top off a head of garlic
Top with a little butter and wrap in foil, cook in the oven with the fries. If you're not making fries around 30 minutes in 350 oven should work out.
Squeeze the garlic out, crush if needed.

Add 1/4 cup mayo, dried parsley, and a few splashes of hot sauce.
Mix.
Toast buns

Top with sauce.
Cook burger according to package instructions, you can of course use any kind of burger you like. 
Place on bun.
Top with mushrooms 
top with sliced avocado. 
Top with the other bun, Serve with fries and dipping sauce. 

Mushrooms
12 mushrooms, slice
1 small onion
olive oil
1 clove garlic
1/2 tsp thyme

Garlic aioli
1 small head garlic
1/4 cup mayo
1 tbsp dried parsley
a few splashes hot sauce

Veggie burger
veggie burger
olive oil
Toasted bun
Garlic aioli
Mushrooms
Avocado (1/4 per serving)

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