Aug 212011
 
Could I be the next Food Network Star with my Breakfast Burger with Fresh Tomato, Sprouts and Carrot Mustard Sauce? Something along the lines of a plant-based Sandra Lee Perhaps?

At first I was a little guilty.  It’s not like I was actually going to be making these burgers from scratch.  But after my first recipe-free veggie/bean burger attempt came out more like brown burger mush I realized I needed some help.  Hey, I’m sort of new to this totally meat-free thing. So when I came across these Sunshine Burger samples at Native Sun that don’t have soy or wheat in them (so my daughter can eat them) it was like the heavens opened up and light shone down.  I believe I heard angels singing. 

Why the excitement? 

Let’s just say my new way of eating is taking a bit of an adjustment period for the family, which is understandable.  My husband Chris grew up in Jacksonville Florida.  Now mind you, I love it here, but the main staple is meat.  Let’s see, we have Bono’s BBQ, Sonny’s BBQ, Longhorn Steakhouse, Roadh0use, Texas Roadhouse, Ted’s Montana Grill and on and on, all based solely on meat.  Ten years back my new husband and I got married and in the back of his mind he was probably thinking I was already a bit weird as it was, if you’ve read my background, but whatever,  we were shiny new newlyweds, young and in love so it could be overlooked.  Little did he know…..there was more (or shall I say less) to come. 
In 2008 we had a beautiful baby girl who happened to have some SERIOUS eczema issues that we were paying $300 a tube each month for steroid cream not approved for her age so she wouldn’t scratch her eyelids until they bled.  Against the recommendation of the pediatrician I had her allergy tested and sure enough she tested positive for food allergies out the wazoo.  I immediately announced we can’t feed our, at the time, one year old daughter, wheat, eggs, dairy, soy, cod fish, peanuts, tree nuts, seeds (she can eat moderately) and all those synthetic dyes like red 40.  At first no one really believed me.  After all, the doctors said it’s not food related and you can’t eliminate all that from her diet, right?  I just say give me a chance and let me try.  And it worked.  So we got used to that and switched her to all free range organic meats, organic veggies and fruits and few snacks that come from Native Sun. 
And then I read the China Study. 
And then I made some seriously mushy bean burgers.  
My poor hubby doesn’t know what hit him.

So there you go.  That’s why the excitement over finding some seriously delicious, convenient burgers we can all eat. I needed an easy and tasty and cheap option.  Another bonus was that these were on SALE so they came to just over $1 per burger and with working full time the convenience factor won out.  Hellooo it’s like my very own dollar value menu or whatever they call it. Normally I  make most everything else from scratch so I had to let go of the guilt. 

And buy eight boxes.

Here is what I bought

Two breakfast:
Ingredients:
Organic sunflower seeds
organic brown rice
organic adzuki beans
organic hemp seeds
organic onion
organic bell pepper
organic herbs
organic paprika
organic black pepper
sea salt

Two Falafel
Ingredients:
Organic raw ground sunflower seeds
organic brown rice
organic chick peas
organic split peas
organic tahini(ground toasted organic sesame seeds)
organic sesame seed paste
organic parsley
organic cumin powder
organic garlic

Two Southwest
Ingredients:
Organic ground raw sun-flower seeds
Organic Brown Rice
Organic Carrots
Organic Black Beans
Organic Bell Peppers
Organic Cilantro
Organic Garlic
Organic Jalapeño Peppers
Organic Ground Cumin Seeds
Organic Onion
Sea Salt

Two Garden Herb
Ingredients:
Organic Ground Raw Sun-flower Seeds
Organic Brown Rice
Organic Carrots
Organic Herbs
Sea Salt
The first one I tried out was the morning after my purchase…the breakfast burgers.  I paired it with a slice of toasted sesame Ezekiel bread, some juicy fresh tomato, sprouts and I thought about what I used to like on my breakfast sandwiches in the mornings.  Typically a slice of Kraft yellow American cheese that I promptly threw out once I read the ingredients on the low fat slices I had, way back when.  I wanted to create a nice substitute, but I have a hard time calling something “vegan cheese” that doesn’t have cheese in it.  This sauce is made with carrots, nutritional yeast, spices and mustard but it just happens to taste a bit like cheddar and is delicious in it’s own way.  I’m reminded of my friend Cara when she talks about spaghetti squash.  Don’t eat it as a replacement for spaghetti.  You’ll have a hard time loving it.  Love it for the delicious squash that it is.  As for the burger, in every bite I could taste the perfectly seasoned brown rice, nutty sunflower and hearty hemp seeds.  It was the burger I had set out to make after the last perfection I ate at Cafe Karibo in Fernandina, but the best part about this is I can have it every day for just over a buck. 
Another option is to add some roasted veggies which would be delicious. For those of you new to my blog I roast four trays of veggies every weekend and sometimes more during the week and add them to everything.  But that’s another post.  This time I just wanted to keep it simple.

Breakfast Burger with Fresh Tomato, Sprouts and Carrot Mustard Sauce
Serves 1
Vegan

Ingredients

1 Sunshine Burger, Breakfast Burger (or bean burger of choice)
1 slice sesame Ezekiel bread, toasted, or bread of choice
1 slice fresh, organic, ripe tomato
Sprouts
1 leaf fresh organic romaine
Drizzle of Carrot Mustard Sauce (will make lots of extra for later)

Carrot Mustard Sauce (blends and cooks down to about a cup)
Inspired by this recipe
1/2 cup shredded carrot
1/2 cup water
4 Tbsp non-GMO cornstarch
4 Tbsp nutritional yeast
1 Tbsp fresh lemon juice
1 tsp each onion powder, garlic powder, ground mustard
1/4 tsp sea salt

Directions

1. Blend carrot mustard sauce in a magic bullet or blender; heat in a small sauce pan over medium high heat, stirring constantly, to just gently boiling, reduce heat and simmer until thickened, about three minutes.  If too thick add a bit of additional water.

2. Cook burger to package directions; top toast with lettuce, burger, tomato, drizzle of sauce and sprouts.

****I did the nutrition info separate as you may have other bean burgers on hand or different bread.

 

Nutrition Information
Per Tbsp Carrot Mustard Sauce
Amount Per Serving
Calories 10.6
Total Fat 0.1 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 39.6 mg
Potassium 55.4 mg
Total Carbohydrate 1.7 g
Dietary Fiber 0.6 g
Sugars 0.3 g
Protein 1.8 g
Vitamin B-12 16.6 %
Vitamin B-6 60.6 %
Niacin 35.2 %
Riboflavin 70.8 %
Thiamin 80.3 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Information
Breakfast Hemp Burger
Amount Per Serving
Calories 210
Total Fat 9 g
Saturated Fat 1.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 300 mg
Total Carbohydrate 26 g
Dietary Fiber 5.0 g
Sugars 1.0 g
Protein 8.0 g

Nutrition Information
1 slice Ezekiel Bread
Amount Per Serving
Calories 80
Total Fat 0.5 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 80.0 mg
Potassium 75.0 mg
Total Carbohydrate 15.0 g
Dietary Fiber 3.0 g
Sugars 0.0 g
Protein 4.0 g

  One Response to “Vegetarian Breakfast Burger with Fresh Tomato, Sprouts and Carrot-Mustard Sauce”

  1. […] noodles and fried tofu daily so I vowed to come up with a buckwheat and sautéed tofu version. Once again, I channeled my inner Veggie Sandra Lee with a bag of frozen Thai-Style veggies. All about the […]

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