Your veggie nerd friends will gawk and awe over this deelish burger with a sense of humor.
Remember all those childhood summers spent playing the NES indoors when it got too hot outside? Summer vacation, BBQs, and the NES. Ah...Those were the days.
When I cook dinner for my friends, I tend to put as much attention to the vegetarian dishes as the meat ones. Why not dress up the veggie burgers to make your guests feel special and have a spiffy time at your barbecue?
This instructable was inspired by Barry Rosenstein's The Red Fez Burger
from Build a Better Burger Challenge from the Food Network a few years ago. He colored his top bun red to look like a fez to reflect a Moroccan theme. I thought that was the coolest frakkin' thing ever.
For this instructable, I made my own veggie mushroom patties. They taste like okonomiyaki
so it has like a soft fritter/pancake/omelet texture. Okonomiyaki is a Japanese household savory pancake dish where vegetables, meat, and noodles are all mixed together in a pancake batter and placed on a griddle, then topped off with a special soy-based sauce. Feel free to change according to your taste: Boca burger, Gardenburger, meat patties, or just a slab of meat... unless you are Bowser, who desperately needs to cut down his meat intake if he wants to be in good princess-kidnapper shape.
Makes 4 burgersINGREDIENTS FOR THE PATTY:
half of one white onion
2 large portabello mushroom caps (or 6-8 ounces of whatever mushroom you like)
1 tsp. of kosher salt
1 tbs. of pancake mix
1 tsp. of minced garlic
black ground pepper to tasteINGREDIENTS FOR THE FIXIN'S:
4 large slices of mozzarella cheese
1 tomato, sliced at least quarter inch thick at room temperature
4 spoonfuls of pesto
*optional: mayonnaise (I personally hate mayo, but it's like crack to some peopleINGREDIENTS FOR THE BUNS
4 *very round* rustic crusty buns. The type I decided to go with are my favorite whole wheat kind.
1/2 tsp. green food coloring
1 tsp. of water
4 large slices of mozzarella cheese for the circle decoration
*optional: I also tried this recipe with basil juice instead of the food coloring in attempt to be more "natural." The green looked good but it made the burger WAY TOO PUNGENT. Whew!