My Guide to making Delicious Veggie Burgers!

Ingredients: (serves 2):

2 veggie burger patties

1 onion, sliced

1 bell pepper, sliced (optional)

2 eggs

2 cloves of garlic, minced (feel free to put in more, too much garlic is never a bad thing)

Salad mix or lettuce

Oil (coconut, olive canola, whatever you have) or butter (I find that butter makes frying eggs much easier).

Ketchup

Mustard

Pickles (optional)

2 buns (optional) or whatever tasty bread you have laying around, I like ciabatta best. In the picture below I used some homemade bread given to me by my new neighbor, thanks J!

Instructions:

1. Heat two pans: one over medium-low heat (because these burgers are frozen, you don’t want the heat too high for fear of overcooking the outside and under-cooking the inside) and the other over medium heat (this one will be for your onions).

2. Once your medium-low heat pan is heated (you can check this by seeing if a flick of water sizzles on the surface), put 1 tbsp of oil into your pan and throw in your veggie burgers. Cook each side until lightly browned.

3. In the meantime, heat another tbsp of oil in your medium heat pan and put in your onions. Cook until translucent.

4. Once your onions are translucent, you can add your bell peppers and cook for about 10 minutes or until your onions are very lightly caramelized, stirring occasionally and adjusting heat accordingly to ensure that your onions don’t burn.

5. After 10 minutes, remove bell peppers and onions from pan and lower heat to medium-low.

6. Add garlic to medium-low pan and cook for about 2 minutes, stirring frequently. Take off heat and place with onions & bell peppers.

7. Heat a pan to medium-low (you can use the same pan you used for burgers or veggies if you’re timing works out).

8. Once the pan is heated, fry your eggs. For a guide on frying eggs, check out the basics here.

9. Once everything is cooked, plate your patties, smother them with your bell pepper/onion/garlic medley and throw an egg on top of each.

10. Add whatever condiments you like and enjoy!

Go to my blog here for full post (with tips, tricks & pictures).

bon appetit