Eating more vegetables is not so much an experiment as it is more of a life style change, and it just feels great on my system.
Worth mentioning is that along with all that came more education of animal husbandry and no-cruelty animal clothing or no-animal-fabric textile products. A recently viewed animal cruelty video that was filmed by undercover PETA (People for the Ethical Treatment of Animals) agents sent shivers down my spine and made me wonder how those desensitized "humans" can possible do such awful things to any other living creature.
For now, if there is dairy in my house it is organic or purchased at the close-by farmers market and predominantly consumed by my 6-year-old daughter. It’s not that her little body needs it, but I want her to have her own experiences and make her own decisions about eating.
The reality is that it's quite amazing what's been going on with food inventions. You can get your necessary proteins through insects or have totally plant-based, meat-like burgers or steaks that behave just like the real thing—including "meat" juices juices.
Also chicken-like mixtures are on the vegan forefront. I read about mixtures that get extruded. It is being done just like pasta making with a machine where pasta is squeezed through dial – virtually any shape is possible and even Mark Bittman got excited.
Personally, I love vegetable burgers like those you can get in NYC joints like Blossoms and By Chloe. (In full disclosure, I work on this concept daily.) But occasionally my friends head over to burger places like Five Guys or Shake Shack and it made me think about how to diversify their meat cravings a bit, which leads me back to the title of this blog post—how to double up burgers consciously. Want that double burger experience? I suggest mixing up a potato or vegetable patty.
The Double...Conscious Burger
(recipe makes two burgers)
1 cup or 5 ounces sweet potatoes, skin removed
1/4 teaspoon sea salt
5 grindings black pepper from the mill
1/4 cup canned beans, drained and rinsed (I prefer kidney or black beans )
1/4 cup panko bread crumbs, finely ground in a kitchen processor
1 teaspoon Sriracha sauce
1/2 onion and 1 garlic clove, chopped and cooked slowly in 1 tablespoon vegetable oil
- Combine all ingredients in a bowl and gently toss together with a table fork.
- With your hands, gently shape and press the mixture into two 4-inch wide patties. Place the patties on a plate and transfer into a freezer for an hour.
- In a very hot skillet, cook the patties in vegetable oil for 4 minutes on each side. They should have a brown-roasted color; if not, cook for another minute.
The rest of the ingredients
(6) 1/8-inch thick slices red onion rings, center removed
(2) 1/8-inch thick cut steak tomatoes
(2) butter lettuce leaves
(2) 4-ounce beef burger, cooked (I suggest a grass-feed, 80:20 meat to fat ratio)
2 tablespoons of your favorite burger sauce (or see below)
2 potato buns, about 5 1/2" diameter
I find the following burger spread addictive.
(yields enough for two burgers)
2 tablespoons vegenaise
1 tablespoon ketchup
2 teaspoons yellow mustard
2 teaspoons Sriracha sauce
1 teaspoon agave syrup
1/4 teaspoon sea salt
1/4 teaspoon chipotle spice powder
- Combine the ingredients in a small bowl and mix with a tablespoon.
I suggest drizzling the cut-in-half burger buns with vegetable oil. Brown them in a medium-hot pan for 2 minutes or until they're brown-toasted. Spread the burger sauce onto the bottom and lid pieces of the bread, then layer as following: