I just took this mammoth, delicious, vegan burger in a ciabatta bun, round to my Ex husband and his wife. To dress it, I put veganaise, mustard, pickles, heirloom tomato, sliced red onion, black garlic and sun-dried tomato. His wife has been in labor with my future step daughter for 2 1/2 weeks now. I couldn’t really help her with that, so I took food instead.
As I walked into their home, there was that familiar, oh so distinctive sound of moaning. A moaning that comes from deep down inside the very depths of a woman’s soul. The worst pain she will ever know, but the most easily forgotten. I knew how she felt. Her face was flushed and she had a vacant, purposeful look about her. She was only vaguely aware that I was in the room, but still, she reached out for a second and touched my hand. Women need women at this time. I instinctively began cleaning the kitchen as quietly as I could.
I also took a big tray of my Potato Dauphinoise, 
incase baby finally came and new mama got hungry. Before I had even had a chance to put it on the table with the cartons of take out, the doula’s assistant ripped off the foil and dived into it, immediately returning for seconds. I guess she liked it.
The burger was one of the best I have ever made. I was ordered to return the next day with two more. Praise indeed because they are both excellent chefs. The burger crisped around the edges in the pan so perfectly. It was nutty, crunchy on the outside, filling and so tasty. Next time I will double the recipe and make enough to see me through the new year.
- 1 Cup Cooked Brown Rice
- ½ Cup Walnuts - Chopped
- 3 Cups Cooked Broccoli - Chopped
- 2 Tbs Healthy Balance Butter
- ½ Cup Roasted Sunflower Seeds - Optional
- 2 Tbs Soy Sauce
- 1 Tbs Potato Starch
- 1 Vegetable Stock Cube - Crumbled
- 8 Cloves Garlic - Crushed
- Fresh Ground Sea Salt and Black Pepper
- Mix ingredients in a large bowl.
- Heat a skillet with a touch of oil and press mixture into a round cookie cutter.
- Cook on both sides until golden brown.