Meatless Monday: Big Macro Veggie Burger - FabFitFun

Meatless Monday: Big Macro Veggie Burger

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The weather is heating up, and barbecue season is almost upon us! We’re already imagining ourselves hanging out with our friends in the backyard grilling a big juicy…salad?

That’s right, sometimes sticking to your vegetarian ways can be a little hard. It’s not cute being the girl who refuses to touch a burger. But you can still enjoy a sandwich without having to forego your meatless mantra.

Made of whole grain brown rice and vegetables, M Café’s Big Macro Burger is vegetarian heaven! The patty is piled high with all the (meat-free) fixins including lettuce, tomato, pickles, onion, sprouts, soy mozzarella, and M Café’s special sauce!

And we nabbed the recipe from the fine folks at M Café, so now you can re-enact that burger in a bikini commercial from the Super Bowl! (Or not.)

M Café’s Big Macro Burger

Makes 3 – 4, 4-ounce patties

1/4 cup yellow onion, minced
1 teaspoon garlic
1 large dry shiitake mushroom cap, reconstituted
1/4 cup minced fresh shiitake mushroom caps (3 – 4 ea)
1 teaspoon minced fresh oregano (or 1/4 teaspoons dry)
1 teaspoon minced fresh thyme (or 1/4 teaspoons dry)
1 tablespoon olive oil
2 ounces superfirm tofu (approximately 1/4 cup), or the same quantity of extra firm tofu pressed for 20 minutes to remove excess moisture
1 tablespoon tahini
1 tablespoon tamari soy sauce
1 tablespoon olive oil
1/4 cup carrots, shredded
1/4 cup zucchini, shredded
2 tablespoon reconstituted arame, chopped (aprox 1 Tablespoon dry)
1/2 cup cooked brown rice
3 tablespoon quick-cooking rolled oats
3 tablespoons vital wheat gluten flour
1/2 teaspoon sea salt (or to taste)
1/4 teaspoon black pepper (or to taste)

1. Sauté the onion, garlic, shiitake and arame in the first quantity of olive oil. Add herbs and remove from heat. Let cool.
2. Combine the tofu, tahini, shoyu, liquid smoke and second quantity of olive oil in bowl or blender and mash or blend until well mixed. Reserve.
3. In a mixing bowl combine the carrot, zucchini, rice, oats, salt and pepper.
4. Add the onion mixture and the tofu mixture. Mix well to combine. Add the gluten flour and mix well. Knead the mixture for a few minutes until the mixture comes together completely. Add a bit more gluten flour if necessary. Form the mixture into 4oz. patties and place on oiled sheet pan.
5. Bake for 40-50 minutes at 350 degrees or until just golden brown. Flip burgers once after fifteen or 20 minutes if necessary for even browning. Cool patties and reserve. Patties will keep in refrigerator for up to one week, or can be individually wrapped and frozen for up to a month.

Big Macro Special Sauce

(Makes approximately 1 cup)

2/3 cup Vegenaise (or your favorite mayonnaise alternative)
1/4 cup sugar-free or agave-sweetened ketchup (at M Café we make our own ketchup from root vegetables – no tomatoes! – and natural sweeteners)
1 teaspoon prepared horseradish
1 teaspoon Dijon mustard
2 tablespoon dill pickles, minced
1 tablespoon red onion, minced
2 teaspoon agave syrup
1/2 teaspoon sea salt (or to taste)
1/4 teaspoon white pepper (or to taste)

Measure all ingredients into a small bowl and mix well to combine. Sauce will keep in refrigerator for up to one week.

For one sandwich

1 ea whole-grain burger bun1 ea Big Macro Patty (recipe above)
1 slice soy cheese
1 leaf romaine or green leaf lettuce, washed and dried
2 slices ripe tomato
2 Tablespoons alfalfa sprouts
1 thin slice red onion
3–4 dill pickle slices
2 tablespoons Big Macro Special Sauce (recipe above)
Melted soy butter (like Earth Balance brand) for cooking

1. Heat a small amount of soy butter in a pan and cook Big Macro Patty for 1 -2 minutes per side, or until heated through. Alternatively you could reheat patties in a grill pan or barbecue. Place slice of cheese on hot patty to melt slightly.
2. Meanwhile, slice burger bun in half lengthwise, brush with soy butter and cook, cut side down, in hot pan until golden brown.
3. To build burger, place toasted bun cut-side up on a cutting board. Spread one tablespoon of Big Macro Special Sauce on each half of bun. Place pickle slices on bottom half of bun. Place burger patty and cheese next, and top with lettuce, tomato, onion and sprouts. Replace top half of bun to finish the sandwich.
4. Cut in half, if desired, and serve immediately.

xx, The FabFitFun Team

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