the BEST vegetarian burger recipe
I'm from the Milwaukee area where motorcycles are everywhere. I created this recipe in honor of my brother, a true Harley rider.
Our Motto is " No one leaves hungry" Mike makes a stuffed burger that few can finish. Most choose to split one but they are beyond yummy.
After watching Build a Better Burger on the Food Network channel, I decided I would enter the contest. I work as a paramedic and use cooking as a stress release.
I do this recipie by site, and taste. These are so flavorfull, my boys do not put any other condiments on them. My husband prefers them with a bit of mayo and mustard.
There are many strong flavors. The result is a complex but well-balanced burger. The cremini mushrooms keep the burgers moist without fighting the other flavors.
These burgers combine the fresh spring and summer flavors of dill and frisee for a great seasonal taste. Just one more reason to bring out the grill after its winter hibernation.
I surprised myself with this receipe. Normally I prefer beef but really wanted to see how portobello mushrooms would work as a substitute.
Hamburgers and crawfish have always been in my Top Ten favorite food list, but I had never thought about combining the two until I read about this contest.
The combination of sweet, spicy, salty, and umami flavors found in Japanese cuisine satisfies every single one of my taste-buds.
In the midwest we have a real appreiciation for our beautiful summer ingredients. This recipe incorporates the best of the best.
Is a miso soup that I have been making for years and love so much. So I combined the soup with a cheese burger and Yum!
Giving my favorite burger in the world (the mushroom burger) a twist!
In the midwest after long winters, we are crazy about our beautiful vegetables. This recipes features fresh corn and Illinois tomatoes.
In the midwest we have a real appreciation for our beautiful summer ingredients. This recipe incorporates the best of the best.
A tender beef & veal burger topped with sautéed chanterelle mushrooms, crumbled bacon, and endive served on a grilled French baguette with Dijon aioli.
I have been a vegetarian for 22 years and happily married to a meat-eater for 15 years, with two children with eating preferences somewhere in the middle.
This delectable burger pairs nicely with Sutter Home Sauvignon Blanc and a healthy appetite.
I was trying to think outside the box. Something healthy but tasty but with a little kick.