Burgers, Poppers, and Patties

I planned a relatively easy-to-prepare Sunday dinner this week. Chase is miserable with a head cold and I’m still catching up on errands and chores. He must be awfully sick because he couldn’t make it over for dinner tonight. But dinner will keep until he feels like eating again. I, however, couldn’t wait. You know, easy cooking is still good cooking. So here’s what I had… all alone….

Broccoli Burgers – what took me so long?!!! These burger patties are made with chopped broccoli, sunflower sprouts, and green onions, and mixed with peanut butter and spices. Oh, man, broccoli and peanut butter are my most favorite foods. It’s hard to believe this mix …..



... made such great burgers, but it sure did. I dredged the patties in oat flour and pan fried them. Chase would have put his burger on a fresh whole wheat bun. I had mine sans bun to keep it gluten free. So imagine mine on a bun: with crisp iceberg lettuce, wasabi mustard, more sprouts, and pickled ginger. Really really delicious.

Jalapeno Poppers - A burger is pretty much a complete meal in itself – you got your protein patty, veggie fixin’s, and grain bun – but for a side I had to try a recipe for Raw Jalapeno Poppers. The jalapenos are filled with a cool and creamy mashed avocado seasoned with lime juice, salt, and cumin. Yeah, it’s pretty much guac in a pepper. My jalapenos weren’t terribly hot and I liked these a whole whole lot. These will be a regular.

See, I was hoping to clear Chase’s head with the wasabi and jalapenos. Oh, well, mine is clear!

And now the patties, the easiest Chocolate Covered Mint Patties ever! I went to the bakery supply shop recently to pick up a few necessities. For Chase’s birthday cake I really wanted to use fondant, but figured it was no time to experiment. So while at the supply shop I got an idea to use fondant to make peppermint patties. It’s so smooth and creamy and holds its shape, and all I would need to do is add the peppermint flavor, cut out rounds, and cover them in melted chocolate. So that’s what I did! I only wish I had thought to buy peppermint oil because I had to use 4 teaspoons of extract in 8 ounces of fondant. I also would have added some clear vanilla extract to take that “commercial” edge off, but I didn’t have any of that either (I have dark Mexican vanilla). So here’s the fondant, rolled and being cut.

And here they are done, ready to set at room temp.

I cleaned up the edges with a paring knife after they were set. I made 2 dozen patties and had left over fondant, so 8 ounces will make plenty. I cut one open for you to see. Not the most professional, but they taste wonderful and they’re vegan and I made them myself!

Oh, and I also made a double batch of Vcon Tamarind Lentils to have on hand throughout the week. Smart idea because they are so yummy!

Ta-ta!