Tag: burger

  • Swiss Mushroom Quinoa Burgers

    Swiss Mushroom Quinoa Burgers

    Swiss Mushroom Quinoa Burgers

    If you’re looking for ways to have a flavorful dose of protein between two buns this weekend for the unofficial start of summer, look no further than this Swiss mushroom quinoa burger. You can easily make a batch of 8 burgers to cook for a crowd or keep a few in the freezer for when you need a veggie option for a cookout. A meat-free bouillon paste adds savory umami notes. You likely have the rest of the ingredients for the patties in your pantry! 

    Swiss Mushroom Quinoa Burgers

    If you’re looking for ways to have a flavorful dose of protein between two buns this weekend for the unofficial start of summer, look no further than this Swiss mushroom quinoa burger.
    Print Recipe Pin Recipe
    Servings: 8
    Ingredients Method

    Ingredients
      

    • 2 large eggs
    • 4 large garlic cloves grated or finely minced
    • 2 tablespoons beef-less vegetarian soup base
    • 2 ½ cups cooked quinoa
    • 2 15-ounce cans chickpeas drained and mashed
    • ½ cup panko breadcrumbs
    • 3 tablespoons avocado oil
    • 8 burger buns
    • 8 slices plant-based Swiss cheese (Chao)
    • 8 ounces crimini mushrooms sliced
    • 4 romaine leaves
    • 1 beefsteak tomato sliced
    • 1 small red onion thinly sliced
    • Ketchup
    • Mustard

    Method
     

    1. In a mixing bowl, beat together eggs, garlic, oil, and soup base seasoning. Mix in cooked quinoa, mashed chickpeas, and breadcrumbs.
    2. Divide mixture into 8 equal parts and roll into balls. Flatten each ball into a 3 ½ inch patty. Place burgers on a parchment-lined baking sheet and refrigerate for an hour before cooking.
    3. Heat a skillet on medium with 3 tablespoons of avocado oil. Cook patties 3 minutes per side or until heated through and golden in color. Served topped with your favorite toppings.
    4. Enjoy!

    Recipe Provided by INFRA

  • Celebrate National Veggie Burger Day with Homemade Veggie Burgers from Christine Waltermyer!

    Celebrate National Veggie Burger Day with Homemade Veggie Burgers from Christine Waltermyer!

    Celebrate National Veggie Burger Day

    with

    Homemade Veggie Burgers

    with Christine Waltermyer

    Christine Waltermyer is a local Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to get your FREE copy of her cookbook, “7 Days of Deliciousness.”

    Veggie Burgers

    Makes 4 burgers

    Ingredients

    2 teaspoons olive oil

    1 red onion, chopped

    1 cup mushrooms, sliced

    1/2 teaspoon sea salt

    1 cup cooked kidney beans

    1/2 cup carrots, diced and boiled

    2 Tablespoons oat bran

    1/3 cup gluten free oat flour

    1/3 cup ground flax seed meal

    2 Tablespoons fresh parsley, chopped

    1 teaspoon water

    1/2 teaspoon garlic powder

    1 teaspoon dried basil

    Black pepper

    Optional: Smoked paprika to taste

    Method

    1. Heat a medium skillet over medium heat. Add the oil, onion and a pinch of the sea salt to soften the onion. Cook for a few minutes, then add the mushroom. Cook 5 to 10 minutes, until nice and tender.

    2. In a large bowl, combine the kidney beans, carrots, oat bran, oat flour, flax seed meal, parsley, water, and seasonings. Partly mash the ingredients together.

    3. Prepare a baking sheet and line it with parchment paper. Form the mixture into four burger patties. Place them on your baking sheet. 

    4. Bake at 350 degrees F for 15 minutes, then turn the burgers and bake for another 15 minutes.

    5. Serve on hamburger buns or lettuce leaves, topped with your favorite condiments. Enjoy!

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

  • RECAP: NEW PRODUCT WEDNESDAY 6/19/19

    RECAP: NEW PRODUCT WEDNESDAY 6/19/19

    Check out our NEW products this week!

    Bluebonnet: Ladies’ & Men’s Whole Food-Based Multi Vitamin
    Charlotte’s Web CBD: Sleep Gummies, Calm Gummies, Recovery Gummies, Lemon Twist Drops, and Orange Blossom Drops
    GrandyOats: New items in our Bulk Section!
    TerryNaturally: Hair Renew Formula
    GT’S Dream Catcher Sparkling Wellness Water: Ginger Lemongrass, Blood Rose, Cucumber Basil, & Orange Elderflower
    Lewis Labs Brewer’s Yeast: BACK IN STOCK!
    LightLife Plant- Based: Burger & Ground
    Olivida Olive Oil Soap: Lemon, Lavender, Olive Oil, & Dead Sea Mud
    Siete: Grain Free Taco Shells
  • RECAP: NEW PRODUCT WEDNESDAY 6/5/19

    RECAP: NEW PRODUCT WEDNESDAY 6/5/19

    Check out our NEW products this week!

    Lundberg Farms Bold Bites Chips: Korean Style BBQ, Samosa, Street Taco, & MORE!
    Vital Planet Vital Flora Pro Shelf Stable Probiotics: Ultra Daily, Men’s Daily, Women’s Daily, & Women’s 55+ Daily
    Brianna’s Organic Dressings: Honey Ginger, Real French, Poppy Seed, & MORE!
    Pastabilities Pasta: Sprouted, Kamut, & Spelt
    Tofurky DIY: Breakfast Sausage & Plant-Based Burger
    Tribucha Kombucha: Brainiac Kombucha (6-pack cans)
    Topo Chico: Twist of Lime Carbonated Mineral Water
    Gold Mine Natural Food Co.: Organic Blue Masa
    Locktown Farms: THEY’RE BACK!!!
    Califia Farms: Oatmilk & Oat Barista Blend
    Madhava: Extra Virgin Olive Oil
    Vibrant Health: Green Vibrance with PlusCBD Oil
    All Good Sunscreen: Kids, Sport, & MORE!
    Stream2Sea Lip Balm: Sun Protect & Soothing