You know those things in life you stumble across and you think, "I've just created a Masterpiece! I've done it! I'm now going to become a Millionaire!" Okay, maybe you never think like this but I occasionally do. I tell you, I'm a legend in my own mind! (LOL)
Well, this past weekend, I was in the local grocery store looking for a shortcut, you know, one of those things you just need to have on hand that you can make in a hurry that will be somewhat healthy when you're on the go and you won't have to eat a bag of chips!
The week prior I had come across a recipe to make Veggie Burgers from scratch and will share that here on the blog in the future, but back to the story at hand. I came across these Veggie Burgers from Franklin Farms in the Vegetarian section of Publix that I thought I would pick up for those times mentioned above.
So Friday night, me being single and all and having no where to go, I decided to make one for dinner. I thought I would make it into a VEGGIE WRAP instead of putting it on bread, and I added what I had in the fridge at the end of the week: shredded red cabbage for crunch, fresh local Slocomb tomatoes (for those of you that don't live around here - they are the shizzle be dizzle), a half of a hand-full of celery leaves (did you know they add so much flavor to salads, wraps, pesto's and more?), and THIS IS THE MAIN INGREDIENT THAT SET THIS DISH OVER THE TOP > I had some chipotle peppers in a jar leftover from a previous recipe that I had saved, I chopped that up and made an aioli. Let me tell you, this sauce was DIVINE! It was the perfect accompaniment and went so well with this burger and the remaining ingredients.
It was messy as all get out! You could hardly keep it in your wrap. But when you think about it, what great burger or wrap is not a total mess fest? And Saturday lunchtime came around. Guess what I made again? You guessed it, another veggie burger lettuce wrap with chipotle aioli. And then I had it again Sunday night for dinner. I tell you, I couldn't get enough of the stuff. Now I'm out of the burgers so I'll have to make my own. And I'm looking forward to trying out a new recipe I found for California Veggie Burgers!
Here's the RECIPE:
Veggie Burger with Chipotle Aioli
1 Package of Franklin Farms Vegetarian Burgers (or your favorite)
Romaine Leaves (washed and dried)
Celery leaves (picked and washed - try and go for the dark green ones)
Purple cabbage (shredded)
Chipotle Aioli (recipe below)
Saute veggie burger a couple minutes on each side in a little bit of coconut oil on med to low. Drain on a paper towel. While that is cooking, slice your tomato, shred your cabbage, prepare your celery leaves, gather your romaine - wash and dry and make your aioli. Once you have done all of this, assemble. Get ready to have an explosion of AWESOME on your taste buds!
1/4 cup Organic Mayo
sprinkle garlic powder
sprinkle onion powder
salt and pepper to taste
1 chipotle pepper from can or jar (minced)
Mix together all ingredients. Serve on top of burgers - especially great on Portobella burgers / Veggie Burgers.
Note: You will have to adjust the measurements according to how many burgers you make. I only made 1 - 2 burgers for this sauce recipe.
I'd love to know if you make these and what you thought of the entire experience! Drop me a comment. Would ya?
This post was written by Susan Avello, Personal Chef at Lean Bean Chef Personal Chef Services in Dothan Alabama - offering Healthy Meal Prep, Meal Planning, Private Cooking Classes, Private Dinner Parties and Education on Healthy Eating.
by Chef Susan Avello
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