Place cheese
slices over burgers, if using; cover and cook just long enough for cheese to melt, about 1 minute.
Not exact matches
- When you think the
burgers are about done, take them out and place small
slices of pepper jack
over each patty.
After flipping, spoon the vegetables
over each
burger and top each with 1
slice of cheese.
These eggplant
burgers were not only delicious served as above (on a homemade gluten - free english muffin,
sliced tomato, and lettuce), but also tasted great the next served
over a bed of mixed greens and drizzled with a creamy cashew dressing.
1 1⁄2 cups dried black beans, rinsed and picked
over (* see note below for quick version) 1 - inch piece of kombu 2 cups chopped yellow onion 1 teaspoon chipotle chile powder 3 bay leaves 2 teaspoons salt Pinch of freshly ground pepper 1 1⁄2 cups brown rice 3 cups water 1 tablespoon extra-virgin olive oil (plus more as needed) 1 cup raw pumpkin seeds 1 tablespoon smoked paprika 6 to 8
burger rolls 1 red onion, thinly
sliced (optional) Avocado
slices, for serving (optional)
Haas recommends
slicing and sautéing it slowly
over low heat until it's softened and slightly sweet; then add the caramelized fennel to a turkey
burger or steak.
Put them on the barbecue and leave for a few mins until the edges start to colour, then slide a fish
slice under the
burgers and turn
over.