SHARON’S POORGIRL BURGER
Baked potato is the meat behind this Poorgirl Burger sandwich! What to do with a leftover baked potato when you feel like a burger? With yellow roasted peppers, lettuce, kosher dill pickle slices, onion, mustard and ketchup on a sturdy burger bun, it tastes and textures like a Whopper!
Makes 1 sandwich
1 leftover russet baked potato; cutting from end to end, slice off the rounded side of the potato, then cut lengthwise into 1/4 inch wide planks (2 per sandwich); room temperature is best
1 sturdy burger bun (one that won’t fall apart after the first bite)
sweet yellow roasted peppers, at room temperature
thinly sliced sweet onion
iceberg/head lettuce leaf
kosher dill pickle, cut 2 planks the same way you cut the potato, only thinner
fresh cracked pepper
Spread one half bun with ketchup and the other half with mustard.
Place 2 potato slices side by side over the ketchup. Top potato with roasted peppers. Place onion on top of peppers.
Place lettuce over the mustard. Top lettuce with 2 pickle planks side by side.
Sprinkle with cracked pepper. Close and serve whole.
Notes: A great way to use leftover baked potatoes. If you have veggie mayonnaise, then add a little if you like, but this sandwich doesn’t require it to fulfill its purpose.
I ate this sandwich while watching T.V. About a third of the way through the sandwich, and while distracted by the T.V. I thought I was eating at Burger King. The soft texture of the yellow roasted pepper against the burger bun creates the illusion of cheese to the palate.
AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. Global Word Chef™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.