VEGGIE BURGER BLT
Pan-fried veggie burgers with veggie bacon, lettuce and tomato on lightly toasted potato bread with veggie mayonnaise!
For each sandwich:
oil for frying
2-3 strips veggie bacon
Grade A maple syrup
1 froz. veggie burger
2 slices potato bread, lightly toasted
veggie mayonnaise (Veganise and Earth Balance are good brands, or make your own – see condiment recipe index)
couple leaves iceberg/head lettuce
2 slices ripe slicing tomatoes
freshly ground black pepper
Drizzle a little olive oil in small skillet, over medium heat. Add veggie bacon strips. Sprinkle with freshly ground black pepper. Fry on one side about a minute, then flip over, drizzle with a little maple syrup, and fry till crispy around the edges, moderately soft in the center and maple syrup becomes gummy. Lift out of skillet immediately and transfer to plate.
Add a little more oil to skillet. Add frozen veggie burger, and cook till a little charred on both sides. Turn heat off.
Spread both slices of lightly toasted bread liberally with veggie mayo. Top one with lettuce and the other with tomato. Sprinkle tomato with freshly ground black pepper. Place the veggie burger and veggie bacon on the tomato. Close sandwich, cut and serve.
Notes: If you’re feeling deprived seeing your friends and family eat their big burger sandwiches, this will fix you up!
The first time I made this sandwich I didn’t use the maple syrup (as you can see in the top photo). The next time I had maple syrup in the house, so used it on the veggie bacon. Whoa! Whoa!
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™.