AFC WESTERN OMELET CHEESEBURGER©

WESTERN CHEESE OMELET BURGER 1

AFC WESTERN OMELET CHEESEBURGER©

A versatile burger batter for many dishes. A great mix. Chewy, soft, creamy, a little crunch. It’s all there! You won’t believe it. A western omelet is made of egg, ham, onion and green pepper. I also add cheese. All animal-free of course! I know, it makes you happy!

Makes 8 cups

13.5 oz. pkg. JUMBO MEATLESS SMART DOGS by lightlife, broken into pieces

14 oz. pkg. extra firm water-packed tofu, rinsed and squeezed in tofu cloth to remove excess liquid

1 med. green pepper, cored and cut into chunks

1/2 lg. sweet onion, peeled and cut into chunks

8 oz. pkg. Daiya dairy free mozzarella style shreds

1 t. sea salt

2 t. garlic powder

2 t. smoked paprika

1 t. turmeric

1/2 t. ground allspice

lots of freshly ground black pepper to taste

8 oz. Tofutti Better Than Cream Cheese, at room temperature.

1 c. dried Italian seasoned bread crumbs

salt to taste


Process hot dogs in food processor till mealy. Transfer to extra-large bowl.

Add squeezed tofu to the bowl and stir to distribute.

Process green pepper and onion chunks in food processor till chopped, but not mushy – we don’t want to inject any liquid into the spread. Place in bowl with hot dogs and tofu. If the onion and pepper turns watery, discard, start over and dice with a knife.

Process the mozzarella shreds in food processor till mealy. Transfer to bowl.

Add to bowl: salt, garlic powder, smoked paprika, turmeric, allspice and black pepper. Toss to evenly distribute all ingredients.

Add Tofutti cream cheese, stir and mix with potato masher and/or sturdy spoon to evenly coat all ingredients and no white can be seen in the spread. It’s easier to do when the cream cheese is at room temperature.

Now add bread crumbs, and stir again to evenly distribute. We want the same amount of all ingredients in every mouthful.

Salt to taste, then transfer to covered container and refrigerate a few hours in order to soften the bread crumbs. When you no longer feel the grit of the dried crumbs upon tasting and if it’s cold, then it’s ready.

To use: For each burger roll 1/3 cup mixture between palms till smooth like a meatball. Place on counter and flatten to about 1/2 inch thick. Smooth entire patty evenly, including the edges. Fry over medium-low heat in skillet with a little oil. Non-stick skillet works best, but others work fine too. Flip when one side is browned, cover and cook till second side browns. Lift onto burger bun spread with ketchup.

You can also serve the patty minus the bun on a plate surrounded by cooked veggies, a little veg mayo and a little ketchup for dipping.

To use as sandwich spread:  Spread one bread slice lightly with mustard, then the second slice lightly with veg mayo. Spoon a liberal amount of spread onto bread, top with freshly ground black pepper, close, cut and serve. Green leaf lettuce goes well on the sandwich, but not tomato or any wet veggie.

You can also mix the spread with a little veg mayo (not too much) and scoop onto a lettuce leaf on a salad plate to serve as a salad, like you might serve a chicken or ham salad.

 






 

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Author: Sharon Lee Davies-Tight

© 2017 by Sharon Lee Davies-Tight, artist, author, animal-free chef, activist

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