IMPOSSIBLE BURGER WITH SAUERKRAUT
Steve and I are thin burger people. When eating out or grilling we always wanted thin patties. The Impossible Burger is always served thick, probably to justify the high price – except at Burger King where it neither resembles nor tastes like an Impossible Burger.
The first burgers we pan-fried at home were fairly thick – still though, they didn’t taste like the ones I get served in a restaurant.
Frankly I don’t know how chefs at restaurants cook them, but the cooked at home ones are better in flavor and texture in my view, and Steve’s view too.
I divided the burger meat in half and made two thick burgers from one half the meat, then made three thin burgers from the other half. Although both were great; we both preferred the thin version.
And I put some char on them. That’s what’s lacking when served out, the char. What are you afraid of? Cancer from char? Any evidence to support that claim, except in lab rats? Show me one person who died from well-done in any meat category – plant or animal.
IMPOSSIBLE BURGER MY WAY
2 T. extra virgin olive oil
1 lg. sweet onion, thinly sliced half rings
salt and pepper
15 oz. BAVARIAN BARREL AGED STYLE SAUERKRAUT by Libby – strain and squeeze mildly to extract excess liquid
a little more oil
fresh grind black pepper
12 oz. Impossible Burger meat – make 4 patties
Poupon Dijon Mustard
10 oz. container ESTI brand AUTHENTIC GREEK EGGPLANT HUMMUS
thinly sliced ripe slicing tomato
1- In extra-large skillet, over medium heat, melt 1 Tablespoon oil.
2- Add onion, salt and pepper and saute till soft. Set aside.
3- In medium skillet, over medium heat, melt 1 Tablespoon oil. Add squeezed sauerkraut, stir well to disperse evenly and cook about 10 minutes, stirring occasionally.
4- Add a little more oil and lots of fresh grind black pepper. Stir to disperse, then cook about 10 minutes longer on medium-low heat, stirring as needed. Set aside.
5- Pan-fry thick burgers in a little oil on both sides till done to your liking. Remove from skillet.
6- Pan-fry the three thin burgers in a little oil, cooking on both sides till done to your liking.
7- Combine ESTI Eggplant Hummus in bowl with Poupon Dijon mustard to taste, stirring till blended in.
8- In separate bowl combine ketchup with liquid smoke to taste, stirring till well-blended.
9- Paint inside of one half bun with hummus and second half with ketchup mix.
10- Place burger on ketchup half, top with onion, then sliced tomato
11- Mound sauerkraut on hummus side.
12- Close, cut in half and serve.
Notes: This was first time trying LIBBY’S BAVARIAN SAUERKRAUT. Best canned sauerkraut ever. Mild aged flavor. LIBBY’S reach delicacy level with this special kraut. Preferred status from now on.
Same with ESTI GREEK HUMMUS. It didn’t need to be mixed with anything, but it did mix well. I have in mind now developing a line of hummus products. One is mustard flavored.
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