reuben burger

Burgers are sandwiches, and if anyone has followed this blog, knows that I am a huge burger fan. Check out my five top picks from MoFo 2014, starting with this Schnitzel Burger:

For me, typically, burger making is from scratch - meaning that at least the patty is homemade. This time, though, I wanted to make a burger that was fast - and that meant using a prepared veggie patty. On this occasion, the bun is homemade but not the patty.

In our house, this also means that five different people will have five different favorite veggie patties: Boca, Quorn, Engine 2, Beyond Meat or Field Roast (this one is the family's pick, if they had a choice). I am more of a vegetable veggie patty person, but the rest of the fam leans more toward vegan meats, like the Field Roast, Beyond Meat or Quorn.

Having chosen our favorite patties, I thawed them and seasoned them with onion and garlic granules before cooking them. Then I added homemade Spicy Thousand Island sauce and fresh shredded cabbage, as well as sauerkraut.

Really couldn't be much simpler. You can, of course, add some cheese while cooking the burger (use a lid to cover the burger to melt the cheese because vegan cheese needs moisture to melt - otherwise it looks like plastic melted on your sandwich).

Have at it! Enjoy!

Reuben Burger
Makes 4 burgers 

Spicy Thousand Island Sauce:
1/2 cup vegan mayonnaise
2 tablespoons ketchup
2 tablespoons dill relish
1/4 teaspoon cayenne

Other:
4 vegan burger patties (of choice), thawed
Onion powder
Garlic powder
Sea salt
Oil spray or olive oil
4 burger buns, toasted
1 cup sauerkraut 
1/2 cup shredded cabbage


1. Sauce: Combine the mayonnaise, ketchup, relish and cayenne in a small bowl. Mix wel and set aside. 
2. Season the burger patties with onion and garlic powder and salt. Heat a medium skillet over medium heat. Add the oil or spray with oil. Cook the patties until golden. 
3. Assemble the burgers: bottom bun, sauce, burger, sauerkraut, cabbage and top bun. Serve immediately. 


© 2017 Copyright Zsu Dever. All rights reserved.

french twist pressed sandwich

Another insanely busy week this week. My girls are planning their new semesters in college and my son is moving back home until the spring. He leaves his the apartment he and his boyfriend shared for almost a year, so the time is bitter-sweet: Berkeley done, but USC beginning.

This, of course, means that the garage needs cleaning to accommodate the things he's picked up in Berkeley. I'm not sure I know of anyone who relishes cleaning the garage. 

So, I prepared a quick pressed sandwich, reminiscent of the French Twist from Roly Poly sandwich place. 

If you have a large tortilla, use that, but to make things easy, these are the regular sized tortillas. I prepared a French-style cheese sauce, which is made from yogurt and not oil or cashews. I really liked it and will be modifying it with other flavors. It's easy and fast and tastes good. My favorite things.

Inside the wrap is Swiss chard, mushrooms, scallions and tomatoes. The sauce is an easy Dijon mustard-maple sauce without mayo. If you like, you can add a few tablespoons of mayo to make it creamy, but I liked it without the added fat.

That's it for the sandwich. Serve it with chips, steamed broccoli or edamame. Enjoy!

French Twist Hot Pressed Sandwich
Makes 4 regular pressed sandwiches

Cheese Sauce:
1 (5.3-ounce) container nondairy yogurt
1 tablespoon plus 2 teaspoons tapioca starch
2 teaspoons nutritional yeast
1/2 teaspoon salt
1/8 teaspoon lactic acid (optional)
2 teaspoons white miso
1 teaspoon dry vermouth
1/2 teaspoon apple cider vinegar

Mustard Sauce:
3 tablespoons dijon mustard
1 to 2 tablespoons maple syrup
Pinch cayenne

Vegetables:
2 leaves Swiss chard, shredded
1/2 pound shiitake mushrooms, stemmed and sliced
1 tomato, sliced 
4 scallions, sliced

Rolls:
4 (6-inch) flour tortillas, warmed

1. Cheese Sauce: Combine the yogurt, starch, yeast, salt, lactic acid (if using), miso, vermouth and vinegar in a small blender. Blend until very smooth. Transfer to a small saucepan and cook until thickened over medium heat, about 4 minutes. Remove and set aside to cool.
2. Mustard Sauce: Combine the mustard, syrup and cayenne in a small bowl. Mix well and set aside. 
3. Chop the vegetables. Heat a medium skillet over medium heat. Warm the tortilla before rolling to prevent splitting. Spread 1/4  of the cheese sauce on a tortilla. Add chard, mushrooms, tomato and scallions. Fold over and place in skillet, seam side down. Use another pan to press on the sandwich. Cook until golden. Flip and repeat. Cook 2 tortillas at one time. Repeat with the other 2 tortillas. Serve with the mustard sauce. 



© 2017 Copyright Zsu Dever. All rights reserved.

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