I've been waiting for this burger for days.
A few days ago I started seeing burgers everywhere. Liz at Kamutflake Girl made an awesome looking burger with a homemade poppyseed roll. And Joni's book will be coming out before too long. And then there are the countless images of burgers on TV, in magazines, and on billboards. It's only natural that I should crave one, right?
But I'm really disappointed with most hamburger buns. Plus, Mike can't eat them. So I started the process of tonight's dinner LAST night by making burger buns out of Vegan Dad's farm-style whole wheat bread recipe. That's my usual recipe for the kids' sandwich bread. Usually I halve it, but this time I made one loaf and 4 huge burger buns.
For my wheat free sweetie, I used Mary Frances' gluten free drop biscuit recipe to make GIANT biscuits to use as burger buns. Except I didn't "drop" them as much as I used wet hands to shape them into rounds. Jeez- if I had a nickel for everytime I used this recipe i'd be rich. And very full of biscuits.
It's ironic that I used homemade buns, home canned pickles from homegrown cucumbers, local organic onions, local hydroponic lettuce and ... totally processed, convienent frozen burgers and presliced American style "cheese". Oh well, a girl's gotta have time to blog. We really enjoyed the new (to us) Amy's Bistro Burgers. They're gluten free, vegan, are non-GMO, and use organic ingredients. And the Galaxy rice "cheese" slices actually melted over the burgers and tasted kinda waxy like American cheese usually tastes. Perfect!
On the side were some oven fries with garlic, salt, pepper, and paprika and my usual coleslaw.
Sometime when I anticipate something for a while I end up being disappointed when I actually experience it...This was not the case with the burger. It was everything I wanted it to be. And more, because I didn't know how rockin' my hot n spicy pickles would be.
I am TOTALLY looking forward to the leftover burger in my lunch tomorrow.