Today I’m making a vegetarian bacon cheeseburger. I used to love bacon. It’s the one meat I kinda miss a little. I am not a vegetarian for philosophical reasons really, I just never liked meat. So, when I first decided to “go” vegetarian, I still ate bacon sometimes. Bacon cheeseburgers, not so much.
I have always (according to my mother) been not fond of hamburgers. But, I LOVE bacon cheese black bean burgers. So I really wanted to try Bacon Cheeseburgers, my way. I know, you’re all thinking, “what, she never even had a bacon cheeseburger and she says she doesn’t like meat?” But believe me, I know. I like the toppings, true. But the “real” burger: yuck. But, the lentil/brown rice patty burger? Win.
1 “pound” (about 2.5 cups) Ground “Beef”
1/2 cup “parmesan” topping*
1/2-3/4 cup cornstarch slurry (3 parts water to 1 part cornstarch
1/4 cup masa
1/4 cup masa, for coating
2 tablespoons minced jalapeno (optional)
1/2 cup “bacon“
Rolls or homemade buns
*Parmesan Cheese Substitute
1/2 cup cashews
1/2 cup breadcrumbs or crumbled French fried onions (for a tangier cheese)
1/2 cup nutritional yeast
House seasoning, to taste
Italian seasoning, to taste
Blend parmesan cheese ingredients in a food processor until cashews are powdered.
Mix together “beef”, parmesan topping, cornstarch slurry, jalapenos (if desired) and 1/4 cup of the masa. Form into patties (about 1/2 cup for 6 full-size patties or 1/4 cup for 12 sliders). Place patties on a plate filled with the remaining masa. Flip to coat. Fry in olive oil for 3-5 minutes per side.
Serve on buns topped with “bacon,” and (optionally) barbecue sauce and fresh cilantro.
Yummy. I like these with sauce for sure, and I think bleu cheese dressing would be great, too. I prefer the slider size because they tend to hold together better and remain more moist.
This post is shared with Real Food Wednesday, Recipes I Can’t Wait to Try, What’s Cooking Wednesday, What’s on Your Plate?, What’s on the Menu Wednesday, Let’s Do Brunch, Works for me Wednesday, Gold Star Wednesday, These Chicks Cooked and No Whine Wednesday.