- Sylvia and school friend were chatting. Friend said she was grown up now and got angry at her teacher. I asked Sylvia if she did. No, she replied, she's pretty.
- You might notice the Aboriginal flag on the burger alongside the Australian flag. I was so annoyed at so few Aboriginal flags on Australia Day and then noticed there were very few on my blog too and wanted to make more effort to include the Aboriginal flag in Australian posts. I regret to say this was was drawn up in a hurry while the burger cooked but I hope it will put me on the right path to recognising Aboriginal Australia more.
- I had a dream a while back about a tofu bacon and vegan cheese sandwich. Then in that half conscious state between sleep and waking I had visions of the Vegan Past where everyone ate ominvore cheese and bacon sandwiches, the Vegan Present where some have discovered the vegan alternative, and the Vegan Future where everyone ate vegan sandwiches. Perhaps it is the effect of too many Smith and Deli sandwiches!
I am sending these burgers to Healthy Vegan Fridays #87, Meat Free Mondays and Cook Once Eat Twice.
More vegan burgers at Green Gourmet Giraffe:
Cauliflower burgers (gf v)
Quinoa and sun-dried tomato burgers (gf, v)
Sweet potato, chickpea and hemp seed burgers (v)
Tamale burgers with mole sauce (gf, v)
Watercourse Foods tempeh burger (gf,v)
The Vegemite Burger
Adapted from The Veg Space and Mouthwatering Vegan
Makes 6 burgers
1 small red onion, finely chopped
2 garlic cloves, finely chopped
150g button mushrooms, finely chopped
400g tin brown lentils, rinsed and drained
3/4 cup (200g) cooked brown rice
2 tbsp vegemite (or other yeast extract)
1 tbsp tahini
1 tsp old bay seasoning (or other seasoning mix)
1/2 cup walnuts, finely chopped
2 tbsp besan flour - more
extra flour, for dusting
Serving suggestion: burger bun, cheese, lettuce, tomato, tinned beetroot slices, fried onions, tomato sauce, and mayonnaise.
Fry onion and garlic in 1 tbsp olive oil over medium heat until softening. Add mushrooms and cook until any juices evaporate and the mushrooms are dark and aromatic.
Meanwhile mash lentils and brown rice. Mash in the onion and mushroom mixture once it is cooked. Stir in the remaining ingredients. Use hands to shape into flat patties.
Fry burgers in a couple of spoonfuls of olive oil over medium high heat for about 5 minutes or until deep brown. Flip over, being careful as they can be a bit fragile. Cook another 4-5 minutes until well browned on the other side.
Serving suggestion: Toast burger buns, (butter if you like it) spread one half with tomato sauce and the other with mayo, melt cheese on burger if desired, pile buns with burger, cheese, lettuce, tomato, beetroot, fried onions and eat with a hearty appetite.
On the stereo:
Folk Music in America: Vol 13: Songs of Humour and Childhood: Library of Congress Collection