It’s not that I don’t like veggie burgers – I have a nice place for Dr. Praeger and I’m in a long-distance relationship with NYC supperti burger. It’s just that, with the summer of 2020 yet to be reached at home, these hot, sultry months are precious and short. In this context, it’s hard to feel like measuring 100 ingredients (one cooked quinoa; one baked sweet potato; one cooked black beans boiled from dry with kombu and bay leaves) in a food processor, to form patties, and *pray* that they stick together In the frying pan worth it. I will leave who – which To the good doctor!
You know what won’t fall apart? You know what it is One Ingredients? You know what would be satisfying and well crystallized even if you left a random half teaspoon of ground flaxseed? cheese! Specifically halloumi. Halloumi is a Cypriot cheese, also enjoyed in Turkey, Greece, and throughout the Middle East (and the world!), and it has a very high melting point. This means that you can grill, roast, grill, fry or roast them without compromising their structure. Instead, the outside becomes crisp and rich golden while the inside becomes creamy and smooth. Like a piece of breaded and fried tofu or a crunchy mushroom filled with cheese, halloumi can keep on its own between two breads.
It’s not only firm, but also invitingly salty and flavorful, and quite distinct from the milky, buttery paneer and mild mozzarella – a happy companion to sweet and succulent ingredients, such as watermelon And Figs. in a This recipeIt is paired with roasted zucchini because, if we’re real, summer squash tends to be bland, boring, and watery. But when you brown, marinade, and layer basil, pickled jalapeño, and that lovely slab of warm, salty halloumi, it all adds up to a totally satisfying, low-maintenance vegan sandwich. In my opinion, that’s also the equivalent of eating three or four sticks of mozzarella – that means you’ll have plenty of room sundae Immediately after that.
So grab the bean burger. I’ll have a cheeseburger, please.
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