Monday, 20 November 2017

The Daily Snap - 20/11/17

It’s Monday, I’ve got a sore throat, and I’m trying to be grown up about it.

Rach Eats Lunch: Hidden Middle Vegetarian Burgers

Vegetarian melting middle burger recipe

As you read this, it's nearly a month since Hurricane Ophelia happened. And although I wasn't actually in the part of the world where the storm took place, I did live in the part of the country where the sky completely changed colour. Yes, the sky went yellow, the clouds turned very dark, it felt like early evening and I had to have the kitchen lights on while cooking my lunch (and the recipe I was reshooting - more on that in a bit) - I have never known anything quite like it. Other people have said that the sun looks red, thanks to the Sahara desert dust being blown over, and my brother genuinely believed the apocalypse was about to happen. Today, I've also had the joy of eating two dinners - I'm calling one a snack - as I remade and reshot a recipe I wasn't too happy with. I'm going to be honest - it was attempt number three. The first version looked hilariously bad, the second one looked just meh, and the third... I like the third a lot. You'll have to look back through my recipes and guess which one it was!

Today's recipe might look like a cheat meal, and yes, there is plenty of cheese to be found but you'll find yourself rather surprised, because at the very heart of it are healthy, vegetarian-friendly ingredients - which means you'll feel fulfilled but not like you've been too naughty. You can add whatever your heart desires to the top of these burgers; I've gone for a poached egg, because I'm cool like that. Admittedly, my presentation is a bit wonky today, but never mind. Right, aprons on, let's roll...

print recipe

Hidden Middle Vegetarian Burgers
Meaty burgers, cheesy middle.
  • 100g vegetarian mince, defrosted
  • 1/4 red onion, finely diced
  • 1 tablespoon garlic, salt and pepper
  • 1 egg, beaten
  • 1 tablespoon soy sauce
  • 1/2 piece bread, blended into breadcrumbs (optional)
  • 15g grated cheddar cheese
  • 1 tomato slice
  • 1 egg, ready for poaching (optional)
  • 1 large handful oven chips (optional)
Begin by measuring out the vegetarian mince and leaving it to defrost - do this in the morning before you start. Once you're ready, line two baking trays and preheat the oven to 180℃.Beat the egg and set aside. Add the mince, onion, garlic, salt, pepper and soy sauce to a large bowl and combine until covered. Stir in the egg until the mixture becomes sticky and dough-like. If the mixture is too wet, add the breadcrumbs and try mixing it again.On the baking tray, add two tablespoons of mixture and press it down, making a circle. Sprinkle over a small heap of cheddar cheese in the middle, then add another two tablespoons, pressing it down and ensuring the cheese is hidden by the mince.If you're cooking chips, now is the time to pop them in the oven, for 25-30 minutes. Next, place the burgers in the oven for about 20 minutes until piping hot. Make sure you turn it over halfway through, along with the chips.On top of my burger, I'm going to add a poached egg, however I'm making it in my toaster (please don't worry, it's got an egg maker on the side!) - if you feel like making a poached egg, do it.Remove the burgers and chips from the oven and serve on a plate. Top each burger with a slice of tomato and a poached egg. Devour immediately and enjoy the melty cheese!
Prep time: Cook time: Total time: Yield: Makes 1 large burger

Corrrrr blimey. What did you make of that? I'm still in shock at how easy that was, and how delicious, too. As always, give it a go and let me know how it went!

Sunday, 19 November 2017

The Daily Snap - 19/11/17

Oh Canada...

Oh Canada... I had a very lovely present all the way from Canada today - a hat!