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Chef Mikey Termini’s Veggie Burger Recipe

Another week of great recipes from our November Chef of the Month – Mikey Termini! For vegetarians and meat eaters alike – this veggie burger will not disappoint. Great with a side of waffle fries, hand cut, or cole slaw. veggEnjoy!

Ingredients: 

7 oz. (200g) Veggie Patty

1 Brioche Bun

20g Cashew Sour Cream

42g Sliced Roma Tomato

42g Avocado, Sliced

28 Cucumber, Shaved

1 Serving Handcut Fries

 

Veggie Burger Patty: 

3.15 kg black beans cooked

300g red quinoa

150g PB&G bourbon caramelized onions

250g PB&G magic mushrooms

60g old bay

15g cumin

700g water

400g grilled corn

40g kosher salt

700g panko

15g parsley

15g cilantro

Directions: Combine all ingredients in a mixing bowl and put in Robo-Coupe until well incorporated.

 

PB&G Bourbon Caramelized Onions:

650g onions

50ml bourbon

40g brown sugar

 

PB&G Magic Mushrooms:

850g button mushrooms

130g soy sauce

60g sherry vinegar

 

PB&G Cashew Sour Cream: 

300g raw cashews

150g apple cider vinegar

150g water

Stay tuned next week for our Chef of the Month, Mikey Termini’s last recipe it is one you do not want to miss!

November 2016 Chef of the Month Mikey Termini

We are happy to announce our new Chef of the Month for the month of November, Mikey Termini! He is a very talented chef, and we are excited to showcase Chef Mikey throughout the month. Read more below to find out about Chef Mikey’s life as a chef in Hawaii and now Florida. Make sure to stay tuned in the following weeks for his excellent recipes.

  1. Birthplacmikey.jpge:

I was born in Santa Cruz, Calfornia which is in Monterey Bay. Straight out of high school, I went to Maui, Hawaii and spent the last 15 years there cooking.

  1. Where do you work and where are you based?

Currently, I work at the Four Seasons PB&G Pool Bar and Grill in Orlando, Florida a part of Walt Disney World.

  1. What is your favorite kitchen tool in creating your masterpieces/dishes?

My favorite kitchen tool is the spoon in my back pocket- I use it to taste dishes and spooning out sauces.

  1. What is your sharpest sense out of all the 5 senses?

That would have to be touch. I am great with my hands. I like to create things, feel out all of the textures and turn food into something great.

  1. What advice would you offer for aspiring chefs?

Run. Just kidding, keep the passion and don’t burn out. Find the love for food in everything you do whether you are making burgers and french fries or a $60 halibut plate.

  1. What is one culinary tip every chef should know and perfect?

Have patience. In my experience, the one thing so many cooks and chefs don’t have a lot of is patience. Stay patient with the day to day work, if you have good patience, you can be a real strong leader in the industry.

  1. What does good food mean to you?

Love. The feeling of someone putting a lot of care into what I’m eating and bacon.

  1. What trends do you see emerging in the near future?

I wish breakfast food would get a little bit bigger and work towards transforming it to a dinner atmosphere. Breakfast is one of the least tapped parts of eating. It is a great meal, nice, full, rich food at breakfast time takes you back to when you were a kid.

  1. What features are important to you when selecting a Chef Coat? (particular fabric, style, sleeve length, pockets)

The most important to me are the looks and style. I hate chef coats that are too baggy or the lines being too big for my build. I really look for nice lines that are not bunched in the back but at the same time are not too tight but fit just right.

  1. What is your go-to chef outfit? Do you prefer coats, tees, pants, shorts, aprons, hats, etc?

I always go back to white coats. I always like a nice white coat with long sleeves that are rolled up, paired with black slacks and a waist apron with a loop for my towel.

  1. Favorite ingredient to work with?

Bacon is my number 1. But after spending so much time in Hawaii,  I love using sweet chili sauce. My favorite way to use it is by adding it to crab cakes for sweetness and a little bit of spice.

  1. Favorite City to dine out in?

San Francisco, California. Because I grew up in Monterey Bay going into the city, I have never eaten at a bad restaurant there.

  1. Best Dish you have ever made?

One thing everyone wants me to cook when I go home is a pasta carbonara. It is an Italian dish that I like to make with fresh pasta peas, pancetta egg cream sauce and top it with truffle oil

  1. Place you eat most often on your days off?

Home. I love going to the Asian markets and getting stuff there. I usually like to get duck or some kind of pork dish depending on what they have.

  1. Who is a person you would like to cook for?

Bruce Willis or Rob Zombie. They are not chefs, but I would love to cook for them and be around them for a night.

  1. What made you decide to become a chef?

When I first moved to Hawaii, I was doing dishes at a restaurant, and the chef there asked me if I wanted to be a cook or a bartender. I chose cook because I figured I could last a lot longer on food than alcohol.

  1. What is new on your DVR?

Stranger Things on Netflix, it is a TV show that has a Stephen King type vibe. Then once The Walking Dead comes back on, that will fill my DVR because I’m a diehard zombie fan.

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