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. 
Enjoy!
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!
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