Lunch Crunch? Speediness Stacks up.

How I like a Sunshine Burger

Stacked Up Sunshine

Crunched for time?  Want a veggie burger without the soy?  Next time you’re in the frozen aisle at Whole Foods (or other health food store), grab some sprouted grain burger buns and some Sunshine Burgers!  I’m a very busy vegan gal who doesn’t always have time to do some lengthy cookin’!  I don’t like eating processed burger buns; I opt for ones that offer a substantial amount of fiber and protein, with a great proportion of Carbs, Protein, and Fat.  I love Food For Life Organic Sprouted Grain Burger Buns.  They come in an orange package.  By the time I’m done I have this All American Favorite of Tambra’s.

Sunshine Burgers, Tambra Style
The key to a great burger is avocado slices, garlic granules and dried organic dill weed.  I don’t care for pickles too much since they kinda freak me out.  They used to be cucumbers…except now look at the color.  So I ditch that idea and slice some cucumber extra thin and sprinkle fresh or dried dill all over—much more appealing than pickles!

You’ll need:
1 burger patty (Sunshine Burgers, Original)
1 burger bun (Food For Life, sprouted)
White onion
Red pepper
Avocado
Cucumber
Garlic granules
Dill
Mustard
Ketchup
Grapeseed Oil
Olive Oil
Tater tots (optional)

First thing you do is defrost the patty and the bun if you have to.  I did this in a toaster oven.

While defrosting, chop a segment of the white onion about ¼-½ inch wide and place on the pan for the toaster oven.  If you don’t have a toaster oven, simply use a conventional oven and place the onion on a cookie sheet.  Spread a thin layer of olive oil onto the onion.  Cut two slices of red pepper and place next to the onion.  I put them on toast in the toaster oven for about 3 minutes each side.  You may want to leave in a bit longer depending on how well done you like your veggies.  Take those out and set aside.

Get the burger patty and the bun and toast until golden brown on the edges of the bun.  At this point, take out the bun, but flip the patty and start toasting the other side, being careful not to over cook.  The time on the flipside is less than half for the first side.

While the second half of the patty is cooking, drizzle on (very lightly) the grapeseed oil onto each half of the bun.  This is so the bread is not to dry and boring.  Most places slather butter on both halves of the bun, but I prefer grapeseed oil, a great omega fat.

Also, slice off about 1/3 of the avocado, peel it, and slice thinly.  Take the burger patty out of the toaster oven and place on the bottom half of bun.  Add some mustard and ketchup if you’d like.

Then put your thin layer of cucumbers sprinkled generously with dill.

Next put the red peppers.  Sprinkle a light layer of garlic granules over the peppers.

Place the avocados on top of the peppers and do another layer of garlic if you want.

Put the onion slice on top of the avocado slices and top off with the top bun.  Serve with tater tots or fries; I love to throw on a dash of freshly ground pepper to my taters!  Enjoy!

Serves 1

Approximate:

Protein: 17 grams          Calories: 500        Fiber: 10