Wedding Burger Recipe

Thanks for all the candid, encouraging responses to yesterdays post. Its all still a journey for me, but I think I am at a great point now, and so happy to be there!

So its been a while since I posted a recipe for you, so I decided Id start out with something Wedding-related (I promise, the wedding stuff will be over soon!) the wedding burgers! As most of you know, I did all of the burgers myself (with a bit of help from my mom and sister). We had Cajun Beef burgers, which I served with a chipotle mayonnaise, as well as Vegan Black Bean Quinoa Burgers and store-bought all-natural Chicken Sausages.

I did two trials for each burgers, just to makes sure they came out perfectly for my guests. The results were awesome! Everyone enjoyed them, and there were hardly any leftovers.

I cut down both the recipes to serve four (as opposed to 40!).

Cajun Beef Burgers

Serves four

1 lb lean ground beef

1 tbsp good quality cajun seasoning

4 tbsp breadcrumbs

1/4 onion, chopped

1 egg

salt and pepper to taste (I used around 1/4 tsp each)

Chop onions, combine all ingredients with hands and form into patties.

Brush lightly with oil before grilling or pan searing until desired doneness.

Try with chipotle mayonnaise!

Chipotle Mayonnaise

Makes 2 cups

2 cups mayonnaise- regular or vegan

5-6 tsp chipotle seasoning, to taste

Whisk to combine. Store in an airtight container in the fridge for up to a week.

Yep, easy as that!

Vegan Black Bean Quinoa burgers

These burgers are not a original- I borrowed the recipe from The Voracious Vegan and added a few touches and tweeks of my own. You can find the origial recipe here.

Serves four

2 15-oz cans of black beans, drained, rinsed and smashed

1/3 cup sundried tomatoes packed in oil, chopped

Extra drizzle of oil, to taste

1/2 tsp garlic herb seasoning (I use Mrs. Dash)

2/3 cup cooked quinoa

1 tb ground flax mixed with 3 tb water, heated for 20 seconds in microwave

1/4 cup whole wheat flour

salt and pepper to taste

Prep all ingredients- mash beans, cook quinoa, chop sundried tomatoes and measure all.

Combine, taste for seasoning and form into four patties.

Place in fridge for at least 30 minutes to firm up.

Brush lightly with oil before pan searing or grilling.

Try with basil ketchup!

Basil Ketchup

Makes 2 cups

2 cups organic ketchup

1/2 cup basil, chopped finely

2 cloves garlic, minced

Whisk to combine. Store in an airtight container in the fridge for up to a week.