Vegan Mofo #27- Joni’s Bacon and Egg Breakfast Burger...

Vegan Mofo #27- Joni’s Bacon and Egg Breakfast Burger 

The Book - The Best Veggie Burgers on the Planet
The Author - Joni Marie Newman
The Recipe - Bacon and Egg Breakfast Burger
Page # 22
Difficulty - Easy
Duration - Roughly 30-40 minutes

One morning a week or so ago I was looking for something relatively quick and easy to make for breakfast that would also be delicious and filling. If I could some how manage to find another recipe that would fit into Mofo as well as fit into the parameter of those guidelines so much the better. Half heartedly and not expecting to find anything I picked up my copy of The Very best Veggie Burgers in the world and gave it a flip- through. The picture of the Bacon Egg Breakfast Burger immediately caught my attention. I’d seen the photo before of course, I’ve owned the book nearly a year and flipped through it on many occasions, but something about seeing the picture on that morning had me craving a bacon egg burger.

The recipe is pretty simple. The dough comes together fast and then it needs to rest for fifteen minutes which is no big deal. During that time if you wish you can saute up some onions and peppers as suggested in the book, which is what I did. Once the dough has rested you form it into patties and fry on each side until nice and golden, then you serve on a toasted bun or bagel - bagel in my case, and serve with fixin’s of your choice. I decided to give my bacon egg breakfast burgers a bit of a Mexicali feel and took the suggestion of adding salsa.

I smeared one half of the bagel with vegan mayo, the other half with salsa, added a patty topped it with sauteed peppers and onions then finished it with spinach. Delicious! It definitely had the texture of and egg burger, though I thought the bacon flavor was a bit mild, and it could have used a bit more black salt in my opinion, but with the toppings it all came together really well, and my husband and I devoured these morsels.

The one thing I really liked about these was that they were tofu based rather then gluten-based. They’re simple to make with a block of tofu, all purpose flour, vegan bacon bits - I used home made ones - onion powder, garlic powder, mustard, sea salt - black salt in my case - turmeric and that’s it. Only a quarter cup of bacon bits is used although next time I might be tempted to use a third cup instead.  Over all though these were a really surprising and delicious breakfast, and I think a little avocado would go pretty well with them too!