Let me just say from the outset that these will not in any way, shape, or form pass for real burgers. Don't try it. Just don't. People will start to talk about you right there at the dinner table in hushed tones: "She's a vegan. That's why she looks so waifish and anemic." Now, I have never looked either waifish or anemic a day in my life, but people still think that about vegans.
It is best to tell people that these are a well-known southern delicacy about which books and movies have been made. So there.
We serve them as burgers because they make a more filling, easy meal that way. My kids LOVE them. I prefer them without the gluten free bread-as-bun that my kids like. I can taste more of the green tomato goodness that way. They are delicious with ketchup, salsa, or mustard. They are also just fine plain. Today we had them with sweet potato fries. They are much easier to make than hamburgers, much healthier, and just as filling (Okay, that last assertion is one of the big lies we vegans tell meat-eating folk in order to bring them over to our side. It's not actually as filling as beef. But then, beef is far more filling than the average human need consume. So, there you have it -- tastes great, less filling).
Fried Green Tomato Burgers
Several big fat green tomatoes (not to be confused with tomatillos, which will yield an entirely different product), cut into 1/2 inch slices
olive oil for pan
1 1/2 T. powdered egg replacer (I use Ener-G brand)
4 T. warm water
1/2 c. corn meal
1 t. garlic powder
1/2 t. salt
pepper to taste
cajun spice to taste (optional)
Start to warm fry-pan on medium. Meanwhile, whisk egg replacer and water in a pie pan (or shallow, flat dish). In another pie pan, combine corn meal, garlic powder, salt, pepper, and spice. Add a small amount of oil to the pan. You really don't need a lot. Dip tomato slice in egg replacer mixture, coating both sides. Next dip in corn meal mixture, coating both sides. Place in pan. Repeat until the pan is filled.
The key at this point is patience. Allow the tomatoes to bond in their warm fry-pan experience. Make yourself a cup of coffee and chat with those lovely slices of green tomato that have spent their entire existence in preparation for this moment. They are, after all, giving their life for you. LOL. I can't really pull that off. I don't really believe eating vegetables is cruel. I just thought you might like something to read while you are waiting.
When the tomato has started to brown on one side, dab, spray, rub, or brush a little olive oil on the top side and then flip that little baby over. Now, be patient again. I'm out of clever things to write so you'll just have to check your email or something. Oh -- or you could chat with your guests/family. That works.
Once both sides are slightly crispy and slightly golden, prepare as you desire and enjoy!
I will post a recipe for gluten-free bread-as-bun soon.
It is best to tell people that these are a well-known southern delicacy about which books and movies have been made. So there.
We serve them as burgers because they make a more filling, easy meal that way. My kids LOVE them. I prefer them without the gluten free bread-as-bun that my kids like. I can taste more of the green tomato goodness that way. They are delicious with ketchup, salsa, or mustard. They are also just fine plain. Today we had them with sweet potato fries. They are much easier to make than hamburgers, much healthier, and just as filling (Okay, that last assertion is one of the big lies we vegans tell meat-eating folk in order to bring them over to our side. It's not actually as filling as beef. But then, beef is far more filling than the average human need consume. So, there you have it -- tastes great, less filling).
Fried Green Tomato Burgers
Several big fat green tomatoes (not to be confused with tomatillos, which will yield an entirely different product), cut into 1/2 inch slices
olive oil for pan
1 1/2 T. powdered egg replacer (I use Ener-G brand)
4 T. warm water
1/2 c. corn meal
1 t. garlic powder
1/2 t. salt
pepper to taste
cajun spice to taste (optional)
Start to warm fry-pan on medium. Meanwhile, whisk egg replacer and water in a pie pan (or shallow, flat dish). In another pie pan, combine corn meal, garlic powder, salt, pepper, and spice. Add a small amount of oil to the pan. You really don't need a lot. Dip tomato slice in egg replacer mixture, coating both sides. Next dip in corn meal mixture, coating both sides. Place in pan. Repeat until the pan is filled.
The key at this point is patience. Allow the tomatoes to bond in their warm fry-pan experience. Make yourself a cup of coffee and chat with those lovely slices of green tomato that have spent their entire existence in preparation for this moment. They are, after all, giving their life for you. LOL. I can't really pull that off. I don't really believe eating vegetables is cruel. I just thought you might like something to read while you are waiting.
When the tomato has started to brown on one side, dab, spray, rub, or brush a little olive oil on the top side and then flip that little baby over. Now, be patient again. I'm out of clever things to write so you'll just have to check your email or something. Oh -- or you could chat with your guests/family. That works.
Once both sides are slightly crispy and slightly golden, prepare as you desire and enjoy!
I will post a recipe for gluten-free bread-as-bun soon.
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