The Best Sunshine Burger Sandwich

For me, there is nothing better than the perfect sandwich. There is a taste and textural equation to the perfect sandwich; which means finding the balance between soft and crunchy toppings, dry and wet ingredients, and acid and creamy flavors.  It is just so satisfying to eat your food with your hands, and take bite after bite of a well-balanced medley of texture and taste.  This sandwich combines the *Garden Herb Sunshine Burger with all the good things in your life: avocado, hummus, caramelized onions, and whole-seed Dijon mustard.  This perfect sandwich is rounded out into a full meal with some crispy baked sweet potato fries and a fermented pickled cucumber. This is a great meal for a casual lunch, or for a fast week night meal.

2 Sunshine Burger Sandwich 02092014

This recipe serves: 3

For the sandwich:

6 slices of Ezekiel Sprouted Grain Bread, toasted
½ avocado, divided 3 ways
1 cup broccoli sprouts, divided 3 ways
3 Tbs King Harvest Sun-dried Tomato Hummus , divided
3 tsp whole-grain Dijon mustard, divided
1 package Garden Herb Sunshine Burgers, cooked per package instructions
Caramelized onions
Optional: 3 Moon Brine Pickle or Bubbies Pickle for garnish
Ketchup for garnish

For the caramelized onions:

½ yellow onion, sliced into half-moon slices
1 tsp grapeseed oil
1 pinch of salt
water, as needed

For the sweet potato fries:
2 organic small sweet potatoes or 1 large sweet potato, skins retained, cut into steak fry shaped slices
1 tsp corn starch
2 Tbs grapeseed oil
1 tsp garlic powder
½ tsp salt

Preheat the oven to 425.
Rinse the sweet potato fries in a colander under cold water. Strain the sweet potato slices and pour on top of a clean dish towel.  Dry the sweet potatoes as best as possible with the towel and then transfer to a large mixing bowl. In the mixing bowl add the corn starch to the sweet potatoes and mix with your hands until the corn starch is well combined.  Add the oil, salt, and garlic and combine again until the oil and seasonings are completely covering each fry, and the corn starch is no longer showing. Place fries on a large baking sheet (you may need to use 2), make sure there is space between each fry so that they are not overlapping or touching when they bake. Bake for 20 minutes, then flip the fries and place back into the oven. Continue baking until fries are deep golden and crispy. Remove from the oven and set aside to cool.

Heat the grapeseed oil and the onion slices over medium-high heat in a frying pan and add a pinch of salt. Let cook, stirring frequently until brown bits begin to form on the pan. Add water, a tablespoon at a time and scrape up the brown bits from the bottom of the pan.  Continue this pattern of stirring, adding water, and scraping until the onions are soft and a deep gold color.  Remove from the heat and set aside.

Spread half of the bread slices with 1 tsp of mustard, and the other half with 1 Tbs hummus. Place the avocado on the mustard side of the bread slices.  Place the Sunshine Burgers on the hummus side of the bread slices. Place the caramelized onions equally on each Sunshine Burger, and then top with equal amounts of sprouts. Place the avocado topped slices of bread on the Sunshine Burger topped slices. Serve each sandwich on a plate with sweet potato fries and a pickle.

*If you are looking to make a meal for one or two people, try using the Quarter Pound Original Sunshine Burger and reducing the other ingredient ratios to the appropriate amount.

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