An easy veggie cheeseburger served with home made tomato jam. I adapted the tomato jam recipe from one I found in a Wrek jar I purchased. —almacucina
1 1/2 cups
whole wheat flour
Farmhouse cheddar cheese, thinly sliced
whole wheat burger buns
your favorite burger fixins'
Susan's tomato jam
raw cane sugar
fresh lemon juice
pumpkin spice or cinnamon
red pepper flakes
In This Recipe
For the burger: Pour boiling water over raisins and let stand for about 5 minutes to absorb water.
Combine edamame, quinoa, almonds, soaked raisins and whole wheat flour in food processor. Blend until mixture comes together.
Form into four round patties. Wrap and chill for about 30 minutes.
Heat oil in a large skillet on medium high heat. Cook burgers for 3 to 4 minutes on each side.
Turn down the heat and top each burger with cheese slices. Pour a little water in the pan and cover, cook for 1 more minute to melt cheese.
Serve on whole wheat rolls with Susan's Tomato Jam and your favorite burger toppings.
For the tomato jam: Cut tomatoes small pieces and combine with all other ingredients in a small, heavy bottomed pot.
Cook on medium heat, stirring often until mixture jells and coats the back of a spoon, about 30 to 45 minutes. Use on burgers and anything you would normally use ketchup on. Any unused portions will keep in the fridge for a week.