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What's the deal with homemade veggie burgers with mushy middles? |
| Published: July 3, 2008, 3:05 pm |
| Tags: grill, lentils, rant, restaurants, vegetables, veggie burger, veggieburger |
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Filed under: Lunch, Grilling, Vegetarian/VeganVeggie burgers are a large part of my diet. Whether homemade or of the Morningstar/Amy's/Dr.Praeger's variety, I eat 'em plain, pile on sauteed veggies, or cut them up and throw them in a salad. They never get old.As one would expect, I also tend to order them when I'm out to dinner (often, they're one of only a few vegetarian options available). Sometimes they're amazing - in fact, I find that, not surprisingly, tiny, out-of-the-way cafes and family-run kitchens have the best, crispiest, most satisfying veggie burgers. This includes a crispy outer shell, just the right amount of spices, a good protein-to-vegetable ratio, an egg or two to bind the mix together, and a non-mushy middle. Lately, though, I've found an unsettling trend among larger restaurant veggie burgers: The outer layer is crisped to perfection, but the middles are completely underdone! (If you're furrowing your brow, think of it as ordering a steak weIl done and it showing [ Full article ] |
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