Sharon Hathaway is a family and consumer science teacher at Leavitt Area High School in Turner. This vegetarian recipe came in second at the Leavitt’s Big Burger Bash contest this spring, beating out all but one beef recipe in competition

Tuesday – Burger Bash winning vegi-burger
This Mexican-inspired veggie burger recipe was the second-place winner at the Leavitt High School Big Burger Bash challenge. It is an original recipe created by Lorraine Kessler, Natasha Grant and Destiny Mains.
If you’re interested in trying some new food for a good price, you may like this “burger” made with textured veggie protein rather than beef. This makes 8 servings.

Ingredients
tube of Gimmelean brand textured vegetable protein ground beef, sausage style
(You can find Gimmelean in the produce department at Shaw’s)
Ingredients for burger:
1 small onion, chopped
1/4 package of taco seasoning
1 tablespoon curry
1 tablespoon chili powder
1/2 tablespoon garlic powder
Mix together in a small bowl and make 8 patties.
Rice mix:
4 cups cooked rice
1 small onion
1/4 package of taco seasoning
1 tablespoon curry
1 tablespoon chili powder
1/2 tablespoon garlic powder
Mix together and fry in 1 tablespoon of olive oil.
16 tortillas
Directions

Assemble the patty and grill for 4 minutes on each side. Remember that the patty will not brown like meat. Add 1/2 cup of rice mix on each tortilla. Top with salsa. Place grated cheese around the edge. Top with a second tortilla.
Cut tortillas to fit the burger. Place the burger on top of the rice and cover with salsa. Top with the other tortilla.
Sharon’s tips: You can mix sour cream with the warm rice and spread desired amount on the bottom tortilla. To hold the burger together put cheddar cheese around the edge of the tortilla. Heat quickly in a preheated oven or in the microwave. Pinch the edges together as the cheese cools.
For a vegan burger omit sour cream and cheese; check the tortillas for dairy or egg.



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