Between the Bread: the VRGR recipe featuring Farm to Market Bread Co.


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Here at Bread & Butter Concepts, we love local companies like Farm To Market Bread Co. In fact, we use many of their breads at BRGR, Urban Table, and Gram & Dun. Today, we’re sharing BRGR’s VRGR (veggie burger) recipe using a Farm To Market multi-grain bun. Now you can make the VRGR just like we do!

THE VRGR (makes 4 servings)

Veggie Patty Ingredients: Cooked Lentils - 1 cup Black Beans - 1/4 cup Diced Mushrooms - 1/4 cup Diced Onions - 2 tablespoon Grated Carrots 2 tablespoon Grated Golden Beets - 2 tablespoon Cayenne Pepper - pinch Corn Starch - pinch Chopped Parsley - 1 tablespoon Chopped Fresh Thyme - 1  teaspoon Cumin - pinch Salt - 1/2 teaspoon - to taste Gluten free bread, crumbs -1/2 cup

Place all ingredients in a mixing bowl, mix well, then divide into four 8 oz portions.

Building the Sandwich: Farm to Market multi-grain buns - 4 each Butter - 4 tablespoon Veggie Patty - 4 each Avocado Sliced - 12 slices (1 avocado) Tomatoes Slices - 4 each Beans sprouts - 1 cup Jalapeño Jam - optional

Steps: -Turn stove top on medium heat -Place olive oil in a saute pan and saute patty on both sides -Butter and toast bun -Place sliced avocado on the bottom bun -Next place sprouts on sliced avocado -Place tomato on the sprouts -Place seared patty on tomato -Place jalapeño jam on bun (optional) -Place top bun on patty.

Enjoy!