In the past couple years, I’ve been working on cleaning up my diet. It’ll never be perfect (that’s hard … and no fun!), but day to day, I do what I can to make sure I’m fueling my body with healthy foods.
I’ve greatly limited the amount of processed foods I’m eating, and make sure the ones I still do contain ingredients I recognize and trust. I’ve really missed the convenience of veggie burgers. Once a staple in my diet, most have been nixed due to their science-experiment ingredient lists.
I was happy and excited when I got the opportunity to review Sunshine Burgers — organic, vegan and gluten-free burgers that come in a variety of flavors.
They are perfect when I’m in the need of a quick mini dinner after en evening workout, or when I don’t have time to cook a complicated meal.
I was sent samples of six (!) varieties of Sunshine Burgers to try. The first one I dug into was Garden Herb. I tried it plain — just cooked in the toaster oven. It came out crispy on the outside, soft on the inside, and I loved the taste. I actually didn’t come up with anything creative to do with this flavor, but the next time I wanted one, I added some stone ground mustard. Delicious! And the ingredient list? Nothing to complain about here: organic cooked brown rice, organic ground raw sunflower seeds, organic carrots, organic spices, sea salt.
I took a suggestion off the box and made “meatballs” out of the Shiitake Mushroom flavor. No, they didn’t taste like meatballs … but they held up nicely and were delicious served with zucchini “pasta” on a particularly healthy-eating day. I just heated up a burger part way, rolled into balls, and cooked for a few minutes in the toaster oven to firm them up.
I liked this idea so much that I did it again with the Hemp & Sage Breakfast flavor.
I also went the breakfast route with the Hemp & Sage burger. I crumbled it into pieces and put into a scramble with kale and eggs. It may not look all that appetizing in this photo (sorry!), but it was wonderful!
I added a Loco Chipotle burger to some leftover chili, a natural match. Once again, not the most appetizing photo … but it was really good!
My chili is pretty simple. I roasted two poblano peppers and a small onion. Then I combined the peppers and onion in a pot with two cans of beans (I used pinto and white beans this time around), a can of fire-roasted tomatoes and a small can of tomato paste. Add chili powder, cayenne, salt, cumin and garlic powder to taste. I stirred in some cooked quinoa when it was ready to serve. That Loco Chipotle burger was a nice addition when I didn’t quite have enough left for lunch!
Similar to the Loco Chipotle is the Black Bean Southwest burger. I enjoyed that one by itself, too, but that could work in tacos and burritos. I also got to try the Falafel burger. Tasty, but it needed a little something. I’m thinking a tahini sauce would do the trick!