This is my idea of a cheeseburger! I know it looks nothing like your traditional American cheeseburger, but I deconstructed and modified. Do you notice how colorful this burger is? My dad even thought my burger looked cool, and he's a major meat eater.
This cheeseburger is 100% vegan, and almost no cooking was involved. I just pan-cooked the patty. I mostly assembled! Oh yes. My cheeseburger is not gluten-free because the patty has a little bulgar wheat in it. Using the arugula as a base and going bunless drops calories, carbs from a traditional cheeseburger.
The burger is Amy's California Veggie Burger.
The cheese is slices of Daiya Cheddar Wedge. Daiya's vegan cheddar is one of the best tasting and melting on the market today, in my humble opinion.
Arugula is Fresh Express Organic Baby Arugula.
I sauteed some white mushrooms and leeks I got at the farmer's market in some olive oil. The sliced tomato chunks came from this gorgeous blood red heirloom tomato I found from the same farmer's market. The purple cabbage and shredded carrot was left over from salad fixings I got at the Whole Foods salad bar.
As a condiment, I used Brianna's Dijon Honey Mustard dressing.
Alternative 80/20 Eating meat options:
- Ground turkey burger
- Ground bison burger for a beef-like experience. Bison is much lower in fat and thusly calories than beef, and in a burger tastes almost the same.
What is one way you healthify your cheeseburger?