Yet another successful veggie burger. Because of the walnuts, it is very moist and has a great texture. Crispy on the outside, and soft on the inside. We made smaller, "slider" sized burgers to have on small pieces of ciabatta bread. A great choice of bread I must say.
This gave us the opportunity to experiment with different toppings.
left: tomato and guac*; right: tomato and pickled banana peppers
I loved having the sliders but next time I would make large full size burgers I think.
Again, I did not change this recipe at all so I wont repeat it here. You can find the full recipe here. I used a real egg not a flax egg (for a vegan option).
With not living at home anymore I can't just walk outside onto the porch and into the garden to get fresh veggies. However, I have been lucky to receive some deliveries. Just yesterday, I got a ton of pears, tomatoes and figs from my Nonna and Tatone's garden. Looks like I will be making some more tomato sauce!
I am beginning to grow quite fond of figs. I never used to like them but this year I have found them quite delicious. I am lucky to have access to such fresh figs that aren't imported from California. I have been eating them raw but have also enjoyed them on bread with cheese as well as in yogurt. Here is a snapshot of my use for figs.
sliced ciabatta bread with asiago cheese and balsamic vinegar*