I love veggie burgers. I do not care what kind of master cook you are, barbecue master for Jesus – whatever – veggie burgers are ALWAYS more flavorful and juicy than beef. Here come alllll the haters.
Well, make me a juicy delicious beef burger and maybe we can duke it out, but for now I will keep my veggie burgers fried in butter. Thanks.
This recipe was honestly just a lunch I threw together but the roasted pepper mayo was delicious so I figured I would share. I also had a lot of fun blistering peppers on my stove since the BBQ was off limits due to a horrendous storm taking tole on California this weekend. Sharing is caring.
Oh, and a side coleslaw and mushrooms. Yes.
Recipe for Mayo
1 Cup of Good quality mayo (you could of course make your own, but I was too lazy)
Roasted Red Bell Pepper ( I only had yellow, which was a shame as the color contrast would have been beautiful)
Salt & Pepper
Avocado or Olive Oil
*Roasting bell peppers is not only easy but my favorite way to eat them….blister them on a grill or your gas range like me, scrape off the charred skin and enjoy!*
-Now, as always I just throw everything in my blender at one time and pray it turns out, and it did! That easy, and I swear this sauce is the bomb. We ate it on the open face burgers, on the coleslaw and then the next day on our potato and egg hash. Just trust me. What else are you reading this blog for?
I paired the sauce with some shredded cabbage topped with avocado, green onion, and chipotle seasoning. Burgers are Morningstar but go ahead and have your meat patties, fools. Shrooms and cheese.