OH MY DAYUM, my all time favourite burger was a Mcafe big Macro and finally the recipe.

Two years ago after coming back from Ramaswami's VinyasaKrama TT course, I wrote about the greatest burger I'd ever head (in THIS post), whether before or after I became vegetarian. The burger was the Mcafe big Macro(biotic) burger (can't tell you how reluctant I was to even go along to a macrobiotic restaurant at the time, bit too SoCal for this Englishmen).

The video below pretty much sums up how I felt about that glorious macrobiotic burger (now this might turn off some of the veggies, sorry but my point is, I ate burgers as a meat eater for years but my all time favourite burger...was vegetarian, no vegan, no Macro-bloomin-biotic, Dayum.



Trying to come up with some new....more appropriate lyrics, something like this

Oh my goodness, oh my Boy
Oh my goodness- they goin SOY.

Oh my goodness, oh my Boy
Oh my goodness- they goin SOY.

This is how TOFU is supposed to be
The fries, they blend so perfectly
The cheese up in here is goin SOY.
Boy, Boy BOY

I wish you could smell what i’m smellin
mm, mm, mm
You bite the fry, the fry bites back, my man
dayum, dayum

DAYUM, crispety crunch
DAYUM, look at the TOFU
DAYUM, get yourself that double Macrocheeseburger
dayum, dayum

DAYUM, ghetto grocery bag
DAYUM, the cheese is oozin
DAYUM, let’s do this
dayum, dayum, DAYUM

Do you wanna know the difference
Between a meat burger
And a burger that has strength
A burger that has MACROstrength

A meat burger you can chew and still talk
A burger with cooked brown rice you chew and chew and chew
The alfalfa sprouts just absorbs all the space
And all the air possible all in your throat
To the point that if you wanted to start talkin
Nothin but mm-mm, mm-mm, mm-mm, mm-mm, mm-mm
Is comin out
Word

Skimmalarinky dinky dink
Skimmmalarinky doo
I love you (you you)
Oh my damn

This is how TOFU is supposed to be
The fries, they blend so perfectly
The cheese up in here is goin SOY.
Boy, Boy, BOY

I wish you could smell what i’m smellin
mm, mm, mm
You bite the fry, the fry bites back, my man
dayum, dayum

DAYUM, crispety crunch
DAYUM, look at the TOFU
DAYUM, get yourself that double cheeseburger
dayum, dayum

DAYUM, ghetto grocery bag
DAYUM, the cheese is oozin
DAYUM, let’s do this
dayum, dayum, DAYUM

So anyway,  I tried again and again to try and replicate it, failing miserably each time.

....but now, NOW, they seem to have released the recipe and I can't wait to give it a try.

This is from Clean plates blog

I hope they don't mind me replicating the post but here's the link to the site...loads of links to the site

http://la.cleanplates.com/healthier-recipes/m-cafes-big-macrobiotic-burger/
http://la.cleanplates.com/healthier-recipes/m-cafes-big-macrobiotic-burger/
http://la.cleanplates.com/healthier-recipes/m-cafes-big-macrobiotic-burger/
http://la.cleanplates.com/healthier-recipes/m-cafes-big-macrobiotic-burger/
http://la.cleanplates.com/healthier-recipes/m-cafes-big-macrobiotic-burger/






And here are all the posts by Zoe

http://la.cleanplates.com/author/zoea/

M Café’s Macro “Burger

M Café’s Macro “Burger” is one of their signature sandwiches for a reason — it’s a delicious and satisfying meatless burger with all the fixings. Getting a protein boost from tofu and vital nutrients from vegetables and grains, this is a burger that’s good for you and won’t weigh you down. Pair it with some sweet potato fries and you may have a new go-to meal when you’re craving comfort food.

As with all recipes, we recommend using organic ingredients whenever possible.

Big Macro Burger

Ingredients

Makes one sandwich

• 1 whole-grain burger bun
• 1 Big Macro Patty (recipe below)
• 1 slice soy cheese
• 1 leaf romaine or green leaf lettuce, washed and dried
• 2 slices ripe tomato
• 2 tbsp alfalfa sprouts
• 1 thin slice red onion
• 3-4 4 dill pickle slices
• 2 tbsp Big Macro Special Sauce (recipe below)
• Melted soy butter (like Earth Balance) for cooking

Instructions

1. Heat a small amount of soy butter in a pan and cook Big Macro Patty for 1 -2 minutes per side, or until heated through. Alternatively you could reheat patties in a grill pan or barbeque.   Place slice of cheese on hot patty to melt slightly.
2. Meanwhile, slice burger bun in half lengthwise, brush with soy butter and cook, cut-side down, in hot pan until golden brown.
3. To build burger, place toasted bun cut-side up on a cutting board.
4. Spread one tablespoon of Big Macro Special Sauce on each half of bun.
5. Place pickle slices on bottom half of bun.  Place burger patty and cheese next, and top with lettuce, tomato, onion and sprouts.  Replace top half of bun to finish the sandwich.  Cut the burger in half, if desired, and serve immediately.

Big Macro Patty

Ingredients

Makes 3 – 4, 4oz patties

• ¼ cup yellow onion, minced
• 1 tsp garlic
• 1 large dry shiitake mushroom cap, reconstituted
• 1/4 cup minced fresh shiitake mushroom caps
• 1 tsp minced fresh oregano (or ¼ tsp dry)
• 1 tsp minced fresh thyme (or ¼ tsp dry)
• 1 tbsp olive oil
• 2 oz extra firm tofu (approximately ¼ cup), or the same quantity of extra firm tofu pressed for 20 minutes to remove excess moisture
• 1 tbsp tahini
• 1 tbsp tamari soy sauce
• 1 tbsp olive oil
• ¼ cup carrots, shredded
• ¼ cup zucchini, shredded
• 2 tbsp reconstituted arame, chopped (approximately 1 tbsp dry)
• ½ cup cooked brown rice
• 3 tbsp quick-cooking rolled oats
• 3 tbsp vital wheat gluten flour
• 1/2 tsp sea salt (or to taste)
• ¼ tsp black pepper (or to taste)

Instructions

1. Saute the onion, garlic, shiitake and arame in the first quantity of olive oil. Add herbs and remove from heat. Let cool.
2. Combine the tofu, tahini, shoyu, liquid smoke and second quantity of olive oil in bowl or blender and mash or blend until well mixed. Reserve.
3. In a mixing bowl combine the carrot, zucchini, rice, oats, salt and pepper. Add the onion mixture and the tofu mixture. Mix well to combine.
4. Add the gluten flour and mix well. Knead the mixture for a few minutes until the mixture comes together completely. Add a bit more gluten flour if necessary.
5. Form the mixture into 4oz. patties and place on oiled sheetpan. Bake for 40- 50 minutes at 350 degrees or until just golden brown. Flip burgers once after 15 or 20 minutes if necessary for even browning.
6. Cool patties and reserve.  Patties will keep in refrigerator for up to one week, or can be individually wrapped and frozen for up to a month.

Big Macro Special Sauce

Ingredients

Makes approximately 1 cup

•  2/3 cup Vegenaise (or your favorite mayonnaise alternative)
• ¼ cup sugar-free or agave-sweetened ketchup (at M Café we make our own ketchup from root vegetables – no tomatoes! – and natural sweeteners)
• 1 tsp prepared horseradish
• 1 tsp Dijon mustard
• 2 tbsp dill pickles, minced
• 1 tbsp red onion, minced
• 2 tsp agave syrup
• ½ tsp sea salt (or to taste)
• ¼ tsp white pepper (or to taste)

Instructions

1. Measure all ingredients into a small bowl and mix well to combine. Sauce will keep in refrigerator for up to one week.