Want A Bigger Burger?

imageimage[1]Sorrynotsorry but when I think of Japan my stomach doesn’t instinctually scream burgers and for good reason. It’s almost an oxymoron. They just don’t get it. Like wtf is “hamburg”? A meat patty covered in bolognese sauce served on a plate should not even exist. Okay, it sounds kinda delicious but it actually isn’t. The meat patties are super greasy and gross. Anyways, I have sourced (through Instagram) THE BEST BURGER PLACE EVER. Shuvi Du Bar in Tottori is amazing! Because their burgers are real burgers. As in, proper bun, 100% meat patty, legitimate size and the option of additional fillings including jalapeños, salsa and my favourite, avocado! What’s more, the staff are lovely and most importantly, passionate about what they do – having travelled to America and fallen in love with the American burger scene. You must must go and I must must go back real soon.

Iron-Rich Burgers

If I had a dollar for every time I was asked where I get my iron from, let’s just say, I’d be stinkin’ rich. So before any further riots break out, here’s the low down which I stole from Debra Wasserman and Reed Mangel’s PHD, Simply Vegan:

Comparison of iron(mg/100 calories) in different food sources:
Spinach, cooked 15.5
Collard greens, cooked 4.5
Lentils, cooked 2.9
Broccoli, cooked 1.9
Chickpeas, cooked 1.8
Sirloin steak, choice, broiled 0.9
Hamburger, lean, broiled 0.8
Chicken, breast roasted, no skin 0.6
Pork chop, pan fried 0.4
Flounder, baked 0.3
Milk, skim 0.1

Then there are the countless arguments about the environment, the ethics, the health risks etc etc etc but I’m not the type to shove it down your throats (neither literally or figuratively) so I’mma end on a fun fact: Tyrannosaurus Rex was the largest meat eater that ever lived… (where is he today?) LOL.

Oh yeah, the recipe!

In a food processor, simply blend 1 can of all-natural chickpeas (drained and rinsed), 1 can of all natural mixed beans (drained and rinsed) 1 heaped tbsp wholemeal flour (for GF use almond meal or chickpea flour), zest of one lemon, a small bunch of fresh parsley and a sprinkle of garlic salt and paprika until well combined but not smooth. Using your hands, form medium patties just under 1cm thick then fry with a little olive oil on medium heat until golden. Serve with buns and co. Enjoy X