This past weekend, Parrish and I skipped the Downtown Durham Farmer’s Market. Instead, per the recommendation of some friends, we headed closer to home to the South Durham Farmer’s Market.
The South Durham market is much smaller, and lacks the Food Trucks that Parrish loves. BUT we enjoyed the smaller more intimate setting, and I personally thought that some of the stalls had better looking produce than the Downtown stalls.
We picked up some gluten free soups that I can’t wait to tell you about later this week. We also bought some beets for juicing, green garlic, eggs, and a bag full of sunflower shoots.
When I was choosing the meals for our menu this week on Sunday, I remembered the sunflower shoots.
Fresh sprouts are so tender and crunchy. Even the NY Times recognizes their beauty! I knew I wanted to recreate a meal that I made…years ago!
Heidi Swanson’s Ultimate Veggie Burger! What I love most about this recipe, is that you aren’t actually making a veggie burger. Instead, you are making a veggie burger BUN!
Take that gluten! We don’t even need you in this recipe!
You can find the recipe HERE on 101 Cookbooks.
If you’re just making it for two, just halve the recipe! That’s what I did. It makes three large sized veggie burgers.
You can stuff it with whatever you like! We chose robusto cheese, fresh guacamole, and sunflower shoots. Sunflower shoots are crispy, so the creamy guacamole was a perfect pairing.
I can’t wait to make this again later in the summer when tomatoes are at their best.
The burger itself is packed with cilantro, onion, and lemon zest, so it’s full of flavor on it’s own.
It’s a chilly morning here in NC! I’m just thankful we’re not dealing with a blanket of snow like many of you around the US!