Josh recently discovered Qrunch Burgers at one of the local grocery stores. I was hesitant to try them as most veggie burgers are mediocre to me. We’ve had just about all of them on the market and most are filled with crappy ingredients, don’t taste that great, and/or the texture is either too dry or too mushy. Josh went through a few packages of qrunch burgers before he finally convinced me to make one for myself. Wow, was I pleasantly surprised. The texture was MUCH MUCH better than any other veggie burger I’ve tried, resembling quinoa: fluffy, creamy and crunchy all rolled into one. And the ingredients were spot on too: organic millet, organic quinoa, organic coconut oil, organic onion, organic carrots, organic broccoli, organic spinach, arrowroot starch, organic apple cider vinegar, psyllium seed powder, kosher salt, organic garlic, and non-gmo canola oil. The flavor of the veggie burgers is unlike any other I’ve had with a slight nuttiness coming through from the millet and quinoa along with a subtle hint of the vegetables. And lastly these burgers are gluten-free, dairy-free, soy-free, corn-free, wheat-free, egg-free, and nut-free! I would highly recommend these!
For this meal I heated up some left over brown rice with some baby greens: a mix of arugula, red chard, green chard, spinach, and tatsoi. I lightly seasoned it with salt and pepper. On top of the rice went a qrunch burger, cooked on the stovetop, and two fried eggs, yolks runny. Lastly I topped the dish with some fresh avocado and salt. This meal was hearty, filling, and nutritious. Josh added some roasted eggplant hummus to his, but I have been preferring food on the dry side for whatever reason. This meal was perfect for a hungry dad and a nursing mother : ).