Well, thinking about a dum aloo burger, I decided the least I could do is make a nice curry sauce for an open face Qrunch burger sandwich.
I started with lots of onions, one heaping 1/2 cup…
sauteed in canola oil until they were nice and soft.
If you have pre-made curry seasoning, add it to taste. If not, add to taste: salt, pepper, cumin, cinnamon, fennel, coriander, turmeric. When it seems about right, add just a tiny bit more because…
you’re going to add 2 tsp of flour, then stir it in and…
add 1/2 C water. Stir.
Cook over low, stirring occasionally, until a sauce is formed.
A couple recipes I looked at called for the addition of sour cream. Instead, I added 1 heaping Tbsp of toom-
Middle Eastern garlic spread. If you don’t have any, you could use a vegan mayo instead and cook some fresh, minced garlic with the onions in the first couple steps.
The sauce should be nice and creamy now. If it’s too thick, add and stir in water 1 Tbsp at a time. Meanwhile,
cook up one Qrunch burger patty and one slice of toast. Put the patty through one cycle, then add the toast during the second cycle. It’s kind of fun.
You could add veggies to this – if it weren’t 95 degrees over here I would have also baked some potatoes like I had for the last burger. Tomatoes would also be excellent. But this simple version is great, too – bread, sauce, burger…
and even more sauce.
It is wonderful. I ended up eating all four patties within 3 days. I need to make a batch of my own burgers, but I seriously plan on trying the three other Qrunch burger flavors. It’s just awesome to finally have a good-tasting vegan burger with a great texture and healthy ingredients. I recommend buying a box, if for no other reason than to support a budding vegan business; however, once you try the burger it might become a staple quick-fix item.