Vegetarian Burgers - Home Economics

Yesterday in home economics we were making open steak burgers but because I can't eat some meats two others and I made some vegetarian burgers. Instead of having the steak, we had hashbrowns, which in my opinion is much better than any meat. We used the normal buns from the supermarket instead of the fancy once you would buy at the bakery. We were given a lot of choices to personalise our burgers not only in taste but with the appearance too. One of the choices was if we wanted to post our buns but I chose against it for I like the chewiness of the bun. My burger had lettuce on both the top and bottom bun so the wet ingredients don't make the buns soggy. I also had tomatoes, some onion, and of course, one hashbrown in the middle of it all. 

INGREDIENTS - 

Hashbrowns or steak
1 Tablespoon Oil - optional
Tomatoes - optional
An Onion- optional
1 Leaf of Lettuce - optional
Cheese - optional
Beetroot - optional
Sauce:
BBQ
Tomato
Mayonnaise
- optional

METHOD - 

1. Collect your chosen ingredients.
2. Steak - Cut into thin strips and add into a pan with 1 tablespoon oil.
    Hashbrown - Use directions on the box.
3. Prep your ingredients to put on your burger.
4. once your steak/hashbrown is done then start adding your ingredients onto the buns.
5. Enjoy your beautiful burgers!

HOW DID IT TASTE?

The chewiness of the buns contrasted with the crunchiness of the lettuce, onion, and the hashbrown giving it more texture. The tomato had this sweet but sour taste contrasting with everything else. I added the mayonnaise and barbeque sauce and I think I made the right choice. The barbeque gave the burger a smokey type of flavour whereas the mayonnaise had this rich and sweet flavour profile. Though there were a lot of contrasting flavours I thought that they all brought the burger together giving it an amazing and unique flavour.