Please note that I was given free samples of the burgers for this post, but all thoughts and opinions are strictly my own.
I was contacted awhile back by Sunshine Burgers to do a blog post on their burgers, after a search on their website to learn more about the product I was sold. I’m a huge fan of clean and more so organic eating, and these burgers just fit the bill. Not only are they certified organic, but they are made of verified whole food ingredients as well. A rule of thumb when looking at something that is processed for me is that if they have more than 15 ingredients I’m no longer eating “food”, their main burger the Garden Herb has five, all of which I know very well and can find in any grocery store. The best part of these for me are they are soy free, I know a ton of you out there like soy but I do not, most of it is GMO and even if it is organic it stimulates the estrogen hormone. This for men is dangerous and for me personally, y’all I cry almost once a month when my hormones start to get out of whack, I don’t need any catalyst to this.
When the package arrived I was expecting to just have one flavor of the burger but was shocked when I opened it and found six!! They asked that I simply make a recipe to go along with one of their burgers keeping in mind all the nutritional benefits that the burgers offer. I thought about it for awhile, with all that has been going on right now the easy way out would be to crumble it into a pasta sauce and call it day, but that doesn’t scream wholesome to me and it didn’t feel right. Carol Debberman started making these for her kids at home over thirty years ago, this mama took the time to make something good and wholesome for her family and started the tradition of healthy fuel for her kids. So it was time to put my thinking cap on, I needed a recipe that would fill me up after a long workout, because I workout at night and am starving for dinner by the time I make it home. Yet I also needed to convey the love and goodness that I feel Carol put into these for her babies. I had it.
Every year the day before Thanksgiving the family all gets together for a special dinner. You would think that the Thanksgiving meal would be the special meal, but as time and tradition has gone on the Wednesday night dinner is the most special. Homemade ravioli soup is the most looked forward to meal of the year for most of us. It has been going on as long as I can remember, it started with just my grandparents, my dad, aunts and their significant others and has grown over the years to grandkids, grandkids significant others and now great grandkids. We always joke about who gets seconds and who has more, there have even been years when I ask for more as dessert instead of the pie or ice cream that is being served. It fills me up and warms my soul, but it also provides the perfect balance of carbs, protein and electrolytes to fuel me for my Turkey Trot 10k the next day. So much so that this has been my go to meal the night before big races, it doesn’t load you down like a pasta dinner would, yet gives you what you need to perform at your best.
Perfect, I had the recipe that I wanted to adapt, now the fun part of tasting the burgers to see which flavor profile would fit the bill. The Loco Chipotle was out first, the large beans it in where not what this recipe needed plus it has a little spice to it, which is perfect for a ton of other uses and trust me I will be using them, but not for this recipe.That was closely followed by the Black Bean Southwest, again I will find a use for these but this recipe doesn’t need any sort of spice to it and it doesn’t need the beans.
So for the next week I made each burger for lunch and paired it with rice or pasta to see what would fit the bill. A close runner-up was the Shiitake Mushroom but in the end the Garden Herb just won out on most “burger” like flavor. With burger in hand (well in the freezer, you don’t need to actually hold them) I was ready to make my favorite meal.
- 3 Sunshine Burgers Garden Herb Flavor
- 1/2 Package of Cream Cheese
- 4 Cups of Baby Spinach
- 1/3 Cup of Bread Crumbs
- 1/2 Cup of Shredded Cheese (I use just mild Cheddar)
- 1 Egg and 1 egg white
- 2 Cloves of Garlic
- 1/4 Cup of Parmesan Cheese
- Dash of Nutmeg
- Salt and Pepper
- 3-4 Cups of Flour
- 3 Eggs
- 1 Tsp Salt
- 1 TB Olive Oil
- 1 Cup of Water
- Beef, chicken or vegetable Broth
If you don’t have both of those tools like I don’t then take the filling and place large tablespoons of it down on the dough about an inch away from each other, then put the other rolled out dough piece on top. Cut out the filling squares with a knife and then using a fork press along the edges to seal your ravioli.
Once either of the steps are done line a baking sheet with a dish towel that is slightly dusty with flour and let your ravioli dry out a little bit. I would say an hour or more would work. If you make them in the morning you can leave them out until dinner and they will be fine. If you just looked at the last few steps and say “no way in he!! am I doing this then don’t make the pasta and simply take wonton wrappers you can find at your local grocery store and make them that way. Put the filling in, each wrapper and then twist into a purse shape like this:
Wontons seal with just a little bit of water, about the same amount you would use to seal an envelop. If you would like a more ravioli shape just make them squares like I did above and put the fork marks in.
I normally boil mine and a low roll for about 10 minutes, but that is up to you, I like my pasta still a tad al dente, if you like yours mushy go just a little longer. Once done pour into a bowl and serve either plain, as I like mine, or with some shredded parmesan or any other cheese like my family likes.
|Ravioli made with Sunshine Garden Herb Burgers|
If you want to try these burgers you can find them here. If you are in the Boston area like me Whole Foods is the best place to locate them.