I love to play with my food! That’s probably why I write a vegan food blog (although, you wouldn’t know it lately, because I’ve been AWOL – tsk, tsk.) Tonight, hubby was going to be late and the teen boys were going to eat after their meeting. I had time to play!
Lately I’ve been very hungry for savory things ~ quite out of character for a woman with a sweet tooth the size of Montana! I wanted something really interesting. This recipe isn’t what it started out to be…and it’s better than I hoped, because I just kept adding things to make it more interesting. Once I pulled out J’s large jar of green olives to add to it things really came together. Usually, I’m not a green-olive fan ~ just on pizza occasionally, in potato salad, and, apparently, in this. 😀
I would have loved to have added mushrooms to this, but, alas, they didn’t make it into the grocery cart this week.
There is no picture, unfortunately. Not only were we too hungry to wait for a photo to be taken, but in all honesty, this just isn’t a photographic dish! It isn’t very pretty. But, man, does it taste good!
Olive and Veggie Burger Hash
- 1 large onion, chopped
- 2-3 T. extra virgin olive oil
- 8-10 oz. frozen artichoke hearts
- 3 veggie burgers of choice (Boca Burger “hamburger” type or gluten-free version) or an equal amount of burger-type crumbles
- 2 cloves of garlic, minced (if you love garlic, please, please use more! I have a hubby who only tolerates it)
- 1/2 can black olives, halved (if you like Greek olives, or such, use those)
- equal amount of green olives, sliced
- salt to taste
Place onion, artichoke hearts, and oil in a large frying pan and begin heating on high. When you hear sizzling, turn the heat down to medium high and push the vegetables aside to clear a spot for the burgers on the bottom of the pan. When the burgers have thawed some, use a spatula or a flat-edged bamboo utensil to break them into small pieces. Add salt at this time to your taste. (I like just a sprinkling.)
Once these things are softening well, add the garlic and toss well. Stir often to keep the garlic from burning to the bottom of the pan. Add the olives and heat through.
This is super good with sliced tomatoes fresh from the garden. We also had asparagus spears and sweet potato fries.