{"id":1790,"date":"2014-05-14T22:26:46","date_gmt":"2014-05-15T02:26:46","guid":{"rendered":"http:\/\/localkitchener.ca\/?p=1790"},"modified":"2014-05-14T22:26:46","modified_gmt":"2014-05-15T02:26:46","slug":"potato-as-hamburger-bun","status":"publish","type":"post","link":"http:\/\/localkitchener.ca\/2014\/05\/potato-as-hamburger-bun\/","title":{"rendered":"…Starring Potato in the Role of “Bun”"},"content":{"rendered":"
I\u2019ve never been a big fan of substitutes.\u00a0 Ironically a couple weeks ago I was <\/i>a substitute.\u00a0 Well, maybe not ironically, since the position I held for two days at a local school wasn\u2019t a ton of\u00a0fun, and I didn’t feel like a fan of myself. \u00a0Really I shouldn’t complain; I’m grateful to have had a chance to get back in the classroom briefly, and realized I do <\/i>kind of miss not working at a school. \u00a0But anyway, this is not really a post about what I miss in life or substitute teachers, but rather food substitutes.<\/p>\n
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I am not willing to buy foods that claim to be something they are not, for example
I Can\u2019t Believe It\u2019s Not Butter<\/em>, and foods with names like
Tofurkey<\/em>, and
Not Dogs<\/i>.\u00a0 These foods are rarely simple foods that could be made at home.\u00a0
Veggie burgers<\/a> are one exception to my list of substitutes I will allow, but only if they are homemade. \u00a0The same would be true for gluten-free hamburger buns, but I haven\u2019t really wanted to attempt those… until now.<\/p>\n
I love baking bread, and that\u2019s the main reason why I always make homemade hamburger buns.\u00a0 However, in attempting to meet the needs of members of my extended family I was unsure of how to enjoy a meal of\u00a0burgers with them and still honor both my from-scratch love\u00a0as well as my localism tendencies.<\/p>\n
Then one afternoon I noticed a big round potato.\u00a0 It seemed to kind of resemble\u00a0a bun of sorts. \u00a0I realized that this vision would allow me to do the two things I wanted to do\u2014make a “bun” that was gluten-free
and\u00a0<\/i>local. \u00a0This bun would be easier to make than the
English muffins<\/a> we like to make for burgers, and just as tasty, albeit in a totally different way!<\/p>\n
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I\u2019m happy to say that it worked great!\u00a0 We\u2019ve made them twice now and both times they were great.\u00a0 Rather than write a formal looking recipe, I\u2019ll just give a short explanation of the process.<\/p>\n
All you need to do is find a large round potato, slice it in half, and then slice each half again to form two sets of buns.\u00a0 The outer round part becomes the top of the bun, the inner flat part the bottom.\u00a0 Lightly oil a baking sheet, and lightly salt the potatoes, then roast them at 425 for 15 minutes, then flip and roast 15 minutes more (longer for potato slices thicker than \u00bd inch), or until they are golden and beginning to bubble.\u00a0 Treat the bun the way you would treat any hamburger bun\u2014put on your favourite condiments and enjoy!<\/p>\n
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We’ve made them with regular locally and ethically raised beef burgers as well as with Oh She Glows’
“Perfect Veggie Burger”<\/a> and both were great with the potato buns. \u00a0They’d also go quite nicely with The Sweet Life’s
Beet Sliders<\/a>, since beets and potatoes pair very well. \u00a0And hey, even if you’re not a gluten-free eater, you might as well try these buns just to change it up and keep things fresh!<\/p>\n
Pin it:<\/p>\n