Spinach Mushroom Burger & Hot Sauce

Here's one of my all-time favorites for lunch or dinner. For those not from Rochester, there's a thing called a "Garbage Plate" created at Nick Tahou's restaurant (legendary - google it). The specialty is a spicy meat sauce which has spawned copy-cats like "Trash-Plate" and "Junker Plate" and even a vegan "Compost Plate." This was one of those things I really wanted to recreate for Jumpstart, so here is my version - no oil - chickpeas for meat. The heat throttle is all in the cayenne. At 1/4 tsp there's a kick, but not a big challenge for those who are heat-inclined. You can make it totally mild by omitting, or on fire with more. I'm also including a nice spinach mushroom burger recipe. Please let me know if you try it! Thanks.

In a bowl mix:

• 1 cup water

• 1/4 cup tomato paste

• 2 tsp agave syrup

• 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/4 tsp salt

• 1/4 tsp cayenne pepper

• 1 tsp chili powder

• 1/4 tsp cumin

• 1/4 tsp allspice

• 1/8 tsp cinnamon (or even less 1/16 tsp) 1/8 tsp clove (or even less 1/16 tsp)

Sauté:

• 1 diced med onion

• 4-6 oz mushrooms

• 1/2 can of mashed chickpeas

Add the mixture and simmer for 5 minutes.

Bonus Spinach Mushroom Burger

Spinach Mushroom Burger

• 1 cup diced onions

• 2 cloves minced garlic

• 6 oz defrosted frozen mushrooms chopped

• 1 cup defrosted frozen spinach (squeeze water out) 1 medium sweet potato

• 1 cup oats

• 1 can black beans (drained)

• If beans are no salt, 1/4 tsp of salt

Cook onions and garlic.

Mashed together beans and sweet potatoes, then mix with vegetables and oats.

Form mixture into 6 patties.

Fry in nonstick pan until brown on both sides. You can microwave 2 burgers at a time for 60 seconds before frying.

Or bake in 375 degree oven for 10-15 minutes per side or until brown.