THE BIG MACRO - M CAFE

Big Macro Burger
Tomatoes
Romaine
Alfalfa spurts 
Dill pickle
Soy mozzarella

Macro Burger Patty
1/8 cup Hijiki
3oz Tofu
3 tbsp Soy Sauce
1/2 cup Tahini
1 cup Shiitake Mushroom
1/2 cup Dry Shiitake
1 cup Carrot
1 cup Zucchini
1.5 cups Brown rice
1/2 cup Gluten Flour
1/2 cup Dry oat meal

Macro Special Sauce
3 Cups Vegenaise
1 Cup Beet Ketchup
2 Tsp Horseradish
1ea Dill pickles
3 tbsp Red onion
1 tbsp Just likehoney
2 tsp Mustard
1/2tsp Salt
White pepper

Macro Burger Patty
Combine brown rice, tofu, onions, shitake mushrooms, zucchini, carrots, oatmeal, soy sauce, thyme, and oregano into a mixing bowl.  Mix all together adding gluten flour as you go to bind all ingredients. Make pattys out of the mixture, about 6oz per patty.  Cook in preheated oven at 375 degrees for 30 minutes (15 minutes on each side).

After cooking, heat up patty on a hot grill while toasting the buns.  When that is finished, add the soy mozzarella to the patty and toast until cheese is lightly melted.  (do not overcook or cheese will burn)

Macro Special Sauce
Add the vegenaise, ketchup, red onions, mustard, horseradish, salt, Just Like Honey, white pepper and chopped dill pickle into a large mixing bowl.  Mix ingredients until it has the color slightly more red than a common thousand island dressing and a smooth creamy consistency.

Assembly
Spread the sauce on the toasted bun.  Place patty with cheese on bun followed by tomato, romaine, alfalfa sprouts, and sliced dill pickles.  Burger is ready to serve.