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These look so real that Dustin at first refused to taste one, claiming that he wasn't in the mood for meat.
, (the long-shred kind)
- First, make the buns. In a large bowl with an electric mixer, beat the butter with the sugar until fluffy. Beat in the eggs, one at a time, then the lemonade concentrate. Have your giggling assistant measure in the flour and the baking soda, beating the mixture only long enough to combine. Cover bowl with plastic wrap and chill for at least an hour – or as long as overnight, if you want.
- Measure the sesame seeds into a small bowl. By hand, form balls of dough – about 1 heaping teaspoon (7-10mL) each. Dip the top of each ball into the sesame seeds, pressing down just firmly enough to make the seeds stick to the dough. Place seeded-side-up onto an ungreased cookie sheet, flattening the balls slightly with your hands, and bake at 350°F (180°C) for 7 to 10 minutes, until puffed and lightly browned on the bottom. The cookies will still be quite soft (just like a hamburger bun, right?).
- Now, make your burgers. Dump raisins, walnuts and marmalade into the container of a food processor, and process until smooth-ish and pasty. If you choose to do this in a blender instead, remember to keep scraping the mixture down so that it grinds smoothly.
- Measure the coconut into a small plastic bag and sprinkle in about 10 drops of green food colouring. Have your little helper hold the bag shut and shake vigorously to distribute the colour evenly. Sort of. This, in case you haven’t figured it out, is your lettuce.
- Finally, put it all together. Taking a small amount of the burger mixture in your hand (1-2 tsp./5-10mL), make a teensy little patty and place it onto one, um, bun. Sprinkle lightly with, well, lettuce, and then top with a second bun, squishing it all together so it sticks. If necessary, add a small dab of the burger mixture on top of the lettuce to keep the top bun from falling off. There. Very convincing, isn’t it?