Lentil-Walnut Burgers
Categories: Veg-cook, August
Yield: 6 servings
3/4 c Dry lentils
1 1/2 c Water
2 ts Cider vinegar
1 tb Butter
1 c Onion; finely minced
2 Garlic cloves; crushed
10 lg Mushrooms; minced
1/2 c Walnuts; finely minced
1 sm Celery stalk; finely minced
1 ts Salt
Freshly ground black pepper
1/2 ts Dry mustard
1 tb Dry sherry
1/2 c Raw wheat germ
Note: uncooked burgers may be individually wrapped and frozen. Part 1: Bri
lentils and water to a boil in saucepan. Lower the heat, and simmer,
partly-covered, 30 minutes, or until lentils are soft, and liquid is gone.
Place in large-ish bowl. Add vinegar, and mash. Part 2: Saute remaining
ingredients, except for wheat germ, together over medium-low heat 10 to 15
minutes, or until all is tender. Add to the mashed lentils, and mix well.
Add wheat germ and mix again. Chill for about 1 hour. The Burgers: 1. Make
4-inch patties from chilled burger-mixture. For freezing, make patties,
place wax paper between each patty and stack; wrap well and freeze (or wrap
individually). 2. Fry burgers in butter until brown, *or* broil about 8
minutes on each side. Try putting sesame seeds in pan to keep burgers from
sticking to pan if it is a problem. 3. Serve either as patties, or as
burgers in a whole-wheat bun. Good with cheese melted on top, basil
sprinkled on each burger is tasty also.
Potato-Mushroom Burgers
Categories: Veg-cook, August
Yield: 8 servings
3 Garlic cloves; minced
1/2 c Mushrooms; finely chopped
4 Scallions; thinly sliced
1 tb Canola oil
1/2 c Cashews, raw; unsalted
2 1/2 c Potatoes; mashed
3/4 c Carrots; grated
2 ts Ginger root, fresh; grated
Salt and pepper to taste
1/4 c Bread crumbs; dry
1/2 c Sesame seeds
Saute garlic, mushrooms and scallions in oil until vegetables are limp, abo
5 minutes. Meanwhile, place cashews in a blender or food processor and grin
to a coarse meal. Transfer mushroom mixture and ground cashews to a large
bowl and add potatoes, carrots, ginger, salt and pepper. Add bread crumbs a
mix well. The mixture will be soft and moist. On a large bakin sheet or
bread board, make 8 to 10 beds of sesame seeds fo patties. Using a large
spoon, scoop out vegetable mixture and form 8 to 10 patties; place on
sesame beds. Flip to coat both sides generously. Gently transfer to a
well-oiled vegetable grill and grill for 3 to 4 minutes on ea side, until
medium brown. Makes 8 to 10 patties. Variation: Saute burgers in olive oil
until golden brown. Per Patty: 138 cal; 3 g prot, 6 g fat, 17 g carb; 0
chol; 155 mg sod; 2 g fiber
Zucchini Burgers
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dishes
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c zucchini — shredded
1/2 c cheddar cheese — diced
2 eggs — beaten
1 sm onion — chopped
1/2 c crackers, bread crumbs, or croutons — crushed
1/3 c wheat germ
Mix together. Drop by Tbs full on non-stick skillet in which 1 tbs. margarine
has been melted. Brwon each side about 8 min on med. heat.
Tofu Burgers
Categories: Veg-cook, Sept.
Yield: 1 servings
1 lb Tofu (either hard or soft
Works well)
2 c Rolled oats
2 T Ketchup
1 t Prepared mustard
2 T Worcestershire sauce
(vegetarian when I can find
It)
1 Onion finely chopped
1 t Marmite (I sometimes use a
Bit more but it is very
Salty)
x Lots of feshly ground
Pepper
Crumble the tofu into a large bowl and add the remaining ingredients. Mix
together until consistency you wish. (I find that I have to put my hands
in and really squeeze it all together). If it seems to be too dry, you can
add a bit more ketchup until it is suitable consistency.
The burgers can either be grilled on the barbecue, fried in a little
margarine or oil or grilled under the broiler. Serve in a bun or with
other vegetables.
From: kmcinnis@upei.ca (Kathy McInnis). rfvc Digest V94 Issue #202 Sept.
Tofu Burgers
Categories: Veg-cook, Sept.
Yield: 1 servings
1 lb Tofu (either hard or soft
Works well)
2 c Rolled oats
2 T Ketchup
1 t Prepared mustard
2 T Worcestershire sauce
(vegetarian when I can find
It)
1 Onion finely chopped
1 t Marmite (I sometimes use a
Bit more but it is very
Salty)
x Lots of feshly ground
Pepper
Crumble the tofu into a large bowl and add the remaining ingredients. Mix
together until consistency you wish. (I find that I have to put my hands
in and really squeeze it all together). If it seems to be too dry, you can
add a bit more ketchup until it is suitable consistency.
The burgers can either be grilled on the barbecue, fried in a little
margarine or oil or grilled under the broiler. Serve in a bun or with
other vegetables.
From: kmcinnis@upei.ca (Kathy McInnis). rfvc Digest V94 Issue #202 Sept.
SOY QUARTER-POUNDER
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Vegetarian Burgers
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Soybeans — cooked
1/4 c Tofu
1/3 c Wheat germ OR bread crumbs
1/2 c Celery — chopped
1 c Carrot — grated
1 tb Worcestershire sauce,
-vegetarian OR tamari
1 tb Garlic — minced
3/4 c Onion — chopped
pn Sea salt
Preheat oven to 400 degrees. Coarsely grind soybeans
in a blender or food processor. Mix soybeans with
remaining ingredients. Shape mixture into patties.
Bake patties on a lightly oiled baking sheet for 20
minutes, turning once, or broil for 5 minutes on each
side.
Per serving: 258 ca; 21 g prot; 168 mg sod; 27 g
carb; 12 g fat; 107 mg chol; 123 mg calcium
From the files of DEEANNE
Title: Red Kidney Bean Burgers
Categories: Veg-cook, August
Yield: 1 servings
16 oz Cooked red kidney beans
1/2 c Small onion
1/2 Green pepper
1 Steamed & mashed carrot
1/8 c Picante salsa sauce
1 c Bread crumbs
1/2 c Wholewheat flour
1 ts Salt
1 ts Black pepper
1/4 ts Chili powder
Mix all ingredients. Form into equal sized balls & flatten into
patties.
Bake at 450 for 15 to 20 minutes. Serve on buns with tortilla chips.
From: garhow@hpubmaa.esr.HP.COM (Garry Howard). rfvc Digest V94 Issue
#181, Aug. 26, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
~–
POPEYE BURGER
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Vegetarian Main dish
Burgers
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BURGER—–
10 oz Frozen, chopped spinach
1 lg Potato
1 md Onion
1 md Bell pepper
1 c French-style frozen gr.beans
1 tb Garlic powder
1 tb Dried chopped onions
1/2 ts Paprika
1/2 c Barbecue sauce
1/2 c Bread crumbs (seasoned if
Desired)
1 1/2 c Quick rolled oats
1 t Seasoned salt
1 t Vegetable broth powder
—–VEGAN YEAST "CHEESE—–
1/4 c Nutritional yeast flakes
1/4 c Unbleached white flour
1/2 ts Sea salt
1/4 ts Garlic powder
1 c Water
1 tb Non-dairy margarine
1/3 ts Prepared mustard
Thaw spinach in microwave. Microwave potato until
completely cooked and then finely chop. Finely chop
onion and pepper and soften in microwave. Mix all
ingredients together thoroughly in large mixing bowl.
Form into thin patties (the thinner the better) and
fry in a lightly oiled iron or "no stick" pan. Serve
on kaiser roll with sauteed onions, dill pickle
slices, ketchup, Nayonaise and Vegan Yeast "Cheese"
spread.
Vegan Yeast Cheese:
Mix dry ingredients in sauce pan. Whisk in water.
Cook over medium heat while whisking until mixture
thickens and bubbles. Cook 30 seconds more. Remove
from heat.
Whip in margarine and mustard. Let cool slightly.
Another entry in the "Build a Better Burger Contest"
sponsored by the North American Vegetarian Society.
Since entering the contest, the contestant has
reworked his recipe, eliminating the green peppers and
green beans, reducing the rolled oats to 1/2 cup,
adding 1/2 cup corn meal, and replacing the seasoned
salt and vegetable broth with tamari, dijon mustard,
tarragon, basil and parsley.
The recipe was entered in the contest without the
vegan yeast cheese.
Submitted by Keith Zimmer, Milan, MI
From _Vegetarian Voice_
OATBURGERS WITH MUSHROOMS
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Vegetarian Main dish
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Large onion, diced
1/2 lb Fresh mushrooms — diced
1/4 c Oil
4 1/2 c Water
1 t Garlic powder
1/2 ts Dried basil
1/4 c Nutritional yeast
1/2 ts Seasalt
1/3 c Soy sauce
1/4 ts Oregano
1/2 ts Thyme
5 c Old fashioned
rolled
oats
Saute the first four ingredients in a covered
saucepan. While they are sauteeing, bring to a boil
all the other ingredients except the oats. Lower heat,
add the sauteed vegetables, and add the oats, one cup
at a time, sallowing each cupful to sink a little
before stirring gently. Cook up to five minutes–until
mixture starts to stick to bottom of pot. Set aside to
cool. It's much easier to form the patties if the
mixture has cooled at least 10-15 minutes. Form into
patties, place on oiled cookie sheet, bake at 350
degrees for about 45 minutes. Turn once after about 20
minutes. Makes about 20- 25 burgers. Oatburgers lend
themselves to many variations. Some further
suggestions are dill, parsley, celery, green or red
peppers in placeof the mushrooms. (From _Vegetarian
Cooking for a Better World_, by Muriel Collura Golde,
MA, MS, MLS, published by NAVS)
Mexican Chili Burgers
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Beans & Rice Main Dishes
Sandwiches Vegan
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups water
1 cup seven grain cereal
10 ounces soft tofu, blended (or 1/2 cup egg whites
or egg substitute)
2 teaspoons McKay's chicken-style seasoning
1/4 cup fresh cilantro — chopped
3 teaspoons canned chopped green chiles
1 1/2 teaspoons dried oregano
1 teaspoon cumin
1 teaspoon chili powder
2 teaspoons garlic powder
1 cup onion — chopped fine
1/2 cup shredded carrots
2 cups cooked brown rice
1/2 cup to 1 cup cracker crumbs
1 cup plum tomatoes — seeded & chopped
cooking spray
In a small microwaveable bowl, combine 1 1/2 cups water wit the seven-gra
in cereal. Cover, and microwave on high for 5 minutes. Grains should be softe
ned. Let sit to cool while preparing the remaining ingredients.
In a blender container, blend the soft tofu to the consistency of cottage
cheese. If tofu is too thick, add a small amount of water. If using egg white
s, slightly beat them.
In a large mixing bowl, pour blended tofu or beaten eggs and add McKay's c
hicken-style seasoning, cilantro, green chiles, oregano, cumin, chili powder, a
nd garlic powder. Mix well. Add the onions, carrots, rice, cracker crumbs, to
matoes, and softened grain mixture. Mix well. If mixture is too thin to form
burgers, add additional cracker crumbs. If mixture is too crumbly, add a few t
ablespoons of water to hold mixture together.
Shape into 12 patties that are 4 inches in diameter and about 1/2 inch th
ick. Spray a nonstick skillet with cooking spray and place over medium heat.
Add patties and saute for about 5 minutes per side or until golden brown.
