Guest guest Posted August 31, 2003 Report Share Posted August 31, 2003 Herewith, a series of good veggieburgers--all vegetarian, all kosher within my understanding of the everyday meaning, and most with vegan options. (Sorry, I'm not up to sorting 'em out into one per post tonight.) ************************************* Jack's Fabulous Veggie Burger 2 c cooked lentils 1 c smoked Portobello mushrooms, minced 1 c bulgur 2 cloves roasted garlic, mashed 1 c whole wheat bread crumbs 1 Tb vegetarian Worcestershire [ed.--or regular if you're pesco-veg.] 2 Tb walnut oil [or a sesame-canola blend] 1/4 ts tarragon, minced Salt and pepper to taste Prepare a wood or charcoal grill and let it burn down to embers. In a large mixing bowl, mash lentils until smooth. Add all other ingredients and mix until thoroughly combined. Refrigerate for at least 2 hours. Form into burgers. Brush the burgers with olive oil and grill for 6 minutes on each side or until done. Serve hot with your favorite condiments. Source: GRILLIN' AND CHILLIN', show #GR3602 **************************** Curtis's BLACK BEAN BURGERS Salsa: 1 small ripe avocado, peeled, -- pitted and chopped 1 cup good quality prepared salsa Burgers: 2 cups cooked black beans, rinsed and drained 2 tablespoons bulgur 2 tablespoons sour cream 2 tablespoons chopped scallions 1 tablespoon chopped parsley 1/2 teaspoon ground cumin Hot pepper sauce to taste Salt Freshly ground black pepper Fixings: Peanut oil (for cooking burgers) Slices Monterey Jack cheese Sesame seed or onion burger buns Salsa: in mixing bowl, gently stir together avocado and salsa until well blended. Cover and refrigerate until ready to use. Burgers: combine burger ingredients in bowl of food processor. Process until mixture is chopped, but not pureed. Divide and form mixture into 4 burgers. Wrap and refrigerate about 30 minutes to 1 hour before cooking. Heat oil in skillet over medium heat. Fry burgers in hot oil about 5 minutes on each side or until brown and crisp. Place slices of cheese on burgers during the last minute of cooking time. Serve burgers with salsa and your favorite condiments if desired. Source: the MEALS WITHOUT MEAT show ********************************* SARAH'S GARDEN BURGERS 1/4 cup water 1/2 cup tomato -- finely chopped 1/2 cup red bell pepper -- finely chopped 1/2 cup green bell pepper -- finely chopped 1/2 cup zucchini -- finely chopped 1 cup onion -- finely chopped 1/2 cup peas 1/2 cup corn 1/2 teaspoon thyme 2 to 5 cloves garlic, minced 3 large potatoes, cooked and peeled 3 egg whites [ed.--or egg substitute], lightly beaten 1/4 cup skim milk [or plain Silk soymilk] 1 cup bread crumbs -- whole-grain Heat water in large non-stick skillet ove medium heat. Add tomatoes, red pepper, green pepper, celery, zucchini and onions. Cook and stir for 10 minutes, or until vegetables are tender. Drain vegetables. Stir in peas, corn, and thyme. Mash the cooked potatoes in a large bowl. Stir in egg whites and skim milk. Stir potato mixture into vegetable mixture and shape into 12 burgers. Place crumbs in shallow bowl. Dip burger in crumbs to coat. Brown burgers in a non-stick skillet, or in a skillet sprayed lightly with vegetable cooking spray, for 5 mintues. Turn and saute 5 minutes more. Source: Sarah Schlesinger _500 Fat-Free Recipes_ **************************************** Arrowhead Mills GRAINBURGERS 2 c Cooked Brown Rice 1/3 c Chopped green pepper 1/3 c Chopped onion 1/3 c Chopped celery 2 Egg whites or egg substitute, beaten 1/3 c Cornmeal 1/3 c Rolled oats 1 c Wheat Germ 1 Tb Soy sauce Seasonings to taste [ed.--garlic, 1/4 tsp dry mustard, 1/2 tsp. thyme, black pepper and cayenne to taste is good.] -----FOR COOKING----- 2 Tb Whole grain flour 2 Tb Wheat Germ 2 Tb Vegetable oil Combine first nine ingredients and season to taste. Mold into patties. Dust with flour and wheat germ mixture. In hot skillet brown in oil until brown on both sides. Source: Arrowhead Mills " Hearty Main Dish Meals without meat " tri-fold, reprinted with permission. Electronic format courtesy of the indispensable Karen Mintzias. ************************************* Lentil-Potato Burgers 1/2 c Yellow onion, chopped 1/2 c Celery, chopped 1/4 c Water [ed.--or 3 Tb olive oil,divided] 2 c Lentils, cooked, drained and mashed 2 c Mashed potatoes 1 c Whole-wheat bread crumbs 1 ts Dried parsley 1 1/2 ts Dried sage 1 ts Dried thyme 1/2 ts Dried marjoram 1/4 ts Dried rosemary 1/8 ts Black pepper [ed.--or to taste] Preheat oven to 350 degrees. Saute onion and celery in water [or 2 Tb. oil] about 10 minutes. Combine in a bowl with the remaining ingredients and mix well. Form into patties and place on a nonstick baking sheet. Bake for 20 minutes, then turn and bake for an additional 20 minutes. [Or fry in 1 Tb oil.] Serve hot on toasted whole wheat burger buns. Source: unknown. Found on rec.food.veg.cooking in 1994. ********************************** Lentil Nut Burgers 3/4 c Dry lentils, cooked in water or unsalted veggie stock till liquid is gone 1 1/2 c Water 2 ts Cider vinegar 1 Tb Butter or oil 1 c Onion, finely minced 2 Garlic cloves, crushed 10 lg Mushrooms, minced 1/2 c [ed.--or more!] Walnuts or cashews, finely minced 1 sm Celery stalk; finely minced 1 ts Salt Freshly ground black pepper 1/2 ts Dry mustard 1 Tb Dry sherry [or apple juice] 1/2 c Raw wheat germ Note: uncooked burgers may be individually wrapped and frozen. Place lentils in largeish bowl. Add vinegar, and mash. 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. Make 4-inch patties from chilled burger mixture. For freezing, make patties, place waxed paper between each patty and stack; wrap well and freeze (or wrap individually). 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. Good with cheese melted on top; chopped fresh basil sprinkled on each burger is tasty also. Source: Garry Howard, rec.food.veg.cooking ******************************************* Mexican Chiliburgers 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 chicken-style seasoning 1/4 cup fresh cilantro [ed.--or parsley], chopped 3 teaspoons canned chopped green chiles 1 1/2 teaspoons dried oregano 1 teaspoon cumin 1 teaspoon chili powder [or powdered Ancho chiles!] 3 to 5 cloves garlic, minced 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 and chopped cooking spray In a small microwaveable bowl, combine 1 1/2 cups water with cereal. Cover and microwave on high for 5 minutes. Grains should be softened. Let sit to cool while preparing the remaining ingredients. In a blender container, pulse tofu to the consistency of cottage cheese. If tofu is too thick, add a small amount of water. If using egg whites, slightly beat them. In a large mixing bowl, pour tofu or eggs and add chicken-style seasoning, cilantro [or parsley], green chiles, oregano, cumin, chili powder, and garlic. Mix well. Add onions, carrots, rice, cracker crumbs, tomatoes, 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 tablespoons of water to hold mixture together. Shape into twelve 4 " x1/2 " patties. Spray a nonstick skillet with cooking spray [or heat oil] and place over medium heat. Add patties and saute for about 5 minutes per side or until golden brown. Source: unknown, adapted by Rain. ************************************** Title: Nutty Bean-Rice Burgers 2 Tb Sliced green onion 1/4 c Finely diced celery 2 Tb Butter or oil 1 c Cooked Great Northern or dried lima beans 1 c Cooked brown rice 1 c Sunflower seeds, ground 1/2 c Shredded cheddar cheese [ed.--optional but good. Just omit for vegans, don't substitute; nearly all soy cheese is dreadful.] 1/4 c Whole wheat flour 2 ts Sweet or dill pickle relish 2 Tb Catsup 2 ts Soy sauce 1/2 ts Dried basil leaves, crumbled 2 Eggs or egg substitutes, slightly beaten 1/8 ts Black pepper Salt to taste Saute onions and celery in 1 Tbsp. butter for 2 to 3 minutes. Add to beans, rice, sunflower seeds, cheese, flour, pickle relish, catsup, soy sauce, basil, eggs, and black pepper. Mix well. Add salt to taste. Shape in 8 patties about 1/2 " thick. Heat remaining butter in a large skillet. Add patties. Cook slowly, turning once, until well browned, about 15 minutes. Serve with hot sauce, if desired. Source: another unknown from rec.food.veg.cooking via Garry Howard *************************** Rain @@@@ \\\\\\\ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 31, 2003 Report Share Posted August 31, 2003 --- B " H Way kuel. 10q! Doreen In , raincrone@j... wrote: > Herewith, a series of good veggieburgers--all vegetarian, all kosher > within my understanding of the everyday meaning, and most with vegan > options. (Sorry, I'm > not up to sorting 'em out into one per post tonight.) > > ************************************* > > Jack's Fabulous Veggie Burger > > 2 c cooked lentils > 1 c smoked Portobello mushrooms, minced > 1 c bulgur > 2 cloves roasted garlic, mashed > 1 c whole wheat bread crumbs > 1 Tb vegetarian Worcestershire [ed.--or regular if you're > pesco-veg.] > 2 Tb walnut oil [or a sesame-canola blend] > 1/4 ts tarragon, minced > Salt and pepper to taste > > Prepare a wood or charcoal grill and let it burn down > to embers. > > In a large mixing bowl, mash lentils until smooth. Add > all other ingredients and mix until thoroughly > combined. Refrigerate for at least 2 hours. Form into > burgers. Brush the burgers with olive oil and grill > for 6 minutes on each side or until done. Serve hot > with your favorite condiments. > > Source: GRILLIN' AND CHILLIN', show #GR3602 > > **************************** > > Curtis's BLACK BEAN BURGERS > > Salsa: > > 1 small ripe avocado, peeled, -- pitted and chopped > 1 cup good quality prepared salsa > > Burgers: > > 2 cups cooked black beans, rinsed and drained > 2 tablespoons bulgur > 2 tablespoons sour cream > 2 tablespoons chopped scallions > 1 tablespoon chopped parsley > 1/2 teaspoon ground cumin > Hot pepper sauce to taste > Salt > Freshly ground black pepper > > Fixings: > > Peanut oil (for cooking burgers) > Slices Monterey Jack cheese > Sesame seed or onion burger buns > > > Salsa: in mixing bowl, gently stir together avocado and salsa until well > blended. Cover and refrigerate until ready to use. > > Burgers: combine burger ingredients in bowl of food processor. > Process until mixture is chopped, but not pureed. Divide and form > mixture into 4 burgers. Wrap and refrigerate about 30 minutes to 1 > hour before cooking. > > Heat oil in skillet over medium heat. Fry burgers in hot oil about 5 > minutes on each side or until brown and crisp. Place slices of cheese > on burgers during the last minute of cooking time. Serve burgers with > salsa and your favorite condiments if desired. > Source: the MEALS WITHOUT MEAT show > > ********************************* > > SARAH'S GARDEN BURGERS > > 1/4 cup water > 1/2 cup tomato -- finely chopped > 1/2 cup red bell pepper -- finely chopped > 1/2 cup green bell pepper -- finely chopped > 1/2 cup zucchini -- finely chopped > 1 cup onion -- finely chopped > 1/2 cup peas > 1/2 cup corn > 1/2 teaspoon thyme > 2 to 5 cloves garlic, minced > 3 large potatoes, cooked and peeled > 3 egg whites [ed.--or egg substitute], lightly > beaten > 1/4 cup skim milk [or plain Silk soymilk] > 1 cup bread crumbs -- whole-grain > > Heat water in large non-stick skillet ove medium heat. Add tomatoes, > red pepper, green pepper, celery, zucchini and onions. Cook and stir > for 10 minutes, or until vegetables are tender. Drain vegetables. > > Stir in peas, corn, and thyme. Mash the cooked potatoes in a large bowl. > Stir in egg whites and skim milk. Stir potato mixture into vegetable > mixture and shape into 12 burgers. > > Place crumbs in shallow bowl. Dip burger in crumbs to coat. Brown > burgers in a non-stick skillet, or in a skillet sprayed lightly with > vegetable cooking spray, for 5 mintues. Turn and saute 5 minutes more. > Source: Sarah Schlesinger _500 Fat-Free Recipes_ > > **************************************** > > Arrowhead Mills GRAINBURGERS > > 2 c Cooked Brown Rice > 1/3 c Chopped green pepper > 1/3 c Chopped onion > 1/3 c Chopped celery > 2 Egg whites or egg substitute, beaten > 1/3 c Cornmeal > 1/3 c Rolled oats > 1 c Wheat Germ > 1 Tb Soy sauce > Seasonings to taste > [ed.--garlic, 1/4 tsp dry mustard, 1/2 tsp. thyme, > black pepper and cayenne to taste is good.] > > -----FOR COOKING----- > 2 Tb Whole grain flour > 2 Tb Wheat Germ > 2 Tb Vegetable oil > > Combine first nine ingredients and season to taste. > Mold into patties. Dust with flour and wheat germ > mixture. In hot skillet brown in oil until brown on > both sides. > > Source: Arrowhead Mills " Hearty Main Dish Meals > without meat " tri-fold, reprinted with permission. > Electronic format courtesy of the indispensable Karen Mintzias. > > ************************************* > > Lentil-Potato Burgers > > 1/2 c Yellow onion, chopped > 1/2 c Celery, chopped > 1/4 c Water [ed.--or 3 Tb olive oil,divided] > 2 c Lentils, cooked, drained and mashed > 2 c Mashed potatoes > 1 c Whole-wheat bread crumbs > 1 ts Dried parsley > 1 1/2 ts Dried sage > 1 ts Dried thyme > 1/2 ts Dried marjoram > 1/4 ts Dried rosemary > 1/8 ts Black pepper [ed.--or to taste] > > Preheat oven to 350 degrees. > > Saute onion and celery in water [or 2 Tb. oil] about 10 minutes. > Combine in a bowl with the remaining ingredients and mix well. > Form into patties and place on a nonstick baking sheet. Bake > for 20 minutes, then turn and bake for an additional 20 minutes. > [Or fry in 1 Tb oil.] Serve hot on toasted whole wheat burger buns. > Source: unknown. Found on rec.food.veg.cooking in 1994. > > ********************************** > > Lentil Nut Burgers > > 3/4 c Dry lentils, cooked in water or unsalted > veggie stock till liquid is gone > 1 1/2 c Water > 2 ts Cider vinegar > 1 Tb Butter or oil > 1 c Onion, finely minced > 2 Garlic cloves, crushed > 10 lg Mushrooms, minced > 1/2 c [ed.--or more!] Walnuts or cashews, finely minced > 1 sm Celery stalk; finely minced > 1 ts Salt > Freshly ground black pepper > 1/2 ts Dry mustard > 1 Tb Dry sherry [or apple juice] > 1/2 c Raw wheat germ > > Note: uncooked burgers may be individually wrapped and frozen. > > Place lentils in largeish bowl. Add vinegar, and mash. > > 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. > > Make 4-inch patties from chilled burger mixture. For freezing, > make patties, place waxed paper between each patty and stack; > wrap well and freeze (or wrap individually). > > 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. > > Good with cheese melted on top; chopped fresh basil sprinkled on > each burger is tasty also. > Source: Garry Howard, rec.food.veg.cooking > > ******************************************* > > Mexican Chiliburgers > > 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 chicken-style seasoning > 1/4 cup fresh cilantro [ed.--or parsley], chopped > 3 teaspoons canned chopped green chiles > 1 1/2 teaspoons dried oregano > 1 teaspoon cumin > 1 teaspoon chili powder [or powdered Ancho chiles!] > 3 to 5 cloves garlic, minced > 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 and chopped > cooking spray > > In a small microwaveable bowl, combine 1 1/2 cups water with > cereal. Cover and microwave on high for 5 minutes. Grains should > be softened. Let sit to cool while preparing the remaining ingredients. > > In a blender container, pulse tofu to the consistency of cottage > cheese. If tofu is too thick, add a small amount of water. If using > egg whites, slightly beat them. > > In a large mixing bowl, pour tofu or eggs and add chicken-style > seasoning, cilantro [or parsley], green chiles, oregano, cumin, > chili powder, and garlic. Mix well. Add onions, carrots, rice, > cracker crumbs, tomatoes, 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 tablespoons of water to hold > mixture together. Shape into twelve 4 " x1/2 " patties. Spray a nonstick > skillet with cooking spray [or heat oil] and place over medium heat. > Add patties and saute for about 5 minutes per side or until golden brown. > Source: unknown, adapted by Rain. > > ************************************** > > Title: Nutty Bean-Rice Burgers > > 2 Tb Sliced green onion > 1/4 c Finely diced celery > 2 Tb Butter or oil > 1 c Cooked Great Northern or dried lima beans > 1 c Cooked brown rice > 1 c Sunflower seeds, ground > 1/2 c Shredded cheddar cheese [ed.--optional but good. > Just omit for vegans, don't substitute; nearly all soy > cheese > is dreadful.] > 1/4 c Whole wheat flour > 2 ts Sweet or dill pickle relish > 2 Tb Catsup > 2 ts Soy sauce > 1/2 ts Dried basil leaves, crumbled > 2 Eggs or egg substitutes, slightly beaten > 1/8 ts Black pepper > Salt to taste > > Saute onions and celery in 1 Tbsp. butter for 2 to 3 minutes. Add to > beans, rice, sunflower seeds, cheese, flour, pickle relish, catsup, soy > sauce, basil, eggs, and black pepper. Mix well. Add salt to taste. > > Shape in 8 patties about 1/2 " thick. Heat remaining butter in a large > skillet. Add patties. Cook slowly, turning once, until well browned, > about 15 minutes. Serve with hot sauce, if desired. > Source: another unknown from rec.food.veg.cooking via Garry Howard > > *************************** > > Rain > @@@@ > \\\\\\\ > > > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.