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8 more veggieburger recipes (of 20)

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8 more good vegetarian burgers.

 

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SHAUN WELCH'S KILLER MUSHROOM FALAFELBURGERS

 

2 oz Bulgur

1 1/4 c Cooked chickpeas

3 Tb Tahini

1/4 c Canola oil

1 1/4 c Finely chopped mushrooms

1 1/2 c Finely chopped carrots

2 c Finely chopped onions

2 Tb Minced garlic

3/4 c Walnuts

1/2 c Sunflower seeds

1/2 c Wheat germ

1/3 c Chopped parsley

2 Tb Chopped dill

3 Tb Tamari

3 Tb Lemon juice

1/4 ts Cayenne pepper

1/2 ts Salt

3/4 ts Freshly ground pepper

3/4 ts Ground cumin

Oil for rubbing burgers & grill

 

Put bulgur in a bowl of hot water, soak for 10 minutes

or until tender, and drain.

 

Heat oil in a skillet, and saute mushrooms, carrots,

onions, garlic for 15 min. Let cool.

 

Grind walnuts and sunflower seeds, put into a bowl,

and add sesame seeds, bulgur, and wheat germ.

 

Mix sauteed vegetables with parsley, dill, tahini,

chickpeas, tamari, lemon juice, cayenne, salt, pepper,

and cumin until blended (small lumps are ok).

 

Add to the sesame-bulgur mixture, mix well. Chill thoroughly

to firm the mixture.

 

Shape into patties, pat with oil, and cook 4 minutes on

each side, flipping carefully with a wide spatula to keep

them from falling apart.

 

Serve on toasted rolls with slices of tomato, sprouts,

cucumber, and yogurt. Serves 8 to 10, depending on size

of patties/rolls.

 

Fabulous with coleslaw or carrot slaw.

Source: Shaun Welch at NASA

 

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Chunky Farmburgers

 

3 TB olive oil

3/4 c fresh corn kernels (or frozen, thawed)

6 mushrooms finely chopped

2 scallions finely chopped

1/2 red bell pepper, finely chopped

1 clove garlic [ed.--or several!], finely chopped

1 ts cumin

Cayenne to taste

1/2 c chopped fresh spinach

1 carrot, peeled and grated

1 sm potato, peeled and grated

1 egg white

Salt and pepper

1/2 c fresh bread crumbs

1 c plain yogurt

2 Tb chopped fresh mint [or basil]

 

In a large skillet heat 1 tablespoon oil over medium

high heat. Stir in corn, mushrooms, scallions, and

bell pepper. Cook for 3-4 minutes. Add garlic, cumin

and cayenne and cook for 30 seconds.

 

Remove from heat and stir in spinach. Add carrot and

potato and stir to combine. Add egg white and season

with salt and pepper. Stir in enough bread crumbs so

that the mixture holds together.

 

Shape mixture into 6 disks and place on a plate. Chill

for 1 hour. Heat 2 Tablespoons olive oil in non-stick

skillet and cook burgers until golden on each side.

 

In a small bowl mix together yogurt and mint [or basil]

and pass around to serve on burgers.

 

Source: TVFN's " How to Boil Water " show

 

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PRIZE-WINNING TOFU BURGERS

 

1 lb Tofu, regular or firm

1/2 c Whole wheat flour

3 Tb Nutritional yeast

2 Tb Vegetable bouillon powder

Pepper to taste

2 Tb Soy sauce

1/4 c (or more) sesame seeds

1 sm Scrubbed potato

1/4 ts (or more) garlic powder [or use real garlic, minced]

1 sm Onion, finely chopped

 

Grind the tofu, potato and onion (if using) in a food

processor. Don't let it get too fine. Mix in remaining

ingredients, shape into burgers and bake at around 350

degrees on a very lightly oiled cookie sheet for 15-20

minutes, turning once. They can also be fried.

 

Source: This recipe was the Judge's Choice award winner in

the " Build a Better Burger Contest " sponsored by the

North American Vegetarian Society. It's by Helen Dessart,

Otterburn Park, Quebec.

 

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Potato-Mushroom Burgers

 

3 Garlic cloves, minced

1/2 c Mushrooms, finely chopped

4 Scallions, thinly sliced

1 Tb Canola oil

1/2 c Cashews, unsalted, pref. raw if available

2 1/2 c Potatoes, mashed

3/4 c Carrots, grated

Salt and pepper to taste

1/4 c Bread crumbs, dry

1/2 c Sesame seeds

[ed.--fresh rosemary, thyme or basil to taste.]

 

Saute garlic, mushrooms and scallions in oil until vegetables are

limp, about 5 minutes. Meanwhile, place cashews in a blender or

food processor and grind to a coarse meal.

 

Transfer mushroom mixture and ground cashews to a large bowl and

add potatoes, carrots, salt and pepper. Add bread crumbs a

mix well. The mixture will be soft and moist.

 

Place sesame seeds in a shallow bowl. Form 8 to 10 patties of

burger mixture; coat well with sesame seeds. Flip to coat both

sides generously. Gently transfer to a well-oiled grill and

grill for 3 to 4 minutes on each side, until medium brown. [Or

fry in a little olive oil till golden brown.] Makes 8 to 10.

Source: Sue Smith via rec.food.veg.cooking

 

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FANCY VEGETABLE NUTBURGERS w/Fennel and Tomato Coulis

 

----coulis-----------

1 md Fennel bulb, diced small

1 Tb Olive oil

1/2 c Onion, minced

2 Tb Garlic, minced

4 c Plum tomatoes, seeded and diced

1/2 c Basil, finely shredded

Salt and pepper to taste

2 Tb Balsamic vinegar

1/4 c Extra-virgin olive oil

 

---------burgers------

1 1/2 c Brown rice, cooked

1/2 c Wild rice, cooked

2 c Lentils, cooked

1/2 c Millet, cooked

1/2 c Pumpkin seeds, ground

1/2 c Cashew butter

1/2 c Onion, chopped

1/2 ts Celery seeds

3 Garlic cloves, minced

1/2 c Bell peppers, red and green

4 Tb Parsley, minced

3 Tb Soy sauce, low sodium

1/4 c Almonds, finely ground

1 ts Sage, dried

Olive oil for sauteeing

 

Coulis: Saute fennel in oil until soft. Add onion, garlic and

tomatoes; mix lightly. Remove from heat and stir in remaining

ingredients. Let sit at room temperature for 4 hours to combine

flavors.

 

Burgers: Combine all burger ingredients in a bowl and mix

thoroughly. Transfer to a food processor and pulse briefly to form

a meal-like consistency. Form into 12 patties.

 

Grill on a well-oiled vegetable grill, or saute for 3 to 4 minutes

on each side, until brown. Serve with coulis. Serves 12.

Source: Damsel in Dis Dress on rec.food.cooking

 

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Very Simple (But Good) Veggieburgers

Yield: 6

 

1/2 onion, chopped

2 Tb butter

1 rib celery, chopped

1 carrot, chopped

1 c ground walnuts or pecans

1/2 c seasoned bread crumbs

1/2 c rice, cooked

2 eggs

Salt

Pepper

 

In large skillet saute onion in butter. Cook until translucent.

Add celery and carrot. Cook until soft. Let cool. Mix in

remaining ingredients. Form mixture into patties. Broil until

they begin to brown. [ed.--Or fry.] Serve

Categories: " Home Cookin' From Your Garden " TV show

 

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PEANUT BURGERS

 

6 Tb Butter or vegan margarine

1 Onion -- peeled and chopped

1 Celery stalk -- finely chopped

1 ts Dried _herbes de Provence_

1 Tb Whole-wheat flour

1/2 c Light vegetable stock (generous)

1 Tb Soy sauce

1 ts Yeast extract [ed.--optional, but add a little extra salt

if you omit.]

1 generous c Roasted, unsalted peanuts, fairly finely ground

scant 1/2 c Cashew nuts, fairly finely ground

2/3 c Fresh whole-wheat breadcrumbs

Salt

Black pepper

Dried breadcrumbs for coating

Oil -- for shallow frying

 

Melt the butter or margarine in a large saucepan and saute the

onion and celery 10 minutes. Stir in herbs and flour and cook

for a further 1-2 minutes.

 

Add stock and stir until thickened, then add the soy sauce, yeast

extract, nuts, breadcrumbs and salt and pepper.

 

Leave the mixture to cool, then form into 6 flat burgers about

1/2 " thick, and coat with dried breadcrumbs. Saute the burgers

in a very little oil - the pan should be " greased " rather than

oily - for about 3 minutes on each side, until browned and crisp.

Drain on paper towels. Garnish and serve.

 

VARIATION: Using macadamia nuts instead of the peanuts makes these

burgers special. Serve with Bearnaise Sauce.

 

Source: _The Complete Vegetarian Cuisine_ by Rose Elliot

ISBN:0-394-57123-1 Typed by Karen Mintzias

 

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PLANETBURGER

 

1/2 c Sunflower kernels

16-oz can Garbanzo beans, drained and mashed

3 c Cooked brown rice

1 md Onion, chopped

1 md Carrot, shredded

1/2 c Italian-style breadcrumbs

1/3 c Chopped fresh parsley

2 Eggs or egg substitutes, lightly beaten

1/4 c Soy sauce

1 ts Dried thyme

Vegetable oil for frying

8 slices French bread [ed.--or burger buns]

 

Toast sunflower kernels on baking sheet at 350 degrees F. for

5 to 7 minutes, or until golden.

 

Combine sunflower kernels, beans, rice, onion, carrot, breadcrumbs,

parsley, eggs, soy sauce and thyme. Form into 8 patties. Pan-fry

burgers in oil in large skillet over medium-high heat until

thoroughly heated, about 4 minutes per side. Serve on French bread

[or buns] with condiments.

Source: " Veg-able Rice " , USA Rice Council (with permission)

 

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Rain

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