Guest guest Posted March 16, 1999 Report Share Posted March 16, 1999 * Exported from MasterCook * Black Bean Burgers Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Beans & Rice Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 16 oz cans black beans -- rinsed & drained 1 1/2 cups uncooked regular oats 1 medium onion -- chopped 2 jalapeno peppers -- seeded & chopped 3/4 cup chopped fresh cilantro 2 large eggs (or substitute) -- lightly beaten 1 teaspoon salt 1/4 cup flour 1/4 cup cornmeal 1 tablespoon vegetable oil 8 hamburger buns condiments of choice Coarsely mash beans with a fork. Combine beans and next 6 ingredients; shape into 8 patties. Stir together flour and cornmeal and dredge patties in mixture. Cook patties in hot oil in a large non-stick skillet over medium-high heat for 5 minutes on each side or until lightly browned. Drain on paper towels. Serve on buns with condiments of choice (lettuce, tomato, onion, mayo, ketchup, mustard, salsa, etc.). - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Columbia Bar & Grill Vegetable Burger Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : " Post " Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups chopped mushrooms 1 large onion -- chopped butter or oil to saute 1 cup oats 1 1/2 cups shredded mozzarella cheese -- (light or low fat ok 1 cup cooked brown rice 1/2 cup dry cottage cheese 3 eggs -- (or substitute) 1 cup shredded Cheddar cheese 1/2 cup softened bulghur (see note) 1/2 cup chopped walnuts 1 tablespoon dried parsley 1 tablespoon chopped fresh chives salt & pepper to taste. Saute mushrooms and onion in butter until tender. Drain, cool, then combine with oats, mozzarella, brown rice, cottage cheese, eggs, Cheddar cheese, bulgur, walnuts, parsley, chives and season to taste with salt and pepper in bowl. Chill overnight in refrigerator. Divide into 8 large to 24 small rounded patties. Cook over medium coals, pan fry or broil until golden brown on both sides. Serve patties on whole-wheat rolls or other desired bread. Fill sandwich with sliced tomato, pickle, lettuce, etc. Makes 8 - 24 patties. L A Times 4/19/90 -- from Juan Mercado, chef of the Columbia Bar & Grill in Hollywood Converted by MC_Buster. - - - - - - - - - - - - - - - - - - NOTES : To soften bulgur, cover with warm water and soak 20 minutes, then squeeze-dry before using. * Exported from MasterCook * Grilled Portobello Burger Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Grilling Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large portobello mushroom caps 1/2 cup roasted garlic teriyaki marinade & sauce 6 1 oz slices mozzarella cheese 1/4 cup mayonnaise 6 sourdough buns or hamburger rolls Combine mushroom aps and teriyaki sauce in a heavy-duty zip-top plastic bag, turning to coat. Seal and let stand 20 minutes. Grill mushroom caps, covered with grill lid, over medium-high heat (350-400 degrees F) 2 minutes on each side. Top with cheese and grill 2 more minutes. Spread mayonnaise on cut sides of buns. Grill, cut sides down, 1 minute or until toasted. Place mushrooms on buns and serve immediately. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Planet Burger Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : " Post " Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sunflower kernels 1 16 oz can garbanzo beans -- drained & mashed 3 cups cooked brown rice 1 medium onion -- chopped 1 medium carrots -- shredded 1/2 cup Italian-style breadcrumbs 1/3 cup chopped fresh parsley 2 eggs (or substitute) -- lightly beaten 1/4 cup soy sauce 1 teaspoon dried thyme vegetable oil -- for frying 8 slices French bread Toast sunflower kernels on baking sheet at 350 degrees F. for 5 to 7 minutes until golden. Combine sunflower kernels, beans, rice, onion, carrot, breadcrumbs, parsley, eggs, soy sauce and thyme. Form into 8 rectangular patties. Pan-fry burgers in oil in large skillet over medium-high heat until throughly heated, about 4 minutes per side. Serve on French bread with condiments. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tex-Mex Veggie Burgers Recipe By : Bon Appetit, July, 1997 Serving Size : 4 Preparation Time :0:00 Categories : " Post " Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 15 1/4 ounce whole kernel corn -- drained, 1/2 cup -- liquid reserved 1/2 cup plus 1 tablespoon cornmeal 1/2 cup finely chopped onion 1/3 cup finely chopped red bell pepper 1/2 teaspoon grated lime peel 1/4 cup cooked white rice 3 tablespoons chopped cilantro 4 teaspoons diced jalapeño chili 1/2 teaspoon salt 1/2 teaspoon ground cumin Nonstick vegetable oil spray 4 9-10-inch flour tortillas 8 tablespoons light sour cream 8 tablespoons purchased salsa Blend 1/2 cup corn kernels and 1 tablespoon cornmeal in processor until moist clumps form. Add 3/4 cup corn kernels; process 10 seconds (reserve remaining corn for another use). Transfer corn mixture to heavy medium nonstick saucepan. Add 1/2 cup corn liquid, onion, bell pepper and lime peel. Cover and cook over very low heat until thick and firm, stirring often, 12 minutes. Mix in rice, cilantro, jalapeño, salt and cumin. Drop 1/4 of mixture onto each of 4 pieces of foil; press pieces into 3/4-inch-thick patties. Let stand until completely cool. Prepare barbecue (medium heat). Spray both sides of burgers with nonstick spray; grill until crisp, about 5 minutes per side. Grill tortillas until pliable, about 30 seconds per side. Transfer tortillas to plates. On each tortilla place 1 burger, 1/4 of sour cream and 1/4 of salsa. Fold tortillas over to enclose. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Veggie Burgers with Vidalia Onion Relish Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small zucchini -- trimmed and diced 1 packed cup diced shiitake mushrooms -- (about 3 ounces) 1/4 cup chopped green onions -- green parts only 1 1/2 tablespoons olive oil 1 cup plain cooked brown rice 1 1/2 teaspoons soy sauce Freshly ground black pepper 1/4 teaspoon herbes de Provence -- (or oregano) 1 egg -- beaten Vidalia onion relish -- (recipe follows) 2 hoagie or submarine rolls* -- split, optional *VIDALIA ONON RELISH*: 1 tablespoon olive oil 1 medium Vidalia onion -- thinly sliced 1 1/2 teaspoons balsamic vinegar salt & freshly ground pepper to taste dash nutmeg Place zucchini, mushrooms, and onions together on cutting board and mince very fine (don't use food processor or mixture will be wet). Heat 1 tablespoon olive oil in large, non-stick skillet. Saute vegetables over medium heat until tender, about 10 minutes. Remove vegetables to bowl. Stir in brown rice, soy sauce, pepper, herbs, and egg. Heat remaining 1/2 tablespoon olive oil in skillet. Drop rice mixture as 6 small burgers into skillet. Gently press down with spatula and fry until nicely browned on bottom, about 5 minutes. Gently turn over and fry top side another 5 minutes. Meanwhile, prepare Vidalia Onion Relish: Heat oil in medium non-stick skillet. Add onion and saute over low heat until golden and tender, about 10 minutes. Stir in vinegar. Season to taste with salt, pepper, and nutmeg. Serve warm. Makes 1 cup. To serve, place 3 burgers on each bottom half of rolls. Top with half the relish and close, or serve burgers plain with relish. Serve hot. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - NOTES : If using rolls, toast first for better taste. 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