Vegetarian Grill Recipes #2 of 3

[Guest guest]

The first set were various mushroom burgers. Here are some other types of

veggie burgers for grilling:

 

* Exported from MasterCook *

 

Grilled Black Bean Burgers

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Beans & Legumes Grilling

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 15 oz.cans black beans -- rinsed & drained

1/4 cup fresh cilantro -- chopped

1/4 cup red onion -- finely chopped

1 egg white (or replacer) -- slightly beaten

1 teaspoon ground cumin

1 teaspoon garlic -- minced

1/2 teaspoon ground allspice

1/8 teaspoon red pepper

1/3 cup dry bread crumbs

nonstick cooking spray

1 tablespoon olive oil

salsa for topping

 

Place beans in a large bowl and coarsely mash until they stick together.

Add cilantro, onion, egg white, cumin, garlic, allspice, and red pepper. Mix

until well-blended.

Divide mixture into 8 equal parts. Shape into 1/2-inch thick patties.

Coat the patties with bread crumbs and spray both sides with nonstick cooking

spray. At this point, the burgers can be frozen for later use.

Patties can be cooked on the grill until heated through and browned on the

outside. Alternatively, heat olive oil in a large skillet and fry bean cakes

until brown on both sides, turning once, and cook about 8 minutes total.

Serve warm with salsa for topping and other condiments & toppings of

choice.

 

 

- - - - - - - - - - - - - - - - - -

 

 

* Exported from MasterCook *

 

Grilled Falafel Burgers

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Beans & Legumes Grilling

Middle Eastern Rice

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

1 cup onion -- diced

1 tablespoon garlic -- minced

1 jalapeno -- seeded & minced

1 15 oz. can garbanzo beans -- rinsed & drained

1 cup cooked long-grain rice (basmati is good)

1 tablespoon lime juice

1 3/4 cups bread crumbs*

salt & freshly ground pepper to taste

red pepper or hot sauce to taste

condiments

Tahini Mustard (recipe follows) (optional)

 

Heat olive oil in a small skillet until sizzling. Cook onion and garlic

until onion is wilted and garlic is golden. Add jalapeno and stir well. Cool.

Place cooled onion mixture, garbanzo beans, and rice in a food processor. Pulse

on and off several times until the mixture becomes a smooth puree. Transfer to

a large bowl. Add the lime juice and 1 cup of bread crumbs. Season to taste

with salt, pepper,a nd red pepper or hot sauce.

Mix with your oiled hands to combine. Shape into 3-inch patties about

1/2-inch thick, adding extra bread crumbs if patties don't hold their shape.

They will be slightly sticky.

Prepare a grill or preheat broiler. To grill, place the patties on a

fine-meshed grid and grill about 5 inches from heat for 4-6 minutes per side

until lightly browned. When one side is done, turn the patties carefully with a

spatula and cook other side. To broil, place patties on a broiler pan or large

cookie sheet lined with lightly-oiled foil and broil 3-5 inches from heat about

4-6 minutes.

To serve, place patties into warmed pita pockets, hamburger buns, or

toasted sandwich buns along with shredded lettuce, tomato slices, onion,

sprouts, etc., and Tahini Mustard (recipe follows) if desired.

 

 

- - - - - - - - - - - - - - - - - -

 

NOTES : *Make bread crumbs from about 10 slices of bread, cubed, and toasted at

350 degrees.

* Exported from MasterCook *

 

Refried Bean Burgers w/Chipotle Pepper

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Beans & Legumes Vegan

Rice Grilling

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon canola oil

1 cup onion -- diced

1 tablespoon garlic -- minced

1 large red bell pepper, cored, seeded, & -- diced

1 tablespoon ground cumin

1 cup cooked brown basmati rice

(or other long-grain brown rice)

1/4 cup cooked wild rice

1 3/4 cups mashed pinto beans or 1 16 oz. can refried -- beans

2 cups bread crumbs

dash of ground chipotle pepper or

minced canned chipotle pepper to taste

salt to taste

 

Heat the canola oil in a medium skillet over medium heat. Add onion and

garlic and cook until onion is wilted. Add the bell pepper and cumin. Reduce

heat and cook, covered, until the bell pepper is tender, about 5-10 minutes

(veggies will cook in their own liquid, but if they start to stick to pan, add a

very small amount of water to prevent sticking.).

Place the onion mixture, brown rice, wild rice, and refried beans in a food

processor and process till smooth (some of the wild rice will not break down,

which is expected, and will contribute to final texture).

Transfer to a large bowl. Add 1 1/2 cups of the bread crumbs and season to

taste with chipotle pepper and salt. Mix with your hands until all ingredients

are thoroughly combined. Form into 8 patties about 1/2-inch thick, mixing in

extra bread crumbs if the patties don't hold their shape.

Prepare a grill or preheat the broiler. If grilling, place the patties on

a fine-meshed grid. If broiling, place the patties on a broiler pan or large

cookie sheet lined with a lightly oiled piece of foil. Grill or broil 3-5

inches from heat , 5-7 minutes per side, or until lightly browned. Check often

to prevent burning.

 

- - - - - - - - - - - - - - - - - -

 

NOTES : Mixture can be prepared manually without a food processor.

 

Use either ground chipotle pepper or canned chipotle peppers, preserved in

sauce. In either case, start with a very small amount because chipotle peppers

can be quite hot. Add a little at a time until desired taste is achieved.

This same process is probably a good idea with the cumin too.

* Exported from MasterCook *

 

Salisbury Veggie Burgers

 

Recipe By :

Serving Size : 4 Preparation Time :0:20

Categories : Vegan Grilling

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup onion -- chopped

1 4 oz. can mushrooms pieces & stems -- drained

4 Grillers or Harvest Burgers

1 cup vegetable broth

1 teaspoon brown bouquet sauce

1 tablespoon cornstarch

 

Spray a 12-inch skillet with nonstick cooking spray. Add onion and

mushrooms, and cook and stir over medium heat for 2-3 minutes or until tender.

Push vegetables to side of skillet. Add frozen Harvest Burgers, cover and cook

for 5-8 minutes or until lightly browned, turning once.

Meanwhile, in a small bowl, combine broth, bouquet sauce, and cornstarch,

and blend well. Add to mixture in skillet and cook and stir 2-3 minutes until

bubbly and thickened.

 

- - - - - - - - - - - - - - - - - -