peanut burger

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* Exported from MasterCook *

 

Peanut Burgers

 

Recipe By :The Kansas City Star 1999

Serving Size : 4 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon canola oil

1 cup diced onion

1 tablespoon coarsely chopped ginger root

1 large red or yellow bell pepper -- seeded and chopped

1/2 pound fresh mushrooms -- sliced 1/4-inch thick

1 1/2 teaspoons sambar powder (note tip) -- or more

1 cup cooked oatmeal (regular or instant)

or cooked millet

1/2 cup crunchy peanut butter

1 large egg

or 2 egg whites -- optional

2 cups dry bread crumbs -- divided

Salt and freshly ground black pepper

 

Heat canola oil in large skillet over moderate heat. Cook onion and ginger in

oil until onion is wilted. Add bell pepper, mushrooms and sambar powder. Reduce

heat; cover and cook just until vegetables are tender, 6 to 10 minutes. With

slotted spoon, remove vegetables and place them in large bowl. If any liquid

remains in skillet, cook over medium heat until liquid is reduced to syrupy

consistency, 2 to 5 minutes, stirring often.

 

Place the bell pepper-mushroom mixture, thickened sauce, oatmeal, peanut butter

and egg in food processor. Pulse until mixture is thoroughly chopped and

blended. Transfer to large bowl and add 11/4 cups bread crumbs. Mix with large

spoon or hands until mixture is thoroughly combined. Season to taste with salt

and pepper. Form into 8 patties, 1/2-inch thick and 3 inches in diameter, mixing

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

 

Prepare grill or heat broiler. Place patties on vegetable grid, lined with

lightly oiled sheet of aluminum foil. Grill or broil 3 to 5 inches from heat, 5

to 7 minutes per side or until lightly browned. Check often to prevent burning.

 

Peanut loaf: Heat oven to 400 degrees. Prepare mixture as directed but increase

eggs to 3 large or 6 egg whites. Place mixture into lightly greased 8 1/2 by

41/2-inch loaf pan. Bake 15 to 20 minutes or until top turns medium brown and

center feels firm. Allow to cool slightly. (For best results, make loaf a day

ahead and refrigerate. Flavors will blend and loaf will be easier to slice.

Reheat loaf in a 325-degree oven 10 to 15 minutes.)

 

TIP: Sambar powder is a common seasoning blend used in the cooking of Southern

India and is available at Indian markets, such as Indian Bazaar.

 

Per serving: 525 calories (42 percent from fat), 25 grams total fat (5 grams

saturated), 45 milligrams cholesterol, 60 grams carbohydrates, 19 grams protein,

645 milligrams sodium, 7 grams dietary fiber.

 

Cuisine:

" Vegetarian "

Source:

" Vegetarian Burgers, Bharti Kirchner (Harper Perennial, 1996) "

Yield:

" 8 each "

 

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

 

Per serving: 529 Calories (kcal); 25g Total Fat; (40% calories from fat); 19g

Protein; 62g Carbohydrate; 47mg Cholesterol; 744mg Sodium

Food Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4

Fat; 0 Other Carbohydrates

 

NOTES : In Vegetarian Burgers, author Bharti Kirchner explains that any

vegetarian mixture for patties may be baked as a loaf instead, then sliced and

served sandwich-style or as an entree just as meat loaf might be. Burgers may be

served in common fashion with toasted rolls, ketchup, lettuce, tomatoes or other

favorite condiments.

Nutr. Assoc. : 0 0 631 2236 0 2614 2835 2130706543 0 0 2130706543 0 0

 

 

-:-

Pat Hanneman (Kitchen Path recipes:

http://home.earthlink.net/~kitpath/)

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