Here is a wonderful VEGGIE BURGER recipe, I just made & ate tonight.
HOME MADE (from scratch) VEGGIE BURGERS:
Yeilds 8 burgers
1 c. water
1/2 c. Bulgur (wheat bulgur, found in "specialty/organic" section of grocery store, or at Trader Joes or Whole Foods)
3/4 c old-fashion oats
1 Tbsp olive oil
1 med onion, finely chopped
10 oz mushrooms, finely chopped
1/2c. walnuts finely chopped
3 cloves fresh garlic, crushed with press
2 carrots, cut up
1 stalk celery, cut up
1/4 c. packed fresh parsley
1/8 tsp dried thyme
1 lg. egg white
3 oz. cheddar cheese, grated (1/2 c.)
Salt & Pepper
1 t. liquid smoke
2 shakes cayenne pepper
1. In microwave-safe med. bowl, microwave water & Bulgur on high 5-7 min or until liquid absorbed.
2. In 12 in. nonstick skillet, toast oats on med 3 min. Transfer to food processor
3. In skillet, heat oil on med. Add onion, cook 7 min, stir frequently. Add mushrooms, nuts & garlic, cook 8 min or until liquid evaporates.
4. In food processor with oats, pulse carrot, celery, parsley & thyme until finely chopped. Add egg white, cheddar cheese, bulgur, mushroom mixture & 1/2 tsp each salt & pepper. Pulse until well combined
5. Scoop 1/2 cup mixture & pat into 3 1/2 inch round patty. Place on waxed paper, repeat till 8 patties formed. Can refrigerate up to 3 days or freeze up to 3 months (do not thaw before cooking).
6. Spray 12 in. nonstick skillet with cooking spray, heat on med 1 min. Add burgers, cook 10-12 min or until browned, turning once. Serve on "Sandwich Thins", toasted by spraying with "Pam"-butter flavor and grilling/toasting in a separate pan. (Pepperidge Farm makes these). Good with onion slice, lettuce & tomato.
Each serving
195 calories
8 g protien
18 g carbohydrate
11g total fat (3g saturated fat)
4 g fiber
11 mg cholesterol
230 mg sodium
HOME MADE (from scratch) VEGGIE BURGERS:
Yeilds 8 burgers
1 c. water
1/2 c. Bulgur (wheat bulgur, found in "specialty/organic" section of grocery store, or at Trader Joes or Whole Foods)
3/4 c old-fashion oats
1 Tbsp olive oil
1 med onion, finely chopped
10 oz mushrooms, finely chopped
1/2c. walnuts finely chopped
3 cloves fresh garlic, crushed with press
2 carrots, cut up
1 stalk celery, cut up
1/4 c. packed fresh parsley
1/8 tsp dried thyme
1 lg. egg white
3 oz. cheddar cheese, grated (1/2 c.)
Salt & Pepper
1 t. liquid smoke
2 shakes cayenne pepper
1. In microwave-safe med. bowl, microwave water & Bulgur on high 5-7 min or until liquid absorbed.
2. In 12 in. nonstick skillet, toast oats on med 3 min. Transfer to food processor
3. In skillet, heat oil on med. Add onion, cook 7 min, stir frequently. Add mushrooms, nuts & garlic, cook 8 min or until liquid evaporates.
4. In food processor with oats, pulse carrot, celery, parsley & thyme until finely chopped. Add egg white, cheddar cheese, bulgur, mushroom mixture & 1/2 tsp each salt & pepper. Pulse until well combined
5. Scoop 1/2 cup mixture & pat into 3 1/2 inch round patty. Place on waxed paper, repeat till 8 patties formed. Can refrigerate up to 3 days or freeze up to 3 months (do not thaw before cooking).
6. Spray 12 in. nonstick skillet with cooking spray, heat on med 1 min. Add burgers, cook 10-12 min or until browned, turning once. Serve on "Sandwich Thins", toasted by spraying with "Pam"-butter flavor and grilling/toasting in a separate pan. (Pepperidge Farm makes these). Good with onion slice, lettuce & tomato.
Each serving
195 calories
8 g protien
18 g carbohydrate
11g total fat (3g saturated fat)
4 g fiber
11 mg cholesterol
230 mg sodium
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