How do you make meatless / veggie burgers ???!
5 tbsp. soy sauce
2 tbsp. corn oil
1 clove garlic, minced
1 med. onion, chopped
1 3/4 c. boiling water
2 c. oatmeal
1 tsp. ground sage
2 tbsp. yeast
1 c. chopped pecans
1/2 c. ground sunflower seeds
Add soy sauce, oil, onion and garlic to boiling water. Mix together oatmeal, sage, yeast and nuts; gradually sprinkle into boiling broth. Let stand until most of liquid is absorbed; stir lightly until barely mixed.
Make burger patties. Brown mixture in additional oil (small amount) until well done. Serve on whole wheat hamburger bun with mayonnaise, cheese, lettuce and onion (if you desired).
This mixture can also be used as a taco filling. Just crumble in frying pan and add taco seasoning mix and a little water until browned. Then spoon into taco shells and add lettuce, cheese and tomato.
Answers: VEGETARIAN BURGERS
5 tbsp. soy sauce
2 tbsp. corn oil
1 clove garlic, minced
1 med. onion, chopped
1 3/4 c. boiling water
2 c. oatmeal
1 tsp. ground sage
2 tbsp. yeast
1 c. chopped pecans
1/2 c. ground sunflower seeds
Add soy sauce, oil, onion and garlic to boiling water. Mix together oatmeal, sage, yeast and nuts; gradually sprinkle into boiling broth. Let stand until most of liquid is absorbed; stir lightly until barely mixed.
Make burger patties. Brown mixture in additional oil (small amount) until well done. Serve on whole wheat hamburger bun with mayonnaise, cheese, lettuce and onion (if you desired).
This mixture can also be used as a taco filling. Just crumble in frying pan and add taco seasoning mix and a little water until browned. Then spoon into taco shells and add lettuce, cheese and tomato.
there is a variety of ways add a fried egg and onions topped with salad and mayo. You can make some lentil patties or rice or bean ones . I like beetroot in mine and cheese slices are good
Here's a great recipe. Or if you want to you can buy some veggie burgers at the store!!
There's another one I make with avocodos. Just take one avocodo, salt, pepper, and bread crumbs. Mash them together and then form it into a pattie then fry it in olive oil at a med-high tempurature...it's really yummy!!
Ultimate Veggie Burger
2 1/2 cups sprouted garbanzo beans (chickpeas) OR canned garbanzos, drained and rinsed
4 large eggs
1/2 teaspoon fine-grain sea salt
1/3 cup chopped fresh cilantro
1 onion, chopped
Grated zest of one large lemon
1 cup micro sprouts, chopped (try brocolli, onion, or alfalfa sprouts - optional)
1 cup toasted (whole-grain) bread crumbs
1 tablespoon extra-virgin olive oil (or clarified butter)
If you are using sprouted garbanzos, steam them until just tender, about 10 minutes. Most of you will be using canned beans, so jump right in and combine the garbanzos, eggs, and salt in a food processor. Puree until the mixture is the consistency of a very thick, slightly chunky hummus. Pour into a mixing bowl and stir in the cilantro, onion, zest, and sprouts. Add the breadcrumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture. At this point, you should have a moist mixture that you can easily form into twelve 1 1/2-inch-thick patties. I err on the moist side here, because it makes for a nicely textured burger. You can always add more bread crumbs a bit at a time to firm up the dough if need be. Conversely, a bit of water or more egg can be used to moisten the batter.
Heat the oil in a heavy skillet over medium low, add 4 patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes. Flip the patties and cook the second side for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Carefully cut each patty in half, insert your favorite fillings, and enjoy immediately.
Vegetable and Tofu Burger
INGREDIENTS
1 carrot, shredded
1 zucchini, shredded
1 (10 ounce) package silken tofu
1 small yellow onion, diced
1 celery, finely chopped
1 egg, lightly beaten
1/2 cup dry bread crumbs
2 tablespoons red Thai curry paste
1/3 cup fresh basil leaves
1 tablespoon olive oil
DIRECTIONS
Press carrot and zucchini between paper towels to remove excess moisture. In a medium bowl combine carrots, zucchini, tofu, onion, celery, egg, bread crumbs and curry paste.
Chop 2/3 of the basil and add it to the tofu mixture. Mix well and form into 4 patties, about 1/2 inch thick.
Heat oil in a large skillet over medium heat. Cook patties for 5 minutes on each side, or until golden brown. Serve with remaining basil leaves.
Carrot Burgers
INGREDIENTS
1 1/2 cups diced carrots
2 cups crushed cornflakes
2 eggs, beaten
1/4 cup finely chopped celery
1 tablespoon finely chopped onion
1/2 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon pepper
2 tablespoons vegetable oil
Hamburger buns
DIRECTIONS
Place carrots in a saucepan with a small amount of water. Bring to a boil; reduce heat. Cover and cook for 5 minutes or until tender; drain. In a bowl, combine carrots, cornflakes, eggs, celery, onion, salt, sugar and pepper; mix well. Form into six patties. Heat oil in a skillet over medium heat; cook patties for 3 minutes on each side or until browned. Serve on buns if desired.