CARROT/NUT/BEAN BURGER
My adaptation of one in Vegetarian Planet by Didi Emmons. I like the colour and hearty flavour of this. It's a really satisfying substitute for meat in a burger. You may use canned beans which cuts down on production time.
Provided by rangapeach
Categories Rice
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Saute onions and garlic in 1 tablespoon oil over medium heat until translucent.
- Do not brown.
- Add coriander and cumin and cook 2 more minutes.
- If using mushrooms, add and saute 5 minutes more.
- Put the onion, mushroom,spice mixture in a large bowl and add the grated carrots, nuts, parsley, salt (or miso) and pepper.
- Process the rice and beans until pureed.
- Add to the bowl.
- If using tofu, add to the bowl now.
- Mix the works gently with your hands (yes, your hands) to distribute the ingredients evenly.
- Don't pound or mush.
- Dust your hands well with flour and form the mix into six generous patties, squeezing firmly.
- In a large iron skillet, heat the rest of the oil on medium.
- Without crowding them, cook the patties for 4 minutes on each side or until deep golden brown.
- Serve immediately.
NUT BURGERS
A wholesome combination of rice and lentils with veges, spices and herbs. This is from 'Great Vegetarian Dishes' by Kurma Dasa. I use brown rice, rye breadcrumbs and all-natural peanut butter (sometimes I add some cashew or almond butter too). A good recipe for OAMC. The recipe says it yields 16 burgers, but I make my patties bigger! Prep time does not include cooking time for rice and lentils.
Provided by VegeMight
Categories Lunch/Snacks
Time 40m
Yield 12-16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 200°C.
- Combine all ingredients in a large bowl and knead well.
- Pinch off 16 portions of mixture, roll them into smooth balls, and with wet hands press out the balls into patties.
- Arrange patties on a lightly oiled baking tray and place into oven until they dry out a little and darken slightly (around 20 minutes for my oven).
- (Burgers can now be refrigerated or frozen until needed).
- Pan-fry in oil until hot.
Nutrition Facts : Calories 230.6, Fat 6.9, SaturatedFat 1.4, Sodium 321.9, Carbohydrate 31.7, Fiber 9, Sugar 2.6, Protein 11.6
OAT NUT BURGERS
from Simply Vegan by Debra Wasserman. I suggest that you use a food processor if you have one. If you don't, you can try to blend the ingredients in small batches in your blender. Otherwise, it is really hard to get the oats to stay together. I always use a food processor for this, although the original recipe doesn't call for it or even suggest it.
Provided by pneumatic_sally
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix the ingredients together and season to taste.
- Shape into 6 burgers (more or less depending on your tastes) and fry until brown, turning once.
- I like to throw the dry ingredients into a food processor for a more uniform texture.
- I also fry only what I need and keep the rest waiting for me in a tupperware for later.
- Garlic, salt and pepper are nice seasonings to add.
- NOTE: If you find that they are mushy inside, make your patties smaller or thinner. If you shape them too large or too thick then they won't cook right.
Nutrition Facts : Calories 155.4, Fat 9.2, SaturatedFat 0.9, Sodium 31.6, Carbohydrate 15.8, Fiber 3.5, Sugar 2.6, Protein 4.6
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