VEGETARIAN BURGERS (BUCKWHEAT/KASHA)
I saw this recipe in a magazine and tried it and they were so delicious. i asked my kids after supper that if they had a choice to go out for burgers or eat these burgers at home which they would choose. They all chose these vegetarian burgers! They are really yummy! Serve with the cucumber sour cream sauce.
Provided by Ettys Daughter
Categories Grains
Time 19m
Yield 8-10 patties, 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Put regular buckwheat in a dry saucepan and stir about 3 minutes until toasted.
- Add broth, tomato juice, and oil, and bring to a boil. Reduce heat and simmer, covered for about 10 minutes (until all the liquid is absorbed). Cool.
- In a bowl, combine bread crumbs, red bell pepper, onion, celery eggs and ketchup.
- Stir in the cooled buckwheat (kasha).
- Form mixture into patties. Coat on both sides with fine ground buckwheat/kasha (just put buckwheat/kasha in food processor and chop till fine). Chill for about a half hour in fridge.
- Fry in non stick skillet in about 4 tablespoons of oil. Cook until crisp and golden, about 4 minutes each side.
- Combine all the ingredients of the cucumber sauce.
- Serve the patties with a slice of tomato and a dollop of the cucumber sauce.
- Enjoy.
Nutrition Facts : Calories 237.7, Fat 9.4, SaturatedFat 3.2, Cholesterol 59.2, Sodium 450.9, Carbohydrate 32.1, Fiber 2.7, Sugar 6.2, Protein 7.4
THE ULTIMATE VEGGIE BURGER
You make a veggie burger because you want the hamburger experience without the meat. This one delivers. It's got a firm, beefy texture that takes on the char and smoke of the grill, but is adaptable enough to cook inside on your stove. The enemy of a veggie burger is mushiness, which stems from a high moisture content. To combat that, the very watery ingredients - mushrooms, tofu, beans and beets - are roasted to both dehydrate them somewhat and intensify their flavors. Yes, the ingredient list here is long; you need a diverse lot to make a good veggie burger. And each one adds something in terms of flavor and/or texture. Garnish this any way you like, and don't forget to toast the buns.
Provided by Melissa Clark
Categories dinner, lunch, burgers, main course
Time 3h30m
Yield 6 burgers
Number Of Ingredients 17
Steps:
- Heat oven to 425 degrees. Slice tofu into 1/4-inch-thick slabs and pat dry with paper towel. Arrange tofu on one half of a rimmed baking sheet; brush both sides with oil. Spread mushrooms on the other half of the baking sheet; toss with 2 tablespoons oil and salt and pepper.
- On a second rimmed baking sheet, toss beans and grated beet with 1 tablespoon oil and salt and pepper, then spread the mixture into one layer.
- Transfer both baking sheets to the oven. Roast bean-beet mixture, tossing occasionally, until beans begin to split and beets are tender and golden, about 15 minutes. Roast mushrooms and tofu until golden and most of the liquid has evaporated, about 25 minutes. Let everything cool.
- Place nuts in a food processor and pulse until coarsely ground. Add cooled bean-beet mixture, mushrooms, tofu, panko, cheese, eggs, mayonnaise, scallion, garlic, pimentón and 3/4 teaspoon salt. Pulse until ingredients are just combined. Pulse in tempeh and rice but do not overprocess. You want small chunks, not a smooth mixture. Scrape mixture into a bowl and chill at least 2 hours or up to 5 days (you can also freeze the burger mix).
- When you are ready to make the burgers, divide mixture into 6 equal portions and form each portion into a patty about 1 inch thick. Return to the fridge until just before grilling. They grill better when they start out cold.
- Heat the grill. Cook the burgers over a low fire until they are charred on both sides and firm when you press on them, 4 to 6 minutes per side. If they start to burn before they firm up, move them to the sides of the grill to finish cooking over indirect heat. Alternatively, you can cook these on a grill pan or in a skillet over low heat.
Nutrition Facts : @context http, Calories 441, UnsaturatedFat 20 grams, Carbohydrate 28 grams, Fat 29 grams, Fiber 7 grams, Protein 22 grams, SaturatedFat 7 grams, Sodium 629 milligrams, Sugar 4 grams, TransFat 0 grams
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