- Thai Rice and Black
Bean Burgers - - 50 Spices, 50
Dishes Vegetarian - Indian - Ethnic
- Vegetarian - Lee's
Recipes -
Vegetarian Kebabs - Maddhur
Jaffrey I - Maddhur Jaffrey II
- Madhur Jaffrey's World Vegetarian
-
[Vegetarian Meatloaf] [Vegetarian
Kebabs] [Vegetarian] [Healthy]
[Lee's Recipes]
Index of Vegetarian Burger Recipes
- Beet Burgers
- Veggie Burgers with rolled oats, kidney beans,
mushrooms
- Woodward Veggie Burgers
- Falafel, the Original Veggie Burger
- Houston's Veggie Burger with black beans, brown
rice , cooked beets
- Gardenburgers - Lite with bulgur and brown rice
and low fat mozzarella cheese; makes 6 patties
- Greater Gardenburgers with bulgur and brown rice
and low fat mozzarella cheese; makes 24 patties
- Thai Rice and Black Bean Burgers
from Taste of Thai
- Chickpea Cakes with Cucumber Yogurt Sauce
- Mushroom Lentil Burgers from Cooking Light
Veggie
Burgers
[Vegetarian Burgers] [Vegetarian
Kebabs] [Vegetarian] [Healthy]
[Lee's Recipes]
Yield: 4 patties Time: 20 min 5 min prep
Ingredients
1 (15 ounce) can kidney beans, drained,and rinsed
1/2 cup rolled oats
1/2 cup mushrooms, finely chopped
1/4 cup onions, finely chopped
1 carrot, shredded
1/2 cup red bell peppers, chopped
1 clove garlic, minced
2 tablespoons tomato paste or ketchup
1/2 teaspoon salt
pepper, to taste
Directions
Put all ingredients in food processor or blender.
Pulse (or blend) until coarsely chopped.
Chill mixture, then shape into four (4) 1/2-inch thick patties.
Now you can wrap and freeze them for later.
To cook, thaw patties in microwave, then broil 4-6 inches from heat for
10 to 15 minutes (or until warm in the middle).
You can do this in your broiler or on the grill.
Serve like you do your favorite meat patties.
The
Woodward Veggie Burger
[Vegetarian Burgers] [Vegetarian
Kebabs] [Vegetarian] [Healthy]
[Lee's Recipes]
Yield: 6 servings 25 min 15 min prep
Ingredients
1 cup chopped onions
2 tablespoons minced garlic
1 tablespoon olive oil
3 tablespoons chopped fresh basil or 2 teaspoons dried basil
2 cups cooked brown rice (45 minutes)
1/3 cup cashews
1/3 cup walnuts
1/3 cup almonds
1/3 cup sunflower seeds
1/4 cup tamari soy sauce
2/3 cup tahini
Directions
In a frying pan, saute onions and garlic in the olive oil.
When onions are translucent, add the basil and mix well.
Add the mixture to the cooked rice.
Lightly toast nuts in frying pan and allow to cool.
In a blender or food processor, grind all the nuts and sunflower seeds
until coarsely ground.
Add to the rice mixture with the tamari sauce and tahini.
Shape into patties.
To cook, brown in a nonstick pan on medium heat in olive oil.
Veggyburgers should be served in pita bread or burger buns with your favorite
accompaniments.
Source: Paul Newman's Cookbook
The
Original Veggie-Burger: Falafel
[Vegetarian Burgers] [Vegetarian
Kebabs] [Vegetarian] [Healthy]
[Lee's Recipes]
One way to make a veggie burger is to make, falafel, but, instead of
a round ball, form the batter into a small patty. Then, you don't have
to deep-fry it. You can pan-fry in a small amount of oil. No need to buy those falafel mixes, either. Try
making falafels once and you will be hooked! Feel free to experiment with
adding other ingredients, such as mint, fresh oregano, peppers, and onions. The best falafel is made without flour or baking powder, just chickpeas
and not much else.
Yield: 8 servings 30 min 15 min prep
Ingredients
4 cups chickpeas (garbanzo beans)
4 tablespoons tahini (sesame butter)
1/3 cup minced flat leaf parsley (optional)
4 garlic cloves, minced
1 tablespoon lemon juice
2 tablespoons curry powder
2 eggs
2 tablespoons soy sauce
2 tablespoons olive oil, to fry
Directions
Drain and rinse the chickpeas (if they are canned, 4 cups = 2 cans) and
put them, along with all the other ingredients, in a blender or food processor.
(The paste needs to be thick enough to hold up as a patty, so if you have
to use less liquid, that's okay.) Pulse, scraping down the side of the
bowl, to form a coarse paste. Scrape the paste into a bowl.
In a nonstick frying pan, heat the olive oil. Scoop a couple of tablespoons
of the falafel mixture into your hands and smooth down to form a small
patty (larger patties can be too crumbly--small is better). Place a few
patties in the pan and fry in small batches, turning halfway through cooking,
until browned and crisp and cooked through. Drain on paper towels and
serve with tahini sauce (tahini, garlic, salt, olive oil, lemon juice,
water). Also delicious cold in a pita sandwich with cucumbers and tomatoes.
Houston's
Veggie Burger
[Vegetarian Burgers] [Vegetarian
Kebabs] [Vegetarian] [Healthy]
[Lee's Recipes]
Yield: 4 servings 30 min 20 min prep
Ingredients
4 tablespoons hickory flavored barbecue sauce
1 tablespoon molasses
1 (15 ounce) can black beans, drained
2 cups cooked brown rice
1 tablespoon oat bran
2 tablespoons onions, finely chopped
1 tablespoon canned beets, finely chopped
1 teaspoon beet juice
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
1 teaspoon kosher salt
1 tablespoon pickled jalapeno peppers, chopped
1 egg white
2 teaspoons olive oil
4 slices monterey jack cheese (optional)
Directions
Stir together barbecue sauce and molasses. Set aside. (Some comments
out on the 'net suggest perhaps this should actually be Honey, Soy Sauce,
Molasses, and Hoisin.).
In a large bowl, mash beans. Stir in 3 tablespoons of the barbecue mixture,
rice, oat bran, onions, beets, juice, spices, jalapenos, and egg white.
Form into 4 equal patties. Brush with (or dunk into) barbecue mixture.
(Some comments on the 'net suggest that Houston's leaves them to sit in
this mixture until they are cooked to order.).
Heat olive oil in a cast iron or non-stick skillet over medium heat. Cook
patties for 2 minutes on one side. Turn and brush with remaining barbecue
mixture. Top with cheese and cook for another 2 minutes or until cheese
is melted.
Houston's serves with lettuce, tomatoes, pickles, onions and mustard on
a grilled, buttered bun.
Source: http://www.foodaq.com/html/General/44894.html
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