* Exported from MasterCook *

All-Veggie Burgers

Recipe By :Vegetarian Planet, by Didi Emmons, page 382
Serving Size : 4 Preparation Time :0:00
Categories : Grains And Cereals Main Dishes, Vegetarian
Vegetables Vegetarian Planet Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small or 1/2 large eggplant -- (about 3/4 pound)
peeled and cut into 1-inch cubes
1 1/2 teaspoons salt
12 slices sundried or other dried tomato
1 tablespoon olive oil
2 cups chopped onions
1 large garlic clove
cut into four pieces
1/2 cup rolled oats
7 slices stale or toasted sandwich bread
2 tablespoons white sesame seeds
1 1/2 cups grated carrots
Fresh-ground black pepper -- to taste
1 tablespoon canola or corn oil

Makes 4 burgers

Here's a burger that is mainly composed of fresh vegetables instead of
grains, lentils, split peas, or beans (or meat, of course). Grated carrot,
tomatoes, onions, and eggplant form an unlikely but excellent union. The
pureed eggplant helps bind the burger, and the dried tomatoes and carrots
provide a sweet, mellow flavor. The sesame seeds give the burger a bit of
crunch. I recommend serving these burgers between toasted bread slices.

Note that this recipe requires a food processor.

1. Preheat the oven to 400 F. Put the eggplant cubes into a colander, and
sprinkle 1 teaspoon salt over them. Toss the eggplant, and let it sit for
15 minutes. Meanwhile, put the dried tomatoes into a small saucepan, and
cover them with water. Bring the water to a boil, and simmer the tomatoes
for 5 minutes. Then remove the pan from the heat.

2. Rinse the eggplant cubes well with cold water. Put them onto a baking
sheet, and drizzle the oil over them. Spread the onions and garlic on
another baking sheet. Place both pans in the oven and bake the vegetables
for 15 to 20 minutes until the eggplant is tender and the onions and garlic
are lightly browned.

3. Pulverize the rolled oats in a food processor. Break the bread into
pieces, and add them to the processor. Whirl until crumbs are formed.
Transfer the mixture to a large bowl.

4. Drain the tomatoes. Put the cooked eggplant, onion, and garlic with
the drained tomatoes into the processor. Process until the mixture is
fairly smooth. Transfer it to the bowl of oats and bread crumbs.

5. Toast the sesame seeds in a heavy skillet over medium heat. When they
start to brown, begin to shake the pan periodically. Toast the seeds until
they are uniformly browned, adjusting the heat as necessary to prevent
burning. Mix the sesame into the burger mixture with the grated carrots,
1/2 teaspoon salt, and pepper to taste. Chill the mixture, if possible,
for an hour.

6. With well-floured hands, form four patties about 4 inches in diameter
and 1 1/2 inches thick. Pour the oil into a large skillet (not non-stick)
over medium heat (not higher; these burgers burn easily). Add the burgers,
and cook them until the undersides are a deep golden brown, about 3
minutes. Flip them, and cook them about 3 minutes more. Serve them hot.

Variation: If you like more of a crust on your burgers, coat them with
additional ground oats before pan-frying them.