Recipe: 30 Veggie Burger Recipes

Newsgroups: rec.food.veg.cooking
From: Garry Howard
Date: Fri, 26 Aug 1994

Aussie Lentil Burgers

3 cups Cooked red lentils
1 cup Mashed potatoes
1 cup Pumpkin -- mashed with the

1 cup Carrot -- mashed with the

1/2 cup Sesame seeds
1/2 cup Almonds -- ground
3/4 cup Grated carrot
1/2 cup Firm tofu -- mashed
Tamari and pepper to season

Preheat oven to 200C. Combine all ingredients and mix well. Mold into patties and place on an oiled baking sheet. Bake for 20 mins. Serve with your favourite garnishes on a bun.

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Serving Size : 4

1 small Onion -- minced
2 Garlic cloves -- mashed
2 tablespoons Butter or margarine
2 cups Cooked soybeans -- drained
1/2 cup Fine bread crumbs
1 Egg
2 tablespoons Soy sauce
2 tablespoons Sesame seeds

These nutty burgers are a barbecue favorite, great on whole-wheat onion buns, with the traditional toppings of tomato, cheese, lettuce and so on. Freshly ground black pepper to taste In a small pan, saute onion and garlic in butter or margarine, and cook until translucent. Set aside. In food processor, whirl beans, bread crumbs, egg, soy sauce and sesame seeds to a coarse meal. Transfer to a medium bowl, add garlic- onion mixture and black pepper, and mix well. Shape into 4 patties. Heat on grill till brown, giving them about 5 minutes each side.

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Bean and Rice Burgers
Serving Size : 4

1 cup Cooked brown rice
1 1/2 cups Cooked beans -- pink, kidney, navy,
1/2 cup Wheat flour (or white)
1 tablespoon Margarine or butter
1 medium Onion -- diced
1 Clove garlic -- mashed
1 tablespoon Spike or seasoning salt
-----OPTIONAL-----
1 cup Cooked mashed potatoes
1/2 cup Cornmeal
1/2 cup Bran
1/2 cup Cracked wheat
1 small Pepper -- diced
1 Grated carrot

Heat greased (I use cooking spray) grill or electric frypan on med heat. ***Or, you can grease a 13"x9" glass baking pan and bake at 350* for 30 Min. Just spread mix in pan and cook uncovered. Use a pancake turner to cut and remove cooked 'burger'.*** Mash beans. Add all ingredients and mix well. (If you use all of the ingredients listed your mix may be a bit dry. You might want to add a 1/4 to 1/2 cup of soy, nut, or rice milk. Of coarse you also could use whole milk. Be sure you don't thin it too much or it will be mushy. Look for a 'hamburger' consistency.) Spoon about 2 heaping Tablespoons of mix onto grill or frypan for each burger and flatten with greased pancake turner. Turn several times rather than just once on each side like conventional burgers, they have a better texture that way.

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Bean Burgers #2
Serving Size : 8

4 Whole wheat bread slices
16 ounces Vegetarian refried beans -- canned
1 cup Millet or brown rice -- cooked
1/4 cup Oats -- quick-cooking
1/4 cup Tomato paste
1/2 teaspoon Garlic powder
1/2 teaspoon Salt
1 tablespoon Arrowroot
3 teaspoons Onion, finely minced -- or
(optional)

Process bread, one slice at a time, in a dry blender to form soft crumbs. Mix all ingredients together well. Form into 8 patties. Brown on each side n a vegetable-oil sprayed non-stick skillet. Serve as is or on whole wheat buns with lettuce, sprouts and ketchup, if desired. Per patty: 131 calories, 6 g protein, 25 g carb, 6 g fat (4%)

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Bill's Burgers
Serving Size : 8

3/4 cup Lentils -- uncooked
2 cups -- water
1 medium Onion -- sliced

pn Cayenne pepper 1 ts Basil, dried 1 ts Mustard, Dijon 1 tb Soy sauce 3 tb Vinegar, apple cider 5 1/2 oz V-8 vegetable juice, low- -sodium 1 c Cornmeal or corn flour, -finely ground 2 c Potatoes; coarsely grated 4 Garlic cloves; minced 1/4 c Parsley; finely chopped Heat grill or preheat oven to 425 degrees. Place lentils and water in a large saucepan and bring to a boil. Reduce heat, cover and simmer for 15 minutes. Add onion, cayenne, black pepper and basil. Continue cooking for 15 minutes. In a medium size bowl, mix mustard and soy sauce until smooth. Add vinegar and vegetable juice and mix well. Add cornmeal and stir to combine. Set aside. Add potatoes to lentil mixture and cook over medium heat for 3 minutes, stirring constantly. Add garlic, parsley and cornmeal mixture to lentil mixture, and cook for 3 minutes stirring contantly. Remove from heat and set aside until cool enough to handle. Form mixture into patties and grill over hot coals or bake in oven on a lightly oiled aking sheet for 25 minutes, turning once.
Per serving: 186 cal; 8 g prot; 79 mg sod; 34 g carb; 3 g fat. 0 chol; 35 mg
calcium

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Black Bean Chili Burgers

Serving Size : 6

1 cup -Water
1/2 cup Quinoa -- rinsed
2 cups Black bean flakes
1 1/2 cups -Boiling water
2 teaspoons Chili powder
1 teaspoon Ground cumin
1/2 cup Fresh cilantro -- chopped
2 Green onions -- chopped
1/2 cup Red bell pepper -- chopped
1/2 cup Plain bread crumbs
3/4 teaspoon Salt
2 teaspoons Vegetable oil
-----OPTIONAL GARNISHES-----
2 cups Lettuce -- shredded
1 cup Grated lo-fat cheddar cheese -- OR cheddar-style soy
1/2 cup Nonfat sour cream
1 cup Bottled salsa
Avocado -- diced
Ripe olives -- sliced
Green onions -- chopped

Bring 1 cup water to a boil in a small saucepan. Add quinoa, cover and simmer 15 minutes. Place black bean flakes in a medium-sized bowl. Stir in boiling water. Cover and let stand 5 minutes. Combine 1/2 cup cooked quinoa with black beans, chili powder, cumin, cilantro, green onions, red bell pepper, bread crumbs and salt. Mix well. Lightly flour hands and divide mixture into six equal balls. Flatten each ball into a 1/4-inch-thick cake. Heat oil in a nonstick skillet. Cook each bean cake about 2 minutes each side. Serve topped with lettuce, cheese, nonfat sour cream, salsa and other garnishes, as desired. Calories per serving: 168 Grams of fat: 3 Percent fat calories: 16 Cholesterol: 0 mg Grams of fiber: 5.2

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Bulghur Burgers
Serving Size : 24

4 cups Water
2 cups Bulghur
2 tablespoons Oil
1 Onion -- diced
2 Beets -- grated
2 Carrots -- diced
1/2 Head cabbage -- chopped fine
3 tablespoons Tamari
1 teaspoon Garlic powder

In a large pot, heat the water to a boil. Add the bulghur, reduce heat, and
cook for 20 minutes, until the bulghur is soft anf the water is absorbed. Set
aside.
Preheat oven to 350. Heat the oil in a large skillet, over medium-high heat;
add the onions and saute for 3 minutes. Add the beets, carrots and cabbage,
and saute for 7 minutes more. Add the seasonings. Remove from heat and
combine with the bulghur.
Shape the batter into burgers to fit buns. Place on oiled cookie sheet, and
bake for 20 minutes; turn over and bake for 29 minutes more.

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Cafe Flora's Vegetable Nut Burgers
Serving Size : 12

-----COULIS-----
1 medium Fennel bulb -- diced small
1 tablespoon Olive oil
1/2 cup Onion -- minced
2 tablespoons Garlic -- minced
4 cups Tomatoes, plum; seeded -- diced
1/2 cup Basil -- finely shredded
Salt and pepper to taste
2 tablespoons Vinegar -- balsamic
1/4 cup Olive oil -- extra virgin
-----BURGERS-----
1 1/2 cups Rice, brown -- cooked
1/2 cup Rice, wild -- cooked
2 cups Lentils -- cooked
1/2 cup Millet -- cooked
1/2 cup Pumpkin seeds -- ground
1/2 cup Cashew butter
1/2 cup Onion -- chopped
1/2 teaspoon Celery seeds
3 Garlic cloves -- minced
1/2 cup Bell peppers, red and green -- -diced small
4 tablespoons Parsley -- minced
3 tablespoons Soy sauce -- low sodium
1/4 cup Almonds -- finely ground
1 teaspoon Sage -- dried
Olive oil for sauteeing- -- -optional

Coulis: Saute fennel in oil until soft. Add onion, garlic and tomatoes; mix lightly. Remove from heat and stir in remaining ingredients. Let sit at room temperature for 4 hours to combine flavors. Burgers: Combine all burger ingredients in a bowl and mix thoroughly. transfer to a food processor and pulse briefly to form a meal-like consistency. Form into 12 patties. Grill on a well-oiled vegetable grill, or saute for 3 to 4 minutes on each side, until brown. Serve with coulis. Serves 12. Per patty with sauce: 258 cal; 8 g prot; 11 g fat; 26 g carb; 0 chol; 389 mg sod; 5 g fiber

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Carrot Burgers
Serving Size : 18

10 Carrots -- peeled and cut into

2 tablespoons Oil
3 Garlic cloves -- minced
3 Onions -- cut into chunks
2 Celery stalks -- diced
2 Green peppers -- diced
5 tablespoons Tamari
1/2 teaspoon Garlic powder
1/2 teaspoon Basil
1/2 teaspoon Paprika
1/2 teaspoon Oregano
1/2 teaspoon Parsley
1/2 cup Tahini
3 tablespoons Peanut butter
2 tablespoons Cashew butter (opt)
1/2 cup Wheat germ -- bran or flourPlace the carrots in a medium-sized saucepan containing 3 or 4 inches of water; steam over medium heat for 15 minutes, till soft. Drin and mash well using a potato masher. In a alrge skillet, heat the oil over medium heat; add the diced garlic, onions, celery, and peppers; saute for 7 minutes. Add the tamari, basil, garlic powder, parsely, and oregano; saute for 2 minutes more, until vegetables are soft. In a large bowl, combine the carrots, sauteed vegetables, tahini and peanut butter. Season to taste. If the batter is too wet, add the wheat germ to make it hold together. Preheat oven to 350. Form the mixture into patties, and place on an oiled cookie sheet. Bake for 10 to 12 minutes, until golden on top. Turn and bake on the other side until golden brown.

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Chef Kerry Sear's Vegetable Burgers
Serving Size : 8

1 tablespoon Olive oil
1 cup Onion -- minced
1 cup Carrots -- grated
1 cup Turnips -- grated
1 cup Zucchini -- grated
1 cup Beets -- grated
1/2 tablespoon Garlic -- chopped
1/2 teaspoon Cumin -- ground
3/4 tablespoon Dill, Tarragon; dried -- mixed
1/4 cup Oats, rolled -- instant
1/4 cup Water
1 1/2 cups Potatoes -- mashed
1/4 cup Hazelnuts -- chopped
1/3 cup Rice -- cooked
Salt and pepper to taste
Olive oil for sauteeing(opt)

Heat oil in a large skillet. Add onion, carrots, turnips, zucchini, beets, garlic, cumin and herbs. Saute until vegetables begin to wilt, about 3 to 5 minutes. Allow to cool slightly. Soak oats in water for 5 minutes, then drain and press out excess water. Add to vegetable mixture along with potatoes, hazelnuts and rice. Season with salt and pepper. Form mixture into 8 patties. Grill patties on a well-oiled vegetable grill, or saute in olive oil for 3 to 4 minutes on each side, until golden.
Per patty: 106 cal; 2 g prot; 4 g fat; 56 g carb; 0 chol; 158 mg sod; 2g fiber

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Consumer Reports Vegetarian Burger
Serving Size : 6

1 cup Cooked -- drained barley
1 cup Cooked chickpeas -- slightly

1/2 cup Quick-cooking oatmeal -- raw
1/8 teaspoon -salt
1 teaspoon Paprika
2 tablespoons Soy sauce
1/4 teaspoon Ground blackpepper
Other spices to taste
1 small Stalk celery
1 small Onion
1 Scallion
1 Clove garlic
Chili powder opt'l
Curry powder opt'l

Combine the barley, chickpeas, oatmeal, salt, paprika, soy sauce, black pepper and other spices in a large bowl. In a blender, finely chop: celery, onion, scallion and garlic. Add the chopped vegetables to the ingredients in the bowl and mix thoroughly. Shape into patties, "sausages" or "meatballs". Melt a little butter or margarine in a frying pan and cook over medium heat for three to five minutes on each side, or until lightly browned. Makes six burgers. Other grains, such as rice or cracked wheat, can be substituted for the barley; soybeans, navy, pinto, or other beans can be substituted for the chick-peas. Nuts and seeds can also be added.
Each CU burger contained 114 calories, with 5 grams of protein, 1 gram of fat, 22 grams of carbohydrate, and 1.9 milligrams of iron. It lacked vitamin B-12 and was high in sodium (500 milligrams). If you're watching your sodium intake, omit the soy sauce and try chili or curry powder.

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Fava Bean Burgers
Serving Size : 7

1 cup Multi grain oats
1/8 cup Bran
1/4 cup Wheat germ
1/3 cup Dry potato flakes
3/4 cup V-8 juice
1 Egg
1 can Fava beans - 19 oz. drained
1 cup Carrots -- shredded
1/2 cup Onion -- finely chopped
1/4 cup Green pepper -- finely chopped
-----SPICES (REGULAR OPTION-----
1/8 teaspoon Garlic powder
1/8 teaspoon White pepper
1/4 teaspoon Oregano
1/4 teaspoon Basil
1/4 teaspoon Rosemary
1/4 teaspoon Ground sage
4 dashes Tabasco

Place Oats, potato buds, bran, wheat germ in bowl and mix with the V 8. Let stand for 15 minutes. Stir in egg and spices. Drain Fava beans, place in small bowl and mash with a fork. Mix vegetables, oat mixture and beans in medium bowl until well blended. Press firmly into 1/4 lb hamburger press. Lightly oil non stick fry pan and fry over med heat (325 if using electric fry pan) for approximately 8 minutes per side or until browned and crisp. Place on cake rack over cookie sheet and bake for 20-30 minutes so inside of burger gets set. Or make thinner burgers. Cool, wrap individually, freeze.

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Lentil - Potato Burgers
Serving Size : 5

1/2 cup Yellow onion -- chopped
1/2 cup Celery -- chopped
1/4 cup Water
2 cups Lentils, cooked -- drained & m
2 cups Potato -- mashed
1 cup Whole-wheat bread crumbs -- in
1 teaspoon Dried parsley
1 1/2 teaspoons Dried sage
1 teaspoon Dried thyme
1/2 teaspoon Dried marjoram
1/4 teaspoon Dried rosemary
1/8 teaspoon Black pepper -- ground

Preparation Time: 0:50 Preheat the oven to 350 degrees. Saute the onion and celery in the water about 10 minutes. Combine in a bowl with the remaining ingredients and mix well. Form into patties and place on a nonstick baking sheet. Bake for 20 minutes, then turn and bake for an additional 20 minutes. Serve hot on toasted whole wheat burger buns.

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Lentil Rice Burgers
Serving Size : 6

1/2 cup Rice, white; cooked -- cooled
1/2 cup Lentils -- cooked
1 small Sweet potato; peeled,cooked -- -minced
8 Spinach leaves; rinsed -- -blanched, finely sh
1/2 cup Mushrooms, fresh -- chopped
1 teaspoon Soy sauce -- low sodium
Salt and pepper to taste
1/2 cup Bread crumbs -- dry
1 tablespoon Cilantro -- finely chopped

Combine rice, lentils, sweet potato, spinach and mushrooms in a large bowl. Add soy sauce, salt and pepper. Add bread crumbs and cilantro and mix well. Refrigerate for 15 to 39 minutes. Form mixture into 6 to 8 patties. Oil a vegetable grill generously--these patties tend to stick. Grill for 3 to 4 minutes on each side, until medium brown.
Makes 6 to 8 patties.
Variation: Instead of burgers, form mixture into small balls. Grill until browned. Serve as a snack with a dipping sauce or add to pasta with your favorite sauce.
Per patty: 131 ca; 4 g prot; 0.6 g fat; 26 g carb; 0 chol; 286 mg sod; 3 g
fiber

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Lentil-Walnut Burgers
Serving Size : 6

3/4 cup Dry lentils
1 1/2 cups Water
2 teaspoons Cider vinegar
1 tablespoon Butter
1 cup Onion -- finely minced
2 Garlic cloves -- crushed
10 large Mushrooms -- minced
1/2 cup Walnuts -- finely minced
1 small Celery stalk -- finely minced
1 teaspoon Salt
Freshly ground black pepper
1/2 teaspoon Dry mustard
1 tablespoon Dry sherry
1/2 cup Raw wheat germ

Note: uncooked burgers may be individually wrapped and frozen. Part 1: Bring lentils and water to a boil in saucepan. Lower the heat, and simmer, partly-covered, 30 minutes, or until lentils are soft, and liquid is gone. Place in large-ish bowl. Add vinegar, and mash. Part 2: Saute remaining ingredients, except for wheat germ, together over medium-low heat 10 to 15 minutes, or until all is tender. Add to the mashed lentils, and mix well. Add wheat germ and mix again. Chill for about 1 hour.
The Burgers:
1. Make 4-inch patties from chilled burger-mixture. For freezing, make patties, place wax paper between each patty and stack; wrap well and freeze (or wrap individually).
2. Fry burgers in butter until brown, *or* broil about 8 minutes on each side. Try putting sesame seeds in pan to keep burgers from sticking to pan, if it is a problem.
3. Serve either as patties, or as burgers in a whole-wheat bun. Good with cheese melted on top, basil sprinkled on each burger is tasty also.

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No-Meat Burgers-In-A-Hurry
Serving Size : 4

1 pound Firm tofu -- mashed
1 cup Quick rolled oats
1/2 cup Wheat germ
1 Onion (optional) -- finely minced
2 tablespoons Onion powder
2 tablespoons Soy sauce
1/2 teaspoon Salt
1/2 teaspoon Basil
1/2 teaspoon Oregano
1/2 teaspoon Garlic powder
1/8 teaspoon Black pepper
Vegetable oil -- for frying

Mix ingredients together. Knead for a few minutes. Shape into six patties. Fry in lightly oiled cookie sheet at 325 F for 25 minutes. Serve on whole wheat bread or buns. Top with lettuce, tomato, alfalfa sprouts, grated carrot, onion, pickles, catsup or mustard.

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Nutty Bean-Rice Burgers
Serving Size : 4

2 tablespoons Sliced green onion
1/4 cup Finely diced celery
2 tablespoons Butter or margarine
1 cup Cooked soy or other -- dry beans, mashed
chopped
1 cup Cooked brown rice
1 cup Sunflower seeds -- ground
1/2 cup Shredded Cheddar cheese
1/4 cup Whole wheat flour
2 teaspoons Sweet pickle relish
2 tablespoons Catsup
2 teaspoons Soy sauce
1/2 teaspoon Dried basil leaves -- crumbled
2 Eggs -- slightly beaten
1/8 teaspoon Black pepper
Salt to taste

Saute onions and celery in 1 Tbsp. of the butter for 2 to 3 minutes. Add to beans, rice, sunflower seeds, cheese, flour, pickle relish, catsup, soy sauce, basil, eggs, and black pepper. Mix well. Add salt to taste. Shape into 8 patties about 1/2" thick. Heat remaining butter in a large skillet. Add patties.Cook slowly, turning once, until well browned, about 15 minutes. Transfer to serving platter. Garnish with onion rings, and pickle slices. Serve with chili sauce, if desired. Makes 4 servings.

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Peanut Burgers
Serving Size : 6

6 tablespoons Butter or vegan margarine
1 Onion -- peeled and chopped
1 Celery stalk -- finely chopped
1 teaspoon Dried herbes de Provence
1 tablespoon Whole-wheat flour
1/2 cup Light Vegetable Stock -- (generous measure)
1 tablespoon Soy sauce
1 teaspoon Yeast extract
1 cup Roasted -- unsalted peanuts
measure) -- fairly finely ground
1/2 cup Cashew nuts (scant) -- fairly finely ground
2/3 cup Fresh breadcrumbs -- (whole-wheat)
Salt
Freshly ground black pepper
Dried breadcrumbs -- (for coating)
Oil -- for shallow frying
-----TO GARNISH-----
Lettuce leaves
Tomato slices
Cucumber slices

Melt the butter or vegan margarine in a large saucepan and saute the onion and celery for 10 minutes. Stir in the herbs and flour and cook for a further 1-2 minutes. Add the stock and stir until thickened, then add the soy sauce, yeast extract, nuts, breadcrumbs and salt and pepper. Leave the mixture to cool, then form into 6 flat burgers about 1/2" thick, and coat with dried breadcrumbs. Saute the burgers in a very little oil - the frying pan should be "greased" rather than oily - for about 3 minutes on each side, until browned and crisp. Drain on paper towels. Garnish and serve.

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Potato-Mushroom Burgers
Serving Size : 8

3 Garlic cloves -- minced
1/2 cup Mushrooms -- finely chopped
4 Scallions -- thinly sliced
1 tablespoon Canola oil
1/2 cup Cashews, raw -- unsalted
2 1/2 cups Potatoes -- mashed
3/4 cup Carrots -- grated
2 teaspoons Ginger root, fresh -- grated
Salt and pepper to taste
1/4 cup Bread crumbs -- dry
1/2 cup Sesame seeds

Saute garlic, mushrooms and scallions in oil until vegetables are limp, about 5 minutes. Meanwhile, place cashews in a blender or food processor and grind to a coarse meal. Transfer mushroom mixture and ground cashews to a large bowl and add potatoes, carrots, ginger, salt and pepper. Add bread crumbs and mix well. The mixture will be soft and moist. On a large bakin sheet or bread board, make 8 to 10 beds of sesame seeds for patties. Using a large spoon, scoop out vegetable mixture and form 8 to 10 patties; place on sesame beds. Flip to coat both sides generously. Gently transfer to a well-oiled vegetable grill and grill for 3 to 4 minutes on each side, until medium brown. Makes 8 to 10 patties. Variation: Saute burgers in olive oil until golden brown.
Per Patty: 138 cal; 3 g prot, 6 g fat, 17 g carb; 0 chol; 155 mg sod; 2 g
fiber

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Red Kidney Bean Burgers

16 ounces Cooked red kidney beans
1/2 cup Small onion
1/2 each Green pepper
1 each Steamed & mashed carrot
1/8 cup Picante salsa sauce
1 cup Bread crumbs
1/2 cup Wholewheat flour
1 teaspoon Salt
1 teaspoon Black pepper
1/4 teaspoon Chili powder

Mix all ingredients. Form into equal sized balls & flatten into patties.
Bake at 450 for 15 to 20 minutes. Serve on buns with tortilla chips.

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Soy Burgers
Serving Size : 8

2 tablespoons Green onion choppd
1 cup Cooked brown rice
1 cup Cooked soybeans
1 cup Toasted sesame or sunflower
Seeds ground
1/3 cup Whole wheat flour
1 teaspoon Salt
2 tablespoons Soy sauce
1/2 teaspoon Basil
2 Eggs (Egg substitute)

SOAK soybeans overnight. Drain and Dry. COARSELY CHOP soybeans SAUTE onions and mix with remaining ingredients SHAPE into patties and cook on a griddle or in a skillet. OR BAKE patties at 350 for 20 minutes TO KEEP PATTIES FROM STICKING, sprinkle griddle or baking dish with sesame seeds. OR FREEZE on a cookie sheet and then store in freezer. Take from freezer when ready to

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Soybean Burgers
Serving Size : 6

1/2 cup Dry soybeans
1 Eggplant
1 Onion -- diced
4 Garlic cloves -- minced
1 cup Oats
1 1/2 cups Wheat germ
1/2 teaspoon Salt
Oil
-----MUSHROOM GRAVY-----
1 cup Chopped onions
2 Garlic cloves -- minced
1 cup Chopped mushrooms
3 tablespoons Butter or margarine
1 tablespoon Arrowroot
1/2 cup Water
1 tablespoon Tamari

Cook soybeans in 3 cups water until tender, about 2 1/2 hours. Drain, cool and grind or blend to make 1 cup. Peel eggplant and cube. Combine with diced onion and 3 to 4 cloves garlic in saucepan and cook in enough oil to cover bottom of pan until onion is tender. Add oats, wheat germ, soybean mixture and salt. Stir in 2 tablespoons water. Dough should have consistency of thick paste. Press into patties and fry in 1/4 inch oil until done on both sides.
To make gravy, saute chopped onions, 2 cloves garlic and mushrooms in butter
until mushrooms are tender.
Dissolve arrowroot in 1/2 cup water and add to mushroom mixture. Cook and
stir until thickened. Add tamari. Serve patties with gravy.

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Spicy Lentil Burgers
Serving Size : 4

2 large Onions Finely Chopped
2 Carrots Finely Chopped
1 Celery Stalk Finely Chopped
2 tablespoons Olive Oil
1 large Garlic Clove Crushed
1 cup Dried Green or Brown
Lentils Cooked & Well
Drained
1/2 teaspoon Ground Cumin
1/2 teaspoon Ground Coriander
6 teaspoons Chopped Parsley
1 tablespoon Lemon Juice
Black Pepper
White Flour

1. Saute the onion, carrot and celery in oil in a large saucepan for 10 min. until soft and lightly browned, stirring from time to time.
2. Add the garlic, lentils, cumin, coriander, parsley and lemon juice. Mash by hand or puree in a processor until the mixture holds together. Season with pepper.
3. With floured hands, shape the mixture in 10-12 flat burgers, using a palette knife. Coat the burgers with flour.
4. Saute the burgers in a little oil until crisp and browned, turning them over carefully to cook the second side.
5. Drain on paper towels and serve garnished with watercress and tomatoes.

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Spicy Mexican Bean Burger
Serving Size : 8

16 ounces Canned red kidney beans -- Drained and mashed
1/2 small Onion -- coarsely chopped
1/2 Green pepper -- coarsely ch.
1 Carrot, steamed -- mashed
1/8 cup Picante sauce or salsa
1 cup Bread crumbs
1/2 cup Flour
1 teaspoon Black pepper or to taste
Dash of chili powder

Mix all ingredients together. Add more flour to create a firmer mixture, or more salsa if mixture is too stiff. Form into balls and smash into patties. Bake at 450 degrees for 15-20 minutes, until firm, brown and done. Serve on a whole wheat bun with lettuce, tomato and salsa. Accompany with tortilla chips and a large glass of iced tea. These can be grilled or pressed in those new=fangled sandwich presses... a lot quicker and tastier than baking. The judges suggested adding 1/2 teaspoon of salt to the recipe.

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Tofu Burgers
Serving Size : 8

1 Onion Finely Chopped
24 ounces Tofu -- Crumbled & Cool
2 cups Water
1/2 cup Fine Dry Bread Crumbs
2 tablespoons Worcestershire Sauce
1/8 teaspoon Pepper

1. Saute Onion in Small Amount Of Water Until Tender & Transparent. Remove
>From Heat & Cool.2. Mix Onion With Rest Of Ingredients & Form Into 8
Patties.3. Heat A Nonstick Skillet & Coat With Cooking Spray.4. Add 4
Patties, Cover & Cook Over Low Heat, About 5 Min. Per Side.Repeat With
Remaining Patties.
(Fat 3.9. Chol. 0. Per Patty.)

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Tofu Burgers #2
Serving Size : 8

14 ounces Tofu, firm; drained -- rinsed
1 small Onion -- minced
2 large Garlic cloves -- minced
1 tablespoon Canola oil
2 tablespoons Chili sauce
1 teaspoon Worcestershire sauce -- -vegetarian
2 teaspoons Soy sauce -- low-sodium
1/2 teaspoon Cumin -- ground
1 1/4 cups Bread crumbs, dry -- OR
3/4 cup Bread crumbs -- dry AND
1/2 cup Hazelnuts -- ground
Salt and pepper to taste

Wrap tofu in a kitchen towel or several layers of paper towels. Place on a cutting board, and weight with an iron skillet or wooden cutting board for 30 to 45 minutes. Meanwhile, saute onion and garlic in oil until onion is limp and slightly brown on the edges.
Remove towels and place tofu in a large bowl. Mash with a fork and add onion-garlic mixture. Add chili sauce, worcestershire sauce, soy sauce, cumin, bread crumbs and hazelnuts if desired; mix well. Place in a food processor and pulse to form a uniform texture.
Add salt and pepper to taste. Refrigerate for 30 minutes. With wet hands, shape tofu mixture into 8 to 10 patties and place on a well oiled vegetable grill.
Handle patties gently; they're delicate. Grill for 3 to 4 minutes on each side, until browned.
Variation: Instead of grilling, saute burgers in olive oil until lightly browned on both sides.
Note: This burger is especially tasty when served with a spicy sauce made of low-sodium soy sauce mixed with chili sauce or barbecue sauce and topped with sauteed mushrooms. Per patty: 158 ca;; 9 g prot; 6 g fat; 16 g carb; 0 chol; 359 mg sod; 1 g fiber

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Vegetarian Burgers
Serving Size : 6

1 Celery stalk
1 small Onion
1 Scallion
1 Garlic clove
1 cup Cooked barley -- drained (or
cooked brown -- rice or cooked crack

1 cup Slightly cooked chick peas -- drained (canned is f
cooked navy -- pinto or soy beans)
1/2 cup Instant uncooked oatmeal
1/8 teaspoon Salt
1 teaspoon Paprika
1/2 teaspoon Dried basil
2 tablespoons Soy sauce
1/4 teaspoon Ground black pepper
Olive oil as needed

In a blender, finely chop celery, onion, scallion and garlic OR dice them by hand finely. Set aside.
In a large mixing bowl, combine the barley, chick peas, oatmeal, salt, paprika, basil, soy sauce and pepper. Mix them thoroughly with a wooden spoon or with your hands. Add the chopped celery, onion, scallion and garlic to the barley mixture and mix again. Shape into six burgers. Heat olive oil in a nonstick skillet. Add burgers and brown 5-7 minutes on each side. Or bake the patties at 350'F. on a lightly oiled cookie sheet for 25 minutes. Serve on a hamburger bun with sprouts and tomato slices or ketchup.
Nutritional analysis per serving: 149.6 calories; 5.2 grams total fat; (0.7 grams saturated fat); 4.5 grams protein; 20.5 grams carbohydrates; trace milligrams cholesterol; 349.8 milligrams sodium.

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Veggie Burger Mix
Serving Size : 12

1/2 cup Dry Garbanzo Beans
1/2 cup Dry soybeans
1/2 cup Dry lentils
1/2 cup Yellow split peas
1/2 cup Instant brown rice
1/2 cup Rolled oats
1 package Dry soup mix or
Salad dressing mix
1/4 cup Bread crumbs
1/4 cup Cornmeal
1 1/2 teaspoons Baking soda

Put the ingredients one by one in a blender. Turn on the blender. Run for cover (it's pretty noisy). When everything is reduced to powder, combine in a container. To use, mix 1 cup of the mix with 2/3 cup HOT water or combination of water and BBQ sauce, water and wine, or whatever other liquids you can think of.
Let sit 15 minutes, then form into 3 patties. Cook in a pan coated with nonstick spray. NOTE: If you use BBQ sauce as part of the liquid, they will brown much faster - must be the sugar in the sauce. This recipe makes 4 cups of dry mix.

The variations for this are endless, as you can use different dry mixes. Good Seasons makes fat free dry salad dressing mixes, and there are lots of different flavors of soup mix (I think onion soup would be good). You could also use the dry seasoning mixes, like the taco seasoning, etc. Some of these are fairly high in sodium, but I would think that in a quantity of mix, it would average out to an acceptable level.

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Vegiburgers in Pita Bread
Serving Size : 14

3 cups Water
2/3 cup Pearl barley
2/3 cup Brown lentils
2/3 cup Long-grain brown rice
1/4 cup Vegetable oil
2 cups Carrots -- grated
1 cup Onion -- chopped
1 cup Celery -- chopped
1/4 cup Sunflower seeds -- shelled
1 tablespoon Garlic -- minced
1 tablespoon Basil, fresh -- chopped
1 ts dried -- crumbled
2 teaspoons Thyme, fresh -- chopped
1/2 teaspoon dried -- crumbled
2 teaspoons Oregano, fresh -- chopped
1/2 teaspoon dried -- crumbled
14 Pita bread rounds
4 large Eggs -- beaten to blend
7 tablespoons All-purpose flour
Vegetable oil
Lettuce leaves
Sliced tomatoes

Bring 3 c water to boil in a heavy large pot. Stir in barley, lentils, and rice. Reduce heat to low. Cover and cook until grains are tender, about 40 minutes.
Transfer to large bowl. Drain; cool. Heat 1/4 c oil in a heavy large skillet over medium-low heat. Add carrots, onion, celery, sunflower seeds, and garlic and saute until vegetables are tender, about 12 minutes. Add to grains and cool. Mix in basil, thyme, and oregano. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Preheat oven to 300F. cut tops off pita rounds to form pockets. Wrap in foil an place in oven to warm.
Stir beaten eggs and flour into grain mixture. Press 1/2 c mixture between palms of hands to form patty.
Repeat with remaining mixture. Heat film of oil in heavy nonstick skillet over medium-high heat. Add patties in batches and cook until golden brown and heated through, about 5 minutes per side.
Place 1 patty in each pita round. Top with lettuce and tomatoes and serve.

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Walnut Burgers
Serving Size : 8

10 1/2 ounces Pkg More-Nu tofu silken -- soft (red & white pk
1 cup Walnuts -- chopped
1/4 cup Sunflower seeds
1/4 cup Scallions -- chopped
2 tablespoons Soy sauce
2 tablespoons Nutritional yeast
1/2 teaspoon Basil
2 cups Herb seasoned stuffing -- (Pepperidge farm)

In a food processor or blender, puree tofu then add rest of ingredients except stuffing. Put stuffing into a bowl and pour tofu mixture over it. Mix well.

Form into 8 burger patties and bake on a greased cookie sheet in a 350F oven for 25-30 minutes or until golden brown. (Note: These can be grilled also!) Serve on a burger bun with your favorite condiments.

NOTE: These can also be formed into 24 meat balls and served with spaghetti sauce over pasta.

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