Recipe: Veggie Burgers

I posted a similar request and got no response on another board (I havent checked this weekend tho) so I did a search and found these. I did not copy any with beans except one because I don't like beans or tofu either. I wanted more of a grain/nut burger which is similar to the garden burger I have tried. I have not tried any of these yet-let us know which ones you tried and how they were.

Potato and Rice Burgers

Sauce:
1 cup plain non fat yogurt
1 tbs fresh lemon juice
1/4 tsp. soy sauce
1/8 tsp crushed red pepper
1/2 tsp. ground cumin
1 clove garlic, minced
2 tbs chopped fresh parsley

Burgers:
1 large potato, peeled and diced
1 cup cooked brown rice
1/4 cup dry whole wheat bread crumbs
1/2 onion minced
1 to 2 tsp. tamari or soy sauce
2 tbs chopped parsley

In a bowl, combine sauce ingredients. Place in refrigerator to chill.
Prepare grill or griddle. Boil potato in water over medium heat until
tender, about 10 min. Meanwhile, combine remaining ingredients in a medium
bowl. Drain potato and mash with a fork or masher. Add potato to bowl, mix
well and form into 4 thin patties. If potato mixture is too dry to hold
together, add a little water before making patties. Grill patties 4 to 5
min. on each side until lightly browned. Serve on hamburger buns with sauce
and your choice of fixings.

I don't have a grill so I broiled mine instead and they turned out great!
Brown and crispy! These have a nice taste.
kwlacto lacto

Veggie Burgers

1 1/2 cups short grain brown rice (measure uncooked)
1/2 cup onion (finely diced)
2/3 cup carrot (minced or grated)
1/2 tsp dry basil
1/2 tsp dry thyme
1/2 tsp black pepper (coarse grind)
1/4 cup tamari

Directions:
Cook the rice so that it comes out a bit dry (if it is very sticky
and damp let it dry some by spreading it on a tray for a while.)
After the rice cools, add all other ingredients, mix well, and sort
of knead the mixture a bit until it feels a bit sticky.
Form into patties about 4 inches round and about 1/2 to 3/4 inches
thick (don't make them to thin).
Place on a nonstick baking sheet, and put into a preheated 450
degree oven.
Let cook for about 25 minutes, flip and cook for another 10 to 15
minutes.
If the mixture was too wet the burgers will kind of flow and get
thin. When you are making the patties you will probably think that this
can't be done. My family loves these with onion tomato and coarse
mustard.
Thanks to a kind person at the local Wellspring Grocery and Deli
who was kind enough to share a recipe with their customers. veganburgers :-)

Well, it seems not everyone gets to have Boca Burgers (or calcium-fortified
Rice Dream, but that's another matter). They just don't exist in this part
of the world. So, I made my own veggie burgers, inspired by the Gardenburger
mushroom-and-brown-rice motif. These are a lot of work on the first day,
and then almost no work at all until the mix is used up...I've been eating
them all week...(makes about 12)

2 c. brown rice
2 1/2 c. rolled oats
12 oz. ordinary white mushrooms
large handful of dried shiitake mushrooms
3 medium onions
2 bay leaves
1 T. sage
1 T. basil
1 T. thyme
3 T. cornstarch + just enough water to make a smooth paste
3 T. dark soy sauce

cook brown rice as you would normally cook brown rice, and allow to cool.

simmer onions and herbs in water until onions are soft. remove bay leaves.
save any broth.

soak shiitake mushrooms in water until they soften. simmer *all* mushrooms
in mushroom water until the fresh mushrooms are cooked through. save
mushroom sweat.

in a food processor, process 1/2 of the rice, 2 c. of the oats, and all of
the other ingredients until there are no big chunks. You may have to do
two batches depending on the size of your food processor. Use mushroom
water and onion liquid to keep the food processor happy.

in a large bowl, mix the processed gloop with remaining rice and oats. It
should be thick enough to form into cohesive patties, but not dry. Add a
few extra oats if it's too wet, or some liquid if your hands don't get a
little sticky when handling it.

fry in a light spray of Pam, over low heat, until both sides of the patty
are brown and crunchy. about 10 min.

using a larger amount of mushrooms makes it taste even better, but then the
batter becomes more like thick pancake batter. Still yummy though.
kwvegan veganGridiron Veggie Burgers

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1 tablespoon vegetable oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 teaspoon dried thyme leaves
1/4 teaspoon ground sage
3 cups hot cooked brown rice
1 medium carrot, grated
3/4 cup Italian-style breadcrumbs, divided
1/2 cup Sunflower nuts, toasted*
1/3 cup chopped fresh parsley
1/4 cup grated Parmesan cheese
3 tablespoons low-sodium soy sauce
2 eggs, lightly beaten
Vegetable oil for frying
6 hamburger buns, toasted
Condiments such as mayonnaise,
lettuce, tomato, onion and picklesHeat oil in large skillet over medium-high heat until hot. Add onion, garlic, thyme and sage. Cook and stir 3 to 5 minutes or until
onion is tender. Transfer to large bowl. Add rice, carrot, 1/2 cup breadcrumbs, sunflower nuts, parsley, cheese and soy sauce.
Stir until well blended. Add eggs, stir until eggs are well blended into rice mixture. Form into six 1/2-inch thick patties. Place
remaining 1/4 cup of breadcrumbs in shallow bowl. Coat each side of patty with breadcrumbs. Cover and refrigerate 30
minutes. (May be prepared up to 6 hours ahead.) Heat oil in large skillet over medium-high heat until hot. Cook patties 4 to 5
minutes per side or until thoroughly heated. Serve on buns with condiments.
Makes 6 burgers.

Zucchini-Wheat Germ Burgerseggie-soy Burgers

2 cups Soy beans
1/2 c.sunflower or sesame seeds
2 med.green peppers (chopped)
3 carrots (grated)
3 stalks celery (chopped)
2 med.onions(chopped)
2 tsp.mustard
3-4 Tlbs.Soy-sauce
1/2 tsp.garlic powder
1/2 cup fresh mushrooms or 1(6oz)can mushroom peices
salt & pepper to taste
curry powder to taste
1/2 to 1 cup Whole wheat flour
2 Tlbs veg. oil
Directions:Soak beans overnight.Rince and cook for apx.2 hrs.
While the beans are cooking,chop veggies and saute with other spices and condiments.When beans are soft remove
from liquid and mash with the rest of the veg. Sprinkle Flour over the bean mixture, roll into 2 1/2" balls and flatten
on wax paper to be frozen.makes apx.20 patties. to cook: put burgers on cookie sheet and bake until golden brown
400 oven. yumm !!eggie-soy Burgers
2 cups Soy beans
1/2 c.sunflower or sesame seeds
2 med.green peppers (chopped)
3 carrots (grated)
3 stalks celery (chopped)
2 med.onions(chopped)
2 tsp.mustard
3-4 Tlbs.Soy-sauce
1/2 tsp.garlic powder
1/2 cup fresh mushrooms or 1(6oz)can mushroom peices
salt & pepper to taste
curry powder to taste
1/2 to 1 cup Whole wheat flour
2 Tlbs veg. oil
Directions:Soak beans overnight.Rince and cook for apx.2 hrs.
While the beans are cooking,chop veggies and saute with other spices and condiments.When beans are soft remove
from
iquid and mash with the rest of the veg. Sprinkle Flour over the bean mixture, roll into 2 1/2" balls and flatten
on wax paper to be frozen.makes apx.20 patties. to cook: put burgers on cookie sheet and bake until golden brown
400 oven. yumm !!