Recipe: Veggie Burgers (5)

Hello Karina from Argentina, I am sending you some recipes from a Sunset magazine, January 1994. I hope that they may be some that you may want to try. They include: City Bakery's Chutney Burgers, Columbia Bar and Grill's Grain Cheese Burgers, Two Women's Zucchini-Wheat Germ Burgers, Lia's Walnut Burgers and Rhonda's Broccoli Burgers.

City Bakery's Chutney Burgers

1 c chopped onion
1 t minced garlic
2 T butter or margarine
1/2 t each ground cumin and ginger
1 c each coarsley chopped mushrooms and cooked thin-skinned potatoes
1 c carrots diced in 1/4-inch pieces
2 T chopped fresh cilantro (coriander)
1/3 c all-purpose flour
2 large eggs, lightly beaten
1 c soft whole-wheat bread crumbs
Salt and pepper
1 to 2 t salad oil
Toasted buns or bread
Ginger-banana chutney (recipe follows)
Lettuce, tomato, white onion slices and cilantro sprigs

In a 10-to 12-inch nonstick frying pan over medium heat, cook onion and garlic in butter, stirring often, until onion is golden, about 8 minutes. Add cumin and ginger; stir for 1 minute. Add mushrooms, potatoes, carrots and chopped cilantro; stir often until carrots are tender to bite, about 7 minutes. Add salt and pepper to taste.
On plastic wrap, shape vegetable mixture into 4 patties, each 1/3 inch thick. Swirl 1 t oil in a clean 10-to 12-inch nonstick frying pan over medium heat. Place patties in pan (2 at a time, if needed) and cook until deep golden on bottom, 4 to 5 minutes. Turn, add remaining oil if needed and brown other side.
Spread buns with chutney and serve burgers with lettuce, tomato, onion and cilantro. Makes 4.

Ginger-banana chutney.
In a 1- to 2-quart pan, combine 1/2 c mashed banana, 1/3 c chopped onion, 1/3 c chopped dried dates, 1/3 c pineapple juice, 1/4 c dried currants, 1/4 c cider vinegar, 3 T minced pickled ginger and 1/2 t curry powder. Simmer mixture, stirring often, until chutney has the consistency of thick jam. Use warm or cool. If making ahead, cool, cover and chill for up to 3 days.

Columbia Bar and Grill's Grain and Cheese Burgers

1 1/2 c chopped mushrooms
1/2 c chopped green onions
1 T butter or margarine
1/2 c regular rolled oats
1/2 c cooked brown rice
1/3 c each shredded mozzarella and cheddar cheeses, or all of 1 kind
3 T chopped walnuts
3 T low-fat cottage or ricotta cheese
2 large eggs
2 T chopped parsley
Salt and pepper
Toasted buns or bread
Mayonnaise, red onion rings and lettuce

In a 10- to 12-inch nonstick frying pan over medium heat, cook mushrooms and green onions in butter, stirring often, until vegetables are limp, about 6 minutes. Add oats and stir for 2 minutes. Remove from heat; let cool slightly, then stir in cooked rice, mozzarella, cheddar, walnuts, cottage cheese, eggs and parsley. Add salt and pepper to taste.
On an oiled 12- by 15-inch baking sheet, shape into 4 patties, each 1/2 inch thick. Broil 3 inches from heat until deep golden, turning once, 6 to 7 minutes total. Serve on bread with mayonnaise, onion and lettuce. Makes 4.

Two Women's Zucchini-Wheat Germ Burgers

2 large eggs
3/4 c toasted wheat germ
1/2 c shredded jack cheese
1/4 c chopped mushrooms
3 T minced onion
1/2 t each dried thyme leaves and crumbled rosemary leaves
1 1/2 c long shreds zucchini
Salt and pepper
1 to 2 t salad oil
Toasted buns or bread
Unflavored yogurt, catsup, mustard, lettuce or alfalfa sprouts and tomato slices

In a bowl, beat eggs to blend. Srir in wheat germ, cheese, mushrooms, onion, thyme, rosemary and zucchini. Add salt and pepper to taste. On plastic wrap, shape zucchini mixture into 4 patties, each 3/4 inch thick.
Swirl 1 t oil in a 10- to 12-inch nonstick frying pan over medium heat. Place patties in pan and cook until deep golden on bottom, 4 to 5 minutes. Turn, add remaining oil if needed and brown other side, about 4 minutes. Serve on buns with yogurt, catsup, mustard, lettuce and tomato. Makes 4.

Lia's Walnut Burgers

2 large eggs
2/3 c soft whole-wheat bread crumbs
1/2 c chopped walnuts
1/2 c sliced green onions
1/2 c toasted wheat germ
1/2 c small-curd cottage cheese
2 T chopped parsley
1 t dried basil
1/2 t dried oregano leaves
1/2 t paprika
Garlic salt
4 slices (1/8 in. thick, 3 oz. total) jack cheese
Toasted buns or bread
Thousand Island dressing, tomato and white onion slices and lettuce

In a bowl, beat eggs to blend. Stir in crumbs, walnuts, green onions, wheat germ, cottage cheese, parsley, basil, oregano and paprika. Add garlic salt to taste.
On an oiled 12- by 15-inch baking sheet, shape mixture into 4 patties, each 1/2 inch thick. Broil 3 inches from heat until deep golden, turning once, about 6 minutes total. Top with jack cheese and broil until melted, about 30 seconds more.
Serve burgers on buns with Thousand Island dressing, tomato, white onion and lettuce. Makes 4.

Rhonda's Broccoli Burgers

2 large eggs
1 3/4 c chopped broccoli
1/2 c chopped toasted almonds
3/4 c chopped red onion
1/2 c seasoned dry bread crumbs
1/4 c water
Salt and pepper
Toasted buns or bread
Mayonnaise and lettuce

In a bowl, beat eggs to blend. Stir in broccoli, almonds, onion, bread crumbs and water. Add salt and pepper to taste. On an oiled 12- by 15-inch baking sheet, shape mixture into 4 patties, each 3/4 inch thick.
Bake in a 375 degree oven, turning halfway through cooking, until each side is golden on bottom, about 25 minutes total. Serve on buns with manonnaise and lettuce. Makes 4.