Vegetarian Burger Recipes

1
Vegetarian burger recipes

Here are the 40 vegetarian burger recipes I promised. Please note that many of the recipes have
garlic and onion included so you will need to replace them with hing. I downloaded this from the
internet. There are many spelling mistakes and I couldn't be bothered to edit it. Nonetheless, I think
you should be able to follow.
ys Priyavrata (FFL) das
* Exported from MasterCook II *
Barbecue Soy Burgers
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Burgers
Amount Measure Ingredient -- Preparation Method

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1 sm 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.
Makes 4 burgers. Source: Boutique Bean Pot

From The Cookie Lady's Files
------------------
Bill's Burgers
Recipe By :
Categories : Vegetarian Vegan
Burgers
1
2

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3/4 cup Lentils -- uncooked
2 cups -- water
1 md 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
From the files of DEEANNE
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Burgers with Caramelized Onions
Recipe By :
Burgers

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1/3 cup Bulgur
2 teaspoons Olive oil
4 cups Onions -- sliced (4 medium)
2 teaspoons Sugar
2 teaspoons Vinegar -- balsamic
1 package Harvest Burger, original -- prepared according t
-pkg directions
2
3
2 tablespoons Tomato paste

1/4 cup Parsley, fresh -- chopped
1/2 teaspoon Salt
1/4 teaspoon Pepper -- freshly ground
4 Hamburger buns -- split and
-toasted
Lettuce for garnish
In a small bowl, combine bulgur with 1/2 cup warm water; let stand for 30 minutes, or until the
water is absorbed and the bulgur is tender. Prepare the Harvest Burger in a medium bowl. Set aside
while it absorbs water.
Meanwhile, in a large nonstick skillet, heat oil over low heat. Add onions and sugar; saute until the
onions are very tender and golden, about 15 minutes. Stir in 1/4 cup water and vinegar. Season with
salt and keep warm.
Prepare a grill or preheat the broiler. Combine the Harvest Burger and bulgar in the same bowl. Add
tomato paste, parsley, salt and pepper; mix thoroughly but lightly. Shape into 8 patties. Grill or broil
on a lightly oiled rack until browned and cooked through, about 5 minutes per side. Place the patties
on buns, top with the caramelized onions, and garnish with lettuce. Serves 8
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Carrot Burgers
Recipe By :
Burgers

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10 Carrots -- peeled and cut into
-chunks
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 flour
-(opt)
3
4
Place 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 large 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, parsley, and oregano; saute for 2 minutes
more, until vegetables are soft. In a large bowl, combine the carrots, sauted 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.
From The Cookbook for People Who Love Animals from Gentle World
------------------
Quick Veggie Burgers
Recipe By :
Categories : Vegetarian Burgers

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10 ounces Vegetables, mixed -- frozen
1 Egg white
pn Salt and pepper 1/2 c Mushrooms, fresh; chopped 1/2 c Bread crumbs 1 md
Onion; sliced
Preheat oven to 350 degrees.
Steam vegetables until just tender. Set aside to cool.
Fine chop steamed vegetables and mix with egg white, salt, pepper, mushrooms and bread crumbs.
Form mixture into patties.
Place patties, topped with onion slices, on a lightly oiled baking sheet and bake, turning once, until
brown and crispy on both sides, about 45 minutes.
Per serving: 111 cal; 12 g prot; 97 g sod; 22 g carb; 4 g fat; 0 chol; 101
mg calcium
------------------
Red Kidney Bean Burgers
Recipe By :
Categories : Main Dish Vegetarian
4
5
Burgers

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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 Whole-wheat 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.
Posted by Sandee Eveland in Intercook
------------------
Rice Patties
Recipe By :
Burgers

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2 tablespoons Oil
2 lg. Onions -- diced
1 Stalk celery -- diced
2 Carrots -- diced
1 Green pepper -- diced
2 Garlic cloves -- diced
1/2 teaspoon Basil
3 cups Cooked rice
1/4 cup Peanut butter
1/2 cup Flour
In a large skillet, heat the oil over medium heat; add the onions and saute for 5 minutes, until golden.
Add the celery, carrots, and peper; saute for 5 minutes,, add the diced garlic, and saute for 5 minutes
more until the vegetables are tender. Season with the Tamari, garlic powder, basil and oregano.
Remove from heat. Add the rice. Season to taste. Add the peanut butter and flour.
5
6
Preheat the oven to 350 degrees. Oil a cookie sheet.

Form the mixture into patties, and place on the cookie sheet. Bake for 5 to 6 minutes until crispy
golden on top; turn over and bake for 5 to 6 minutes
more.
Variation
Substitute kasha (buckwheat groats), cous cous or bulghur for the rice.
------------------
Soy Quarter-Pounder
Recipe By :
Burgers

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2 cups Soybeans -- cooked
1/4 cup Tofu
1/3 cup Wheat germ OR bread crumbs
1/2 cup Celery -- chopped
1 cup Carrot -- grated
1 tablespoon Worcestershire sauce -- vegetarian OR Tamari
1 tablespoon Garlic -- minced
3/4 cup Onion -- chopped
pn Sea salt
Preheat oven to 400 degrees. Coarsely grind soybeans in a blender or food
processor. Mix soybeans with remaining ingredients. Shape mixture into
patties.
Bake patties on a lightly oiled baking sheet for 20 minutes, turning once,
or broil for 5 minutes on each side.
Per serving: 258 ca; 21 g prot; 168 mg sod; 27 g carb; 12 g fat; 107 mg
chol; 123 mg calcium
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Zucchini Squash Burgers
Recipe By :
Burgers
6
7

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5 Zucchini (or any other -- variety of summer squash
2 tablespoons Oil
4 Garlic cloves
4 lg. Onions -- diced
2 Carrots -- diced
1 Green pepper -- diced
5 tablespoons Tahini or peanut butter
1/2 teaspoon Basil
1/2 teaspoon Sea salt
1/8 teaspoon Red pepper (optional)
1/2 cup Sesame seeds
1/2 cup Sunflower seed meal
1 cup Corn meal, or flour -- or soy
-powder
Slice the zucchini and place in a large pot with 1/2 cup water, adding enough squash to fill the pot.
Steam over medium heat for 7 minutes, until soft.
Heat the oil in a large skillet over medium heat; add the garlic, onions, carrots, celery, and pepper;
saute for 7 minutes, till vegetables are tender.
Drain the zucchini and mash well. Add the sauted vegetables, Tahini, seasonings, sesame seeds,
sunflower seed meal, and corn meal. The batter
should be thick not wet--add flour if needed.
Preheat oven to 375. Oil a cookie sheet. Using a tablespoon, make patties and place them on the
sheet. Bake for 8 minutes on each side, until golden brown.
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Rhonda's Broccoli Burgers
Recipe By : Sunset
Categories : Burgers Sandwiches
Vegetarian

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2 large eggs
1 3/4 cups chopped broccoli
1/2 cup chopped toasted almonds
3/4 cup chopped red onion
1/2 cup seasoned bread crumbs
7
8
1/4 cup 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 oven, turning halfway through cooking, until each side is golden on bottom, about 25
minutes total. Serve on buns with mayonnaise and lettuce. Makes 4.
------------------
Barley Burgers
Recipe By : The Vegetarian No-Cholesterol Barbecue Cookbook

Categories : Vegan Fat-free
Freezer

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1 1/2 cups uncooked barley
3 cups water
1 1/2 cups water
1 cup rolled oats
2 medium cloves garlic -- pressed
1 teaspoon garlic powder
1 medium onion -- chopped
1 large stalk celery -- minced
1 teaspoon each dried marjoram and basil
OR 1 teaspoon Italian seasoning
OR 1 tablespoon fresh snipped dill
2 teaspoons olive oil
1 pound mushrooms -- coarsely chopped
1/4 cup sesame Tahini
1/4 cup sunflower seeds
1 1/2 tablespoons low-sodium soy sauce
Cook barley in 3 cups water and set aside. Boil 1 1/2 cup water, then add oats. Leave covered, turn
off heat and set aside. In a frying pan, saute garlic, garlic powder, onion, celery and herbs in the olive
oil until onion is slightly translucent. Add chopped mushrooms and continue cooking until most of
the liquid has evaporated. Combine all ingredients in a bowl and mix until evenly blended. Form into
eight 3 inch burgers and grill until brown on each side. Or cook over medium heat in a frying pan
that has been sprayed with non-stick spray. [These freeze well too, I just wrap them individually in
waxed paper and then put them in a plastic bag] The nice thing about all the burgers in this book is
that because there is no raw meat or eggs in them you can taste them *before* they are cooked and
add any additional seasoning you wish.
------------------
8
9
NOTES : These burgers get rave reviews at the Berwyn Cafe in College Park, Maryland, where they
were created by cook Ji-Hyon Kim. With their pleasant texture and delicate herb flavor, they will be
a hit at your backyard barbecues too. [I usually cook them inside in a skillet.
Bean Burgers #2
Recipe By :

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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 Salt
1 tablespoon Arrowroot
3 teaspoons Onion, finely minced -- or
-parsley (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 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%)

From Vegetarian Voice, Volume 19, No 4
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ECOLOGICAL VEGGIE BURGERS
Recipe By :
Categories : New Text Import

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1 scallion, -- chopped
1 small onion, -- minced
2 cloves garlic, -- minced
1 small stalk celery, -- diced
1 C. cooked brown rice
1 C. mashed cooked kidney beans (you can also u
1/4 C. corn starch (if you can handle gluten, qui
can be used as a thickener)
1/4 tsp. salt
1 tsp. Mrs. Dash
9
10
3 T wheat-free Tamari
1/4 tsp. ground black pepper
a little vegetable for frying
Combine all ingredients, except oil, mix well. If you can spare the time, allow the mixture to sit for a
few minutes so the cornstarch is thoroughly absorbed. The mixture will be a little sticky. Shape into
patties. Cook in oil over medium heat, 3 to 5 minutes on each side, until well browned
------------------
NOTES : Here is a wonderful, gluten-free recipe for vegetarian burgers.

I based it on a recipe from "Ecological Cooking" (by Stepaniak & Hecker, The Book Publishing
Company, ISBN #0-913990-85X). Even the a vegan skeptic was impressed
Fat-free Bean Burgers
Recipe By : Fat-free Mailing List

Categories : New Text Import

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1 can kidney beans
2 cups brown rice -- --cooked
2 tablespoons ketchup
1/2 teaspoon garlic powder
1 teaspoon oregano
1/8 teaspoon thyme
1/4 teaspoon sage
salt & pepper to taste
1/4 cup onion - -- chopped fine
Combine everything in a large bowl and mash well. Form into 6 patties and cook in a non-stick plan
until browned on both sides.
Enjoy
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LENTIL BURGERS
Recipe By :
Categories : Vegetarian

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2 cups Dried red lentils
-water to cook
1 cup Bread crumbs
10
11
- (preferably whole-wheat)
1 lg. Onion -- finely chopped
- more to taste
Salt & pepper to taste
Wash lentils thoroughly & pick out any sticks & stones & grit which might get in them. In a large
pot, bring the water to a rolling boil. Add lentils & cook for 20-25 minutes until the lentils start to
puree. Drain & let cool. It is not necessary to let them get cold.
Transfer the cooked lentils to a large mixing bowl. Add bread crumbs, garlic & onion & mix
thoroughly. Season well.
You then can experiment with herbs & spices. I usually add loads of Cajun spice, with healthy
measures of parsley, basil & marjoram. You could try thyme or sage. It is your choice.
If the mixture does not hold together well enough, add more bread crumbs. Form into patties &
then cook as you would a regular hamburger in a little oil. Or barbecue. If they are really dry, then
they hold together well enough to barbecue.
Serve in buns with old fashioned Dijon mustard & chips ooops, errrr fries.
Posted by Mark Satterly in Fidonet Intercook
------------------
Lentil Rice Burgers
Recipe By :

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1/2 cup Rice, white; cooked -- cooled
1/2 cup Lentils -- cooked
1 sm 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.
11
12
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
Vegetarian Times/August 1993/MM by Dianne Smith/DEEANNE
------------------
Marilyn Burgers
Recipe By :
Categories : Vegetarian Main Dish

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1 cup Ground almonds
1/4 cup Tahini
1/4 cup Tamari
1/2 Onion -- diced fine
1 Carrot -- diced fine
Juice of one lemon
Add everything to the almonds. Make patties and fry in a little oil or broil.
Handle carefully as not to break.
Submitted by Marilyn Roth, Marina Del Ray, CA, for the "Build a Better
Burger Contest" sponsored by the North American Vegetarian Society.
From Vegetarian Voice
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GARBANZO BURGERS
Recipe By :
Categories : Main Dish Low-Cal/Fat
Vegetables

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2 cups Garbanzo beans
6 cups Water
2 tablespoons Oil
2 Garlic cloves -- diced
2 large Onions
2 Carrots -- diced
3 Celery stalks -- diced
12
13
3 Green peppers -- diced

3 tablespoons Tamari (similar to soy -- sauce)
1/2 teaspoon Sea salt
1/2 teaspoon Basil
1/2 teaspoon Tahini (sesame-seed paste)
1/4 teaspoon Cumin
Soak garbanzos in water overnight. Drain, then place in pressure cooker with water; cook 1 hour.
In large skillet, heat oil over medium heat. Add garlic, onions, carrots, celery and peppers. Saute 7
minutes. Season with Tamari, salt and basil.
Drain beans and mash well. Combine with sauted vegetables, Tahini, paprika, oregano and cumin.
Lightly oil a baking sheet. Form mixture into patties, set on sheet and bake at 350 degrees for 8 to
10 minutes, flipping halfway through. Makes 4 burgers.
Farm Animal Reform Movement (c) Phoenix Gazette, March 17, 1993.
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ALMOND BURGERS
Recipe By :
Categories : Burgers Nuts

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2 cu cooked brown rice
1 cu ground almonds
1 egg
3 Tb soy sauce or Bragg's Liquid amino
1 sm onion -- cut up in chunks

2 Tb grated parmesan cheese
Mix together the rice and almonds. In blender, put remaining ingredients and puree. Pour over
rice/almond mixture and mix. If mixture is too moist, let sit for 15 minutes or so, or add some rolled
oats.
Form into patties and pan fry. Keep the patties on the small side ... big ones tend to break apart
when you flip them.
I found this recipe years ago in the newsletter put out by our local health
food store.
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Nutrition. Assoc. : 0 2033 0 5063 0 0 0

13
14
Black Bean Chili Burgers
Recipe By :
Vegan

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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 low-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
Source: Delicious! magazine - May/June 1993 Typed for you by Karen Mintzias
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14
15
BULGHUR BURGERS
Recipe By :
Categories : Burgers

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4 cups Water
2 cups Bulghur
2 tablespoons Oil
1 Onion -- diced
2 Beets -- grated
2 Carrots -- diced
1/2 Head cabbage -- chopped fine
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 and 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.
Makes 1 1/2 to 2 dozen.
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CHICKPEA BURGERS
Recipe By :
Categories : Main Dish

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2 Scallions -- finely chopped
3/4 cup Mushrooms -- finely chopped
1 teaspoon Canola Oil
3 large Garlic -- Cloves
1 cup Chickpeas -- cooked or canned
1/2 cup Chickpea Liquid
1/4 cup Sunflower Seeds
1/2 teaspoon Curry Powder
2 Egg Whites (or 1/4 c -- dry bread crumbs)
1/2 cup Sesame Seeds -- or more
15
16
Saute Scallions and mushrooms in oil until limp, about 5 minutes. In a blender, combine garlic,
chickpeas and chickpea liquid, blend until smooth. Transfer to a large bowl and combine with
mushroom mixture. Grind sunflower seeds in a blender or food processor to make a coarse meal,
add to chickpea mixture along with curry powder. Mix well. Stir in egg whites or bread crumbs.
Mixture will be soft, On a large baking sheet or bread-board, make 8 to 10 beds of sesame seeds for
patties. Shape burger mixture into 8 patties and place on seeds. Flip to coat both sides generously.
Grill on a well-oiled vegetable grill for 3 to 4 minutes on each side, until brown. Makes 8 patties.
Nutrients: 92 Cal; 4G Prot; 4G Fat; 9G Carob; 0 Chol; 103 MG Sod; 2G Fiber
Vegetarian Times - August 1993 Posted by Pat Schmidt - 1/94 From: Pat
Schmidt
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DEVILLED BURGERS WITH TVP
Recipe By :
Categories : Burgers

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-----HAVE READY-----
8 Whole wheat buns -- split
-----MIX AND LET STAND 10 MINUTES-----
2 cups TVP granules or flakes
1 3/4 cups Boiling water
-----MIX IN ANOTHER BOWL-SAUCE-----
6 ounces Can tomato paste
1/2 cup Vegetable stock or water
1/2 teaspoon Salt
1 teaspoon Oregano
1 teaspoon Cumin
1 teaspoon Vegan Worcestershire sauce
1/2 teaspoon Red hot pepper sauce
Stir the TVP into the sauce, adding a little more liquid if needed to make it spreadable. Place buns on
a cookie sheet. Spread with TVP mixture and run under a pre-heated broiler, cooking 4 to 5 minutes
until topping is bubbly. Be sure to spread mixture to the edges so the buns don't burn. PER
BURGER:Calories: 166, Protein: 14gm, Carbohydrates: 27gm, Fat: 1gm FROM: The TVP
Cookbook by Dorothy Bates, ISBN:0-913990-79-5 Typed for MealMaster by Susan Grabowski on
May 7, 1993
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LENTIL-WALNUT BURGERS
Recipe By :
16
17


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3/4 cup Dry lentils
1 1/2 cups Water
2 teaspoons Cider vinegar
1 tablespoon Margarine
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
This takes about 40 minutes to prepare: you can do "part 1" while "part 2" is cooking, plus about 1
hour to chill, then 15 minutes to cook.
Makes between 4 to 6 servings, depending on the size of patties you make and the hunger of
participants.
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-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.
Mollie Katzen, "Moosewood Cookbook"
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NO-MEAT BURGERS-IN-A-HURRY
17
18
Recipe By :

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1 pound Firm tofu -- mashed
1 cup Quick rolled oats
1/2 cup Wheat germ
1 Onion (optional) -- finely minced
2 tablespoons Onion powder
1/2 teaspoon Salt
1/2 teaspoon Basil
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.
[This recipe came from the North American Vegetarian Society, PO Box 72, Dolgeville, N.Y. 13329
USA. They publish "Vegetarian Voice" quarterly.] From: tshapin@orion.oac.uci.edu (Ted Shapin)
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PEANUT BURGERS
Recipe By :
Categories : Main Dish Grains/Nuts

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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-----
18
19
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.
VARIATION: MACADAMIA NUT BURGERS Using macadamia nut of the peanuts makes these
burgers special. Serve with Bernaise Sauce.
Source: The Complete Vegetarian Cuisine - by Rose Elliot ISBN:

0-394-57123-1 Typed for you by Karen Mintzias
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SEAR'S VEGETABLE BURGERS
Recipe By :

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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 -- mixed
1/4 cup Instant Rolled Oats
1/4 cup Water
1 1/2 cups Potatoes -- mashed
1/4 cup Hazelnuts -- chopped
1/3 cup Rice -- cooked
Salt
Pepper
Olive Oil for Sauteing
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.
19
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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.
Nutrition: 106 Cal; 2G Prot; 4G Fat; 56G Carob; 0 Chol; 150MG sod; 2G Fiber. Vegetarian Times -
August 1993 Posted by Pat Schmidt - 1/94 From: Pat Schmidt
------------------
SOYBEAN BURGERS
Recipe By :

-------- ------------ --------------------------------
1/2 cup Dry soybeans
1 Eggplant
1 Onion -- diced
1 cup Oats
1 1/2 cups Wheat germ
1/2 teaspoon Salt
Oil
-----MUSHROOM GRAVY-----
1 cup Chopped onions
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.
Created by: Golden Temple Conscious Cookery, Los Angeles

(C) 1992 The Los Angeles Times
------------------
20
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SPICY LENTIL BURGERS
Recipe By :
Categories :
-------- ------------ --------------------------------
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 & Wel
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.
------------------
TOFU BURGERS
Recipe By :
Categories :
-------- ------------ --------------------------------
1 Onion Finely Chopped
24 ounces Tofu -- Crumbled & Cool
2 cups Water
1/2 cup Fine Dry Bread Crumbs
2 tablespoons vegetarian 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.)
21
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------------------
VEGETABLE BURGERS
Recipe By :

-------- ------------ --------------------------------
2 ounces Bulgur wheat
1/4 cup Canola oil
1 1/4 cups Finely chopped mushrooms
1 1/2 cups Finely chopped carrots
2 cups Finely chopped onions
2 tablespoons Minced garlic
3/4 cup Walnuts
1/2 cup Sunflower seeds
1/2 cup Wheat germ
1/3 cup Chopped parsley
2 tablespoons Chopped dill
3 tablespoons Tahini (sesame seed paste)
1 1/4 cups Cooked chickpeas
3 tablespoons Lemon juice
1/4 teaspoon Cayenne pepper
1/2 teaspoon Salt
3/4 teaspoon Freshly ground pepper
3/4 teaspoon Ground cumin
Oil -- for rubbing burgers
Put bulgar in a bowl of hot water, soak for 10 minutes or until tender,drain.
Heat oil in a skilled, saute mushrooms, carrots, onions, garlic for 15 mins. Let cook.
Grind walnuts and sunflower seeds, put into a bowl, add sesame seeds, bulgur, and wheat germ.
Mix sauteed vegetables with parsley, dill, cahini, chickpeas, tamari, lemon juice, cayenne, salt,
pepper, and cumin until blended (small lumps ok).
Add to the sesame-bulgur mixture, mix well.
Chill thoroughly to firm the mixture.
Shape into patties, pat with oil, cook 4 minutes on each side, flip carefully with a Wide spatula to
keep from falling apart.
Serve on toasted rolls with slices of tomato, sprouts, cucumber, yogurt.
Serves 8 to 10, depending upon size of patties/rolls.
Yum, with a nice chopped (medium dice) marinated fresh vegetable salad or coleslaw or carrot slaw.
22
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From: swelch@pioneer.arc.nasa.gov (Shaun Welch) @Newsgroups:

rec.food.recipes
Veggie/Rice Burgers
Recipe By : Horn of the Moon Cookbook by Ginny Callan

Categories : Burgers Rice

-------- ------------ --------------------------------
3 Tablespoons sunflower oil
1/2 cup each, diced - carrot -- onion
1/2 cup chopped celery

20 milliliters garlic cloves -- minced
1/2 teaspoon each, dried - leaf thyme
2 cups cooked brown rice -- slightly

1/4 teaspoon salt
1 teaspoon tamari
1 Tb tahini
Whole wheat flour 6 slices cheddar cheese, optional 6 whole wheat rolls Lettuce or sprouts 1
tomato, sliced Tahini dressing Saute the carrots, onion, celery, zucchini, garlic, thyme and dill weed
until tender, using 1 Tbsp. of the oil. Mix with the cooked rice with the salt, tamari and tahini. Form
patties using about a half cup of the mixture, coat lightly in the wheat flour. Heat a pan, add the
remaining oil, then cook the burgers over medium heat, about 3-5 minutes on the first side, until
browned. Flip the burgers, top with the optional cheese, cover the pan and cook until cheese melts
and the bottom of the burgers are browned. Serve on the rolls, warmed, with lettuce or sprouts,
tomato slices and the dressing on the side. For the Tahini dressing: Mix together a cup of tahini, juice
of one lemon and 3/4 cup of water until mixture is thinned out. Stir in 3 cloves of minced garlic, 1
tsp. ground cumin, 1/4 cup minced fresh parsley, 2 tsp. tamari and a dash of cayenne pepper. From
the Horn of the Moon Cookbook by Ginny Callan.
------------------
VEGIBURGERS IN PITA BREAD
Recipe By :
Categories : Vegetables

-------- ------------ --------------------------------
3 cups Water
2/3 cup Pearl barley
2/3 cup Brown lentils
2/3 cup Long-grain brown rice
23
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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 Eggs, large -- 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.
-- from THE GOLDEN LEMON INN & VILLAS Dieppe Bay, St. Kitts Island, West Indies
Hunter Elliot, I-Cooking Submitted By MARK SATTERLY Submitted By MARK SATTERLY
------------------
Bbq Burgers
Recipe By :

-------- ------------ --------------------------------
1/2 cup Walnuts
3/4 cup Cooked rice
1/2 Onion -- chopped
2 teaspoons Oil
24
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1 tablespoon Vegetarian "bacon" bits

1/2 tablespoon Barbecue sauce
Salt -- pepper to taste
Dash garlic powder
Flour
Process walnuts in food processor and pour into a bowl. Process rice and pour in with walnuts.
Saute onion in oil until tender and add to walnuts and rice along with the rest of ingredients except
flour. Add enough flour to make patties. Refrigerate for one hour. Fry in a little oil for several
minutes, turning occasionally. Serve on a bun with barbecue sauce and pickles.
Submitted by Gail Spies, Tulsa, OK, for the "Build a Better Burger Contest"
sponsored by the North American Vegetarian Society.
From _Vegetarian Voice_
------------------
Cafe Flora's Vegetable Nut Burgers
Recipe By :

-------- ------------ --------------------------------
-----COULIS-----
1 md 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
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
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
25
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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
------------------
Happy "Chicken" Burgers
Recipe By :
Categories : Vegetarian Tofu

-------- ------------ --------------------------------
1 cup Firm tofu*
1 tablespoon Olive oil
1/2 cup Minced green onions
2 cups Finely grated green cabage
1 cup Finely grated carrots
1/2 cup Whole-wheat flour
1/4 cup Nutritional yeast
1 1/2 tablespoons Soy sauce
2 teaspoons Baking powder**
1/2 teaspoon Poultry seasoning
*wrapped in clean towel for 10 minutes or more. **many baking sodas contain aluminum which is to
be avoided. 1.Cut tofu in thin slices and wrap in several thickness of kitchen towel while you prepare
other ingredients. 2.Heat oil in a skillet and add green onions. Saute briefly, then add cabbage and
carrot and saute for 4 to 5 minutes, until soft. Set aside. Preheat oven to 350 degrees. 3.Cream the
tofu in a food processor. Add the flour, yeast, soy sauce, baking powder, and poultry seasoning.
Process until smooth. Add vegetables and pulse 3 times, just to combine and chop slightly. (This can
also be done by hand.) 4.Spoon 1/3 cup of mixture onto an oiled baking sheet. Flatten to 1/4 to 1/2
inch patties and shape in neat rounds. Bake for 15 minutes, then turn over and bake an additional 10
minutes. 5.Serve burgers on buns with Almonnaise, sliced tomato, sliced pickle, and sprouts. Or
serve simply as pancakes with a sweet-and-sour sauce.
~-from The American Vegetarian Cookbook
------------------
Oatburgers with Mushrooms
26
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Recipe By :

-------- ------------ --------------------------------
1 Large onion -- diced
1/2 pound Fresh mushrooms -- diced
1/4 cup Oil
4 1/2 cups Water
1 teaspoon Garlic powder
1/2 teaspoon Dried basil
1/4 cup Nutritional yeast
1/2 teaspoon Seasalt
1/3 cup Soy sauce
1/2 teaspoon Thyme
5 cups Old fashioned
r lled oats
Saute the first four ingredients in a covered saucepan. While they are sauteeing, bring to a boil all the
other ingredients except the oats. Lower heat, add the sauteed vegetables, and add the oats, one cup
at a time, sallowing each cupful to sink a little before stirring gently. Cook up to five minutes--until
mixture starts to stick to bottom of pot. Set aside to cool. It's much easier to form the patties if the
mixture has cooled at least 10-15 minutes. Form into patties, place on oiled cookie sheet, bake at
350 degrees for about 45 minutes. Turn once after about 20 minutes. Makes about 20- 25 burgers.
Oatburgers lend themselves to many variations. Some further suggestions are dill, parsley, celery,
green or red peppers in placeof the mushrooms. (From _Vegetarian Cooking for a Better World_, by
Muriel Collura Golde, MA, MS, MLS, published by NAVS)
------------------
Potato-Mushroom Burgers
Recipe By :

-------- ------------ --------------------------------
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
1/4 cup Bread crumbs -- dry
1/2 cup Sesame seeds
27
28
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
------------------
Refried Bean Burgers
Recipe By :

-------- ------------ --------------------------------
2 cups Fantastic Foods instant
Refried Beans -- prepared
According to package
Directions
1/2 cup Stock or water -- if needed
1 cup Cooked rice
1 cup Toasted sesame seeds
2 tablespoons Nutritional yeast
1/4 cup Tamari
1/4 teaspoon Thyme
1/2 cup Raw grated carrots
2 cups Rolled oats or bread crumbs
Mix all ingredients together and form into patties.

Freeze, then take out and fry or bake. Mustard can be added for a different taste.
Makes 10-12 burgers.
Submitted by Jo Ann L. Fogler, Wilmington, NC, for the "Build a Better Burger Contest" sponsored
by the North American Vegetarian Society
------------------
28
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Soy Burgers
Recipe By :
Categories : Main Dish Mcdougall
Vegetarian Vegetables

-------- ------------ --------------------------------
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
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 cook.
** Modified from Natures Pantry Cookbook**
------------------
Tofu Burgers #2
Recipe By :

-------- ------------ --------------------------------
14 ounces Tofu, firm; drained -- rinsed
1 sm Onion -- minced
2 lg 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
29
30
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
Vegetarian Times/August, 1993/MM by Dianne Smith/DEEANNE
------------------
Tvp Burgers
Recipe By :

-------- ------------ --------------------------------
1 Vegex cube or vegetable
Bouillon
1 teaspoon Spike
1/2 teaspoon Onion powder
1 teaspoon Gravy Master
1 cup Dry TVP
1 sm Onion -- diced
1 tablespoon Oil
1/4 teaspoon Chili powder
Pinch of black pepper
1 tablespoon Soy sauce
1/4 cup White flour
Add Vegex, Spike, onion powder and Gravy Master to boiling water. Pour over TVP and let soak for
10 minutes. Saute onion in oil. Add to soaked TVP. Add chili powder, garlic, pepper, oregano and
soy sauce. Add flour and stir until mixed well. Mold and flatten into three patties. Fry in a small
amount of oil until nicely browned on each side. Serve on whole wheat roll or pita pocket with your
favorite toppings.
30
31
Judges' comments: These made a scant three burgers.

For two or more people, you might want to make more than one batch.
Submitted by Nancy Youngs, Newark, N.Y., for the "Build a Better Burger Contest" sponsored by
the North American Vegetarian Society.
------------------
Walnut Burgers
Recipe By :
Categories : Vegetarian Tofu
Main Dish

-------- ------------ --------------------------------
1 10.5 oz package More-Nu
Silken/soft tofu
1 cup Walnuts -- chopped
1/4 cup Sunflower seeds
1/4 cup Scallions
2 tablespoons Brewers yeast
1/2 teaspoon Basil
2 cups Herb seasoned Pepperidge
Farm stuffing
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 350 degree oven for 25 to 30
minutes or until golden brown.
Serve on a burger bun with your favorite condiments.
Note: The mixture may also be formed into 24 balls and served in spaghetti
sauce over pasta.
Recipe by Shirley Wilkes-Johnson
------------------
31

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Vegetarian burger recipes

ys Priyavrata (FFL) das

* Exported from MasterCook II *

Barbecue Soy Burgers

Amount Measure Ingredient -- Preparation Method

These nutty burgers are a barbecue favorite, great on whole-wheat onion

Freshly ground black pepper to taste

Makes 4 burgers. Source: Boutique Bean Pot

* Exported from MasterCook II *

Amount Measure Ingredient -- Preparation Method

pn Cayenne pepper 1 ts Basil, dried 1 ts Mustard, Dijon 1 tb Soy sauce 3 tb

Per serving: 186 cal; 8 g prot; 79 mg sod; 34 g carb; 3 g fat. 0 chol; 35 mg

* Exported from MasterCook II *

Burgers with Caramelized Onions

Amount Measure Ingredient -- Preparation Method

2 tablespoons Tomato paste

* Exported from MasterCook II *

Amount Measure Ingredient -- Preparation Method

* Exported from MasterCook II *

Quick Veggie Burgers

Amount Measure Ingredient -- Preparation Method

Steam vegetables until just tender. Set aside to cool.

Form mixture into patties.

* Exported from MasterCook II *

Red Kidney Bean Burgers

Amount Measure Ingredient -- Preparation Method

Posted by Sandee Eveland in Intercook

* Exported from MasterCook II *

Amount Measure Ingredient -- Preparation Method

Preheat the oven to 350 degrees. Oil a cookie sheet.

* Exported from MasterCook II *

Amount Measure Ingredient -- Preparation Method

* Exported from MasterCook II *

Zucchini Squash Burgers

Amount Measure Ingredient -- Preparation Method

* Exported from MasterCook II *

Rhonda's Broccoli Burgers

Amount Measure Ingredient -- Preparation Method

1/4 cup water

* Exported from MasterCook II *

Recipe By : The Vegetarian No-Cholesterol Barbecue Cookbook

Amount Measure Ingredient -- Preparation Method

* Exported from MasterCook II *

Amount Measure Ingredient -- Preparation Method

Per patty: 131 calories, 6 g protein, 25 g carb, 6 g fat (4%)

* Exported from MasterCook II *

ECOLOGICAL VEGGIE BURGERS

Amount Measure Ingredient -- Preparation Method

NOTES : Here is a wonderful, gluten-free recipe for vegetarian burgers.

* Exported from MasterCook II *

Fat-free Bean Burgers

Recipe By : Fat-free Mailing List

Amount Measure Ingredient -- Preparation Method

* Exported from MasterCook II *

Amount Measure Ingredient -- Preparation Method

Posted by Mark Satterly in Fidonet Intercook

* Exported from MasterCook II *

Lentil Rice Burgers

Amount Measure Ingredient -- Preparation Method

Vegetarian Times/August 1993/MM by Dianne Smith/DEEANNE

* Exported from MasterCook II *

Amount Measure Ingredient -- Preparation Method

From Vegetarian Voice