Everything but the Kitchen Sink Veggie Burger

I am always trying to find decent vegetarian burger recipes for me to eat. My biggest frustration is keeping the patties together when I am cooking them. I found that the best way for me to cook veggie burgers is to put them on my stone and bake or broil them in the oven. This is less stress on the patty so there is no breakage. Veggie burgers usually come in all shapes and forms. I decided to make my own version and absolutely fell in love with it. What great flavor and so healthy for me. I just added things that I liked in a veggie burger and just kept adding till I achieved the flavors I wanted. Actually after adding all the ingredients, I couldn’t stop eating the veggie burger mixture. I think I hit it right on my taste buds! Adorn with your favorite things like pickles, lettuce, tomatoes, whole grain buns, caramelized onions, and mustard – whatever floats your boat. I think next time I might make Tahini dressing to go with this. Enjoy!

Pam’s Everything but the Kitchen Sink Veggie Burger
Created on 02/16/11

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1 can of organic garbanzo beans drained and rinsed
1 package of Tempeh from Trader Joe’s
1 cup of fresh corn sliced of the cob or frozen organic corn
2 organic carrots peeled and minced
1 cup of raw sunflower seeds
8 oz of mushrooms, cleaned and minced – I used Baby Bella mushrooms
1 small onion minced
2 garlic cloves minced
2 Tablespoons fresh parsley minced
3 Tablespoons of Low-Sodium Soy Sauce
Salt / Pepper to taste
2 Tablespoons Olive Oil
¼ cup of egg substitute (if you have a better binder ingredient for the veggie burger please use that)

Preheat oven to 400 degrees. Prepare the vegetables; mince the mushrooms, onions, carrots, and garlic with a food chopper or with a knife. In a 10” sauté pan, heat up the olive oil over medium high heat. Add the vegetables, season with salt and pepper and sauté for a good 5 to 8 minutes until the carrots are sort of soft (not mushy). Remove from the heat.

In a food processor, pulsate the Tempeh and garbanzo beans until coarsely ground. Add the sautéed vegetables and pulsate a few times till mixture is blended. In the sauté pan, add the corn and sauté for about 3 minutes until the corn is cooked through, season with salt and pepper. In a glass bowl, empty the food processor bowl with the mixture into the glass bowl and mix in the corn. In the same sauté pan, toast the sunflower seeds until the color is a rich brown. Add the toasted sunflower seeds, minced parsley, egg substitute, and soy sauce combine well.

This makes about 8 to 9 patties. I formed the patties and placed them on the stoneware.

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Very lightly sprinkle olive oil over the patties so they do not dry out. Bake at 400 degrees for about 30 minutes until lightly browned and heated thoroughly.

CLICK HERE TO PRINT THE RECIPE

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Edamame, Black Bean Corn Salad

Hello fans! It has been awhile since I have done any serious cooking. Looking back at my food diaries and notes, I think my last post was January 17th. For that I apologize and I have missed cooking, creating new recipes to add to my lifelong commitment of eating and making healthy food choices. I created this dish to eat for lunch or dinner to go with a nice green/herb salad with simple vinaigrette dressing. The flavors in this bean salad go very well together and it is a perfect dish to bring to a picnic barbeque or to simply grab a bite to eat when on the run. Enjoy!

Edamame, Black Bean, Corn Salad created 06/10/11

Edamame Black Bean Corn Salad

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1 can organic black beans rinsed and drained

¾ cup fresh corn cut from the cob or frozen organic corn thawed

1-1/2 to 2 cups shelled edamame thawed

½ cup red onion finely diced (optional)

1 pint or 2 cups of your favorite salsa (I used my own salsa that I canned from my garden last summer)

2 tomatoes diced, with seeds

3 tablespoons good quality olive oil

2 teaspoons ground cumin

½ cup chopped fresh cilantro

¼ cup chopped fresh parsley

Combine all the ingredients together in a large bowl and refrigerate for a few hours to give the flavors a chance to marry.  Eat alone or with a salad – serves 4-5 people.

CLICK HERE TO PRINT THE RECIPE

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