VEGGIE BURGERS

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: : BEAN BURGERS : : : : 3/4 c. cooked garbanzos1/3 c. cooked kidney beans1/2 c. cooked brown rice1 chopped onion1 grated carrot1 stalk celery, chopped1 tbsp. salt3 tbsp. nutritional yeast flakes4 beaten egg whites : Combine the beans, rice, onion, carrot and celery in blender. Add the salt, yeast and egg whites and with a fork or spoon blend well. Form into patties and brown on a Pam sprayed nonstick griddle. May be baked in a pie plate as a roast. : : CORN BURGERS : : : : 1 (8 oz.) can whole kernel corn, drained1/4 c. catsup1 tbsp. grated onion1 tbsp. snipped parsley1 tsp. salt1-1/2 lbs. ground beef8 hamburger buns, split & toasted : Combine corn, catsup, onion, parsley, salt and 1/8 teaspoon pepper. Add beef; mix well. Shape into 8 patties, 3/4-inch thick. Broil 3 inches from heat 6 minutes. Turn; broil 4 to 6 minutes. Serve in buns. Makes 8 sandwiches. : : GARBANZO BURGERS : : : Blend: 1/2 c. water : Add and mix: 1 c. finely chopped nuts 1 med. onion, chopped fine 1 tsp. McKays chicken style seasoning 1 tsp. salt 1 tbsp. soy sauce or equivalent 1/2 tsp. sage 2 tbsp. nutritional yeast : Let stand 1/2 hour. Make into burgers, 1/2 cup each. Bake at 350 degrees until brown. : : LENTIL BURGERS : : : : 1 lb. of soft, cooked lentils1 eggA pinch of garlicA pinch of parsleyA pinch of thyme4 tbsp. wheat germ1/2 c. chopped onions4 slices cheese4 hamburger buns : Drain excess water from lentils. Mix in the eggs, spices and wheat germ. Form the mix into 4 round patties and place on a cookie sheet. Top each patty with some of the onions and a slice of cheese. Bake at 350 degrees until the cheese has melted. Serve on the buns. (NOTE: soybeans, other beans, cashews, walnuts, or other nuts may be substituted for the lentils for variety). : : VEGGIE MUFFIN MELTS : : : : 1 c. sliced fresh mushrooms1 med. zucchini, shredded (about 1 1/2 c.)2 green onions, sliced3 tbsp. mayonnaise or salad dressing1/2 tsp. tarragon leaves1/8 tsp. saltDash pepper3 English muffins, split & toasted1 tomato6 slices Monterey Jack cheese (about 2 oz.) : 1. Combine mushrooms, zucchini and onions in 4 cup glass measure. : 2. Microwave (high), uncovered, 3 to 4 minutes or until just about tender, stirring once. Drain (see tip). Mix in mayonnaise, tarragon, salt and pepper. : 3. Arrange English muffins cut side up on microwave safe serving plate. Cut tomato into 6 slices. Place a slice on each muffin; top with zucchini mixture. Cut cheese into small pieces and place over zucchini mixture, allowing some of the vegetables to show. : 4. Microwave (high), uncovered, 1 to 1 1/2 minutes or until cheese starts to melt, rotating plate once. About 6 servings, 170 calories each. : TIP: Save juices from the vegetables to add to favorite casseroles and soups. : : MUSHROOM BURGERS : : : Clean and finely chop 10 to 12 mushrooms. Saute in 1 to 2 tablespoons of butter until tender. In a mixing bowl, beat one egg well and add mushrooms, 3 or 4 tablespoons of chopped onions, salt, pepper and a dash of nutmeg. Mix well, crumble 10 to 12 saltine crackers, add to mixture and mix well. Shape into patties and fry in a small amount of butter. Serve with favorite burger goodies. Makes two. : : VEGGIE PATTIES : : : : 2 lb. assorted green peppers1 c. cold water3/4 c. all-purpose flour1/2 c. grated Parmesan cheese1/2 tsp. dried basil1 tsp. saltCooking oil : And fresh vegetables such as zucchini, asparagus, green beans, cauliflower, peeled eggplant, mushrooms, green onions, sweet red or crushed. : Slice vegetables about 1/4 inch thick or cut into bite-size pieces. For batter, in mixing bowl, combine cold water, flour, Parmesan cheese, basil, and salt. Beat until dry ingredients are well moistened. : In large skillet, heat 1/2 inch cooking oil. Dip a few vegetable pieces at a time into batter; drain off excess. Fry in hot oil for 3 to 4 minutes or until golden brown, turning once. Remove with slotted spoon; drain on paper toweling. Keep warm in a 325 degree oven while frying remaining vegetables. : If batter becomes too thick, stir in a small amount of cold water. Serve warm. Makes 4 to 6 servings. : : POTATO BURGERS : : : : 1 1/2 lbs. hamburger1 med. onion, diced2 or 3 med. potatoes, diced1 green pepper (opt.)1 tsp. celery seedApprox. 3 c. tomato juice : Combine hamburger, finely chopped onion, diced potatoes, pepper or celery seed. Makes into balls a little larger than regular meatballs. Brown on all sides in butter. Pour tomato juice over the burgers and cook on medium heat in covered pan approximately 1 to 1 1/2 hours. Tomato juice will thicken. I also add at least 2 more medium potatoes, diced fine to the tomato juice and burgers. Serve with a salad or green vegetables. :

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