Posted by sherry on June 21, 2001 at 18:53:04:
In Reply to: VEGGIE BURGERS posted by Pennie on June 21, 2001 at 09:58:54:
VEGGIE BURGERS
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3 c. brown rice, cooked
1 c. celery, finely chopped
1 c. onion, finely chopped
2 c. sliced, sauteed mushrooms
2 c. grated carrots
3 eggs, beaten
2 tsp. garlic powder
1/2 c. whole wheat flour
1/2 c. oat bran
Combine rice, celery, onion, mushrooms and carrots. Add
eggs, garlic powder, whole wheat flour and oat bran, gradually.
Shape and fry in low cholesterol oil in hot frying pan. It may
be necessary to dredge burgers in whole wheat flour, if they
are soggy. Season with more garlic powder, if desired. Serve
on a whole wheat bun with a slice of melted cheese.
Variations: Grated cheese may be added to the mixture
before frying the burgers. Extra burgers may be frozen for
later use.
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VEGGIE BURGERS
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1/2 lb. ground chuck
small can V-8 juice
1/3 c. finely chopped onions
crushed dry parsley
garlic powder
2 slices white cheese
2 wheat buns
lettuce
Warm skillet over low heat. Coat with oil. Combine
burger and onions in mixing bowl. Work 1/2 can V-8 into burger
(save the other half). Sprinkle to taste with parsley, garlic
powder and pepper. Blend well with hands. Make 2 patties.
Adjust heat to medium-low and simmer with large dollop of V-8
on top of each patty until browned. Turn and pour rest of V-8
over patties. Melt cheese on top and serve on wheat buns with
lettuce and favorite burger fixings.
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VEGGIE BURGERS
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1 1/2 c. finely chopped fresh
mushrooms
3/4 c. finely chopped diced
green pepper
1/4 c. finely diced carrot
3/4 c. minced onion
1 1/2 lb. ground round or
extra lean ground beef
2 1/2 tsp. soy sauce
Put all ingredients into a bowl, mix gently with hands.
Shape into six 1-inch thick burgers. Heat a heavy 10-inch
skillet over high heat; place burgers in skillet so that they
do not touch. Cook 3 minutes on each side for medium rare,
turning only once.