Tofu-mushroom burger question

[sage]

Okay - I've about talked myself into trying to make veggie burgers. Has anyone tried the CL recipe for the tofu-mushroom burgers? Worth trying?

If so, my questions are:
1. Did you use the breadcrumb option or the brown rice option? I would probably opt for the brown rice version as the veggie burgers I've had at restaurants that I liked seemed to always have brown rice in them. When making this sub would I substitute the 1 1/2 c. bread crumbs with an equal amount of rice or would I need to adjust the amount? Maybe you just go by its consistency?

2. Do you think it will make any difference if I leave the cashews out? Not much of a nut eater - do I need to sub something for them? If so, what? Recipe calls for 1/4 cup - finely ground - makes 6 burgers.

3. Do you change up the seasonings at all? Recipe calls for majoram and thyme.

Any advice on any/all questions will be greatly appreciated.

Thanks,
S. Sage.

[valeriek]

I have a great recipe for bulgher burgers. It's base is bulgher wheat and uses tahini to kind of hold things together. I got the recipe from the Cooking Light 1997 Annual Recipes book. I'm at work now but will post the recipe tomorrow. They are excellent.

[sage]

Me again -

Thanks for the interest so far. Any tried and true recipes for variations on the veggies burger would be appreciated by me (and looks like by others also on the thread...).

Jeanne - I have a pretty simple recipe for black bean burgers that someone else posted on the bb awhile back - I'll bring it in tomorrow. They are really easy to make and while I am not a conniseur (spelling?) of veggie/bean burgers yet - I like them OK. Don't have the recipe here but will try to post tomorrow.

Oh yeah - I forgot - for anyone looking for the Tofu Mushroom burger recipe - you can find it using the CL recipe finder. Type in "bulgur" and select "all" then hit search. For some reason I couldn't get it to come up with "tofu". I've got some bulgur I need to use and that's how I came across it.

Thanks,
S. Sage.

[This message has been edited by sage (edited 09-20-2000).]

[Wendy w]

Hi Sage,

Some of the best things in life are the easiest. I have a friend who has made several attempts at making them but she has never found a recipe that worked well. Instead of trying to make veggie burgers, make portobello ones.

Very often, I will marinate a portobello mushroom, grill it, take an onion bun, add tomato, lettuce, red onion and any other burger fixings that meet my fancy, make oven fries and dinner is served!!

The other day, I was watching the Food Network and they were preparing the recipe below:

STUFFED PORTOBELLO MUSHROOM BURGER WITH GRILLED LEMONS AND GARLIC AIOLI
Recipe courtesy Michael Boatman
4 portobello mushrooms stemmed
5 ounces goat cheese
1-ounce thyme leaves
2 teaspoons lemon juice, divided
2 lemon, sliced
4 whole wheat buns
2 bunches arugula
1 tablespoon minced garlic
1/2 cup mayonnaise

Clean gills from mushrooms. Combine goat cheese, thyme, 1 teaspoon lemon juice mix well. Stuff seasoned goat cheese into mushroom cavity. Grill stuffed mushrooms 10 to 15 minutes, add lemons and bread to the grill. Combine garlic, mayonnaise and remaining 1 teaspoon lemon juice for aioli. Spread aioli generously onto bun. Add arugula, grilled mushroom and grilled lemons to burger.

Yield: 4 servings

I can't wait to try this!
Hope you like it!

Wendy

[sage]

Wendy - that recipe sounds great.

More questions!

What is the difference between goat cheese and say a feta cheese? Is goat cheese a mild cheese or more pungent like a feta? I like feta alot...

Also, those lemon slices - do you suppose grilling them softens the rinds enough to eat them or do you think you remove the peel before placing on your burger?

And one more thing - suppose someone (I won't mention any names) is intimidated by the grill (i.e. the idea of intentionally lighting a match near propane - gives someone I know the creeps - visions of lost eyebrows). This person could probably get an understanding housemate to light the grill for them...But do you think it might work in the oven to bake them or would the flavor be totally different? I've never done anything with portobellos before.

Thanks,
S.Sage.

[venus]

Oh wow. That recipe sounds great Wendy. I may have to try it tonight. I wonder about the grilled lemons too.

The big difference between goat cheese (or chevre) and feta is that goat cheese is made of goat milk and feta is made from sheep milk. Some american feta is made from cow's milk, but they lose a lot of the texture and flavor that a sheep's milk feta has. Feta is also a harder cheese in most cases and is cured in brine, which makes it salty and gives it a good bite. Most goat cheeses have a milder, creamier texture and are less salty. Both taste excellent.

[Wendy w]

Hi,

Venus, I could not have answered the feta/goat cheese question any better myself! I have never heard of grilling lemon until I encountered this recipe. Personally, I would remove the rind once it is grilled. If anyone is brazen enough to do so, please let us know the results.

Sage, I completely understand about your grill issues - I once had one of those old style ovens that you had to light, and let me say that I ended up with Jean Harlow style eyebrows on a couple of occasions. I don't have a grill at home as I live 5 minutes from my sister who has a very nice one, thank you very much. I use the Foreman grill and that works fine. You could also try using the broiler.

Wendy

[Jeanne G]

S. Sage,
Sorry I can't directly help, but I hope someone replies to you! And would you mind posting the recipe if you get good reviews? I love veggie burgers but have not made them ever! Also, if anyone has a good recipe for another version, please post. I see (and have bought) spicy black bean veggie burgers too.
Best of Luck!!
Jeanne

[venus]

Hi Sage,

I haven't tried this recipe, but I've made alot of veggie burgers before. I always use rice, either white or brown. It adds alot of chewy texture and really binds everything together without using eggs. Make sure not to overcook the rice, because it just becomes a gooey mass.

This mushroom recipe sounds good! I may have to try it.

[venus]

Sorry, I forgot to mention. I usually use about 3/4 cup rice to 1 cup beans or tofu or whatever. If your recipe calls for 1 1/2 cups breadcrumbs, I would add about 1 1/4 cups rice and reduce the liquid called for in the recipe.