ISO: Vegetarian Burgers

[lanie]

Does anyone have - or for that matter direct me to recipes for vegetarian burgers???? It is for a friend on WW who does not have a computer and I am not a vegetarian, so told her I would ask. Thanks.

Elaine http://www.cookinglight.com/bbs/smile.gif

[valchemist]

Here are three that I found in MasterCook. I haven't tried them, but they all sound good!

-Valerie



* Exported from MasterCook *

Tex-Mex Bean Burgers with Tomato Salsa

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : May '97 Sandwiches


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup chopped tomato
1/2 cup chopped red onion
1/4 cup minced fresh cilantro
2 tablespoons minced seeded jalapeño pepper
2 tablespoons fresh lime juice
2 (16-ounce) cans pinto beans -- drained
4 teaspoons olive oil
2/3 cup minced fresh onion
4 garlic cloves -- minced
2 tablespoons ground coriander
4 teaspoons all-purpose flour
4 teaspoons ground cumin
1/4 teaspoon salt
1/2 teaspoon pepper
Cooking spray
3/4 cup (3 ounces) shredded reduced-fat Monterey
Jack cheese
6 (1 1/2-ounce) hamburger buns

Combine first 5 ingredients in a bowl. Stir well; set aside.

Place pinto beans in a bowl. Partially mash with a fork, and set aside. Heat oil in a medium nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. Add coriander, flour, cumin, salt, and pepper; cook 1 minute, stirring constantly. Add onion mixture to beans, and stir well. Cut 6 (4-inch) squares of wax paper. Divide bean mixture into 6 equal portions, shaping into 3 1/2-inch patties on a wax paper square.

Preheat broiler.

Invert patties onto a baking sheet coated with cooking spray; remove wax paper squares. Broil patties 4 minutes. Carefully turn patties over, and sprinkle with cheese. Broil an additional minute or until cheese melts. Place patties on bottom halves of buns; top each with 1/4 cup salsa and top half of bun.

Cuisine:
"Tex-mex"
Source:
"Cooking Light, May 1997, p.144"
Copyright:
"Cooking Light"

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Per Serving (excluding unknown items): 341 Calories; 8g Fat (20.7% calories from fat); 16g Protein; 52g Carbohydrate; 8g Dietary Fiber; 5mg Cholesterol; 1039mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat.



* Exported from MasterCook *

Tabbouleh Burgers

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : May '97 Vegetarian


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup chopped seeded peeled cucumber
1/2 cup plain low-fat yogurt
1 tablespoon chopped fresh dill
1 tablespoon rice vinegar
1/8 teaspoon salt
3/4 cup uncooked bulgur
1/2 cup boiling water
2 tablespoons fresh lemon juice
4 teaspoons olive oil -- divided
1/4 cup finely chopped green onions
2 tablespoons chopped pistachios
2 teaspoons ground cumin
2 teaspoons ground coriander
1/4 teaspoon salt
1/4 teaspoon ground red pepper
2 garlic cloves -- minced
1/4 cup chopped fresh parsley
1 (15-ounce) can chickpeas (garbanzo beans) -- rinsed
2 tablespoons all-purpose flour
2 large egg whites -- lightly beaten
Cooking spray
6 (1 1/2-ounce) hamburger buns
Parsley sprigs (optional)

Combine first 5 ingredients in a small bowl; cover and chill.

Combine bulgur, boiling water, and lemon juice in a bowl; stir well. Let stand 30 minutes or until liquid is absorbed.

Heat 2 teaspoons oil in a large non- stick skillet over medium heat. Add green onions and the next 6 ingredients (green onions through garlic); sauté 1 minute or until green onions are tender. Remove from heat; stir in parsley.

Place chickpeas in a food processor; process until ground. Add chickpeas and green onion mixture to bulgur mixture; toss well. Add flour and egg whites; stir well. Divide mixture into 6 equal portions, shaping into 3-inch patties.

Heat 2 teaspoons oil in skillet coated with cooking spray. Place over medium heat until hot. Add patties; cook 3 minutes on each side or until browned. Place patties on bottom halves of buns; dress with parsley sprigs, if desired. Top each with 1/4 cup cucumber sauce and top half of bun.

Source:
"Cooking Light, May 1997, p.146"
Copyright:
"Cooking Light"

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Per Serving (excluding unknown items): 348 Calories; 8g Fat (19.7% calories from fat); 14g Protein; 58g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 416mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.



* Exported from MasterCook *

Vegetable Burgers with Indian Seasonings

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : May '97

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup dried lentils
1/2 pound cubed peeled red potatoes
3/4 teaspoon salt
1/2 cup chopped carrot
1/2 cup chopped cauliflower
1/2 cup frozen petite green peas
5 teaspoons vegetable oil -- divided
1/2 cup finely chopped onion
1/2 teaspoon ground cumin
1/2 teaspoon minced peeled fresh ginger
1/4 teaspoon mustard seeds
1/8 teaspoon ground red pepper
1 garlic clove -- minced
1 tablespoon minced fresh cilantro
1/4 cup uncooked farina (such as Instant Cream of
Wheat)
1/4 cup egg substitute
1/2 cup dry breadcrumbs
3 (6-inch) pita bread rounds -- cut in half

Combine lentils and potatoes in a medium saucepan. Cover with water; bring to a boil. Reduce heat; simmer 20 minutes or until tender. Drain well. Combine lentil mixture and salt in a large bowl. Mash; set aside.

Steam carrot, cauliflower, and peas, covered, 3 minutes or until tender. Set aside.

Heat 1 teaspoon oil in a large nonstick skillet over medium heat until hot. Add onion; sauté 2 minutes. Add cumin, ginger, mustard seeds, red pepper, and garlic; sauté 1 minute. Remove from heat, and stir in cilantro.

Add onion mixture, carrot mixture, and farina to lentil mixture; stir gently. With floured hands, divide mixture into 6 equal portions, shaping into 4-inch patties. Dip each patty in egg substitute; dredge in breadcrumbs.

Heat 2 teaspoons oil in skillet over medium heat until hot. Add 3 patties; cook 2 minutes on each side or until browned. Remove patties from skillet. Set aside; keep warm. Repeat procedure with 2 teaspoons oil and 3 patties. Serve in pita bread halves.

Source:
"Cooking Light, May 1997, p.146"
Copyright:
"Cooking Light"

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Per Serving (excluding unknown items): 291 Calories; 5g Fat (15.5% calories from fat); 12g Protein; 50g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 546mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.

[valeriek]

Lanie,

Moosewood has a great recipe for Bulger Burgers that I've made often. I don't have the recipe with me, but I'll post it tomorrow.

[browneye]

Lanie: here is one from the Moosewood Restaurant low-fat favorites that we really like!

It is a Tex-Mex seasoned burger.

"Chili Burgers"

1 cup chopped onions
4 garlic cloves, minced or pressed
2 teasp olive oil
1/2 cup peeled and grated carrots
1 1/2 tsp chili powder
1 tsp ground cumin
2-15 ounce cans pinto or kidney beans
2 tblsp Dijon mustard
2 tblsp soy sauce
2 tblsp ketchup or 1 tblsp tomato paste
1 1/2 cups rolled oats
Salt and pepper to taste

Saute the onions and garlic in the oil for about 5 minutes, until the onions begin to soften. Add the carrots, chili powder, and cumin and cook on low heat for 5 minutes. Set aside. Mash the beans in a large bowl with a potato masher or the back of a spoon. Add the mustard, soy sauce, ketchup or tomato paste, and the sauteed vegetablees. Mix in the oats. Add salt and pepper to taste.
Moisten your hands and form the burger mixture into six 3 to 4 inch patties. Lightly spray or oil a nonstick skillet and cook the burgers on medium-low heat for 5-8 minutes on each side. Serve on a bun, topped with barbeque sauce, or ketchup, or cilantro pesto, or red pepper aioli, etc.
I usually make oven "fries" with these.
They're yummy!

[gertdog]

I've made both the Tex-Mex Bean Burgers and the Chili Burgers from Moosewood... both are very good.

If your friend is interested in buying them at the store, I'd recommend Morningstar Farms Garden Veggie patties... tasty and only 1 WW point each.

[JLS]

I tried the Tex Mex Bean burgers with Tomato Salsa, they were really good. (Make sure you drain the beans until dry though, or the burgers will be really mushy).

For prepared, I like the Boca Burgers Chef Max's orginal recipe.