Veggie Burger On Toasted Wheat Bread Recipes

Steps:

• Grate zucchini, carrot, and potato.
• In a large bowl combine zucchini, potato, carrot, onion, egg, salt & pepper and a pinch of dill.
• For each burger pour about 1/2 cup batter onto a hot griddle coated with cooking spray. Cook about 4 to 5 min on each side or until golden brown.
• Serve on toasted wheat bread top with mayo, onion, and lettuce.

Steps:

• Heat oven to 425 degrees. Slice tofu into 1/4-inch-thick slabs and pat dry with paper towel. Arrange tofu on one half of a rimmed baking sheet; brush both sides with oil. Spread mushrooms on the other half of the baking sheet; toss with 2 tablespoons oil and salt and pepper.
• On a second rimmed baking sheet, toss beans and grated beet with 1 tablespoon oil and salt and pepper, then spread the mixture into one layer.
• Transfer both baking sheets to the oven. Roast bean-beet mixture, tossing occasionally, until beans begin to split and beets are tender and golden, about 15 minutes. Roast mushrooms and tofu until golden and most of the liquid has evaporated, about 25 minutes. Let everything cool.
• Place nuts in a food processor and pulse until coarsely ground. Add cooled bean-beet mixture, mushrooms, tofu, panko, cheese, eggs, mayonnaise, scallion, garlic, pimentón and 3/4 teaspoon salt. Pulse until ingredients are just combined. Pulse in tempeh and rice but do not overprocess. You want small chunks, not a smooth mixture. Scrape mixture into a bowl and chill at least 2 hours or up to 5 days (you can also freeze the burger mix).
• When you are ready to make the burgers, divide mixture into 6 equal portions and form each portion into a patty about 1 inch thick. Return to the fridge until just before grilling. They grill better when they start out cold.
• Heat the grill. Cook the burgers over a low fire until they are charred on both sides and firm when you press on them, 4 to 6 minutes per side. If they start to burn before they firm up, move them to the sides of the grill to finish cooking over indirect heat. Alternatively, you can cook these on a grill pan or in a skillet over low heat.

Steps:

• In a skillet heat olive oil over medium heat; add onion and garlic and cook until onion has softened, about 2 minutes. Add squash carrots and toss until tender. Boil rice until tender.
• Add rice and chick pea, lentil mushroom to the skillet. Stir and cook for 2 minutes. Remove pan from heat.
• Blend lightly in a food processor add cilantro soy sauce and egg.
• Add wheat germ, bread crumb and rolled oats, salt and pepper pulse in blender and refrigerate for 1 hour; or blend well by hand.
• Put a little flour on a large plate. Make desired size round diameter patties with cooled veggie mixture. Dip both sides of patties in the flour. Refrigerate patties for 15 to 20 minutes.
• Place patties on a greased broiling pan. Broil for 5 minutes on each side. Or lightly fry in a pan.
• Serve on a toasted hamburger bun with all the fixings, if desired.
• Adjust amount of bread - oats - wheat germ to your tastes or for desired consistency for either burger or loaf.
• I like to add an additional 2 cloves of garlic fresh after the cooking while blending the bread crumbs.
• Beans, lentil and chick peas can be of the canned variety this cuts down the preparation time but dried taste better. You need to soak and boil for a while 2-3 hours if you use dried beans boil in order chick peas ½ hour later add red beans and in the last half hour add the lentil.
• For the loaf cook at 350 degrees for 1 hour and 15 minutes after the first ½ hour of cooking you add a small can of stewed tomatoes on top of the loaf. A ½ teaspoon of hot pepper flakes blended on in the stewed tomatoes if you like a little spice.