"Kajikit" <[email hidden]> wrote in message
"]news:[email hidden]...
Quoted message said:I need a recipe for homemade veggie burgers if anyone's
got one. I'm also looking for good recipes to use
cauliflower. The only thing I know how to do with it is
cauliflower cheese...
Followers of the popular low carb diets are using pureed
cauliflower to make a substitute for mashed potatoes. I'm
never one to prepare one type of food so that it taste like
something else, so I won't go there.
I have been planning on experimenting with veggie burgers --
ones with the basic flavor of vegetables and grains, not a
bogus imitation of meat. So far I have not begun but here
are some starting points:
The following recipe came from somewhere on the internet but
I don't know the origin. It sounds appealing.
Veggie Burgers with Walnuts
2 oz bulgur wheat
1/4 cup canola oil 1 1/4 cups finely chopped mushrooms 1
1/2 cups finely chopped carrots 2 cups finely chopped
onions 2 Tbls minced garlic
2/4 cup walnuts
3/2 cup sunflower seeds
4/2 cup sesame seeds
5/2 cup wheat germ
6/3 cup chopped parsley 2 Tbls chopped dill 3 Tbls tamari 3
Tbls tahini (sesame seed paste) 1 1/4 cups cooked
chickpeas (if using canned garbanzo beans, make sure
they're well-drained) 3 Tbls lemon juice
7/4 tsp. cayenne pepper
8/2 tsp. salt
9/4 tsp. freshly ground pepper
10/4 tsp. ground cumin oil for rubbing burgers and grill
Put bulgur in a bowl of hot water, soak for 10 minutes or
until tender, drain well. Heat oil in a skilled, sauté
mushrooms, carrots, onions, garlic for 15 min. Grind walnuts
and sunflower seeds, put into a bowl, add sesame seeds,
bulgur, and wheat germ. Mix sautéed vegetables with parsley,
dill, tahini, chickpeas, tamari, lemon juice, cayenne, salt,
pepper, and cumin until blended (small lumps ok). Add to the
sesame-bulgur mixture, mix well. A potato masher is useful
at this stage.
Chill thoroughly to firm the mixture (at least 1 hour in the
freezer, more in the refrigerator).
Shape into patties, pat with oil, cook 4 minutes on each
side, flip carefully with a Wide spatula to keep from
falling apart. Serve on toasted rolls with slices of tomato,
sprouts, cucumber, yogurt.
Serves 8 to 10, depending upon size of patties/rolls.
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Burger King has a way af ruining any food they prepare. I
tried their veggie burger and I think it would be a real
winner if it were properly prepared instead of being cooked
and then left to set around and later reheated a few times
over before being served up on a soggy bun and sold. But
that is Burger King's way. Yuuuhk!
Ingredient Listing for BK Veggie Burger patty: Water,
mushrooms, water chestnuts, cooked brown rice, textured
wheat protein, rolled oats, vital wheat gluten, frozen
onions, corn oil, frozen carrots, potato starch, frozen
green peppers, frozen red peppers, 2% or less of onion
powder, corn starch, black olives, methyl cellulose,
salt, modified tapioca starch, rice flour, yeast extract,
oat fiber, sugar, potato dextrin, konjac flour, garlic
powder, black pepper, maltodextrin, natural flavors from
non-meat sources, dextrose, sodium bicarbonate, sodium
acid pyrophosphate, hydrolyzed corn gluten, malt extract,
sage, grill flavor, basil, raisin juice concentrate,
oregano, jalapeno pepper powder, sesame oil, modified
corn starch, corn syrup solids, natural smoke flavoring,
celery oleoresin, wine, citric acid, caramel color, and
xanthan gum.
