Tuesday, February 22, 2011
Homemade veggie burgers
1 (15 oz.) can kidney or pinto beans, drained, and rinsed
1-2 C. rolled oats (as needed)
1/2 C. all-purpose flour
1 egg, beaten
1/2 C. mushrooms, finely chopped
1/2 C. onions or leeks, finely chopped
1-2 carrot(s), shredded
1/2 C. red bell pepper, chopped
3 clove garlic, pressed or minced
1 tbsp. soy sauce (or Worcestershire sauce)
1/2 tsp. salt
Spices and herbs to taste (Cajun, Italian, Mexican, etc.)
Instructions: Throw all ingredients (start with only one cup of oatmeal) in food processor (or use a stick blender).
Pulse until coarsely chopped. Add more oatmeal as needed, until patties hold together well.
Chill mixture for about an hour, then shape into smallish patties (these are rich and filling, so don't make them too big!).
Chill patties several hours, or freeze and save until needed.
If your patties want to fall apart, you'll want to cook them in the oven. Broil patties 4-6 inches from heat about 10-15 minutes, until browned and heated throughout.
If your patties hold together well, you can simply saute them in a skillet. Heat a bit of olive oil and cook patties over med-high heat 6-7 minutes a side, until crisp outside and cooked through.
For veggie burgers on the grill, pre-cook burgers, then re-heat on the grill.
Eat on pitas, whole wheat buns, or on a bed of lettuce. Dress as desired.