Monday, December 12, 2011

Vegan Veggie Burgers

Claire’s Corner Copia Cookbook by Claire Criscuolo
Husband-Tested in Alice’s Kitchen
Makes 6 to 8 burgers

My good buddy, Janet, who is a vegetarian, loaned me the cookbook where I found this recipe.  It’s simple to make with easy-to-find ingredients.  My hubby liked these burgers served on whole wheat bread and embellished with mustard or ketchup, roasted red peppers, onions, fresh spinach and avocado.  (Mango chutney would also be yummy with these.) Pears are now in season, so I served them on the side for a very healthy Meatless Monday lunch.

½ cup bulgur
1 small onion, finely chopped
1 medium carrot, finely chopped
½ cup finely chopped mushrooms
3 Tablespoons olive, plus 1 Tablespoon for brushing the burgers
2 cups rolled oats
1 ½ cup breadcrumbs
½ cup finely chopped walnuts
½ teaspoon dried thyme
¼ teaspoon dried sage
Kosher salt and freshly ground pepper, to taste
3 Tablespoons water (or more)

Preheat oven to 350F degrees. Put the bulgur into a bowl.  Pour boiling water over the bulgur just to cover it and then set aside.
Heat 3 Tablespoons of the olive oil in a non-stick skillet over medium-low heat.  Add the chopped vegetables and sauté for 5 minutes, stirring frequently.  Add the vegetables to the soaking bulgur and mix well.  Add the rolled oats, breadcrumbs, walnuts, thyme, sage, and salt, pepper and water.  Stir well.  Taste for seasoning.  Scoop a little burger mixture into your hand and squeeze.  If the mixture does not hold together, continue adding water, 1 Tablespoon at a time, mixing well after each addition, until it holds together.  Form 6 to 8 balls and flatten them into burger shape.  Oil your hands lightly to make this job less messy.  Arrange the burgers on a cookie sheet lined with parchment paper.  Brush a little oil on each burger, and then gently turn the burger and brush the other side.  Bake for 10 minutes, and then carefully turn each burger to bake the other side for 10 minutes

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