|⅓ cup||Unsalted pumpkin seeds|
|1 teaspoon||Cumin seeds|
|4 slices||Stale or toasted sandwich bread|
|Torn into large pieces|
|1½ cup||Cooked or canned black beans|
|(drained and rinsed if canned)|
|16 ounces||Firm tofu|
|Well drained and cut into 4 pieces|
|1 tablespoon||Grated fresh ginger|
|1 large||Garlic clove; minced|
|2 tablespoons||Miso paste|
|½ teaspoon||Salt or more to taste|
|Freshly ground black pepper; to taste|
|1 tablespoon||Vegetable oil; up to 2|
8 SERVINGS DAIRY-FREE
Enjoy these burgers with homemade chutney, ketchup or hot sauce, and serve on toasted Kaiser rolls or hamburger buns.
Preheat oven to 350F. In small baking pan, spread pumpkin seeds and bake until golden, 6 to 8 minutes. Set aside to cool.
Meanwhile, in small, dry skillet over low heat, toast cumin until fragrant, stirring constantly, 1 to 2 minutes. Set aside.
In food processor, process bread to fine crumbs; you should have about 2 cups. Transfer crumbs to large bowl. Add pumpkin seeds to processor and pulse until chopped; add to crumbs. Add beans to processor and pulse until coarsely chopped. Add beans to crumb mixture.
Crumble tofu and add to bean-crumb mixture. Add toasted cumin, ginger, garlic, miso paste, salt and pepper. Using your hands, mix well-mixture should be stiff enough to form patties. If mixture seems wet, add more bread crumbs. Shape mixture into 8 thin patties.
Heat large skillet, preferably cast-iron, over medium-high heat. Add 1 tablespoon of oil and heat until hot, then add as many burgers as possible without crowding. Cook until deep golden brown, turning once, 3 to 4 minutes per side, adding remaining 1 tablespoon oil if necessary. Serve hot.
Recipe adapted from Vegetarian Planet by Didi Emmons (Harvard Common Press, 1997).
PER SERVING: 210 CAL.; 14G PROT.; 8G TOTAL FAT (1G SAT. FAT); 23G CARB.; 0 CHOL.; 373MG SOD.; 2G FIBER
Converted by MC_Buster.
By Kathleen <schuller@...> on Apr 05, 1999.
Recipe by: Vegetarian Times Magazine, April 1999, page 54 Converted by MM_Buster v2.0l.
Random recipe of the day