Savoury vegetarian burgers

Yield: 4 burgers

Measure Ingredient
¾ pounds Firm tofu
4 teaspoons Olive oil, divided
⅓ cup Minced green onions
1 cup Finely grated carrot
1 cup Finely chopped green cabbage
1 medium Clove garlic, peeled and
\N \N Forced through a press
½ cup Whole wheat flour
2 tablespoons Nutritional yeast
2 tablespoons Ketchup
2 tablespoons Finely minced parsley
2 tablespoons Sesame seeds
4 teaspoons Taco seasoning mix
⅛ teaspoon Cayenne pepper
¼ teaspoon Salt
\N \N Several grindings freshly
\N \N Ground black pepper
¼ cup Wheat germ
4 \N Hamburger buns, toasted
\N \N Assorted condiments

1. Drain the tofu and slice thinly. Place on a paper towel-lined baking sheet and a couple of cans to weight down. Let drain for 45 minutes.

2. In a nonstick skillet heat 2 teaspoons oil over medium heat. Add the onion, carrot, cabbage and garlic; saute 5 minutes. Cool slightly.

3. Process the drained tofu in a food processor until creamy. Add the flour, yeast, ketchup, parsley, sesame seeds, taco seasoning, cayenne, salt and pepper; process until smooth. Add the vegetables and process until the vegetables are finely chopped and incorporated.

4. Form the mixture into 4 patties and dredge in wheat germ. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add the burgers and cook 5 minutes. Turn and add another teaspoon oil; continue cooking 4 minutes, or until heated through. (Serve on toasted buns with condiments.)

Note: Nutritional yeast can be found in health food stores. If unavailable substitute 2 tablespoons wheat germ.

Data per burger without condiments: Calories.....383 Carbohydrates.....47g Monounsaturated fat.....6g Protein......16g Sodium..........573mg Polyunsaturated fat.....6g Fat..........16g Saturated fat......2g Cholesterol............0mg Adapted from "The American Vegetarian Cookbook" by Marilyn Diamond

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