Savoury vegetarian burgers
4 burgers
Ingredients
| Quantity | 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 |
| 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 |
| Several grindings freshly | ||
| Ground black pepper | ||
| ¼ | cup | Wheat germ |
| 4 | Hamburger buns, toasted | |
| Assorted condiments | ||
Directions
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