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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Veggie Burgers Recipe

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This recipe for Veggie Burgers is from The Baker Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup water
½ cup bulgur
¾ cup oatmeal
1 tbsp olive oil
1 medium onion (6-8 oz), finely chopped
10 oz mushrooms, finely chopped
½ cup walnuts, finely chopped
2 cloves garlic, crushed with press
1 carrot, cut up
1 stalk celery, cut up
¼ cup packed fresh parsley
⅛ tsp dried thyme
1 large egg white
3 oz shredded cheddar cheese
Salt and pepper
Hamburger buns, lettuce, tomato , onion
Directions:
Directions:
In microwave-safe medium bowl, microwave water and vulgar on high for 5-7 minutes or until liquid is absorbed. In a 12 inch skillet, toast oats on medium 3 minutes. Transfer to food processor.
In skillet, heat oil on medium. Add onion; cook 7 minutes, stirring. Add mushrooms, nuts, and garlic; cook 8 minutes or until liquid evaporates, stirring.
In food processor, with oats, pulse carrot, celery, parsley and thyme until finely chopped. Add egg white, cheddar, bulgur, mushroom mixture, and ½ tsp each salt and pepper. Pulse until well combined.
Scoop ½ cup mixture; pat into 3" round. Place on waxed paper. Repeat. (Wrap and refrigerate up to 3 days or freeze up to 3 months. DO not thaw before cooking.
Spray 12 inch skillet; heat on medium 1 minute. Add burgers in batches, cooking 10-12 minutes until browned, turning once. Serve with buns and condiments.
Personal Notes:
Personal Notes:
Store bought cost twice as much and contain 369 mg more sodium. Even nonvegetarians will love them.

 

 

 

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