I am hopeful that I may in fact succeed at converting some to homemade veggie burgers (over store-bought -- I mean,
really) and so I thought I would provide two more recipes for you to try. These two are actually favored over the last one I posted, it is just that that one was on the menu and I am a stickler for sticking to my menu at the moment because I want to make sure that it all "works".
Anyway, on to the recipes. These are both from Jonni McCoy's book,
Miserly Meals, which happens to have some great vegetarian recipes in it. There are a couple which I will not be trying again (like the "Meatless Meatloaf"), but overall the Vegetarian Main Dishes section of the book was vastly helpful in planning my own menu. Both of the following veggie burger recipes have been tried, accepted and added as favorites by my family. There are two others in the book which I have not tried and I won't include those recipes because I don't want to be blamed if they are not as good as the others.
Favorite Veggie Burgers
Serves 8
1/2 cup sunflower seeds
1/2 cup walnuts
2 cups fresh bread crumbs
1/2 cup cooked rice (brown is best)
1/2 cup water
1 1/2 tsp. soy sauce
1/2 tsp. oregano
1/4 cup rolled oats
1 tsp. garlic powder
1 tsp. cumin
2 eggs
1 tsp. onion powder
1 T. dried parsley
Place the sunflower seeds and walnuts in a blender; cover and blend until finely ground. You may need to stop the blender and stir the nuts around so all parts are blended.
Combine all of the ingredients in a mixing bowl. Mold into patties. If necessary, dust with flour to keep the shape. Fry in oil for 2-3 minutes per side or bake at 180 for 10-15 minutes or until the center is hot.
Serve on hamburger buns with condiments.
Lentil Burgers
Serves 6
1/2 cup dry lentils
1 large potato, grated finely
1/2 cup minced onion
2 garlic cloves, minced
1 cup fresh breadcrumbs
2 T. flour
1 egg
1/4 tsp. prepared horseradish
2 T. soy sauce
1/4 tsp. salt
1/8 tsp. pepper
Rinse lentils. In a covered medium saucepan, cook the lentils in 2 cups of water for 30-40 minutes or until tender. Drain well. In a large mixing bowl, combine all of the remaining ingredients with the cooked lentils. Mix well. It will be moist but not thick.
Form into 6 patties (1/2 cup of mixture each) and fry in olive oil for 2-3 minutes per side or bake on a greased cookie sheet at 200 for 10 minutes on each side or until golden brown.
Serve on a hamburger bun with condiments. Leftovers can be frozen.
Note: This can also be baked in a loaf pan and served like meatloaf.
I really can not recommend these recipes highly enough, especially the first one. If you have become accustomed to store-bought veggie burgers, these will come as a pleasant surprise both because of how easy they are to prepare, and because they are so tasty. Their flavor is enhanced and heightened by eating them with homemade hamburger buns, so I also recommend making those yourself. Yum!! Yum, yum, yum, yum, YUM!!!
Posted by Mammam 
