Vegetarian Burgers Or Loaf Recipes

THE BEST VEGGIE BURGER (BETTER THAN STORE-BOUGHT)

Steps:

• Heat the oven to 400 degrees F. Line two rimmed baking sheets with foil, parchment paper or silicon baking mats.
• Using a damp paper towel, brush all dirt from mushrooms. Cut away and discard any hard stems. Roughly chop the mushrooms, carrot, broccoli and onion into 1/2-inch chunks. Toss vegetables into the bowl of a food processor. Add the garlic, olive oil, smoked paprika, chili powder, salt and pepper. Close the lid and pulse 10 to 20 times until coarsely ground.
• Spread the ground vegetables onto one of the lined baking sheets. Pat them down with a spatula until a very thin layer of vegetables covers the majority of the baking sheet. Roast the vegetables for 15 minutes. (If the veggies around the outer edges start to turn dark brown, stir and press them back down into a thin layer).
• Meanwhile, spread the drained black beans onto the second baking sheet in one layer. When the vegetables have roasted for 15 minutes, stir them and press into a thin layer once more. Transfer both baking sheets (vegetables and the black beans) to the oven. Roast until the beans begin to split and look dry and the vegetables look drier and toasted, about 15 minutes. Let everything cool.
• While the beans and vegetables roast, rinse the food processor bowl and pat dry.
• Place the walnuts, spinach and fresh herbs in it. Pulse until they are about the size of breadcrumbs.
• Add cooled beans and pulse 5 to 10 times until the beans look crumbly with large crumbs.
• Add the roasted vegetables, panko breadcrumbs, eggs and the tomato paste. Pulse until everything is just combined. You want to keep some texture, don't pulse until a smooth mixture.
• Scrape the mixture into a bowl and fold in the rice.
• Refrigerate the veggie burger mix up to 24 hours. Or make patties, cook them and freeze wrapped in foil up to 3 months.
• When you are ready to make the burgers, divide into 8 equal portions (about 3 1/4 ounces or 90 grams each). Form each portion into a 1/2-inch thick patty.
• Heat a skillet over medium-low heat, add oil, and then place patties in one layer. (We use about 1 tablespoon of oil to cook 4 burgers). Cook until heated through, firm and browned on both sides, about 4 to 6 minutes on each side. If any bits fall from the sides as you flip, press them back into the sides of the patty. Be careful when flipping so they stay together.
• For an outdoor grill, we recommend placing a cast iron pan or griddle over a low fire to cook the burgers.
• To reheat frozen cooked burgers: Bake in a 350 degree F oven until heated through, 15 to 20 minutes. Or reheat in a skillet over medium-low heat until heated through, 5 to 10 minutes on each side. We do not recommend microwaving the patties (they steam and become floppy).

VEGETARIAN BURGERS OR LOAF

Steps:

• In a skillet heat olive oil over medium heat; add onion and garlic and cook until onion has softened, about 2 minutes. Add squash carrots and toss until tender. Boil rice until tender.
• Add rice and chick pea, lentil mushroom to the skillet. Stir and cook for 2 minutes. Remove pan from heat.
• Blend lightly in a food processor add cilantro soy sauce and egg.
• Add wheat germ, bread crumb and rolled oats, salt and pepper pulse in blender and refrigerate for 1 hour; or blend well by hand.
• Put a little flour on a large plate. Make desired size round diameter patties with cooled veggie mixture. Dip both sides of patties in the flour. Refrigerate patties for 15 to 20 minutes.
• Place patties on a greased broiling pan. Broil for 5 minutes on each side. Or lightly fry in a pan.
• Serve on a toasted hamburger bun with all the fixings, if desired.
• Adjust amount of bread - oats - wheat germ to your tastes or for desired consistency for either burger or loaf.
• I like to add an additional 2 cloves of garlic fresh after the cooking while blending the bread crumbs.
• Beans, lentil and chick peas can be of the canned variety this cuts down the preparation time but dried taste better. You need to soak and boil for a while 2-3 hours if you use dried beans boil in order chick peas ½ hour later add red beans and in the last half hour add the lentil.
• For the loaf cook at 350 degrees for 1 hour and 15 minutes after the first ½ hour of cooking you add a small can of stewed tomatoes on top of the loaf. A ½ teaspoon of hot pepper flakes blended on in the stewed tomatoes if you like a little spice.

VEGETARIAN MEATLOAF

Steps:

• In frying pan, brown onions in butter.
• Mix veggieburger, onions & butter that you have browned, eggs, bread, sage, garlic powder and cheese.
• Before putting mixture in 9" X 13" pan, butter the bottom & sides of pan. Then layer the bottom with brown sugar. Drizzle ketchup on top -- then you are ready to put mixture in pan.
• Bake at 350 degrees covered with foil for 45 minutes. Take off foil for the last 15 minutes to brown the top.
• Then eat! =o).
• Total bake time = 1 hour.

VEGETARIAN MEATLOAF

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan.
• In a bowl, mix 1/2 the barbeque sauce with the vegetarian burger crumbles, green bell pepper, onion, garlic, bread crumbs, Parmesan cheese, and egg. Season with thyme, basil, parsley, salt, and pepper. Transfer to the loaf pan.
• Bake 45 minutes in the preheated oven. Pour remaining barbeque sauce over the loaf, and continue baking 15 minutes, or until loaf is set.