Veggie Burgers Low Fat And Low Cholesterol Recipes

VEGGIE BURGERS (LOW FAT AND LOW CHOLESTEROL!!)

Steps:

• Cook the mushrooms in a non stick frying pan without oil, stirring, for 8-10 minutes to drive off all the moisture.
• Whizz together the onion, courgette, carrot and nuts in a processor, until they are beginning to bind together.
• Stir in the mushrooms, breadcrumbs, parsley, yeast extract and seasoning to taste. Shape into burgers with lightly floured hands and chill.
• Cook the burgers in a non stick frying pan with very little oil or under a hot grill for about 8-10 minutes turning once, until they are cooked and golden brown.

VEGAN LENTIL BURGERS

Steps:

• Bring the lentils and 1 3/4 cup of the broth to a boil in a medium saucepan over high heat. Reduce heat to medium-low, partially cover and simmer until the lentils are fully softened and the liquid is absorbed, about 30 minutes. Transfer to a medium bowl with the remaining 1 tablespoon broth and mash well with a potato masher. Set aside.
• Heat the oil in a large nonstick skillet over medium heat. Add the chopped onion, lemon juice and 1/4 teaspoon salt and cook, stirring, until softened, about 6 minutes. Add the spinach, garlic, 1 1/2 teaspoons black pepper and cumin and stir until the spinach is wilted, about 3 minutes.
• Add the spinach mixture, breadcrumbs, walnuts and 3/4 teaspoon salt to the lentils and mix thoroughly. Cover and refrigerate for at least 1 hour or overnight.
• Preheat the grill to medium-high. Form the mixture into six 4-inch patties and spray with cooking spray on each side. Grill until nice grill marks form, about 3 minutes per side. Place the patties in the buns with the sliced onion and other toppings, as desired, and serve.

HEALTHY LOW-FAT BLACK BEAN VEGGIE BURGERS

Steps:

• In a large bowl, mash the beans until almost smooth (or puree with the onions).
• Add onions and the rest of the ingredients, except the oil, adding the flour a tablespoon at a time until the mixture is at your desired consistency.
• Form bean mixture into flat patties and fry patties in a small amount of oil until slightly firm.
• Serve topped with hummus or a Greek feta salad salad dressing, spread on a whole wheat bun. I tried these with the usual ketchup and they weren't nearly as good -- trust me.

SPICY, LOW-FAT VEGGIE BURGERS (VEGAN, GLUTEN-FREE, SOY-FREE

Steps:

• Preheat oven to 350 degrees F.
• Squeeze grated onion and bell pepper in a paper towel to remove excess moisture.
• Mash most of the lentils.
• Combine all of the ingredients. Your hands are the best tool.
• For best flavor, allow the ingredients to marry by letting the mixture sit, covered, at room temperature for an hour.
• Use a 1/3- or 1/2-cup measuring cup to scoop the mixture. Pack tightly into cup then invert onto greased baking sheet for a total of 6 scoops, leaving lots of room in between. Smash each scoop into a patty shape using your hands or other flat surface.
• Bake for 25 to 30 minutes, flipping halfway through. Be VERY CAREFUL when you flip them, as they are still rather delicate.
• Serve with whole-grain buns and all the condiments.