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Basic Burgers 

These burgers can be seasoned as you like. The amount of nuts and seeds can be increased or left out. You can use any beans, or leftover bean soup, and any grains, including leftover cooked breakfast cereal. You can practically empty the refrigerator, just as with minestrone soup. I have a son who won't eat his crusts, so I indulge him. I cut them off his sandwiches, and I save them for burgers.

Ingredients

  • 2 cups cooked beans, mashed

  • 1/2 cup stock or water (if the beans are a bit dry)

  • 1 cup cooked rice, millet, bulgur, and so on

  • 1 cup toasted chopped nuts or seeds

  • 2 tablespoons nutritional yeast

  • 1/4 cup tamari sauce

  • 1/4 teaspoon dried oregano

  • 1/4 teaspoon dried thyme

  • Salt and pepper to taste

  • 1/2 cup shredded carrots or finely chopped cooked vegetables

  • 2 cups rolled oats or fresh bread crumbs, use more as needed

  • Canola oil (optional)

Method

1. In a bowl, combine all ingredients except oats or bread crumbs and optional oil.

2. Add oats or bread crumbs as needed to stiffen mixture.

3. Form into 8 patties. Fry in oil over medium heat in a skillet, or bake in a preheated 350°F oven for 30 minutes.

Serves 8

This recipe is excerpted with permission from The Vegetarian Lunchbasket: Over 225 easy, lowfat, nutritious recipes for the quality-conscious family on the go, by Linda Hayes. ©1999. Published by New World Library, www.nwlib.com, toll free ordering number 800-972-6657 Ext. 52.

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About The Author

Linda Haynes is a schoolteacher, avid gardener, and practicing artist. She lives in New Hampshire, where she loves to experiment with vegetarian cooking for her family.

 

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