Recipes
Vegieburger Patties
Makes 12 3-inch patties
Serve these patties with mashed potatoes or on whole wheat buns
with all the trimmings for a delicious and satisfying burger. For
best results, all of the vegetables should be finely chopped. This
is easily done with a food processor. The patties may be baked or
cooked on the stovetop. Directions are given for both. Extra patties
may be frozen, either before or after cooking, for later use.
1/3 cup bulgur wheat
2/3 cup boiling water
2 cups whole wheat bread crumbs
1/4 cup finely chopped walnuts
1/2 onion, finely chopped
1 celery stalk, finely chopped
1 small carrot, finely chopped
1/2 pound firm tofu
2 tablespoons barbecue sauce or ketchup
2 tablespoons reduced-sodium soy sauce
1 teaspoon stone ground or Dijon mustard
1/8 teaspoon black pepper
1/8 teaspoon liquid smoke (optional)
Combine bulgur with boiling water in a small bowl. Cover and let
stand until bulgur is soft and all the water is absorbed, about
20 minutes.
While bulgur softens, mix bread crumbs, walnuts, onion, celery,
and carrot in a large bowl.
Puree tofu in a food processor, or mash by hand until very smooth.
Add to vegetable mixture along with barbecue sauce, soy sauce, mustard,
black pepper, and liquid smoke, if using. Add softened bulgur, then
stir or knead until mixture binds together, about 1 minute.
Preheat oven to 350oF. Form into patties, using about 1/3 cup of
the mixture for each patty. Arrange on an oil-sprayed or nonstick
baking sheet and bake 20 minutes. Flip and bake 15 minutes on second
side.
Variation: To prepare on the stovetop, cook in an oil-sprayed nonstick
skillet over medium heat until lightly browned, about 3 minutes
on each side.
Per patty: 75 calories; 4 g protein; 10 g carbohydrate; 3 g fat;
2 g fiber; 169 mg sodium; calories from protein: 19%; calories from
carbohydrates: 48%; calories from fats: 33%
Recipe from Healthy
Eating for Life to Prevent and Treat Diabetes by Patricia
Bertron, R.D.
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