From: tara@starburst.umd.edu (Tara McDermott)
Newsgroups: rec.food.veg
Subject: VEGAN: Good burger recipes (was: Novice Vegetarian stuff...)
Keywords: weggie burgers
Date: 23 Nov 92 21:46:19 GMT

I have never tried any of these burger recipes, but they were judged
as being the best in a contest.  See for yourself and see if they'll
help you become a little bit more of a vegetarian.  Personally, I like
Light Life's American Grill Tempeh Burgers the best.  

From: Vegetarian Voice (NAVS magazine) Vol. 19, no. 1

Judges Choice: Tofu Burger  yield: 6 burgers
--------------------------
Ingredients:
1 lb tofu
1/2 cup whole wheat flour
3 Tbsp. nutritional yeast
2 Tbsp. vegetable bouillon powder
pepper to taste
2 Tbsp. soy sauce
1/4 cup (or more) sesame seeds
1 small scrubbed potato
1/4 tsp. (or more) garlic powder
onion powder to taste, or one small onion

Grind the tofu, potato and onion (if using) in a food processor.
Don't let it get too fine.  Mix in remaining ingredients, shape into
burgers and bake at around 350 degrees on a very lightly oiled cookie
sheet for 15-20 minutes, turning once.  They can also be fried.

Marilyn Burgers  yield: about 6 burgers
---------------
Ingredients:
1 cup groudn almonds
1/4 cup tahini
1/4 cup tamari
1/2 onion, diced fine
1 carrot, diced fine
juice of 1 lemon

Add everything to the almonds.  Make patties and fry in a little oil
or broil. Handle carefully as not to break.

BBQ Burgers  yield: 3 burgers
-----------
Ingredients:
1/2 cup walnuts
3/4 cup cooked rice
1/2 onion, chopped
2 tsp. oil
1 Tbsp. vegetarian "bacon" bits
1/2 Tbsp. barbecue sauce
salt and pepper to taste
dash garlic powder
flour

Process walnuts in food processor and pour into a bowl.  Process rice
and pour in with walnuts.  Saute onion in oil until tender and add to
walnuts and rice along with the rest of ingredients except flour.  Add
enough flour to make patties.  Refrigerate for 1 hour.  Fry in a
little oil for several minutes, turning occasionally.  Serve on a bun
with barbecue sauce and pickles.

TVP Burgers  yield: 3 burgers
-----------
Ingredients:
1 Vegex cube (or vegetable bouillon)
1 tsp. Spike
1/2 tsp. onion powder
1 tsp. Gravy Master
3/4 cup boiling water
1 cup dry TVP
1 small onion, diced
1 Tbsp. oil
1/2 tsp. chili powder
1/4 tsp. garlic powder
pinch of black pepper
1/2 tsp. oregano
1 Tbsp. soy sauce
1/4 cup white flour

Add Vegex, Spike, onion powder and Gravy Master to boiling water.
Pour over TVP and let soak for 10 minutes.  Saute onion in oil.  Add
to soaked TVP.  Add chili powder, garlic, pepper, oregano and soy
sauce.  Add flour and stir until mixed well.  Mold and flatten into
three patties.  Fry in a small amount of oil until nicely browned on
each side.  Serve on whole wheat roll or pita pocket with your
favorite toppings.

(Note: These made a scant three burgers.  For two or more people, you
might want to make more than one batch.)

Refried Bean Burgers  yeild: 10 - 12 burgers
--------------------
Ingredients:
2 cups Fantastic Foods instand refried beans, prepared according
  to package instructions
1/2 cup stock or water, if needed
1 cup cooked rice
1 cup toasted seeds
2 Tbsp.  nutritional yeast
1/4 cup tamari
1/4 tsp. oregano
1/4 tsp. thyme
1/2 cup raw grated carrots
2 cups rolled oats or bread crumbs

Mix all ingredients together and form into patties.  Freeze, then take
out and fry or bake.  Mustard can be added for a different taste.

(Note: We did not add stock, because the mixture formed perfect
patties without it.  Although unspecified, we used short grain brown
rice and sunflower seeds.  We also made these a second time,
eliminating the sunflower seeds and using an oil-free refried bean ix
from Great Taste Adventures.  This low-fat version was just as tasty.)

Soy-Brazil Nut Burgers  yield: about 20 burgers
----------------------
Ingredients:
2 cups dry soybeans, cooked in 4 cups water in crock pot set on low
  for 12 hours (I'm sure you could just COOK them the usual old way!)
5 medium carrots, raw, peeled
1 cup Brazil nuts
1/2 cup tamari
1 Tbsp. dried parsley
1 Tbsp. dried basil
about 3 cups wheat germ

Puree cooked soybeans and raw carrots in blender.  Grind Brazil nuts
and mix all three together with tamari.  Add parsley and basil.  Mix
in wheat germ for dough consistency.  Form into patties and bake in
oven for 30 minutes at 400 degrees.

(Note: Although unspecified, we chopped teh carrots and blended them
in several batches with the soybeans and cooking water.  We used about
3 1/2 cups of wheat germ.)

Spicy Mexican Bean Burger  yield: 8 - 10 burgers
16 ounce can of red kidney beans, drained and mashed
1/2 cup small onion, coarsley chopped 
1/2 green pepper, coarsley chopped
1 carrot, steamed and mashed
1/8 cup picante sauce or salsa (spicy or mild to your taste)
1 cup bread crumbs
1/2 cup flour
1 tsp. black pepper (or to taste)
dash of chili powder

Mix all ingredients together.  Add more flour to create a firmer
mixture, or more salsa if mixture is too stiff.  Form into balls and
smash into patties.  Bake at 450 degrees for 15 - 20 minutes, until
firm, brown and done.  Serve on a whole wheat bun with lettuce, tomato
and salsa.  Accompany with tortilla chips and a large glass of iced
tea.  These can be grilled or pressed in those new-fangled sandwich
presses... a lot quicker and tastier than baking. [Author's note:
"When I studied in England for a semester, I fell in love with Wimpy's
Spicey Mexican Bean Burgers.  Upon returning to the states, I
struggled to recreate this burger.  This is what I've come up with."]

(Note: We cut back black pepper to 1/2 tsp.  Although unspecified, we
used whole wheat flour.  We made these a second time, adding 1/2 tsp.
of salt.  Many of us preferred them this way.)

Popeye Burger  yield: 12 - 15 burgers
-------------
10 ounces frozen chopped spinach
1 large potato
1 medium onion
1 medium bell pepper
1 cup french-style cut frozen green beans
1 Tbsp. garlic powder
1 Tbsp. dried chopped onions
1/2 tsp. paprika
1/2 cup BBQ sauce
1/2 cup bread crumbs (seasoned, if desired)
1 1/2 cups quick rolled oats
1/tsp. seasoned salt (ie, Vege-Sal)
1 tsp. vegetable broth powder (ie, Gayelorde Hausers)

Thaw spinach in microwave.  Microwave potato until completely cooked
and then finely chop.  Finely chop onion and pepper and soften in
microwave.  Mix all ingredietns together thoroughly in large mixing
bowl.  Form into thin patties (the thinner the better) and fry in a
lightly oiled iron or "no-stick" pan.  Serve on kaiser roll with
sauteed onions, dill pickle slices, ketchup, Nayonaise and Vegan Yeast
"Cheese" spread (not tested in contest).

(Note:  they go on how they softened foods using oven pans instead
of using a microwave on a second try.  Second Note: Since entering the
contest, Keith Zimmer has reworked his recipe.  He now eliminates the
green peppers and green beans, reduces the rolled oats to 1/2 cup,
adds 1/2 cup corn meal, and replaces the Vege Sal and vegetable broth
with tamari, dijon mustard, tarragon, basil and parsley.)  This
recieved "High Honors for Low-Fat".

Vegan Yeast "Cheese" (compliments of Abbot George Burke, so they say)
--------------------
Ingredients:
1/4 cup nutritional yeast flakes
1/4 cup unbleached white flour
1/2 tsp. sea salt
1/4 tsp. garlic powder
1 cup water
1 Tbsp. non-dairy margarine
1/4 tsp. prepared mustard

Mix dry ingredients in saucepan.  Whisk in water.  Cook over medium
heat while whisking until mixture thickens and bubbles.  Cook 30
seconds more.  Remove from heat.  Whip in margarine and mustard.  Let
cool slightly.

--
Tara McDermott                                  tara@starburst.umd.edu

Sweet and sweet is their poisoned note, the little snakes' of silver throat,
in mossy skulls that nest and lie, ever singing "die, oh! die."
Newsgroups: rec.food.veg