Tuesday, September 28, 2010

Versatile Burger Recipe and Daily Menu


I think we all love a good veggie burger, but they can be expensive and full of processed ingredients when purchased from the store. I have several staple recipes, but this is one of the most versatile. You can use any bean/legume, nut/seed and grain. The combinations are endless and will use what you have on hand! No running to the store for this baby. I used Psyllium Husk as a binder, but you can use ground flax, chia, besan flour, vital wheat gluten or commercial egg replacer.

Veggie Burgers

  • 1 small onion
  • 1 c nuts/seeds
  • ¼ c sun dried tomatoes
  • 1 t liquid smoke
  • 1 T Tony’s Cajun Spice
  • 1 T psyllium husk
  • 1 c cooked legumes
  • 1 ¼ c hot (and somewhat moist) cooked grains

Method: In a food processor, process onion and nuts/seeds and tomato until it becomes a past. Place in bowl and add the rest of the ingredients. Mix well and let the mixture cool for 1 hour. Form into 6 patties and bake at 375 for 30 minutes.




I like to wrap my burgers in collard leaves. This one was dressed up with buffalo wing sauce and fermented nut cheese and served with coleslaw. You can also saute your burgers like veggie crumbles. I utilized cabbage again in this quick saute with caramelized onions. 


My menu:
Breakfast: Oatmeal, Raisins, Flax Meal and Chia Seeds and Apple
Lunch: Buffalo Collard Wraps with Coleslaw
Dinner: Lentil and Vegetable Soup over Brown rice and Spelt Berries
Snack: Pear Ginger Breakfast Bread

The lentil soup was made in 20 minutes by cooking up an onion, garlic, spices, cooked lentils, marinara and lots of collards. I had a batch of cooked brown rice/spelt berries in the fridge. 

For those with heartier appetites, I serve the burgers on bread and add some toast with nutritional yeast cheese to the soup dinner. I also serve the breakfast bread with peanut butter. 

9 comments:

  1. Yum! This burger looks great and your menu sounds delicious!

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  2. Finally! Mel, I'm going to finally use your recipe and make my own veggie burgers. You inspire me!

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  3. You really need to write a cookbook. Your food always looks so vibrant and delicious!

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  4. Hi Melody!

    I just made your "special sauce" for burgers and it's AMAZING (I tested it for you years ago when I was blogging as Vivacious Vegan). I've made it at least a few dozen times now...every time we have veggie burgers because veggie burgers just aren't special without it. I wanted to tell you that I recently came across Bryanna's Veggienaise (http://veganfeastkitchen.blogspot.com/2006/09/modern-vegan-blt-sandwich-heaven.html) and it's a wonderful mayo substitute. I remember how fond you were (me too!) of Vegenaise but the cost and the calories/fat were always a bummer. Bryanna's Veggienaise is really easy to make, very inexpensive and has less than 25 calories per tablespoon. I used it today for the first time in your special sauce and really couldn't tell a difference between that and Vegenaise.

    xo,
    Crystal

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  6. I'm so glad you're back! You are so talented and passionate - I'm sure you will make it. I'm very behind on my reading. I'd love to hear about the coleslaw dressing and the nut cheese!

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  9. It really looks awesome! Good recipe for the week-end!

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