The Big K Burger

The Big K Burger:

Manjula from Bahrain writes:

“I wanted to know about how to make vegetarian burgers. My hubby likes them a lot and we don’t eat outside.”

My reply:

Here’s a recipe from my book ‘Quick Vegetarian Dishes’:

Vegie Burgers “With the Lot”

I was searching far and wide for a quick vegie burger recipe, and found a great one, quite by chance, on an Internet cooking seminar for kids. Here it is, slightly improved, courtesy of Jayasri Devi of Crescent City, California. Makes 16 burgers.

2 cups fine oatmeal,
2 teaspoons Italian mixed herbs,
1 teaspoon yellow asafetida powder,
1½ cups boiling water,
½ cup peanut butter,
½ cup very well-cooked chickpeas, mashed,
2 cups dry breadcrumbs,
5 tablespoons quality tamari or soy sauce,
1½ teaspoon salt,
½ cup very finely chopped celery,
2 tablespoons tomato paste,
¼ cup finely chopped parsley,
oil for pan-frying,
burger buns and all the trimmings of your choice.

one with the lot:  Mix together the oatmeal, herbs and asafetida in a bowl and pour on the boiling water. Mix well and set aside for 5 minutes.

one with the lot:  Fold in all the other ingredients thoroughly, and knead the mixture until very well amalgamated.

one with the lot:  Scoop up quantities of mix using a ½-cup measuring cup, pack and press the ½ cup full, then shake or tap the cup to remove the thick burger patty. Gently press and form it into a larger, smooth burger patty, and proceed on with the rest of the mixture. Heat oil in a frying pan.

one with the lot:  Pan fry the burgers, a batch at a time, until dark golden brown on each side. Remove and drain on paper towels.

one with the lot:  Serve on buns with all your favourite ‘fixins’.

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