Devilfrogs Devilishly Delicious Devilicious Veggie Burgers
From beelzebufo 16 years agoIngredients
- 1 cup dry TVP (textured vegetable protein) shopping list
- 3/4 cup very hot water shopping list
- 1 cup shredded zucchini shopping list
- 1 teaspoon kosher salt shopping list
- 4 tablespoons olive oil shopping list
- 1/2 cup minced yellow onion shopping list
- 1 medium clove garlic, minced shopping list
- 3/4 cup shredded carrot shopping list
- 1/3 cup peeled, shredded red beet shopping list
- 1/4 cup plus 2 tablespoons sunflower seeds shopping list
- 2 teaspoons tomato paste shopping list
- 2 teaspoons dry mustard, such as Colman’s shopping list
- 1 1/2 cups cooked short-grain brown rice (about 3/4 cup dry) shopping list
- 2/3 cup cooked brown lentils (about 1/4 cup dry) shopping list
- 2 tablespoons minced Italian parsley leaves shopping list
- 1 tablespoon dried thyme shopping list
- 1 cup coarse whole-wheat panko, such as Ian’s shopping list
- 3/4 cup sliced cremini mushrooms shopping list
- 1 large egg shopping list
- 1 large egg white shopping list
- 3 tablespoons tamari or soy sauce shopping list
- 1/4 teaspoon freshly ground black pepper shopping list
- 6 whole-wheat hamburger buns, for serving shopping list
How to make it
- In a medium bowl, combine dry TVP with hot water. Stir and set aside until ready to use.
- Toss zucchini with 1/2 teaspoon of the salt and put in a colander or strainer set over a bowl to drain, at least 10 minutes. Squeeze zucchini mixture to release excess water and set aside, discarding the liquid.
- Heat 1 tablespoon of the olive oil in a small frying pan over medium heat. When oil is hot, add onion and garlic, and sauté until vegetables are soft and translucent, about 5 to 6 minutes.
- In a large mixing bowl, combine 1 cup of the soaked TVP mixture, zucchini, carrot, beet, 1/4 cup of the sunflower seeds, tomato paste, dry mustard, 3/4 cup of the brown rice, 1/4 cup of the lentils, parsley, thyme, and 1/2 cup of the panko. Add the sautéed onion and garlic, and mix well; set aside.
- Heat 1 tablespoon of the olive oil in the same frying pan over medium-high heat. Add mushrooms and sauté, stirring occasionally, until tender and nicely browned, about 5 minutes. Remove from heat.
- Transfer sautéed mushrooms to the bowl of a food processor; add egg, egg white, tamari, pepper, and the remaining salt, TVP, lentils, brown rice, sunflower seeds, and panko. Process until mixture is well combined and uniform, about 30 to 45 seconds. (Mixture will not be smooth.)
- Add puréed mushroom mixture to reserved vegetable mixture and combine well (using your hands works best). Form mixture into 6 patties (about 3/4 cup each) and place them on a baking sheet. Heat remaining 2 tablespoons olive oil in a large nonstick frying pan over medium-high heat. Add 3 patties to the pan and brown on one side, about 6 to 7 minutes; flip burgers and continue cooking until crispy and heated through, about 5 to 6 minutes more. Repeat with remaining patties and serve in whole-wheat buns with your favorite toppings
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The Rating
Reviewed by 1 people-
I like it, Thanks for post. Hate meat
mystic_river1 in Bradenton loved it
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