e-mail me at billdeg@umich.edu


veggie burgers

For lunch I made a batch of veggie burgers. Ate a couple for lunch. Put the rest in the fridge. Is there a cheaper, healthier food? This is one of the best food preps I've stolen from Anna in ages...and I steal cooking ideas from her constantly. Here's what I put in today:

-1 can of black beans, drained well
-1 stalk of celery
-1 carrot
-1 onion
-a handful of mushrooms
-1 egg
-a cup of oats
-a cup of Italian seasoned brad crumbs
-kosher salt, pepper, cumin, and dried parsley

Blend in food processor, form patties, place on cookie sheet sprayed sprayed with pam, bake for 30 minutes at 400 degree. This made twelve burgers, no joke. No need for a bun. You've got your protein, grain, and vegetable all in one neat package. A little bit of good mustard is the only side dish you need.

You could add or substitute fresh parsley, wheat germ (I didn't have any at home, but this was delicious in Anna's version last week), dab of olive oil, garlic, lemon, eggplant, most any type of squash, garbanzos, walnuts, flaxseeds, peas, tofu, sea salt, broccoli, and about anything else you've got in the kitchen.

1 comment:

Derek Mueller said...

We tried this recipe tonight, Bill. Terrific! I added garlic, 2 tbs wheat germ, 1 tbs flax seed meal, fresh parsley (not dried), and a drizzle of olive oil. When I made the patties, I expected the texture to be somewhat mushy, but they turned out great (lightly crunchy on the outside, firm on the inside). In fact, Is., our three-year-old daughter, almost ate an entire serving and said it was the best dinner ever.