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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 4 |
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My family loves garden burgers but a $1 a piece they get pricey. This is the closest I have come to creating a clone. For lacto vegetarians leave out the eggs and they will bind just fine. I haven't tried it without the cheese but it will probably work without a hitch. Ingredients:
2 tablespoons olive oil |
2 teaspoons kosher salt |
1 1/2 cups button mushrooms, roughly chopped |
1 medium onion, diced |
4 green onions |
2 medium red peppers, roasted/peeled (small to medium) |
1/2 cup chopped fresh parsley |
3 cups textured vegetable protein (dry) |
1/2 cup dry vermicelli (thin small pasta) |
2 cups rolled oats |
1 1/2 cups shredded mild cheese |
2 eggs (beaten) |
more salt and pepper |
Directions:
1. Soak dried TVP and vermacelli in 6 cups of hot water for about 20 minutes.
2. Drain off any excess liquid so that it is as dry as possible.
3. Sautee mushrooms, onion, green onion and salt in the olive oil over med-high heat until moisture is cooked off.
4. About 10-12 minutes.
5. In a large bowl, combine sauteed veggies, chopped roasted red pepper and parsley to TVP/vermacelli mixture.
6. Lightly process 1 1/2 cups of the oats in a food processor and add to above.
7. In a few batches run the whole lot through the food processor using pulse until it is the well mixed/chopped but not goopy.
8. Return to bowl.
9. Mix in eggs and cheese.
10. Throw some whole oats on the counter and pat into rectangle or whatever shape you like.
11. Scatter a few more whole oats on top.
12. Cut with biscuit cutter or wide mouth glass so that they are about 3 1/2 inches in diameter.
13. Press out remaining and keep punching them out till all remaining batter is used.
14. Use a spatula to place them on an oiled cookie sheet.
15. Freeze and when hard place in baggies.
16. To serve either grill or cook on stove top with a little olive oil'til heated through.
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