Later On

A blog written for those whose interests more or less match mine.

Homemade veggie burgers (good for vegans, too)

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This recipe looks pretty good. I think I may make it. Ingredients:

Note: For best texture, the veggie burgers must be cooked within thirty minutes of adding bread crumbs or they will become mushy. To prepare in advance, combine all ingredients except for crumbs and mix in the crumbs just before forming the patties and serving.

Special equipment: food processor

Yield: makes about 2 pounds veggie burger mix, active time 1 hour, total time 1 1/2 hours

  • 1 1/2 pounds button mushrooms, trimmed
  • 1/4 cup canola oil (or grapeseed oil)
  • Kosher salt and freshly ground black pepper
  • 6 thyme sprigs
  • 1 whole small eggplant (about 1/2 pound)
  • 2 large leeks, chopped fine (about 1 1/2 cups)
  • 1 large celery rib, chopped fine (about 1/2 cup)
  • 1 medium clove garlic, grated on a microplane grater (about 1 teaspoon)
  • 3/4 cup dry pearl barley
  • 1 (14-ounce) can garbanzo beans, drained and patted dry on paper towels
  • 1 cup toasted cashews, pinenuts, or a mix
  • 1 teaspoon Marmite, Vegemite, or Maggi seasoning
  • 1 teaspoon soy sauce
  • 1 1/2-cups panko-style bread crumbs (see note above)

Written by LeisureGuy

28 March 2012 at 12:12 pm

Posted in Food, Recipes

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