Holiday Recipes: Burgers
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Dr. McDougall's Health & Medical Center
Burger Recipes

Celebrate the Summer Holiday Weekend

Try One of These Delicious Burger Recipes

JEFF NOVICK’S SWEET POTATO CURRY BURGER
Servings: Makes 8-10 burgers
 
1 15-ounce can salt-free kidney beans, drained and rinsed (or 1.5 cups cooked)
1 15-ounce can salt-free chickpeas, drained and rinsed (or 1.5 cups cooked)
1 cup rolled regular dry oats
½ cup cooked brown rice
½ cup cooked, peeled, and mashed sweet potato
4 tablespoons low sodium salsa
1 ½ tablespoons salt-free mild curry powder
2 teaspoons garlic powder
 
8-10 100% whole-grain buns – Ezekiel brand
Condiments of choice: mustard, ketchup, relish, tomato slices, red onion slices, spinach, romaine, guacamole (optional)
 

DIRECTIONS:
Drain and rinse the beans. 

Put in a bowl and mash with a fork or potato masher. We want a rough mash. 

Add oats, rice, sweet potato, salsa, curry, and any other spice of choice and mix well. 

Divide mix into 8 or 10 equal pieces. 

Roll each piece into a ball and then form into a patty. 

Lay on plate and let the patties air dry in the refrigerator for about 10-20 minutes. 

Grill or broil on a nonstick skillet at medium heat (or place under a broiler) until golden brown, about 3-5 minutes. 


 

McVEGGIE BURGERS
Preparation Time: 30 minutes
Baking Time: 30 minutes
Servings: Makes 16 burgers
 
20 ounces firm water-packed tofu, drained well
12.3 ounces silken tofu
10-ounce package of frozen chopped spinach, thawed
½ cup water
1 large onion, chopped
½ pound mushrooms, chopped
3 cloves garlic, pressed
3 cups quick oats
2 tablespoons soy sauce
2 tablespoons vegetarian Worcestershire sauce
2 tablespoons Dijon mustard
1 teaspoon paprika
1 teaspoon lemon juice
½ teaspoon ground black pepper
 
Preheat oven to 350 degrees.

Place both kinds of the tofu in a food processor and process until fairly smooth, stopping several times to scrape down the bowl. Transfer processed tofu to a large bowl and set aside.

Drain the spinach well and press any excess water out with your hands. (Spinach should be very dry). Set aside.

Place the water, onion, mushrooms, and garlic in a large nonstick frying pan. Cook, stirring frequently until onion has softened and all liquid has been absorbed, about 10-12 minutes. Set aside.

Add the oats and the seasonings to the tofu mixture and mix well. Add the spinach and mix in well, using your hands. Add the onion mixture and continue to mix with your hands until all ingredients are well combined. Take a small amount and form into a ball shape (a bit larger than a golf ball), then flatten into a burger-sized patty about ¼-inch thick and place on a nonstick baking sheet. (If you do not have a good nonstick baking sheet, then lightly oil your baking sheet first). Repeat this process until all the mixture is used. (It will help to lightly moisten your hands several times during this process). Bake for 20 minutes, then flip over and bake an additional 10 minutes. Cool on racks after removing from the oven. Serve in a whole wheat bun with your favorite condiments. 
 
HINTS: These may be prepared ahead and refrigerated or frozen for future use. They reheat well in the microwave, in the oven, or on a grill or griddle.
 
TOFU MAYONNAISE
Preparation Time: 5 minutes
Servings: Makes 1 1/3 cups
 
1 10.5-ounce package Lite Silken tofu
1½ teaspoons lemon juice
1 teaspoon sugar
½ teaspoon salt
½ teaspoon dry mustard
1/8 teaspoon white pepper
 
Place all ingredients in a blender jar and process until smooth and creamy.
 
HINT: Use Tofu Mayonnaise in sandwiches, salads, and spreads.

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