Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 6/24/83; site decwrl.UUCP Path: utzoo!watmath!clyde!burl!ulysses!allegra!bellcore!decvax!decwrl!daemon From: daemon@decwrl.UUCP (The devil himself) Newsgroups: net.veg Subject: Re: Burgers!!! Message-ID: <1130@decwrl.UUCP> Date: Sun, 17-Mar-85 22:59:43 EST Article-I.D.: decwrl.1130 Posted: Sun Mar 17 22:59:43 1985 Date-Received: Tue, 19-Mar-85 04:52:21 EST Organization: DEC Engineering Network Lines: 105 Re: Burgers!!!_________________________________________________________________ Here I am, replying to my own request. Now that I'm home with my cookbooks, can get the ball rolling a bit. But first, I'll give a little review of the commercial burger mixes I've tried: o Sahadi brand "Vegetable Burger Falafil Mix" - A very good falafel (which is how I ususally spell it) based on fava beans. o Near East brand Falafel Mix - Another fava bean-based falafel that's very good, though a bit too spicy for my tastes. o Fearn? brand Brazil Nut Burger Mix, Sesame Burger Mix, and Sunflower Burger Mix - I'm not exactly sure about the brand name, but I like them all. Lately I've seen a "tofu burger recipe" distributed with them, showing how you can mix these with tofu to make a tofu burger. I suspect that someday these recipes will be on the packages themselves. I haven't tried them with the tofu yet, but I have high hopes. o "Love Burger" or "Nature's Burger" or Whatever (The One With the Kid and the Lion on the Package) - I don't like this at all. o Fantastic Foods brand "Fantastic Falafil" - I didn't like this very much either. As I recall, it tasted too "green" - perhaps if you really love sprouts, you'll like this. o Fantastic Foods brand "Tofu Burger" - This is indeed a fantastic food. It mixes with a one pound package of tofu for a good solid burger that tastes great! This last one is what prompted me to start an article about burgers. I would love to make a burger like that one at home. In hopes of finding a recipe, here are the ingredients as listed on the box: Toasted brown rice flour, corn meal, powdered soy sauce (made from soybeans, wheat and salt), dehydrated vegetables (toasted onion, garlic, tomato, celery, and red bell pepper), nutritional yeast, toasted sesame seeds, arrowroot flour, miso powder (made from soybeans and slat), and spices. Like I said, this is mixed with a pound of firm tofu. Does anybody have a recipe something like this? I hope other net.landers will send in their comments on commercially- available brands, though I'm more interested in recipes. Imitation beef bits and such don't interest me at all. *** On to the recipes! *** >>> Lentil-Walnut Burgers <<< ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ [From _The_Moosewood_Cookbook_, by Mollie Katzen - Page 106 - My all-time favorite burger!] Soak and cook 1 1/2 C. DRY LENTILS. Dice finely the following: 1/4 LB. FRESH MUSHROOMS, 1 SMALL GREEN PEPPER, 1 STALK CELERY, 1 SMALL CARROT, 2 CLOVES GARLIC [I ususally omit these], 1 SMALL ONION, and 1 CUP WALNUTS. Saute' everything but the lentils in BUTTER [I usually use SAFFLOWER OIL] with 1 t. SALT [I omit the salt], BLACK PEPPER, 1 t. CHILI POWDER, 1/2 t. DRY MUSTARD. Combine the saute' with the lentils and 1/4 C. RAW ROLLED OAT FLAKES. Mash moderately (not so much that vegie chuncks are lost). Add 5 T. TOMATO PASTE, 2 BEATEN EGGS, and A DASH OR TWO OF WORCESTERSHIRE SAUCE [I usually omit the eggs. I always use A-1 SAUCE instead of worcestershire sauce because of preference and because I haven't found a worcestershire sauce that isn't made with anchovies.]. Mix well. Form into large flat patties. Chill one hour. Broil on both sides or fry in butter [again, you can fry it in something lighter like safflower oil, as long as it's hot - I prefer to broil it, myself]. Great topped with cheddar cheese. [I also like these with tahini and/or A-1 sauce and/or all the usual burger fixin's.] >>> Felafel <<< ~~~~~~~~~~~~~~~ [From _The_Moosewood_Cookbook_, by Mollie Katzen - Page 140 - Not only is this yet another spelling of "Falafel", it's also made with chickpeas instead of fava beans. Very good; it has always won over non-vegetarians.] Mash well 4 C. cooked chickpeas (prepared from 2 C. DRY CHICKPEAS). Combine them with 3 MEDIUM CLOVES CRUSHED GARLIC [again, I usually use less garlic], 1/2 C. CELERY and 1/2 C. SCALLIONS (both finely minced), 1/2 t. GROUND CUMIN, 1/2 t. TUMERIC, 1/4 t. CAYENNE, 1 DASH BLACK PEPPER, 1 1/2 t. SALT [again, I omit the salt myself], 2 BEATEN EGGS [and again, I usually omit the eggs], 3 T. TAHINI, and 3 T. FLOUR or FINE BREAD CRUMBS. Chill well. With floured hands, make the batter into one-inch-diameter balls [or burgers]. Dust each one lightly with flour. Deep fry the balls in a 2-inch pool of hot oil [for burgers use less oil] until golden, and serve immediately. I'll send some more recipes when I get the time. Please send yours in too! <_Jym_> :::::::::::::::: Jym Dyer ::::' :: `:::: Dracut, Massachusetts ::' :: `:: :: :: :: DYER%VAXUUM.DEC@DECWRL.ARPA :: .::::. :: {allegra|decvax|ihnp4|ucbvax}!decwrl!dec-rhea!dec-vaxuum!dyer ::..:' :: `:..:: ::::. :: .:::: Statements made in this article are my own; they might not :::::::::::::::: reflect the views of |d|i|g|i|t|a|l| Equipment Corporation.