Sunday, July 29, 2012
McDougall Veggie Burger
This recipe comes from McDougall's "The Starch Solution". It is a great veggie burger that doesn't fall apart. I topped mine with avocado, onion, mushrooms, and lettuce and tomatoes from my garden. It made 12 so I baked them all and then I am freezing the leftovers.
20 ounces firm tofu, drained
1 package (12.3 ounces) silken tofu, drained in a fine mesh strainer
3 cups quick cooking oats
1 package (10 ounces) frozen chopped spinach, thawed, drained, and squeezed dry
1 large onion, chopped
1/2 pound mushrooms chopped
3 cloves garlic, crushed or minced
2 tbsp soy sauce
2 tbsp veg worcestershire sauce
2 tbsp dijon mustard
1 tsp paprika
1 tsp fresh lemon juice
1/2 tsp freshly ground pepper
whole wheat buns and condiments for serving
Preheat oven to 350. Have 2 non stick baking sheets.
Combine the drained firm and silken tofu in a food processor and process until smooth, stopping several times to scrape down the bowl. Transfer the tofu to a large bowl and mix in the oats and spinach.
Put the onion, mushrooms, and garlic in a large nonstick skillet with 1/2 cup of water. Cook over med heat, stirring frequently, until the onion softens and all of the liquid has evaporated, 10 to 12 min. Add the onion-mushroom mixture to the tofu mixture, along with the soy sauce, Worcestershire sauce, mustard, paprika, lemon juice, and pepper. Mix very well, using your hands if you wish. (The mixture is very sticky)
Use moistened hands to shape the mixture into 12 1/4 patties, arranging them on the baking sheets. Bake for 20 min, flip the burgers, then bake them for 20 min on the other side.
Serve the burgers warm.
*To reheat frozen burgers, put in microwave for 2 min or on a dry griddle for 5 min.