Posted by: Lisa UK 09-04-99 4:48 PM
Veggie Burgers
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
8 ounces white mushrooms, wiped clean with dampened paper towels and finely chopped
1 cup cooked brown rice
1/2 cup quick oats
4 ounces coarsely grated sharp Cheddar cheese (about 3/4 cup)
1 egg, lightly beaten
Salt and freshly ground black pepper, to taste
2 to 3 tablespoons fine dry bread crumbs, if needed
Garnish:
1 large fresh, ripe tomato, thinly sliced
1 large onion, thinly sliced (optional)
Pickle slices
1/2 head iceberg lettuce, thinly sliced
4 whole-wheat hamburger buns
Ketchup and/or mayonnaise and/or mustard
Prepare burger mixture: Heat oil in a nonstick skillet over medium heat.
Add onion and garlic and saute until soft but not brown, about 4 minutes.
Increase heat to medium-high, add mushrooms, and cook, stirring occasionally, until tender and most of mushroom liquid has evaporated, about 4 minutes.
Stir in brown rice and cook for 1 minute.
Remove from heat and transfer mixture to a large bowl.
Stir in oats, cheese and egg.
Add salt and pepper.
If mixture seems wet, add bread crumbs.
Cover mixture and refrigerate until firm, 3 to 4 hours.
Line a baking sheet or large plate with plastic wrap.
Wet your hands slightly and form vegetable mixture into 4 patties.
Place patties on prepared baking sheet, cover loosely with plastic wrap, and refrigerate for 1 hour.
Preheat grill to high.
When ready to cook, place a vegetable grate on hot grill and preheat it for 5 minutes.
Arrange tomato and onion slices, pickles and lettuce on a platter and set aside.
Oil vegetable grate and place patties on it.
Grill, turning carefully with a spatula, until nicely browned on both sides, 4 to 6 minutes per side, as
burgers cook, toast buns over flames as well.
Serve as you would any burger, piling buns high with lettuce, tomato, onion, pickles and smearing on ketchup, mayonnaise or mustard or all three.
Serves 6