Recipes Included On This Page Vegetarian Burgers (Gail Hall) Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	Back to Gail Hall Recipe Index * Exported from MasterCook * Vegetarian Burgers (Gail Hall) Recipe By : Gail Hall Serving Size : 4 Preparation Time :0:00 Categories : Volume 13-08 Aug 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cooked beans and/or lentils -- drained 1 tablespoon vegetable oil 1 small onion -- finely diced 4 ounces mushrooms -- chopped 2 garlic cloves -- crushed 1/4 cup chutney 1 teaspoon ground cumin 1 teaspoon ground coriander 1 cup cooked rice 1/4 cup breadcrumbs Cornmeal for coating Salt and pepper to taste Place beans and/or lentils in a large bowl and mash to a paste. Heat oil in skillet and sauté onions for three minutes or until softened. Stir in mushrooms and garlic and sauté until mushroom juice evaporates. Stir in chutney, cumin and coriander, rice and breadcrumbs. Add sautéed mixture to beans. Season well with salt and pepper. Form into 4 to 6 burgers, 1 inch thick. Coat with cornmeal to prevent sticking. Oil grill or frying and grill patties 5 minutes per side or until heated through. Serve on your favourite toasted hamburger bun with your favourite toppings. Yields 4 to 6 burgers. Gail's comments: Burger month continues with one of my favourite vegetarian burgers. Use your favourite cooked beans and/or lentils to create a dish that even non-vegetarians will love. This recipe is shared with permission through the courtesy of the CBC Radio program Edmonton AM and Gail Hall. Gail Hall is well known in Edmonton as a culinarian and food activist. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 17 August 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 152 Calories; 4g Fat (23.0% calories from fat); 2g Protein; 27g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 1/2 Fat. Back to Gail Hall Recipe Index

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