All-American Vegetarian - Tofu-Mushroom Burgers

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Tofu-Mushroom Burgers

 

Recipe By :All-American Vegetarian - Barbara Grunes and Virginia Van Vynckt

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

4 cups very finely chopped mushrooms

2 cups finely grated carrots

1 1/2 cups very finely chopped onions

3 to 4 lare garlic cloves -- minced

1 tablespoon dried mixed herbs, such as Italian

seasoning, or 2 tablespoons fresh minced

herbs

3/4 cup fine bulger

8 ounces extra-firm tofu -- mashed

1 cup dry bread crumbs, plus more if needed

1/2 teaspoon salt

8 whole wheat buns

 

Heat oil in a nonstick frying pan that has been sprayed with nonstick cooking

spray. Add mushrooms, carrots, onions, garlic, and herbs. Cook over medium

heat, stirring often, until vegetables no longer give off liquid.

Remove from heat. Add burgur, tofu, bread crumbs, and salt. Mix thoroughly.

Mixture should be thick and pasty; if it seems too wet, add more bread crumbs.

Form into 8 patties using a generous 1/2 cup for each. Place on a wax

paper-lined plate, cover loosely with wax paper or plastic wrap, and refrigerate

at least 1 hour and up to 24 hours.

To cook, heat a large nonstick skillet that has been coated with nonstick

cooking spray. Add burgers and cook in 2 batches over medium heat, turning

once, until golden and heated through, 5 to 7 minutes. Or grill burgers on a

lightly oiled grid over hot coals, turning once, until nicely browned on both

sides and heated through.

Serve between buns with accompaniments of your choice. These are nice with

mustard, tomato, grilled onions, and yogurt or nonfat mayonnaise.

 

 

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Per serving: 199 Calories (kcal); 7g Total Fat; (32% calories from fat); 8g

Protein; 25g Carbohydrate; 0mg Cholesterol; 306mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0