[Low-Fat] Mushroom-Potato Burgers

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* Exported from MasterCook *

 

Mushroom-Potato Burgers

 

Recipe By : Rancho La Puerta Cookbook by Bill Wavrin

Serving Size : 5 Preparation Time :0:00

Categories : Low-Fat Cooking

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 teaspoon olive oil

1/2 cup onion -- chopped

2 teaspoons garlic -- minced

1 cup stemmed white mushrooms -- sliced

1/3 cup carrots -- grated

1 1/4 cups mashed potatoes -- unseasoned

FROM 2 large russet potatoes

1 large egg white

2 tablespoons dry bread crumbs

2 tablespoons ground cashews

2 scallions -- thinly sliced

1 1/2 teaspoons fresh oregano -- chopped

OR fresh basil

1/2 teaspoon coriander seeds, toasted and crushed -- * see author's

notes

1/4 teaspoon fresh ginger -- minced

pinch hot red pepper flakes

salt -- to taste

freshly ground black pepper -- to taste

1 tablespoon sesame seeds

1 tablespoon sunflower seeds

5 slices whole-wheat bread

2 tablespoons Dijon mustard

1/2 head romaine lettuce -- shredded

1 medium tomato -- thinly sliced

1 red onion -- thinly sliced

 

In a medium sauté pan, heat the oil over medium heat and sauté the onion and

garlic for about five minutes, until the onion is golden. Add the mushrooms and

carrots and sauté for about five minutes longer, until the vegetables begin to

soften. Drain any excess liquid and transfer the vegetables to a large bowl.

 

Add the potatoes, egg whites, bread crumbs, cashews, scallion, oregano,

coriander seeds, ginger, red pepper flakes, salt and pepper and mix well. The

mixture will be moist.

 

In a small bowl, mix the sesame seeds with the sunflower seeds. On a flat dish

or clean, dry work surface, spread the sesame seeds and sunflower seeds in a

single layer. Use an ice cream scoop and scoop up a fifth of the potato

mixture. Between dampened palms, flatten the mixture into a patty and coat on

both sides with the seeds. Set aside on a waxed paper-lined tray while forming

the other four patties.

 

Preheat a stovetop grill or heat a large sauté pan lightly sprayed with

vegetable oil spray over medium heat. Cook the patties, turning once, for about

three minutes on each side or until golden brown.

 

Toast the bread slices and spread 1 side of each slice with mustard. Top with

lettuce, tomato and onion and then with a burger. Serve immediately as

open-faced sandwiches.

 

*AUTHOR'S NOTES*

To toast coriander seeds, spread them in a dry skillet and cook over

medium-heat, shaking, for about one minute until fragrant. Transfer to a plate

to cool.

 

 

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NOTES : This recipe comes from the Low-Fat Cooking Library, and is brought to

you via the courtesy of the About.com website.