Open-faced vegatable burger with mushroom gravy

[Guest guest]

Open-faced vegetable burger with mushroom gravy

Source: quick and natural rice dishes

 

Burger

 

1/2 C. toasted sunflower seeds

1 1/2 C. cooked chick peas,lentals,or aduki beans

1 C. cooked rice

1/2 C.grated carrot

1C. diced onion

1C. diced green pepper

1/4 C. chopped parsley

1TB.chopped fresh thyme, or 1tsp. dried

1/3 C. whole wheat pastry flour OR corn flour

1/4 C. corn meal to coat burgers

oil for pan-frying

 

Mushroom Gravy

 

2C. water

1 1/2 C. chopped mushrooms

1/2C. diced onion

1 TBS. Caraway seeds

3TBS. natural soy sauce

2 1/2 TBS. arrowroot dissolved in 1/2 cup cool water

 

Toast seeds on a baking sheet in a preheated 350F oven for 10-15 mins or

just until golden a fragrant.

Mash the beans. mix first nine ingred. together and bind with pastry OR

corn flour. Form into burgers, coat lightly with cornmeal, and pan fry

until golden on both sides, turning once. Drain on paper.

 

To make gravy: bring 2 Cups water to a boil and add mushrooms and

onion. Reduce to a simmer, and cook for 5 mins. or until the onions

are transparent and the mushrooms are soft. Add caraway seeds and soy

sauce. Add diluted arrowroot and cook, stirring constantly, just until

the gravy is transparent and has thickened about 3 mins.

 

Serve as an open-faced sandwich, accompanied by lettuce, tomato,and dill

pickles or as croquettes with sauce.