Vegetable Burgers

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Vegetable Burgers

Source: Jackie B.

 

3 1/2 ounces spinach

1 Tbsp. olive oil

1 leek, chopped

2 garlic cloves, crushed

3 1/2 ounces mushrooms, chopped

10 1/2 ounces firm tofu chopped

1 tsp. chili powder

1 tsp. curry powder

1 Tbsp. chopped cilantro

2 3/4 ounces fresh whole wheat bread crumbs (gluten-free bread crumbs may be

substituted if necessary)

1 Tbsp. olive oil

 

Cook the spinach in a little water for 2 minutes. Drain and pat dry with paper

towels. Heat oil in skillet and saute the leek and garlic for 2-3 minutes. Add

the remaining ingredients except for the bread crumbs and cook for 5-7 minutes

till vegetables are soft. Toss in the spinach and cook for 1 minute. Transfer

to food processor and blend for 30 seconds until almost smooth. Stir in the

bread crumbs, mixing well, and leave until cool enough to handle. Using floured

hands, form the mixture into 4 burgers. Chill for 30 minutes. Heat 1 Tbsp. oil

in skillet and cook the burgers for 8-10 minutes turning once.