Veggieburger In Quantity (Dried) Recipe - Cooking Index
Veggieburger In Quantity (Dried) Recipe - Cooking Index
| 1 cup | 62g / 2.2oz | Dried corn |
| 1 cup | 237ml | Whole wheat |
| 1 cup | 160g / 5.6oz | Brown rice |
| 1 cup | 160g / 5.6oz | White rice |
| 1 cup | 160g / 5.6oz | Black beans |
| 1 cup | 237ml | Lentils |
| 1 cup | 237ml | Oatmeal |
Whir grains one at a time in blender until coarsely chopped. mix well and store in a covered container.
When you want a veggie burger scoop out needed amount <1 cup makes 4 good sized burgers> whir 1 cup at a time in blender until reasonably fine.
Heat 1 cup of water for each cup of mix until boiling add seasonings <see below> add to dry mixture and stir until liquid is absorbed. Drop by large spoons full into nonstick fry pan <or use Pam> it will firm up as it cooks. Its gloppy to start with. That's ok. Turn when brown on bottom. serve as pleases you.
For a more tender pancake like burger use a little more water.
For beef, chicken, or ham flavored burgers. Use 2 TBS <more or less to taste> soup starter for each cup of water. Serve on buns with lettuce tomatoes, onion, ketchup, mustard or whatever strikes your fancy. For cheeseburgers use FF cheese.
Taco burgers add 1/2 pkt taco seasonings to each cup of water. serve with salsa or stir fry to a chunky consistency and make tacos Hawaiian burgers use pineapple juice in place of 1/2 the water add a dash of soy sauce. Serve with pineapple rings.
sloppy Joes use 1/2 c. sloppy Joe mix for each cup of water stir fry to chunky consistency. Serve on whole wheat buns.
For sweet and sour burgers. Use soy sauce in place of 1/4 water. Serve with sweet and sour sauce.
Source:
SF Chronicle; Jun 7, 1995 - WEEKEND COOK
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