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Grainburgers

What you need: 

1 cup brown rice, cooked
1/3 cup green pepper, chopped
1/3 cup onion, chopped
1/3 cup celery, chopped
1 egg replacer (http://vegweb.com/index.php?topic=7678.0) or 1 tablespoon soy flour
1/3 cup cornmeal, rolled oats, or wheat germ
1 tablespoon soy sauce
2 tablespoons flour
2 tablespoons wheat germ
2 tablespoons oil
oil, as needed for frying

What you do: 

1. Combine all ingredients, and mix well. Preheat oven to 350 degrees F, if baking.
2. Form into 6-8 patties. Place on baking sheet, if baking.
3. If frying, brown patties on both sides in oil over medium heat, or bake 20 minutes.

Preparation Time: 
40 minutes
Cooking Time: 
Servings: 
6-8
Recipe Category: 

SO HOW'D IT GO?

I'm so glad I tried this recipe! This is the first veggie burger I've made myself that I've ever really liked. It reminds me a lot of a morning star burger. It's really really delicious. I'd love to make a huge batch and freeze them for lunch throughout the week. Thanks for the great veggie burgers!

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excellent recipe! I used basmatic rise instead of brown rice, because that what I had. thanks for posting!

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This was a delicious quick and easy recipe!  Thank you for sharing!  ;)b

I sauteed the veggies first before assembling in 1 T of canola oil.  I added 1/3 cup of baby bella mushrooms, 1/4 t garlic powder, and 4 T flour.  I didn't add any extra wheat germ or oil that was listed last.  For those who eat eggs, I did use 1 egg instead of the soy flour or egg replacer because I didn't have either of those.  It held together great!  My whole family enjoyed the burgers.  Needed a little salt so next time I'll throw that in when I'm mixing it together.  I made 6 decent size patties.  Next time, I'll double the recipe and freeze them for another meal.  Thanks again!  :)

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Great recipe! I made it tonight for supper for myself. Used barley, cornmeal, olive oil, wheat bran, a red pepper,... since I didn't have all the ingredients called for, I added a little extra flour to make it hold together. I cooked one on the stovetop to eat tonight and baked the others to freeze for another time. Wonderful recipe, and so versatile! Thank You!

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