I need a recipe for homemade veggie burgers if anyone's got one. I'm
also looking for good recipes to use cauliflower. The only thing I
know how to do with it is cauliflower cheese...
--
~Karen AKA Kajikit
Lover of shiny things...

Made as of 29 April 2004 - 61 cards, 41 SB pages (plus 3 small giftbooks), 52 decos & more!

Visit my webpage: http://www.kajikitscorner.com
Allergyfree Eating Recipe Swap: http://groups.yahoo.com/group/Allergyfree_Eating
Ample Aussies Mailing List: http://groups.yahoo.com/group/ampleaussies/

"Kajikit" > wrote in message
...
> I need a recipe for homemade veggie burgers if anyone's got one. I'm
> also looking for good recipes to use cauliflower. The only thing I
> know how to do with it is cauliflower cheese...


Followers of the popular low carb diets are using pureed cauliflower to make
a substitute for mashed potatoes. I'm never one to prepare one type of food
so that it taste like something else, so I won't go there.

I have been planning on experimenting with veggie burgers -- ones with the
basic flavor of vegetables and grains, not a bogus imitation of meat. So far
I have not begun but here are some starting points:

The following recipe came from somewhere on the internet but I don't know
the origin. It sounds appealing.

Veggie Burgers with Walnuts

2 oz bulgur wheat
1/4 cup canola oil
1 1/4 cups finely chopped mushrooms
1 1/2 cups finely chopped carrots
2 cups finely chopped onions
2 Tbls minced garlic
3/4 cup walnuts
1/2 cup sunflower seeds
1/2 cup sesame seeds
1/2 cup wheat germ
1/3 cup chopped parsley
2 Tbls chopped dill
3 Tbls tamari
3 Tbls tahini (sesame seed paste)
1 1/4 cups cooked chickpeas
(if using canned garbanzo beans,
make sure they're well-drained)
3 Tbls lemon juice
1/4 tsp. cayenne pepper
1/2 tsp. salt
3/4 tsp. freshly ground pepper
3/4 tsp. ground cumin
oil for rubbing burgers and grill

Put bulgur in a bowl of hot water, soak for 10 minutes or until tender,
drain well.
Heat oil in a skilled, sauté mushrooms, carrots, onions, garlic for 15 min.
Grind walnuts and sunflower seeds, put into a bowl, add sesame seeds,
bulgur, and wheat germ.
Mix sautéed vegetables with parsley, dill, tahini, chickpeas, tamari, lemon
juice, cayenne, salt, pepper, and cumin until blended (small lumps ok). Add
to the sesame-bulgur mixture, mix well. A potato masher is useful at this
stage.

Chill thoroughly to firm the mixture (at least 1 hour in the freezer, more
in the refrigerator).

Shape into patties, pat with oil, cook 4 minutes on each side, flip
carefully with a Wide spatula to keep from falling apart. Serve on toasted
rolls with slices of tomato, sprouts, cucumber, yogurt.

Serves 8 to 10, depending upon size of patties/rolls.
-----------------------------------------------------------------------
Burger King has a way af ruining any food they prepare. I tried their veggie
burger and I think it would be a real winner if it were properly prepared
instead of being cooked and then left to set around and later reheated a few
times over before being served up on a soggy bun and sold. But that is
Burger King's way. Yuuuhk!

Ingredient Listing for BK Veggie Burger patty:
Water, mushrooms, water chestnuts, cooked brown rice, textured wheat
protein, rolled oats, vital wheat gluten, frozen onions, corn oil, frozen
carrots, potato starch, frozen green peppers, frozen red peppers, 2% or less
of onion powder, corn starch, black olives, methyl cellulose, salt, modified
tapioca starch, rice flour, yeast extract, oat fiber, sugar, potato dextrin,
konjac flour, garlic powder, black pepper, maltodextrin, natural flavors
from non-meat sources, dextrose, sodium bicarbonate, sodium acid
pyrophosphate, hydrolyzed corn gluten, malt extract, sage, grill flavor,
basil, raisin juice concentrate, oregano, jalapeno pepper powder, sesame
oil, modified corn starch, corn syrup solids, natural smoke flavoring,
celery oleoresin, wine, citric acid, caramel color, and xanthan gum.

Sam D. had something important to tell us on Fri, 7 May 2004 22:49:56
-0700:

>Followers of the popular low carb diets are using pureed cauliflower to make
>a substitute for mashed potatoes. I'm never one to prepare one type of food
>so that it taste like something else, so I won't go there.
>
That sounds obscene to me... I'm trying to lower my carb count but I
don't think I'm THAT desperate...

I cut the fresh cauliflower into florets and layered it in a greased
baking dish with sliced carrot, zucchini, and some small pumpkin
cubes, and sprinkled it generously with a cajun spice mix. Then I beat
up six eggs and a cup of milk, and poured them over, finishing it with
a pile of grated cheese and baked it for an hour. I haven't eaten any
yet (it's for lunch this week) but it smells DELICIOUS!

>I have been planning on experimenting with veggie burgers -- ones with the
>basic flavor of vegetables and grains, not a bogus imitation of meat. So far
>I have not begun but here are some starting points:
>
I hate 'fake' meat. I want a recipe that uses fresh vegetables and
that TASTES like them once it's done. The local deli had some fresh
vegie burgers that said they didn't have MSG or anything artificial in
them but they cost $3 each! I'm sure I can make them cheaper than
that... would it work to just make 'fish cakes' only with diced up
fresh vegies in them instead of fish?
--
~Karen AKA Kajikit
Lover of shiny things...

Made as of 29 April 2004 - 61 cards, 41 SB pages (plus 3 small giftbooks), 52 decos & more!

Visit my webpage: http://www.kajikitscorner.com
Allergyfree Eating Recipe Swap: http://groups.yahoo.com/group/Allergyfree_Eating
Ample Aussies Mailing List: http://groups.yahoo.com/group/ampleaussies/

Google "black bean cakes". Basically you cook black beans, and treat them
like hamburger for meat loaf - put them in the processor with onions,
celery, eggs, breadcrumbs, spices, etc., form the result into patties, and
pan fry or broil, grill, or roast (broiling/grilling may be require some
adjustments to the mixture to keep the patties together).

You could actually use any kind of beans, or a mixture.

--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Kajikit" > wrote in message
...
> I need a recipe for homemade veggie burgers if anyone's got one. I'm
> also looking for good recipes to use cauliflower. The only thing I
> know how to do with it is cauliflower cheese...
> --
> ~Karen AKA Kajikit
> Lover of shiny things...
>
> Made as of 29 April 2004 - 61 cards, 41 SB pages (plus 3 small giftbooks),
52 decos & more!
>
> Visit my webpage: http://www.kajikitscorner.com
> Allergyfree Eating Recipe Swap:
http://groups.yahoo.com/group/Allergyfree_Eating
> Ample Aussies Mailing List: http://groups.yahoo.com/group/ampleaussies/

Kajikit wrote:

> Sam D. had something important to tell us on Fri, 7 May 2004 22:49:56
> -0700:
>
>>Followers of the popular low carb diets are using pureed cauliflower to make
>>a substitute for mashed potatoes. I'm never one to prepare one type of food
>>so that it taste like something else, so I won't go there.
>>
> That sounds obscene to me... I'm trying to lower my carb count but I
> don't think I'm THAT desperate...

How silly these two oh-so-aristocratic comments are.

Pureed cauliflower is pureed cauliflower, not ersatz mashed potatoes.
It happens to be the same color and somewhat similar in texture to
mashed potatoes. The flavor is surprisingly mild. It's reminiscent of
mashed potatoes, but no one would be fooled. Low carbers call the dish
"fauxtatoes." Pureed turnip, pureed broccoli, pureed asparagus... all
good foods.

No desperation needed to try a new way to prepare familiar foods. The
fact is that pureed cauliflower is tasty, has a good mouthfeel and
provides a lightly flavored stage for seasonings and additions.

I take a whole head, cut it into smaller pieces, put it into a
mike-safe container and cover with plastic wrap. Nuke, no water or
other liquid added or necessary, until very tender and process with
wand blender. Butter, salt and pepper is all it needs. Roasted garlic,
red pepper puree, a dab of anchovy paste, an egg... mix and match
additions for different textures and flavors.

The rule is, "you can't say 'yuck' until after you taste it."

Pastorio

> I cut the fresh cauliflower into florets and layered it in a greased
> baking dish with sliced carrot, zucchini, and some small pumpkin
> cubes, and sprinkled it generously with a cajun spice mix. Then I beat
> up six eggs and a cup of milk, and poured them over, finishing it with
> a pile of grated cheese and baked it for an hour. I haven't eaten any
> yet (it's for lunch this week) but it smells DELICIOUS!
>
>
>>I have been planning on experimenting with veggie burgers -- ones with the
>>basic flavor of vegetables and grains, not a bogus imitation of meat. So far
>>I have not begun but here are some starting points:
>>
>
> I hate 'fake' meat. I want a recipe that uses fresh vegetables and
> that TASTES like them once it's done. The local deli had some fresh
> vegie burgers that said they didn't have MSG or anything artificial in
> them but they cost $3 each! I'm sure I can make them cheaper than
> that... would it work to just make 'fish cakes' only with diced up
> fresh vegies in them instead of fish?

Kajikit wrote:
>
> I need a recipe for homemade veggie burgers if anyone's got one. I'm
> also looking for good recipes to use cauliflower. The only thing I
> know how to do with it is cauliflower cheese...
/

narrow it down, please. Non-bean vs. bean, non-soy vs. okay on the soy,
nut cutlet type, egg or cheese okay, etc.
I love cauli pickled, e.g.:
http://www.gardenguides.com/recipes/piccauli.htm
blacksalt

Kajikit wrote:
> I need a recipe for homemade veggie burgers if anyone's got one. I'm
> also looking for good recipes to use cauliflower. The only thing I
> know how to do with it is cauliflower cheese.


I like the comment in the old Laurel's Kitchen which says that if think
of animals as your friends and you're really sincere about not wanting
to eat your friend, then you don't want to eat something that looks and
tastes just like him either. That doesn't answer your question, but I
thought it was appropriate here.


Cauliflower lends itself wonderfully to being marinated in an oil and
vinegar type dressing and served a la greque (which basically means
marinated in an oil and vinegar dressing). Put some mustard and dried
herbs in it. Vinegar turns green vegetables a nasty grey color, but it
doesn't hurt cauliflower at all. Parboil the cauliflower florets first
by bringing water to a rolling boil, adding the cauliflower, immediately
taking off the heat and timing exactly 5 minutes before draining off the
water. This will still leave a fair amount of crunch. Cool by pouring
ice water on top, waiting a few minutes, then draining that water off
too. Now add your marinade. It lasts several days this way. I munch
on the cauliflower "pickles" as snacks. This goes well with a cube of
feta cheese.


--Lia

Julia Altshuler had something important to tell us on Sat, 08 May 2004
23:54:36 GMT:

>Kajikit wrote:
>> I need a recipe for homemade veggie burgers if anyone's got one. I'm
>> also looking for good recipes to use cauliflower. The only thing I
>> know how to do with it is cauliflower cheese.
>
>
>I like the comment in the old Laurel's Kitchen which says that if think
>of animals as your friends and you're really sincere about not wanting
>to eat your friend, then you don't want to eat something that looks and
>tastes just like him either. That doesn't answer your question, but I
>thought it was appropriate here.

I think I need to be more specific. I don't want 'fake meat'! I'm not
a vegetarian. I want some sort of vegetable patties or vegetable cakes
that look and taste like vegetables. I've bought some from the health
food shop and they were delicious but they were too expensive (and had
too much salt in them) so I have to learn to make my own if I want to
eat them again... I'd prefer for them NOT to have lentils, beans or
nuts in them and I don't have a clue how to cook tofu. Eggs, cheese
and dairy products are fine.

So, can anyone help me out?

--
~Karen AKA Kajikit
Lover of shiny things...

Made as of 29 April 2004 - 61 cards, 41 SB pages (plus 3 small giftbooks), 52 decos & more!

Visit my webpage: http://www.kajikitscorner.com
Allergyfree Eating Recipe Swap: http://groups.yahoo.com/group/Allergyfree_Eating
Ample Aussies Mailing List: http://groups.yahoo.com/group/ampleaussies/

kalanamak had something important to tell us on Sat, 08 May 2004
14:43:56 -0700:

>Kajikit wrote:
>>
>> I need a recipe for homemade veggie burgers if anyone's got one. I'm
>> also looking for good recipes to use cauliflower. The only thing I
>> know how to do with it is cauliflower cheese...
>/
>
>narrow it down, please. Non-bean vs. bean, non-soy vs. okay on the soy,
>nut cutlet type, egg or cheese okay, etc.

I didn't know there were so many different kinds of variation... dairy
is fine in moderation, eggs are fine. I'd prefer NOT to have tofu,
nuts or lentils in the recipe... and I do not want 'fake meat'. I want
it to look and taste like vegetables. I guess what I really want is a
kind of vegetable patty. The ones I bought in the supermarket were
called 'garden burgers' and they were made of normal vegetables with
other arcane ingredients to make them stick together... I need a
low-salt version that I can make at home.


--
~Karen AKA Kajikit
Lover of shiny things...

Made as of 29 April 2004 - 61 cards, 41 SB pages (plus 3 small giftbooks), 52 decos & more!

Visit my webpage: http://www.kajikitscorner.com
Allergyfree Eating Recipe Swap: http://groups.yahoo.com/group/Allergyfree_Eating
Ample Aussies Mailing List: http://groups.yahoo.com/group/ampleaussies/

Kajikit wrote:
> I need a recipe for homemade veggie burgers if anyone's got one. I'm
> also looking for good recipes to use cauliflower. The only thing I
> know how to do with it is cauliflower cheese...

I wish I could find the recipe I had for - they weren't burgers but were
meatballs made from spinach... I'm going to hunt it down for you; you might
be able to adapt it to burgers.

As for cauliflower, there was a discussion about that recently (thread
started by Puester) and I added a soup recipe. Personally, I just love the
stuff steamed or stir-fried.

Jill

Kajikit wrote:
> I need a recipe for homemade veggie burgers if anyone's got one.

Here's the recipe I thought of, by Petra Holzapfel and given to me by Carmen
Bartels. Not burgers but you may be able to adapt it. Doesn't pretend to
be meat in any way!

Spinach Meatballs

1 lb. cooked spinach leaves
7 oz. ricotta cheese
2 eggs
salt & pepper
nutmeg to taste
1 c. dried breadcrumbs
2 oz. butter
1/4 c. grated Parmesan
water or vegetable stock

Blend together eggs, ricotta, spinach, spices. Stir in breadcrumbs. Form
into balls about the size of English Walnuts. Boil in salted water or
stock. Strain and plate. Drizzle with melted butter and sprinkle with
Parm.

Now, for your specific quest I'd see about forming these into patties and
browning in some oil. Or I suppose you could always simmer veggie burgers


Jill

jmcquown wrote:

> Kajikit wrote:
> > I need a recipe for homemade veggie burgers if anyone's got one.
> (snipped tasty recipe)Jill

Thanks Jill, just in time: my swiss chard in the garden is growing out of
control. I'll sub the chard for the spinach. I like the browning in a smidgen of
oil (butter?)- but not olive I think.
Edrena

The Joneses wrote:
> jmcquown wrote:
>
>> Kajikit wrote:
>>> I need a recipe for homemade veggie burgers if anyone's got one.
>> (snipped tasty recipe)Jill
>
> Thanks Jill, just in time: my swiss chard in the garden is growing
> out of control. I'll sub the chard for the spinach. I like the
> browning in a smidgen of oil (butter?)- but not olive I think.
> Edrena

No, I think olive oil would be too strongly flavoured for this, Edrena.
Canola, vegetable, corn or... butter Please let me know how it turns out
as I have only had them as the "meatballs".

Jill

Kajikit wrote:
>
>
I guess what I really want is a
> kind of vegetable patty. The ones I bought in the supermarket were
> called 'garden burgers' and they were made of normal vegetables with
> other arcane ingredients to make them stick together... I need a
> low-salt version that I can make at home.
>

From Kirchner's Vegetarian Burgers

Green Burgers
1/2 lb swiss chard (or mustard, kale, collard or spinach) coarsely
sredded, steamed until tender (depends on green)
Heat 1 T dark sesame oil and saute 4 lr. garlic cloved minced and 1 T
minced ginger root. Add 1/4 lb sliced mushrooms and 1/4 teas sabal oelek
stir and cook until mushrooms soften.
Add2 T toasted and crushed sesame seed and stir well

Place the above (greens and sauteed stuff) and two egg whites in a food
processor and pulse twice. Add one cup of soaked, squeezed bulgar (I use
the WW kind). Pulse again.
Place in a bowl and add 6 minced oil-soaked sun-dried toms, stir. Gently
stir in 1+ cup of bread crumbs until it will hold a pattie. Salt and
pepper to taste can be added prior to bread crumbs. Grill or broil. If
you leave out the egg, broil them. If you grill them, place them gently
and only turn when first side is well cooked. I put plenty of sweet
onion slices out for these. I grill them alittle, first.
HTH
blacksalt

On Sat, 08 May 2004 17:28:33 +1000, Kajikit >
wrote:

>Sam D. had something important to tell us on Fri, 7 May 2004 22:49:56
>-0700:
>
>>Followers of the popular low carb diets are using pureed cauliflower to make
>>a substitute for mashed potatoes. I'm never one to prepare one type of food
>>so that it taste like something else, so I won't go there.
>>
>That sounds obscene to me... I'm trying to lower my carb count but I
>don't think I'm THAT desperate...
>
[...]

No need to dive off into drama. If it is the recipe I am thinking of,
the cauliflower is steamed, pureed, mixed with herbs and goat cheese
and is quite a tasty side dish in its own right, whether you choose to
think of it as potatoes or anything else.

Generally, I am not a fan of faux food; defined in my vocabulary as
something masquerading as something else. However, there are a number
of things that can be grilled and otherwise treated like a "hamburger"
with good results. Grilled marinaded Portobello mushrooms come to
mind.

"B.Server" > wrote in message
...
> On Sat, 08 May 2004 17:28:33 +1000, Kajikit >
> wrote:
>
> >Sam D. had something important to tell us on Fri, 7 May 2004 22:49:56
> >-0700:
> >
> >>Followers of the popular low carb diets are using pureed cauliflower to
make
> >>a substitute for mashed potatoes. I'm never one to prepare one type of
food
> >>so that it taste like something else, so I won't go there.
> >>
> >That sounds obscene to me... I'm trying to lower my carb count but I
> >don't think I'm THAT desperate...
> >
> [...]
>
> No need to dive off into drama. If it is the recipe I am thinking of,
> the cauliflower is steamed, pureed, mixed with herbs and goat cheese
> and is quite a tasty side dish in its own right, whether you choose to
> think of it as potatoes or anything else.
>

I agree - there's a lot you can do with cauliflower. Once pureed you can mix
it with all sorts of things and the results can be great in their own right
regardless of their low carb status. My favorite, for one medium head, is to
puree (cooked of course!) it with 1 egg, 2 TB butter, 1/4c heavy cream, S&P,
and 1/2c or so of grated swiss-style cheese. Into a casserole dish, more
cheese on top, bake at 350 until browned.


--
Peter Aitken

Remove the crap from my email address before using.

Kajikit how about helping yourself by posting the ingredient listing
here. Then we can
a) see what kind of burger you want
b) suggest a recipe based on the one you already like.

Regards, NT

There are endless variations of vegeburgers.

The bulk can be made from:
beans
sweetcorn
tvp
potato
nuts
bread
bulgur
lentils
or a mixture of.


flavours added can be:
gravies, of many kinds
hot n spicy
tomato
with or without herbs
mushroom
or that seaweed that tastes like fish
garlic
greens


binding agent can be:
egg
potato
flour
soya


and additions to make it all more interesting can be:
sweetcorn
peppers
chopped onions
other vegetables
mustard
tofu


Then they can be:
battered or not
deep fried or shallow fried


Someone could write a book with all the recipes.
Vegeburgers are very cheap btw.


Regards, NT