| Mushroom Tofu Veggie Burger
1/2 cup of rolled oats
1 1/4 cups of coarsely chopped almonds
1 tablespoon of canola oil
1/2 cup of chopped green onion
2 teaspoons of minced garlic
1 1/2 cups of shiitake
1/2 cup of cooked rice; brown basmati
1/3 cup of grated white cheddar cheese
2/3 cup of mashed firm tofu
1 large egg + 1 egg white; lightly beaten
3 tablespoons of chopped parsley
1/2 cup of dry bread crumbs
Salt; to taste
Freshly ground black pepper;
Garnish
6 slices of fresh mozzarella; if desired
1/2 cup of fresh salsa or marinara |
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Place the oats and almonds on separate baking sheets and lightly toast in a preheated 375ºF. oven for 5 to 8 minutes or until very lightly colored. Heat oil in a sauté pan and over moderate heat sauté the onions, garlic and mushrooms until softened and lightly colored. Add the oats and continue to cook for another 2 minutes, stirring constantly. Remove from heat and cool mixture. Combine the onion mixture with the rice, cheese, tofu, eggs. parsley, bread crumbs and almonds and stir to combine. Season to taste with salt and pepper. Shape into 6 patties and sauté or broil until golden and crisp on the outside. Top with a slice of fresh mozzarella and a teaspoon or two of fresh salsa and serve immediately as is, or between toasted slices of whole grain bread. This recipe yields 6 servings. |
