The Woodward Veggie Burger Recipes
THE WOODWARD VEGGIE BURGER
This is from Paul Newman's Cookbook, and was named after Joanne Woodward. Lovely, healthy, delicious! Prep time does not include cooking rice.
Provided by Sharon123
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a frying pan, saute onions and garlic in the olive oil.
- When onions are translucent, add the basil and mix well.
- Add the mixture to the cooked rice.
- Lightly toast nuts in frying pan and allow to cool.
- In a blender or food processor, grind all the nuts and sunflower seeds until coarsely ground.
- Add to the rice mixture with the tamari sauce and tahini.
- Shape into patties.
- To cook, brown in a nonstick pan on medium heat in olive oil.
- Veggyburgers should be served in pita bread or burger buns with your favorite accompianments.
- Enjoy!
FARMHOUSE VEGGIE BURGER
From The Farm Cafe in Portland, a delicious eggplant veg burger as seen on "The Best Thing I Ever Ate."
Provided by Erin R.
Categories Vegetable
Time 40m
Yield 4 burgers, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Sauté eggplant on low heat till grey and very soft.
- Mix together eggplant and all the rest of the ingredients, except oil, let rest for ½ hour in refrigerator.
- Form into 4 equal patties about an inch thick.
- In a sauté pan, heat olive oil until shimmering hot, fry each side of patty till dark brown, about 5 minutes each side.
- Serve on locally made sandwich bun with caramelized onions, spicy brown mustard, roasted red peppers and salad mix.
- **Notes: These are the exact directions from the restaurant website, and it's usually best to stick to the recipe on your first try. I have made these without peeling the eggplant and the peels don't hurt anything. I don't know if I always pick unusually big eggplants, but I get six burgers from this recipe instead of the four the restaurant states. I also now use an egg as the binding agent with half the amount of cheese, which I find holds the patties together a little better. They are smashing with a whole, canned poblano on top. Enjoy!
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