Burger mix
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Burger mix
  Burgers  
Last updated 6/12/2012 12:51:53 AM. Recipe ID 13536. Report a problem with this recipe.
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      Title: Burger mix
 Categories: Digest
      Yield: 1 Servings
 
    1/2 c  Dry chickpeas
    1/2 c  Dry soybeans
    1/2 c  Dry lentils
    1/2 c  Yellow split peas
    1/2 c  Brown rice
    1/2 c  Rolled oats
    1/4 c  Whole wheat bread crumbs
    1/4 c  Cornmeal
  1 1/2 tb Baking soda
        x  Seasonings of your choice
           (see note)
 
  Put the ingredients 1-2 at a time in a blender, turn the blender on,
  and RUN FOR COVER (this is pretty noisy ).  When everything is in
  powdered form, combine in a tupperware container and store in the
  fridge.  Makes 4 cups of mix.
  
  To make burgers, combine 1 c. burger mix and 2/3 c. HOT liquid (see
  note 2) and let sit for 15 minutes.  On a plate, form into 3 thin
  patties.  Use a spatula to move patties onto a nonstick-sprayed
  skillet and cook on both sides until lightly browned.  Serve with
  your favorite burger fixins.
  
  Note - Seasonings:  You can use the herbs and/or spices of your
  choice, or consider using a dry soup mix run through the blender
  (I'll bet onion would be good).  Also, try a dry FF salad dressing
  mix.  Or a veggie boullion cube run through the blender.  Other
  suggestions:  onion powder, garlic powder, lemon pepper, basil, etc.
  
  Note - Liquids:  Try 1/3 c. water and 1/3 c. barbeque sauce - combine
  in bowl and nuke until hot , add to dry mix (note that burgers made
  with barbeque sauce will brown more quickly, so watch them!).  Or try
  half water, half tomato juice, or half water and half white wine or
  marsala. Try to make sure that your liquids and seasonings have
  compatible flavors.
  
  Other suggestions:  The possibilities here are endless
  :)
  
  Oriental:  Burger mix with a little soy sauce in the liquid and some
  fresh ginger added to the mix, maybe a dash of rice wine.
  
  Spanish:  Cumin, red pepper, chili powder, or a dry taco seasoning
  mix.
  
  Indian:  Curry powder added to the mix.
  
  Wine/garlic:  Chopped garlic added to the mix, half water and half
  white wine for the liquid.
  
  Potpourri:  Make a batch of plain, unseasoned burger mix and add
  whatever seasonings strike your fancy as you're mixing it up!  No
  need to commit to just one flavor for the whole batch!
  
  From: . Fatfree Digest [Volume 9 Issue 7]
  June 28, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
  using MMCONV
 




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Recipe ID 13536 (Apr 03, 2005)

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