|
Jill
Nussinow — From The Veggie Queen by Jill Nussinow,
MS, RD, Vegetarian Connection Press: Santa Rosa, 2005. Reprinted
with permission from the author. To learn more about Jill and her
work visit her web site.
I like this burger recipe because I love eating
mushrooms and the ingredient list is short.
|
 |
| Ingredients: |
|
1 tablespoon oil
1/2 cup finely diced onion
1/2 pound mushrooms, shiitake, crimini, or Portabello, sliced
3 cloves garlic, minced
4 cups spinach leaves, washed
5 sundried tomatoes, rehydrated in boiling water, chopped fine
1 cup cooked bulgur, rice, or quinoa
1 1/2 cups bread crumbs
Salt and pepper
|
|
| Directions: |
|
Heat oil in a large skillet or sauté pan. Add the onion and
sauté for about 1 minute over medium heat. Add the mushrooms
and cook for 3 or 4 minutes. Add the garlic, sauté 1 minute
more. Then lay the spinach on top of the vegetable mixture. Cover
and let spinach wilt for 1 or 2 minutes. Put this mixture into the
processor and whir until mixed. Add the bulgur and pulse to combine.
Put the mixture into a bowl. Add the sundried tomatoes, breadcrumbs,
and salt and pepper. Mix with a spoon or your hands until everything
is combined. Form into 6 patties about 3-inches in diameter and 1/2
inch thick. Pan fry or grill for 5 to 8 minutes per side or until
lightly browned.
|
