How can i make my own low fat good tasting veggie burger?!
How can i make my own low fat good tasting veggie burger?
no mayo or fattening please, i'm on a diet and i love my veggies and fruits.
Answers:
I baked these in the oven without the breadcrumbs and they were delicious and lower in calories....
Kidney Bean Burgers
Ingredients
1 can red kidney bean
1 large onion
1 clove garlic
1 teaspoon dried mixed herbs
salt
pepper
chilli flakes
breadcrumbs
olive oil
Finely chop the onion and garlic and fry in oil until soft.
Meanwhile drain and wash the kidney beans and mash them until they are soft.
Once the onions are cooked stir in the beans and mix well. Add the herbs and some salt, pepper and chilli flakes and taste the mixture. Add more seasoning if necessary.
Leave to cool for a few minutes and then press into 4 burger shapes. Dip these in breadcrumbs and fry in olive oil until browned.
Source(s):
http://www.recipesforvegans.co.uk/kidney...
make up ya veggie burger
u the spray oil and cook on the grill
use w/meal bread
toast it
and add lettuce, tomato, cucumber carrot etc...
then as a sauce u can buy a really nice sweet onion sauce from any local supermarket its got no fat or carbs in it so its really heathy
i think it would taste awesome if you put an egg on it aswell...
Try the following
Tofu and vegetable burgers
100g/3?oz broccoli cut into small florets
15g/?oz butter
200g/7oz button mushrooms, roughly chopped
1 clove garlic, crushed
1 X 285g/10oz packet firm tofu
100g/3?oz unsalted cashew nuts
3 spring onions, finely sliced
1 medium carrot, finely grated
100g/3?oz fresh breadcrumbs
1 tbsp soy sauce
1 tbsp honey
salt and pepper
flour for coating
Olive oil for frying
Method
1. Blanch the broccoli in lightly salted boiling water for 2 minutes until tender.
2. Melt the butter in a frying pan and saute the mushroom and garlic for 3 to 4 minutes until softened.
3. Transfer to a food processor with the broccoli and all of the other ingredients. Process until mixed together and season with salt and pepper.
4. Form into eight burgers, coat in flour and sauté for 2 to 3 minutes on each side over a medium heat until golden
Vegetarian Burger:
Serves 8
Millet is a grain available in health-food stores and many supermarkets.
1 medium (8-ounce) sweet potato
1 cup millet(Millet is a grain available in health-food stores and many supermarkets)
3 1/2 teaspoons salt
1 medium carrot, peeled and cut into 1/2-inch pieces
1 celery stalk, peeled to remove strings and cut into 1-inch pieces
1 small onion, peeled and quartered
3 medium garlic cloves, peeled
2 tablespoons sesame oil
1 cup shelled fresh peas(about 1 pound unshelled) or frozen
1 cup canned chickpeas
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground fennel
1/4 teaspoon cayenne pepper
1/4 cup whole-wheat flour
1/4 cup sunflower seeds, toasted
1 1/2 tablespoons fresh lemon juice
1/4 cup chopped chives
1/4 cup finely chopped fresh flat-leaf parsley
1/4 teaspoon freshly ground black pepper
8 ounces buckwheat, radish, or alfalfa sprouts
Tahini Sauce
Olive oil for buns
1. Heat oven to 400°. Scrub sweet potato, and prick with a fork. Bake until tender, about 40 minutes. Remove from oven, and peel when cool enough to handle. Transfer to a large bowl, mash, and set aside.
2. Meanwhile, rinse millet. Bring 2 1/2 cups water to a boil; add millet and 1 teaspoon salt. Cover, reduce heat to medium low, and simmer until all the water is absorbed, about 15 minutes. Remove from heat, and add to mashed sweet potato; mix to combine.
3. Place carrot and celery in a food processor; pulse to chop finely. Transfer from processor to a small bowl. Pulse onion and garlic until finely chopped, and add to carrot and celery. Heat 2 teaspoons sesame oil in a skillet over medium-low heat. Add garlic, onions, celery, and carrots; cook until onions are translucent, about 7 minutes. Add to millet mixture; stir to combine.
4. Bring a small saucepan of water to a boil. Add 1 teaspoon salt and peas; cook until tender but still firm, about 3 minutes. Drain; transfer peas to a bowl of ice water for 1 to 2 minutes. Drain again, and combine with chickpeas in a food processor; pulse to chop medium-fine. Add to millet mixture.
5. Add coriander, cumin, fennel, cayenne, flour, sunflower seeds, lemon juice, chives, parsley, remaining 1 1/2 teaspoons salt, and pepper. Mix well, and form into 8 patties.
6. Heat 2 teaspoons sesame oil in a nonstick skillet over medium heat. Add four patties, and cook until golden brown and heated through, 7 to 8 minutes per side. Keep warm in a low oven; repeat with remaining 2 teaspoons oil and patties.
7. Serve immediately with sprouts and tahini sauce on buns brushed with olive oil and toasted.