I made these veggie burgers a couple of weeks ago from a recipe I clipped out of a magazine eons ago. (Yes, I am a compulsive recipe collector.)
I was drawn to the recipe because it used mushrooms (which I love), and also courgette (zucchini), which I have an oversupply of at the moment. (Our tomatoes may all be getting blight in this our third rainy summer in a row, but at least the courgettes are growing like mad.)
The recipe originally called for an egg and 1/4 cup of ricotta cheese. I used a bit of arrowroot dissolved in water for the egg, and tahini thinned with water for the cheese.
The burgers turned out great! They didn’t fall apart in the pan, like veggie burgers are prone to do, and had a nice moist texture and delicious flavour. Mr Thrifty and I liked them so much that I made them again a few days later.
Marvellous mushroom burgers
|1 tablespoon||olive oil||1 tablespoon|
|60g||onion, finely chopped||1/2 cup|
|2||cloves garlic, minced||2|
|225g||mushrooms, finely chopped||3 cups|
|100g||coarsely grated courgettes (zucchini)||1 cup|
|2 tablespoons||steak sauce||2 tablespoons|
|1/4 teaspoon||dried basil||1/4 teaspoon|
|1/4 teaspoon||dried oregano||1/4 teaspoon|
|100g||wheat germ||3/4 cup|
|50g||quick oats||1/2 cup|
|2 tablespoons||tahini||2 tablespoons|
|1 teaspoon||arrowroot||1 teaspoon|
|to taste||salt and freshly ground pepper||to taste|
1. Heat olive oil in a heavy skillet and saute onion over medium heat for 5 minutes. Add garlic, saute another minute. Then add mushrooms and courgette (zucchini) and saute until excess moisture has evaporated. Add steak sauce, basil and oregano and set aside to cool.
2. In a large mixing bowl, combine wheat germ and oats.
3. Put tahini into a small bowl, and stir in two tablespoons of the water until smooth. In another small bowl, mix remaining two tablespoons of water and arrowroot.
4. Add sauteed vegetables to wheat germ / oat mixture and mix well. Then add tahini and arrowroot mixtures and mix thoroughly. Season to taste with salt and freshly ground pepper.
5. Divide mixture into five portions and shape each one into a burger. Chill for 30 minutes or more.
6. Saute burgers in a bit of oil until lightly browned on each side.
7. Serve in buns with all the fixings. Or naked on the plate. They are scrumptious either way.
Makes five burgers.