MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Red Veggie Burgers
Categories: Veggie, Burgers
Yield: 6 Servings

1/2 c Uncooked bulgar wheat
1 1/4 c Water
1/2 c Dry brown lentils
1 1/2 c Water
1 Unsalted vegetable bouillon
- cube
1 Bay leaf
1/2 ts Salt
1 tb Olive oil
2 cl Garlic;
- peeled, stemmed, minced
1 c Raw beet (1 md); grated
1 c Mushrooms (2 oz);
- finely chopped
1 ts Cumin powder
1 ts Smoked paprika
1/2 ts Dried thyme leaf
2 tb Besan (chickpea flour)
1/2 ts Liquid smoke
1 tb Low sodium soy sauce or
- Braggs Liquid Aminos
1/4 c Nutritional yeast
1 tb High heat oil;
- for frying the burgers
Ground black pepper;
- to taste
Burger buns & fixings;
- your choice

Soaking time: 1 hour
Cooking time: 20 minutes

Add bulgar and 1-1/4 cup water to a small saucepan. Bring to boil,
cover, and turn off heat. Let stand 1 hour

Add lentils and 1-1/2 cup water, 1 vegetable bouillon cube, 1 bay
leaf, and 1/2 ts salt to a small saucepan. Bring to a boil, cover and
turn off heat. Let stand 1 hour.

Mince garlic, grate beet, chop mushrooms. Set aside.

Dry roast besan flour, cumin and paprika in a small frying pan on
medium heat for 5 minutes.

Heat oil in a frying pan on medium low.

Stir fry garlic & in oil 2 minutes.

Increase heat to medium, add the beets and stir fry 5 minutes, adding
1 tb water as needed if they begin to stick.

Add dried thyme leaf and chopped mushrooms and stir fry with the
garlic and beets 5 minutes.

Drain well to remove any excess water from the bulgar and lentils,
remove bay leaf from the lentils.

Combine lentils and bulgar in a food processor with the veggies,
besan, spices, liquid smoke, and soy sauce or Braggs..

Process until well mixed but not mushy.

Turn out into a bowl and stir in the nutritional yeast. The mixture
should be quite stiff.

Form 6 flat patties and cook on medium-low until brown, about
10 minutes per side.

Tips:

A food processor is handy for mixing the burgers to the right
consistency. You might be able to get by with a food mill or potato
masher--and a strong arm.

The bulgar and lentils should be chewy and fairly dry when you add
them--to avoid excess moisture in the burgers. They'll continue
cooking as the burgers cook.

The purpose of stir frying the vegetables is to cook off excess
moisture, so don't skip this step.

These burgers burn easily because of the sugar in the beets, so be
patient with a longer cooking time at a lower temperature.

Per serving: 180 cal, 26 g carbs, 3 g fat, 303 mg sodium, 9 g fiber,
10 g protein

Recipe by Meryl Steinberg

Recipe FROM: <https://web.archive.org/web/20180822224837/
http://www.savvyvegetarian.com/vegetarian-recipes/
red-veggie-burgers.php>

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