Post by Trevor on May 2, 2011 13:23:45 GMT
Posted by CathGF on 2/5/2011, 12:50:10
82.40.140.X
I have used the recipe from this website to make burgers that are gluten free and vegetarian. They contain egg but I think you could get away without it if needed as I added the egg last pretty much and it was quite a wet mix even at that point.
They were a BBQ success
I also just had a leftover one done under the grill, topped with cheese and wrapped in a lettuce leaf instead of bread and.....it was absolutely delicious!
1 large egg, beaten
3 medium potatoes, shredded
1 small or 1/2 medium onion (mild i.e. spanish or yellow), shredded
2 medium carrots, shredded
2 large garlic cloves, crushed
1/4 tsp salt
1/4 tsp pepper
1/2 tsp of seasoned salt
Preparation Instructions
1. In a large mixing bowl, mash the black beans using a potato masher. Once the beans are fully mashed, add the beaten egg and bread crumbs to make a bean based paste. If you find the mixture is too runny, simply add more bread crumbs until you get a nice sticky texture. One the beans, egg, and bread crumbs are fully mixed with a wooden spoon, use a cheese grater to shred the potatoes, onion, and carrots. Mix with the wooden spoon after each ingredient to make sure it is mixed thoroughly and evenly. After the veggies are mixed, add the garlic and spices, making sure that they are spread evenly through the mix.
2. Once your vegetable mixture is done, it is time to make patties. I prefer to use a cookie sheet with some parchment paper on it to store the burgers. The parchment paper help keep the patties from sticking to the cookie sheet. Using your hands, remove about a full handful of veggie mix. Squeeze in a ball shape to make sure all the ingredients are stuck together and there are no air bubbles in the burger. Then flatten the mixture with your hands to make a patty about 3/4 inch thick and 4-5 inches diameter. This recipe makes approximately 6 patties.
3. Place the patties on the parchment paper on the cookie sheet as you make them. You will want to keep the patties as uniform in size as possible. It’s not overly important to do so, but they will cook more evenly if they are close to the same size. Refrigerate the patties for at least an hour before cooking them.
Read more:
Link: gomestic.com/cooking/the-gluten-f....veggie-burgers/
82.40.140.X
I have used the recipe from this website to make burgers that are gluten free and vegetarian. They contain egg but I think you could get away without it if needed as I added the egg last pretty much and it was quite a wet mix even at that point.
They were a BBQ success
I also just had a leftover one done under the grill, topped with cheese and wrapped in a lettuce leaf instead of bread and.....it was absolutely delicious!
1 large egg, beaten
3 medium potatoes, shredded
1 small or 1/2 medium onion (mild i.e. spanish or yellow), shredded
2 medium carrots, shredded
2 large garlic cloves, crushed
1/4 tsp salt
1/4 tsp pepper
1/2 tsp of seasoned salt
Preparation Instructions
1. In a large mixing bowl, mash the black beans using a potato masher. Once the beans are fully mashed, add the beaten egg and bread crumbs to make a bean based paste. If you find the mixture is too runny, simply add more bread crumbs until you get a nice sticky texture. One the beans, egg, and bread crumbs are fully mixed with a wooden spoon, use a cheese grater to shred the potatoes, onion, and carrots. Mix with the wooden spoon after each ingredient to make sure it is mixed thoroughly and evenly. After the veggies are mixed, add the garlic and spices, making sure that they are spread evenly through the mix.
2. Once your vegetable mixture is done, it is time to make patties. I prefer to use a cookie sheet with some parchment paper on it to store the burgers. The parchment paper help keep the patties from sticking to the cookie sheet. Using your hands, remove about a full handful of veggie mix. Squeeze in a ball shape to make sure all the ingredients are stuck together and there are no air bubbles in the burger. Then flatten the mixture with your hands to make a patty about 3/4 inch thick and 4-5 inches diameter. This recipe makes approximately 6 patties.
3. Place the patties on the parchment paper on the cookie sheet as you make them. You will want to keep the patties as uniform in size as possible. It’s not overly important to do so, but they will cook more evenly if they are close to the same size. Refrigerate the patties for at least an hour before cooking them.
Read more:
Link: gomestic.com/cooking/the-gluten-f....veggie-burgers/