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Monday, September 10, 2012

Rice 'n' Tofu Burgers

Hey all you veggie burger and barbecue lovers!

I just created my own veggie burger here, and since these were a hit at home, so why doent you give 'em a shot. :-)

But you will have to figure out your own amounts for the spicing because I didnt keep track of how much seasoning I used, I simply added a dash of this and that from the list below.

This are totally vegan friendly if you use oil rather than ghee for the pan frying. :-) Makes approx 14 small burgers.

1 cup organic brown basmati rice
1 cup short grain brown rice
1/2 cup wholewheat couscous
2 organic carrots shredded
1 red bell pepper cut small
2 sticks celery chopped fine (optional)
1 TBSP oil or ghee
1 tsp sea salt
4-5 cups water as needed - enough to cook til rice grains are slightly mushy.

Cook all the above together, adding the couscous approx 20 mins before the rice is ready.

Mix and mash the above cooked rice mixture in a big mixing bowl with the following:

1 pkg firm organic tofu, crumbled
1/2 cup cooked crushed tomato barbecue sauce (I made my own - seasoned with olive oil, basil, salt, asafoetida, blk pepper, lemon juice/apple cider vinegar, maple syrup, liquid smoke. I made extra of this sauce to serve with the burgers).
3 TBSP organic sprouted wheat flour to help bind the mixture.

Add in the following spices etc., according to taste:
Beribere seasoning (Ethiopian spice)
Cumin powder
Dried basil
Sea salt
Liquid smoke
Blk pepper

Ghee or oil for pan frying

Heat a cast iron griddle. Add 1 TBSP ghee or oil. Form medium small patties in your palms and place onto the griddle. Turn when dark brown on bottom (flip carefully and avoid excess handling - they are fragile while hot).

When both sides are done place on a paper towel to absorb excess oil.

These delicious spicy burgers are great hot or cold as part of a larger meal or for snacking on. :-)

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