Veggie Burgers

Cuisine: American

Category: legume

Servings: 6


8 ounces firm tofu
1/2 cup chopped carrot (about
1 medium)
1/4 cup chopped green onions, (about
2 to
3 medium)
1 teaspoon fennel seed
1 teaspoon paprika
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1-1/3 cups soft whole grain or white
bread crumbs
1/2 cup cholesterol-free egg product or
3 egg whites
2 tablespoons chopped fresh parsley
1/2 teaspoon Worcestershire sauce


Pineapple Limeade is just right for these carrot-studded burgers, whether served with or without regular hamburger "fixings." Heat oven to 425 degrees. Spray rectangular pan, 13 X 9 X 2 inches, with nonstick cooking spray. Place tofu, carrot, onions, fennel seed, paprika, ginger and pepper in blender or food processor. Cover and blend about 15 seconds or until smooth. Add remaining ingredients. Cover and process about 10 seconds or until smooth. Shape mixture by about 1/2 cupfuls into 6 patties. Place in pan. Bake uncovered about 14 minutes, turning patties after 7 minutes, until brown. 6 servings

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