Mushroom burger (la times)

4 Servings

Ingredients

Quantity Ingredient
3 tablespoons Sunflower seeds, hulled
Vegetable cooking spray
Salt
1 slice Whole wheat bread
2 Cloves garlic, minced
8 ounces Mushrooms, chopped
¼ pounds Spinach leaves, stems removed
10½ ounce Firm low-fat silken tofu, drained
2 Green onions, minced
1 cup Cooked brown rice, basmati
1 cup Nonfat mozzarella cheese
2 tablespoons Nonfat egg substitute
¼ teaspoon Cayenne pepper
¼ cup Low-fat mayonnaise
4 Whole-wheat buns, split and toasted
3 ounces Alfalfa sprouts, (half a pkg)
4 Lettuce leaves
1 Tomato, sliced 1/4\" thick (about eight slices)

Directions

Toast sunflower seeds in small skillet sprayed with nonstick cooking spray, stirring, until browned. Sprinkle with salt to taste. Set aside. Break bread into pieces and grind in food processor or blender to make ½ cup bread crumbs. Set aside.

Saute garlic and mushrooms in skillet sprayed with nonstick cooking spray until mushrooms are tender and moisture has evaporated, about 5 minutes.

Add spinach and saute until limp. Remove from heat. Break up tofu and stir into mushroom mixture along with green onions, rice, cheese, egg substitute, cayenne, salt to taste and toasted sunflower seeds. Shape into 4 (½-inch-thick) patties. Brown patties in skillet sprayed with nonstick cooking spray over medium-low heat until browned on both sides, about 5 minutes per side.

Spread about 1½ teaspoons mayonnaise on each side of bun. Divide alfalfa sprouts over 4 bun halves. Top each with patty, lettuce and tomato slices.

Makes 4 veggie burgers (24⅗% cff) Each burger contains about: 366 calories; 703 mg sodium; 4 mg cholesterol; 10 grams fat; 47 grams carbohydrates; 20 grams protein; 1.61 grams fiber. (MC3: 430 cals, 12⅕ g fat, 25⅕% cff) -- jan 16 1997 La Times Story: Veggie burgers keep growing in popularity because cooks are coming up with better recipes all the time. Mushrooms, spinach, brown rice and tofu are combined in this burger that even non-vegetarians should enjoy. Firm silken tofu in the small paper box usually found in the produce section of the supermarket is used in this recipe. Drain the tofu well on paper towels before crumbling it. Nonfat egg substitute and nonfat mozzarella cheese act as binders, so the burger holds together when it's pan-fried.

Recipe by: Donna Deane, Jan 1997 Posted to Digest eat-lf.v097.n092 by PATh <phannema@...> on Apr 05, 1997

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