Shayna's vegan burgers bmm

12 burgers

Ingredients

Quantity Ingredient
1 cup Water (Zoji add 2 TBSP)
1½ cup All-purpose flour
1½ cup Whole wheat flour
1 teaspoon Salt
2 tablespoons Olive oil
3 tablespoons Sugar
2 teaspoons Red Star Yeast
2 cups Cooked black beans; drained
2 cups Corn kernals; drained
2 cups Cooked brown rice
½ each Large bell pepper; chopped
2 teaspoons Ground cumin
1 teaspoon Chili powder
1 teaspoon Salt; optional
½ cup Salsa or picante sauce

Directions

1½ LB. DOUGH

DOUGH

FILLING

1.)Place dough ingredients in bread pan and select Dough setting and start. 2.) Meanwhile, in a large bowl, combine filling ingredients.

Set aside. Grease a large baking sheet. When dough has risen long enough, the machine will beep. Turn off machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board. 3.) Gently roll or stretch dough into a 12-inch rope. Divide with a sharp knife, divide the dough into 12 pieces. 4.) With a rolling pin, roll each piece into a 6-inch circle. Place ½ cup filling mixture in the center of each circle. Pull the edges up to meet in the center and pinch dough together well to seal. Place on prepared baking sheet, sealed side down. Cover and let rise in a warm oven 15 minutes. 5.) Preheat oven to 400~. Bake for 15 to 20 minutes until brown. Remove from oven. Serve warm or cold with additional salsa and/or guacamole. These freeze well in a plastic bag for up to 3 months. To reheat, place in a 325~ oven for 30 minutes or microwave on high power for 1 ½ to 2 minutes. Filling variations: Vegetables: cooked carrots, brocoli, celery, cabbage, onions, peas, etc. Grains: cooked couscous, tabouleh, wild rice, white rice, bulgur, kasha etc.

Legumes: cooked or canned kidney beans, garbanzo, pinto, lima, split peas Seasonings: curry, lemon pepper, chili powder, herbs, bbq sauce, spaghetti sauce, humus, tahini, etc.

Nutritional information per burger Calories:216 Fat:3.1g Carbo:41.3g Protein:7.6g Fiber:6.6g

From: The Bread Machine Magic Book of Helpful Hints Submitted By LISA GREENWOOD On 07-21-95

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