Wild mushroom veggie burger

1 Servings

Ingredients

Quantity Ingredient
2 teaspoons Olive oil
1 medium Yellow onion; chopped fine
2 Shallots; peeled and minced
⅛ teaspoon Salt
1 cup Dry shiitake mushrooms; soaked in very hot water until soft
2 cups Stemmed and shopped domestic; wild, or Portobello mushrooms
1 pack Mori_Nu Lite Tofu; (extra firm) mashed
⅓ cup Toasted wheat germ
⅓ cup Bread crumbs
2 tablespoons Lite soy sauce
2 tablespoons Worcestershire sauce
1 teaspoon Liquid smoke flavoring
½ teaspoon Granulated garlic
¾ cup Quick cooking oats
Olive oil cooking spray

Directions

from Mori Nu

Preheat oven to 375. Lightly coat skillet with cooking spray and saute onions, shallots, and salt in olive oil for about 5 minutes. Stem softened shiitake mushrooms; mince with fresh mushrooms in a food processor. Add to onions. Cook 10 minutes, stirring occasionally to prevent sticking. Mix mushrooms with mashed tofu, add remaining ingredients and mix well. Measure out eight 1/2c portions. Wet hands to prevent sticking and form into patties. Place side by side on a cookie sheet coated with cooking spray.

Bake for 25 minutes, turning once after 15 minutes. Before serving, heat in a heavy lightly sprayed skillet and grill a few minutes on each side.

Makes 8 burgers

Posted to recipelu-digest Volume 01 Number 567 by Abtaxel <Abtaxel@...> on Jan 20, 1998

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