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VEGGIE BURGERS THAT WILL FLIP THE FAMILY

Linda Stecker wanted a recipe for veggie burgers. Arlene Tracht shares one she found on the Internet, and Kristen Gray sends a recipe for potato veggie burgers that she grills. Kristen often alters the recipe by adding different spices, among them seasoned salt and garlic. Hope you find both of these recipes to your liking, Linda.

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ENTREE

Potato Veggie Burgers

For: Linda Stecker of Clearwater

From: Kristen Gray of Dunedin

1 cup canned black beans

1 carrot, grated

-1/2 onion, diced

3 potatoes, grated

4 scallions, chopped

1 cup corn

Salt and pepper to taste

2 tablespoons olive oil for frying

- Mash the beans with a fork or potato masher. Add remaining ingredients, except oil, and mix well until combined. Shape the mixture into patties. Heat olive oil in skillet on stove and cook each patty until done, about 3 minutes on each side.

Makes 4 burgers.

ENTREE

Veggie Burgers

For: Linda Stecker of Clearwater

From: Arlene Tracht of Tarpon Springs

1 (15-ounce) can kidney beans, drained and rinsed

-1/2 cup rolled oats

-1/2 cup mushrooms, finely chopped

-1/4 cup onions, finely chopped

1 carrot, shredded

-1/2 cup red bell pepper, chopped

1 clove garlic, minced

2 tablespoons tomato paste or ketchup

-1/2 teaspoon salt

Pepper, to taste

- Put all ingredients into a food processor. Pulse until coarsely chopped. Chill mixture, then shape into 4 -1/2-inch-thick patties. Wrap and freeze for later or broil 4 to 6 inches from heat for 10 to 15 minutes, or cook on the grill for the same amount of time. Serve on bun if desired.

Makes 4 burgers.

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