Don't know how good these are for I haven't made them yet, but did a Google search for Boca Burgers - imitation recipe:
=================================
Meatless Burgers
12 ounces TSPor TVP crumbles*
1/2 cup reduced fat/cholesterol egg substitute
1 slice whole wheat bread (or 1/3 cup dry breadcrumbs)
1/4 cup chopped onion
Nonstick cooking spray
Tear bread into pieces and place in a blender or food processor. Pulse blend into breadcrumbs. Combine all ingredients and mix well. Form into 6 patties. Spray a nonstick skillet with cooking spray and heat until hot. Add burgers and cook until browned, about 5 minutes per side. Burgers can also be grilled. Serve on buns with your favorite condiments.
Makes 6 Servings
*Textured soy protein, often called TSP (also known as textured vegetable protein or TVP), is made from defatted soy flour that is compressed and processed into granules or chunks. Tempeh is an Indonesian food made from the whole soy bean. It is fermented into a "cake" that can be eaten alone or added to soups and stews. Both TSP and tempeh are often used as a protein alternative by vegetarians.
Chickpea Burgers
Ingredients:
2 medium potatoes, peeled and cut into 1 inch pieces Salt
2 teaspoons olive oil
1 small onion, finely chopped
1 small red bell pepper, finely chopped
3 cloves garlic, minced
1 tomato, chopped (with juices)
1/2 teaspoon ground cumin
3 tablespoons tomato paste
3 tablespoons finely chopped flat leaf parsley
3 cups cooked chick peas
Freshly ground black pepper and a pinch of cayenne
About 1/4 cup dried breadcrumbs
Spray oil or olive oil for cooking the burgers
Directions:
Place the potatoes in a large saucepan with 6 cups cold salted water. Boil the potatoes until tender, 8 to 10 minutes. Drain potatoes in a colander and set aside.
Heat the oil in a large non-stick skillet. Add the onion, pepper, garlic, tomatoes, and cumin and cook over medium heat until lightly browned and dry, 3 to 5 minutes. Stir in the tomato paste, parsley, chick peas, and potatoes and simmer for a few minutes. Add salt, pepper, and cayenne to taste. Let the mixture cool to room temperature.
Coarsely puree the chick pea mixture in a food processor, adding the bread crumbs as a thickener. (Run the machine in short bursts and don't over process.) Wet your hands and form the mixture into 8 patties. Arrange the patties on a plate spread with plastic wrap and chill for at least 3 hours.
Cook the burgers following the instructions above. Serve the burgers on buns with onion, tomato, lettuce, and your favorite condiments.
Makes 8 burgers
Four Seasons Vegetable Burgers
Ingredients:
2 teaspoons olive oil
1 cup finely chopped onion
1 cup coarsely grated carrots
1 cup coarsely grated turnips
1 cup coarsely grated zucchini
1/2 cup coarsely grated beets
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 cup instant rolled oats, soaked in 1/2 cup water for 5 minutes, then drained
1-1/2 cups mashed potatoes
1/2 cup cooked rice
1 tablespoon minced fresh dill, tarragon, or basil
Salt and freshly ground black pepper
Spray oil for sautéing or grilling
Directions:
Heat the oil in a large non-stick skillet. Add the grated vegetables, garlic, and cumin and cook over medium heat until the vegetables are tender and the liquid has evaporated, 10 to 15 minutes. Do not let brown. Remove the pan from the heat and let cool.
Wring the water out of the oats. Stir the oats into the vegetable mixture with the remaining ingredients. Add salt and pepper to taste.
Wet your hands and form the mixture into 8 thick burgers. Arrange the burgers on a plate spread with plastic wrap and chill for at least 3 hours.
Grill the vegetable burgers as described above, spraying the vegetable grate with oil. Alternatively, arrange the burgers on an oiled non-stick baking sheet, lightly spray the tops with oil, and broil. To sauté, add a teaspoon or two of oil to a non-stick skillet. Cook the burgers over medium heat until crusty. Whichever method you use, you'll need about 4 to 6 minutes per side cooking time. Turn the burgers with a spatula as gently as you can. Serve the burgers on buns with onion, tomato, lettuce, and your favorite condiments.
Makes 8 burgers
Black Bean Burgers
3 (15-ounce) cans black beans, drained
2 1/2 cups uncooked quick-cooking oats
1 medium-size sweet onion, diced
1 (4.5-ounce) can chopped green chilies, drained
1/2 cup egg substitute
1 cup ketchup
3/4 teaspoon garlic salt
3/4 teaspoon pepper
3/4 cup all-purpose flour
3/4 cup white cornmeal
2 to 3 tablespoons vegetable oil
12 hamburger buns
Cilantro Mayonnaise (recipe follows)
Toppings: lettuce leaves, tomato slices
Mash beans coarsely with a potato masher in a large bowl. Stir in oats and next 6 ingredients.
Cover and chill 1 hour. Shape mixture into 12 patties.
Stir together flour and cornmeal; dredge patties in mixture.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook patties in batches 6 minutes on each side, adding additional oil as needed. Serve on hamburger buns with Cilantro Mayonnaise and desired toppings.
Makes 12 servings.
Note: Uncooked patties may be frozen. Thaw in refrigerator, and cook as directed. Freeze cooked patties up to 1 month. To reheat, bake in a shallow pan at 350*F (175*C) for 25 to 30 minutes.
Cilantro Mayonnaise:
1/3 cup egg substitute
1/2 teaspoon dry mustard
2 tablespoons white wine vinegar
1 cup vegetable oil
1/3 cup chopped fresh cilantro
Process egg substitute, dry mustard, vinegar, and 1/2 cup oil in a blender just until combined. With blender on high, add remaining 1/2 cup oil in a slow, steady stream.
Stir in chopped fresh cilantro.
Makes 1 1/4 cups.
Note: Mayonnaise may be covered and stored in refrigerator up to 1 week.
Tofu Burgers
1 pound tofu
1/2 cup whole wheat flour
3 tablespoons nutritional yeast
2 tablespoons vegetable bouillon powder
Freshly ground black pepper to taste
2 tablespoons soy sauce
1/4 cup (or more) sesame seeds
1 small potato
1/4 teaspoon garlic powder
1/4 teaspoon onion powder or one small onion
Preheat oven to 350*F (175*C). Lightly oil a baking sheet and set aside.
Grind the tofu, potato and onion (if using) in a food processor. Don't let it get too fine. Mix in remaining ingredients, shape into 6 burgers. Bake for 15 to 20 minutes, turning once.
Makes 6 burgers.
Note: You can also fry them.
Veggie Burgers I
1 small onion, finely chopped
2 cloves garlic, finely minced
2 medium carrots, shredded
1 small zucchini, shredded
1 small summer squash, shredded
2 teaspoons olive oil
1 1/2 cups rolled oats
2 tablespoons wheat germ
1/4 cup shredded cheddar or Monterey Jack cheese
1 egg, slightly beaten
Salt and freshly ground black pepper to taste
2 tablespoons soy sauce
All-purpose flour
In a skillet heat olive oil over medium heat; add onion and garlic and cook until onion has softened, about 5 minutes.
Add carrots, squash, and zucchini to the skillet. Stir and cook for 2 minutes. Remove pan from heat and add oats, wheat germ, cheese, egg, salt and pepper. Stir in soy sauce and refrigerate for 1 hour.
Put a little flour on a large plate. Make 3-inch round diameter patties with cooled veggie mixture. Dip both sides of patties in the flour. Refrigerate patties for 15 to 20 minutes.
Place patties on an greased broiling pan. Broil for 5 minutes on each side.
Serve on a toasted hamburger bun with all the fixings, if desired.
Veggie Burgers II
3 teaspoons vegetable oil, divided use
1 cup sliced mushrooms
1 cup shredded carrots (about 2)
3/4 cup chopped onion (about 1 medium)
3/4 cup chopped zucchini (about 1 small)
2 cups Quaker Oats (quick or old fashioned, uncooked)
1 (15-ounce) can kidney beans, rinsed and drained
1 cup cooked white or brown rice
1/2 cup chopped fresh cilantro or chives (optional)
2 tablespoons soy sauce or 1/2 teaspoon salt
1 teaspoon minced garlic
1/8 teaspoon black pepper
Hamburger buns and toppings (optional)
Heat 1 teaspoon oil in large non-stick skillet. Add mushrooms, carrots, onions and zucchini; cook over medium-high heat 5 minutes or until vegetables are tender.
Transfer vegetables to food processor bowl. Add oats, beans, rice, cilantro, soy sauce, garlic and pepper. Pulse for about 20 seconds or until well blended. Divide into eight 1/2-cup portions. Shape into patties between waxed paper. Refrigerate at least 1 hour or until firm.
Heat remaining 2 teaspoons oil in same skillet over medium-high heat. Cook patties 3 to 4 minutes on each side or until golden brown. Serve on buns with toppings, if desired.
Makes 8 servings
Veggie Burgers with Pistachios
1 cup finely chopped California pistachios
2 cups coarsely grated zucchini
2 cans red kidney beans, drained and mashed
1/2 cup freshly grated Romano cheese
1/2 cup dry bread crumbs
1 large egg
1/2 teaspoon each dried thyme and rosemary
1 teaspoon ground black pepper
1/2 teaspoon salt
2 tablespoons bottled or homemade oil and vinegar dressing
Combine all ingredients, except dressing and mix well.
Shape into 6 patties.
Brush both sides generously with dressing and place in a grill basket with a fine grid.
Grill in covered barbecue over medium coals for 5 to 6 minutes. Baste with dressing and flip burger. Cook another 5 to 6 minutes.
Serve in buns with fixings.
Makes 6 servings. |
