mushrooms and bell peppers make a "meaty"
and flavorful burger.
veggie burgers draw their flavor from vegetables, and that’s
the way it should be.
most foolproof here are the grilled portabella mushrooms, so
it’s no wonder Robin Donovan serves them up in
"Campfire Cuisine." They’re sturdy and so easy
to prepare. Spray the caps with olive oil, shake on a little
salt and pepper, and grill. They’re ready in about 15
rest of the recipes will require stovetop cooking, because
the delicate patties won’t fare well on the grill. Flip
them carefully, or they’re liable to fall apart.
fragile in structure, they’re big on flavor and plenty
accommodating when it comes to swapping ingredients.
them with any vegetable or beans on hand that can be mashed:
black, white or red beans, chickpeas, lentils or potatoes.
Swap the vegetables: beets for carrots, or try parsnips,
sweet potatoes. Change up the binders: Use quick cook oats,
bread crumbs, unseasoned cornmeal stuffing. Add some
texture: Cooked brown rice, red rice and quinoa are perfect
standbys. Alter the spices by using a prepackaged blend or
adding in cumin or coriander. Above all, enjoy.
cooked or canned black, white or red beans, chickpeas, or
lentils, drained, liquid reserved
small onion, chopped
tablespoon garlic, chopped
carrots, peeled and grated (1½ cups)
chopped fresh parsley or cilantro
tablespoon chili powder or other spice mix
teaspoon salt, black pepper to taste
slices whole wheat toast or buns
lettuce leaves, tomato, half red onion, 4tablespoons mustard
beans, onion, garlic, oats, carrots, parsley, chili powder,
salt and pepper in a food processor. Pulse until combined
but not puréed. If the mixture does not hold together, add
reserved bean liquid a tablespoon at a time until it does.
Let the mixture rest for a few minutes before shaping
into patties 1 inch thick. Cover and refrigerate for several
hours. Film the bottom of a large nonstick or cast-iron
skillet with the oil and turn the heat to medium. Cook
patties in the hot skillet, 3 to 5 minutes per side.
recipe is from "VB6: Eat Vegan Before 6:00 to Lose
Weight and Restore Your Health … for Good," by Mark
Bittman (Clarkson Potter, $26).
serving: 530 calories; 14 grams protein;
grams carbohydrates; 22 grams fat; 1,043 milligrams sodium;
12 grams fiber; 9 grams sugar.
large portabella mushrooms, stems trimmed
hamburger buns, toasted
jarred roasted red bell peppers
the mushrooms all over with olive oil or cooking spray.
Season with salt and pepper to taste. Grill over medium-high
heat for 7 to 8 minutes per side, until tender. Serve on
toasted buns, topped with roasted peppers and any other
recipe is from "Campfire Cuisine: Gourmet Recipes for
the Great Outdoors," by Robin Donovan (Quirk Books,
cup side down for 10 minutes, then turn. Fill the cavities
with slivers of Comté or Gruyere cheese and a heaping
tablespoon crème fraîche and grill for 10 more minutes.—from
"The Picnic Cookbook," by Annie Bell (Kyle Books,
marinade with ¼ cup extra-virgin olive oil, ¼ cup
inexpensive balsamic vinegar, ¼ cup soy sauce and 3 garlic
cloves. Place the marinade ingredients and 4 mushroom caps
in a zipper-top bag for at least 30 minutes or up to 2 hours
before grilling.—From "100 Grilling Recipes You Can’t
Live Without," by Cheryl and Bill Jamison (The Harvard
Common Press, $16.95).