This recipe makes a lot. It can be 1/2ed or 1/4ed, but I recommend making the whole thing and freezing them.
These can also be used for taco filling, meatballs, etc.
4 stalks celery
1 cup carrots
1 med zuchinni
3 cloves garlic
Mince all. I used my food processor. Salt & saute until barely translucent. This step is important because the burgers will hold together a little better and crisp up more easily if the veggies have let go of some of their moisture prior to being mixed in with the grains and beans.
2 cups dry lentils
2 cups dry split yellow peas *note- black beans could also be used
Cook beans in stock according to package directions. Mash them up up a bit.
1 1/2 cups dry bulgur
Cook in water according to package directions.
1 cup walnut meal
about 4 cups oatmeal- you may need up to 6 cups depending on the moisture level of everything
4 eggs (or 6 egg whites)
20 dashes or more liquid smoke
4 tablespoons or more worcestershire sauce
Combine everything and refrigerate for a few hours. Add more oats if it seems too wet to hold any shape. Season liberally. This makes a lot of burgers. If you are wondering if it's seasoned enough, take a small amount and brown up a tiny patty to taste for seasoning.
The mixture is going to be fairly wet and kind of gummy and sticky. Form into patties. I form patties by putting some of the mixture on the counter, smashing it down to the thickness I want my burgers, and use my largest biscuit cutter to cut them uniformly.
Flash freeze on baking sheets lined with plastic wrap. Bag up once frozen.
Saute frozen patties on medium for 6-10 minutes per side depending on how frozen they are and how crisp you'd like them. Makes about 40 med-lg burgers.
Thursday, July 29, 2010
Wednesday, July 28, 2010
1/2 bulb garlic, peeled
1/2 med. onion, chopped
8 stems fresh dill
4 cups water
1/2 cup white vinegar
1/8 cup salt
1/2 jalepeno, sliced
6-8 pickling cucumbers, sliced or quartered into spears *OR*
6-8 green tomatoes - sliced *OR* a mixture of both
Place 1/2 of the peeled garlic cloves, onion, peppers and dill on the bottom of a 1/2 gallon sterilized jar.
Pack 1/2 cucumbers and tomatoes in jar.
Place remaining 1/2 of garlic, onions, peppers in jar.
Pack remaining 1/2 of cucumbers and tomatoes in jar.
Place remaining dill on top.
Heat water, vinegar and salt until the salt dissolves.
Pour brine in jar, covering everything.
Set at room temperature for about 2 days
Pickles will keep 9 months-1 year.