best of the best: veggie burger roundup

Carolina Brewery Veggie Burger

Recipe courtesy of Carolina Brewery

• 4 cups black bean soup (Goya Black Bean Soup in the red can works great, so I’m told)
• 1 cup cooked chopped onions
• 1 cup raw chopped scallions
• 1 tablespoon tomato paste
• 2 teaspoons soy sauce
• 1 tablespoon garlic powder
• 1 tablespoons oregano
• 1 teaspoon black pepper
• 1 teaspoon cumin
• 2 teaspoons chili powder
• 2 cups cooked brown (or wild) rice
• 4 cups of cubed bread
• 16 ounces of jack cheese, shredded

Sunshine Inn Burger

A much sought-after recipe from one of the first vegetarian restaurants in St. Louis which is now closed. Courtesy of reader, Martina, via The St. Louis Post-Dispatch

• 1 cup dried soybeans, cooked and drained
• 2/3 cup dry millet, cooked (do not cook with soybeans)
• 2/3 cup rolled oats, roasted (see note)
• 1/3 cup cornmeal, roasted
• 1/3 cup wheat germ, roasted
• 3 tablespoons tamari sauce
• 1/4 teaspoon ground red (cayenne) pepper
• 1 pinch ground black pepper
• 2/3 teaspoon garlic powder
• 3 tablespoons vegetable oil, plus more for cooking
• 1 small rib celery, minced (see note)
• 1 onion, minced (see note)
• 2/3 cup finely grated carrots

Note: To roast the millet, oats and cornmeal, put a small amount of oil in a heavy ovenproof skillet. Heat the broiler. Roast each type of grain, one at a time, stirring occasionally. If desired, sauté onion and celery before adding to other ingredients. Salt cooked soybeans to taste; pulverize in a food processor. Transfer to a large bowl; mix in millet, oats, cornmeal, wheat germ, tamari, cayenne, black pepper, garlic powder, 3 tablespoons oil, celery, onion and carrots. Form into patties. (The mixture will be sticky.) Heat a small amount of oil in a large skillet. Fry patties until crispy on the outside and warm inside. Serve on buns with choice of toppings (lettuce, tomatoes, sprouts, sliced mozzarella cheese, mustard, ketchup). Leftover patties freeze well.

Seelisbergers

Courtesy of reader, Martina