Mushroom Burger (La Times)

Title:
Mushroom Burger (La Times)

Yield:
4 Servings

Categories:
Tofu,
Edited




Ingredients:





     3 tb Sunflower seeds, hulled


          Vegetable cooking spray


          Salt


     1 sl Whole wheat bread


     2    Cloves garlic, minced


     8 oz Mushrooms, chopped


   1/4 lb Spinach leaves, stems


          -removed


10 1/2 oz Firm low-fat silken tofu,


          -drained


     2    Green onions, minced


     1 c  Cooked brown rice, basmati


     1 c  Nonfat mozzarella cheese


     2 tb Nonfat egg substitute


   1/4 ts Cayenne pepper


   1/4 c  Low-fat mayonnaise


     4    Whole-wheat buns, split and


          -toasted


     3 oz Alfalfa sprouts, (half a


          -pkg)


     4    Lettuce leaves


     1    Tomato, sliced 1/4" thick


          -(about eight slices)






 Toast sunflower seeds in small skillet sprayed with nonstick cooking spray,


 stirring, until browned. Sprinkle with salt to taste. Set aside. Break


 bread into pieces and grind in food processor or blender to make 1/2 cup


 bread crumbs. Set aside.


 


 Saute garlic and mushrooms in skillet sprayed with nonstick cooking spray


 until mushrooms are tender and moisture has evaporated, about 5 minutes.


 Add spinach and saute until limp. Remove from heat. Break up tofu and stir


 into mushroom mixture along with green onions, rice, cheese, egg


 substitute, cayenne, salt to taste and toasted sunflower seeds. Shape into


 4 (1/2-inch-thick) patties. Brown patties in skillet sprayed with nonstick


 cooking spray over medium-low heat until browned on both sides, about 5


 minutes per side.


 


 Spread about 1 1/2 teaspoons mayonnaise on each side of bun. Divide alfalfa


 sprouts over 4 bun halves. Top each with patty, lettuce and tomato slices.


 


 Makes 4 veggie burgers (24.6% cff) Each burger contains about: 366


 calories; 703 mg sodium; 4 mg cholesterol; 10 grams fat; 47 grams


 carbohydrates; 20 grams protein; 1.61 grams fiber. (MC3:


     430    cals, 12.2 g fat, 25.2% cff) -- jan 16 1997 La Times Story:


 Veggie burgers keep growing in popularity because cooks are coming up with


 better recipes all the time. Mushrooms, spinach, brown rice and tofu are


 combined in this burger that even non-vegetarians should enjoy. Firm silken


 tofu in the small paper box usually found in the produce section of the


 supermarket is used in this recipe. Drain the tofu well on paper towels


 before crumbling it. Nonfat egg substitute and nonfat mozzarella cheese act


 as binders, so the burger holds together when it's pan-fried.


 


 Recipe by: Donna Deane, Jan 1997 Posted to Digest eat-lf.v097.n092 by PATh


 
on Apr 05, 1997