Meatless Burgers

Over 50 Quick & Easy Recipes for America’s Favorite Food
Louise Hagler
Book Publishing 1999

Now America’s favorite food is not only tasty, it is good for you too.
Meatless Burgers will show you how to give this classic food exciting new flavor and texture. Louie Hagler uses a wide assortment of grains, beans, and vegetables to transform the ordinary burger into something truly wonderful. These burgers are healthful, easy to prepare and delicious.
And how about some tasty, low-fat accompaniments? Inside you will find everything from wholesome homemade buns to condiments, side dishes, and great nondairy shakes.

Enjoy-- Sunflower-Brown Rice Burgers, Grilled Almond Tofu Burgers, Southern Barbecue Seitan Burgers, Portoblello Burgers, Tofu Subs, Cajun Burgers, Avocado Salsa, Easy French Sub Buns

Beet Burgers

Yield: 6 to 8 burgers

Don’t be put off by the title. This is one of my favorite burgers. It has the most meat-like color and texture and is pictured to the left.

• 1 small onion
  
• 3 cloves garlic
  
• 1 cup grated beets
  
• 2 tablespoons almond butter
  
• 2 tablespoons soy sauce
  
• 2 tablespoons balsamic vinegar
  
• 1/2 cup water
  
• 1 pound tofu, frozen, thawed, and squeezed dry
  
• 1/2 cup vital wheat gluten (page 8)
  

1. Preheat the oven to 350°F.

2. Chop the onion and garlic in a food processor. Add the beets, almond butter, soy sauce, vinegar, and water, and process a few pulses until mixed. Tear the tofu into small pieces, add to the mixture, and process again until uniformly chopped.

3. Transfer the mixture to a bowl, mix in the vital wheat gluten, and form into burgers.

4. Arrange the burgers on an oiled cookie sheet, and bake for 15 minutes on each side until browned.

Serving Suggestions: Serve on toasted buns with all the fixings.

Per burger: Calories 112, Total Protein 14 g, Soy Protein 5 g, Fat 4 g, Carbohydrates 5 g, Fiber 1 g, Calcium 79 mg, Sodium 296 mg