All-Star Veggie Burger

All-Star Veggie Burger

This veggie burger is a great alternative to eating its beefy cousin. It’s high in fiber and as a stand alone patty, actually tastes pretty good. Once you layer the ketchup, the mustard, pickles, etc. you won’t be able to tell the difference.

 Ingredients

  • 1 15.5-oz. can garbanzo beans, drained and mashed
  • 8 fresh basil leaves, chopped
  • 1/4 C. oat bran
  • 1/4 C. quick cooking oats
  • 1 C. cooked brown rice
  • 1 14-oz. pkg. firm tofu
  • 5 Tbs. Korean barbeque sauce
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 3/4 tsp. garlic powder
  • 3/4 tsp. dried sage
  • 2 tsp. vegetable oil


Directions

In a large bowl, stir together the mashed garbanzo beans and basil. Mix in the oat bran, quick oats, and rice; the mixture should seem a little dry. In a separate bowl, mash the tofu with your hands, trying to squeeze out as much of the water as possible. Drain out water, and repeat the process until there is hardly any water worth pouring off. It is not necessary to remove all of the water. Pour the barbeque sauce over the tofu, and stir to coat. Stir the tofu into the garbanzo beans and oats. Season with salt, pepper, garlic powder, and sage; mix until well blended. Heat the oil in a large skillet over medium-high heat. Form patties out of the bean mixture, and fry them in hot oil for about 5 minutes per side. Serve as you would burgers.