A good vegetarian burger should be as fully satisfying for a meat eater as for a vegetarian. This is a patty recipe I’ve been fiddling with for years.
Sauté the onions and mushrooms in the oil for about 5 minutes until the onions are translucent. Add the paprika to finish.
Process the sautéed vegetables and the cooked wheat with the other ingredients in a food processor, then, using slightly wet hands, shape the mixture into 4 patties. In a frying pan, cook the patties in some oil over low heat, 5–7 minutes on each side until nicely browned, then turn them over carefully with a wide, thin spatula. For uniformly shaped patties, use a round cutter filled to three-quarters in the frying pan. Remove it before turning over the patty.
Serve on buns with sauce and toppings as for meat hamburgers.
See ‘home fries’ recipe.
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