Vegetarian Burgers or Loaf

READY IN: 2hrs




  • In a skillet heat olive oil over medium heat; add onion and garlic and cook until onion has softened, about 2 minutes. Add squash carrots and toss until tender. Boil rice until tender.
  • Add rice and chick pea, lentil mushroom to the skillet. Stir and cook for 2 minutes. Remove pan from heat.
  • Blend lightly in a food processor add cilantro soy sauce and egg.
  • Add wheat germ, bread crumb and rolled oats, salt and pepper pulse in blender and refrigerate for 1 hour; or blend well by hand.
  • Put a little flour on a large plate. Make desired size round diameter patties with cooled veggie mixture. Dip both sides of patties in the flour. Refrigerate patties for 15 to 20 minutes.
  • Place patties on a greased broiling pan. Broil for 5 minutes on each side. Or lightly fry in a pan.
  • Serve on a toasted hamburger bun with all the fixings, if desired.
  • Adjust amount of bread – oats – wheat germ to your tastes or for desired consistency for either burger or loaf.
  • I like to add an additional 2 cloves of garlic fresh after the cooking while blending the bread crumbs.
  • Beans, lentil and chick peas can be of the canned variety this cuts down the preparation time but dried taste better. You need to soak and boil for a while 2-3 hours if you use dried beans boil in order chick peas ½ hour later add red beans and in the last half hour add the lentil.
  • For the loaf cook at 350 degrees for 1 hour and 15 minutes after the first ½ hour of cooking you add a small can of stewed tomatoes on top of the loaf. A ½ teaspoon of hot pepper flakes blended on in the stewed tomatoes if you like a little spice.