Better Than Beef Bugers

Last night I was feeling adventurous so I tried something brand new and it turned out GREAT... these burgers are to die for! I made them with my Butternut Squash Fries and oh my it was quite a meal! There are a lot of ingredients and it looks overwhelming at first but once you get going it all falls into place and is really easy. It took a little longer than I wanted and made WAY more than I needed for 3 people but overall it was great and now I have some leftovers for my co-workers.

On a side note...my roommate tried to make crab rangoons last night and it was a scary encounter. When she was going to deep fry them she had a little water on her hands that dripped into the pan and holy moly...it was scary! The flame went almost all the way up to our ceiling. Luckily our smoke detector didn't go off because it was laying on our coffee table from an earlier smoke incident, but it was a great lesson in chemistry that we needed to be reminded of. My loyal readers remember, HOT oil and water don't mix well!

Now on to the food...

Ingredients:
Serves 8

4 Tbs. light miso paste
2 8-oz. pkgs. tempeh, grated
3 Tbs. canola oil, divided
1/2 cup gluten flour or vital wheat gluten
2 Tbs. guar gum
1 portobello mushroom, stemmed and grated (about 3/4 cup)
1 small beet, grated (about 3/4 cup)
1 small onion, grated (about 1/2 cup)
1 small carrot, grated (about 1/2 cup)
1/2 cup fresh or frozen corn kernels
1/2 medium green bell pepper, finely chopped (about 1/3 cup)
1/2 medium red bell pepper, finely chopped (about 1/3 cup)
2 cloves garlic, minced (about 2 tsp.)


Directions:

• Preheat oven to 350F. Coat baking sheet with cooking spray.
• Dilute miso in 1/4 cup water in bowl. Stir in tempeh and 11/2 Tbs. oil. Stir in flour and guar gum.
• Mound tempeh mixture on prepared baking sheet. Cover with foil, and bake 20 minutes, or until heated through.
• Heat remaining 1 1/2 Tbs. oil in skillet over medium heat. Add mushroom, beet, onion, carrot, corn, bell peppers and garlic. Sauté 10 minutes, or until vegetables are tender.
• Pulse vegetables and tempeh mixture in food processor 6 or 7 times or until just blended (do not overblend).
• Shape tempeh mixture into 8 patties. Cover with plastic wrap, and refrigerate 4 hours, or overnight, to blend flavors.
• Preheat grill to medium. Brush burgers and grill rack with oil. Grill 8 to 10 minutes per side.

Nutritional Info:

Per Serving:
Calories 218, Protein 20g, Total fat 9g, Saturated fat 1.5g, Carbs 14g, Sodium 259mg, Fiber 6g, Sugars 3g

Thick and Juicy Burger

I love a good burger every now and then but I hate the calories involved as well as the fact that they usually include bee. Well this craving was able to be completely satisfied with this recipe from Hungry Girl which as you know is my favorite website! This huge burger will be able to satisfy even the biggest eater in you life! So tonight go ahead and splurge a little!! Let me know what you all think!!!

Ingredients:
Serves 1

1 Wonder Light Hamburger Bun
2 Boca Meatless Burgers, Original
2 slices meat-free Bacon
2 slices fat-free American cheese; each cut into 3 strips
1 tbsp. fat-free mayo


Directions:

• If desired, toast bun and set aside. In a pan sprayed with nonstick spray, cook bacon to desired crispiness over medium heat, flipping occasionally.
• Prepare burger patties according to package directions (either in a pan with nonstick spray, or in the microwave). While still hot, top each patty with 2 strips of the cheese. Break bacon slices in half.
• Criss-cross 2 bacon halves over the bun bottom, and top with the remaining 2 strips of cheese. Stack both cheese-topped burger patties on top, and then criss-cross the other two bacon halves over that.
• Lastly, smear the mayo on the inside of the top of the bun, and finish off your sandwich with it. Enjoy!

Nutritional Information:
Serving Size: 1 sandwich Calories: 335 Fat: 3.5g Sodium: 1,817mg Carbs: 38g Fiber: 12g Sugars: 6g Protein: 46g