Recipe - Mushroom Burger (La Times)

3 tablespoon Sunflower seeds, hulled
Vegetable cooking spray
Salt
1 sl Whole wheat bread
2 Cloves garlic, minced
8 ounce Mushrooms, chopped
One fourth pound Spinach leaves, stems
removed
10 One half ounce Firm lowfat silken tofu,
drained
2 Green onions, minced
1 cup Cooked brown rice, basmati
1 cup Nonfat mozzarella cheese
2 tablespoon Nonfat egg substitute
One fourth teaspoon Cayenne pepper
One fourth cup Lowfat mayonnaise
4 Wholewheat buns, split and
toasted
3 ounce Alfalfa sprouts, (half a
pkg)
4 Lettuce leaves
1 Tomato, cut or sliced up 1/4" thick
(about eight slices)

Toast sunflower seeds in small skillet sprayed with nonstick cooking spray,
stirring, until browned. Sprinkle with salt to taste. Set aside. Break
bread into pieces and grind in food processor or blender to make One half cup
bread crumbs. Set aside.

Saute garlic and mushrooms in skillet sprayed with nonstick cooking spray
until mushrooms are tender and moisture has evaporated, about 5 minutes.
Add spinach and saute until limp. Remove from heat. Break up tofu and stir
into mushroom mixture along with green onions, rice, cheese, egg
substitute, cayenne, salt to taste and toasted sunflower seeds. Shape into
4 (1/2inchthick) patties. Brown patties in skillet sprayed with nonstick
cooking spray over mediumlow heat until browned on both sides, about 5
minutes per side.

Spread about 1 One half teaspoons mayonnaise on each side of bun. Divide alfalfa
sprouts over 4 bun halves. Top each with patty, lettuce and tomato slices.

Makes 4 veggie burgers (24.6% cff) Each burger contains about: 366
calories; 703 mg sodium; 4 mg cholesterol; 10 grams fat; 47 grams
carbohydrates; 20 grams protein; 1.61 grams fiber. (MC3:
430 cals, 12.2 g fat, 25.2% cff) jan 16 1997 La Times Story:
Veggie burgers keep growing in popularity because cooks are coming up with
better recipes all the time. Mushrooms, spinach, brown rice and tofu are
combined in this burger that even nonvegetarians should enjoy. Firm silken
tofu in the small paper box usually found in the produce section of the
supermarket is used in this recipe. Drain the tofu well on paper towels
before crumbling it. Nonfat egg substitute and nonfat mozzarella cheese act
as binders, so the burger holds together when it's panfried.

Recipe by: Donna Deane, Jan 1997 Posted to Digest eatlf.v097.n092 by PATh
phannema@wizard.ucr.edu on Apr 05, 1997