Veggie Burger recipe (Lunch)


Yield: 8 servings

1 can (15.5 ounce) can garbanzo beans, drained and mashed
8   fresh basil leaves, chopped
¼ cups oat bran
¼ cups quick cooking oats
1 cup cooked brown rice
1 package (14 ounce) package firm tofu
5 tablespoons Korean barbeque sauce
½ teaspoons salt
½ teaspoons ground black pepper
¾ teaspoons garlic powder
¾ teaspoons dried sage
2 teaspoons vegetable oil

Posted by Margo on Jan 19, 2008


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 of the 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.

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