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Recipes by Malathy - Fabulous "Beet" Burgers
 Summertime is always associated with grilling burgers, hot dogs and so on. Living in a grilling-obsessed nation, nobody has to sacrifice the great smoke flavored patties while being on a special metabolic diet. With the clever infusion of "Liquid Smoke" flavor the ordinary Veggie Pattie is transformed into the summer favorite.
This recipe is made using grated vegetables to add color and texture and smoky barbecue sauce and the Liquid Smoke (available at Wholefoods Market or any place that sells barbeque necessities). Addition of grated beets adds an authentic pink color to the patties. You could add other vegetables but make sure the correct amount of protein or amino acid values have to be added to the total nutritional information. Make sure the veggies are fresh for a great flavor and grated really fine so there is a homogenous mixture.
Ingredients:
2 tablespoons finely grated raw beet
1/2 small zucchini, grated
1/2 small carrot, peeled and grated
1 medium granny smith apple, peeled and grated
2 tablespoons (1/4 small) onion, minced
1 fresh garlic, minced
1 tablespoon tomato ketchup
2 tablespoons barbecue sauce
1/4 teaspoon liquid smoke
3 tablespoons canola oil
Salt and pepper to taste
1/2 cup low-protein bread crumbs (made from 2 slices of low-protein bread made with Taste Connections bread mix)
1/4 cup or more Taste Connections multi-baking mix
Directions:
If the grated vegetables have lots of water squeeze out excess moisture. In a food processor or in a big bowl blend onions, garlic, ketchup, barbecue sauce, salt, pepper, and canola oil until smooth. Add to shredded mixture. Add breadcrumbs and Taste Connections multi-baking mix to bowl with vegetables. Mix thoroughly until everything is blended well. Refrigerate for one hour. With wet hands, shape into 4-6 burgers. Cook 3 minutes on each side on grill lightly brushed with oil. Or you could cook the patties on stove top in a sauté pan or frying pan on medium heat 3 minutes on each side and then finish the cooking on the grill to give the patties grill marks. In order for the burger to cook thoroughly, close the frying pan with a lid initially for a minute and then cook the rest of the time without a lid.
The mixture can be made into hot dogs, by shaping the mixture into hot dogs and cooked on the stove top just like the patties.
Nutrient information for the whole recipe:
|
Kcal |
Pro(gm) |
PHE(mg) |
MET(mg) |
LEU(mg) |
| Per Recipe |
769 |
3.4 |
99 |
37.5 |
130 |
By the way, did you know?
- Americans on average eat 3 hamburger's a week
- McDonald's alone has sold 12 hamburgers for every person in the world
- Nearly 7% on the United State's workforce had their first job at McDonald's
- Hamburgers account for nearly 60% of all the sandwiches eaten
- It is believed that the first hamburger was served up at the 1904 St. Louis World's Fair
- Another claim is that Louis' Lunch in New Haven, Connecticut, served the first Burger in 1895 due to impatient customers' need for a quick lunch
- There is also another claim that Hamburgers were available in fairs earlier by 1885. Who knows, it may have been available even before that
Reference: http://bbq.about.com/cs/hamburgers/a/aa070597.htm
Special thanks to VitaFriends contributor, Malathy Ramanujam from Taste Connections. For information on how to obtain the Taste Connections ingredients used in this recipe, please visit www.tasteconnections.com. For more on low-protein cooking/baking also visit www.lowprotein.com and lopro@webuniverse.net. |
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