Ingredients
1 Tablespoon Olive Oil,divided
1/2 Cup Minced Onion
1/2 Cup Minced Green or Red Pepper
1/2 Cup Minced Carrot
1/2 Cup Minced Celery
1 (15 oz.) Can Cannelloni Beans
2 Eggs, lightly beaten
2/3 Cup Seasoned Dried Bread Crumbs
1/4 – 1/2 Cup Chicken Broth
Garlic Powder

Directions
Save time and use a food processor to mince your vegetables.In a large nonstick skillet, heat 1/4 cup of chicken broth.Add minced vegetables (onion,pepper,carrot and celery).Cook over medium heat,stirring occasionally,until veggies are soft and moisture has evaporated.You may need to add a little more broth if your veggies aren’t soft.Set aside to cool slightly.

Mash beans (again the food processor will speed this up).Place in a medium bowl and add eggs.Mix well. Add bread crumbs and veggie mixture; mix until thoroughly combined.Shape into patties using BurgerMate.

Cover and refrigerate until chilled,at least 20 minutes (or put in freezer for 10 minutes).In same skillet,heat 1.5 teaspoons of oil.Add 4 patties,sprinkle with garlic powder,and cook over medium heat,turning once,until browned on both sides,and heated through.

Remove patties to plate;keep warm.Repeat with the remaining 1.5 teaspoons of oil and the last patties.

For patties:
1 lb veggie mince (already packaged)
1/4 cup hickory smoke BBQ sauce
2 tsp garlic sauce
8 slices smoked cheese
1/2 cup seasoned bread crumbs
1/2 cup whole wheat flour
2 eggs

For toppings:
1 large white onion (slice into 4 thick slices.Brush with 1 tbsp of Italian dressing on each side. Grill for 5 minutes per side.Set aside)
1 large tomato
1 cup shredded cabbage (combined with 2 tablespoons mayonnaise)

Methods:

Combine veggie mince,BBQ sauce,garlic sauce,bread crumbs,wholewheat flour and eggs. Form into patties using BurgerMate.Shred cheese slices and distribute equally over half of the veggie patties.Place another patty over the patties and cheese,sealing the edges to ensure that the cheese doesn’t seep out.Sprinkle liberally on each side with salt and pepper.Grill for 7 minutes per side.Top with remaining smoked cheese slices and allow to soften.

To assemble the burgers place 1-2 teaspoonfuls of coleslaw onto bun base.Top with burger patty,a slice of tomato and grilled onion (separate the rings).Top with bun and serve.

1 cup whole kasha
1 ¼ cups red wine or vegetable broth
1 ¼ cups tomato juice
1 oz. butter
3 cups fresh bread crumbs
½ cup finely chopped red, yellow and/or green bell pepper
½ cup finely chopped onion
½ cup finely chopped celery
2 eggs, lightly beaten.
¼ cup barbecue sauce
1 oz. Worcestershire sauce (optional)
½ cup fine-ground kasha
2 Tbsp. vegetable oil
Cucumber-yogurt dressing, optional
Methods:

In saucepan,cook and stir kasha until toasted,about 3 minutes.Add wine, tomato juice and butter; bring to a boil.Reduce heat and simmer,covered, until liquid is absorbed,about 10 minutes.Cool.In a bowl,combine bread crumbs,bell pepper,onion,celery,eggs,barbecue sauce and Worcestershire sauce (if using it).Stir in cooled kasha.

Form kasha mixture into patties using BurgerMate. Coat on both sides with fine-ground kasha. Chill until firm.

To cook patties:Brush patties on both sides with oil.Cook on a grill 4-5 inches from the source of heat until crisp and golden,about 8 minutes,turning once.Serve burgers topped with cucumber-yogurt dressing,or,if desired,on a bun with sliced onion and dressing, or spicy barbecue sauce.

For cucumber-yogurt dressing:Combine 1/3 cup plain low fat yogurt with ¼ cup peeled, seeded and finely diced cucumber,½ tsp. garlic and 1/8 tsp. salt.

8 large eggs
4 tsp. curry powder
4 tsp. garam masala
4 tsp. salt, 2 lbs
4 oz. cooked basmati rice
1 lb. 4 oz. cooked lentil
10 oz. chopped,toasted,natural almonds
8 oz. dry unseasoned bread crumbs
4 oz. green onions,chopped
1 lb. mild cheddar cheese

Raita:
1-1/8 cup mayonnaise
3/4 cup sour cream
4 -1/2 oz. feta cheese,crumbled
2 oz. peeled,seeded,chopped cucumber
1-1/2 Tbsp. dry mint leaves
3/4 cup yogurt
Canola oil,as needed
flour tortillas,warmed
1-1/2 cup red sliced onions
sliced seeded cucumbers
tomato slices
1-1/2 cups chopped toasted almonds
1/2 cup chopped cilantro
1/4 cup chopped fresh mint

Directions:

1. In large bowl,whisk together eggs, curry powder,garam masala and salt.Stir in rice,lentils, almonds,bread crumbs and onions.Add cheese;stir until well mixed.Shape into patties with BurgerMate.Place on parchment-lined sheet pan.Refrigerate, covered.

2. In a blender,purèe mayonnaise,sour cream,feta,cucumber and mint until smooth.Transfer to bowl; fold in yogurt. Refrigerate, covered.

3. For each serving,to order:In sautè pan, heat oil over medium heat. Add 2 almond veggie burgers and cook,turning once,about 6 minutes or until crust forms and burgers are heated through.

4. Place burgers on top 1 tortilla; spoon 2 Tbsp.Raita over burgers Top with 1 Tbsp. onions, slices of cucumber and slices of tomato.Sprinkle with 1 Tbsp. almonds,1 tsp.cilantro and 1/2 tsp. mint.Fold up bottom half of tortilla.

1 cup Finely chopped California pistachios
2 cups Coarsely grated zucchini
2 cans Red kidney beans,drained and mashed
½ cup Grated Romano cheese
½ cup Dry bread crumbs
1 Egg
½ teaspoon each Dried thyme and rosemary
1 teaspoon Ground black pepper
½ teaspoon Salt
2 tablespoons Bottled or homemade oil and vinegar dressing

Instructions:

Combine all ingredients,except dressing and mix well.Shape into patties using BurgerMate.Brush both sides generously with dressing and place in a grill basket with a fine grid.Grill in covered barbecue over medium coals for 5 to 6 minutes.Baste with dressing and flip burger.Cook another 5 to 6 minutes.Serve in buns with fixings.Makes 6 servings.

2 tablespoons olive oil
1 onion, finely diced
2 garlic cloves,chopped
3 portobello mushrooms (about 1 pound), cleaned and cut into 1/4-inch dice
2 teaspoons kosher salt
1/8 teaspoon freshly ground pepper
1 tablespoon tomato paste
1 1/2 cups frozen shelled edamame (soybeans), defrosted and blanched
1/4 cup packed fresh parsley leaves
1 egg
1/2 cup plain bread crumbs
4 brioche or hamburger buns,toasted

Directions:

Heat oven to 400° F.Heat the oil in a large skillet over medium heat.Add the onion,garlic, mushrooms,salt,and pepper,and cook until lightly browned,about 5 minutes.Add the tomato paste and cook for 1 minute.Remove from heat and place half the mixture in a food processor. Place the other half of the mixture in a large bowl and set aside.Add the edamame and parsley to the processor and pulse until the mixture is fine.

Transfer to the bowl containing the original mushroom mixture,add the egg and bread crumbs, and mix well.Form into patties using BurgerMate and place on a lightly greased sheet pan. Place the burgers in the oven and bake for 20 minutes.Serve on the buns,topped with sprouts,lettuce,and tomato,if desired.

Burger:
2 tablespoons olive oil
1 (15-ounce) can kidney beans,rinsed and drained
1 (15-ounce) can black beans,rinsed and drained
1/3 cup dry breadcrumbs
1/4 cup canned whole-kernel yellow corn,drained
1/4 cup pre chopped onion
1 large egg

Ketchup:
1/3 cup ketchup
1 teaspoon honey
1 teaspoon lime juice
1/2 teaspoon chipotle chili powder
1/2 teaspoon ground cumin

Remaining ingredients:
4 (2-ounce) Kaiser rolls or hamburger buns
4 lettuce leaves (optional)
4 (1/4-inch-thick) slices tomato (optional)

Directions:

To prepare burgers,heat oil in a large nonstick skillet over medium-high heat.Combine kidney beans and black beans in a large bowl;partially mash with a fork. Add breadcrumbs,corn,onion,and egg;stir until well blended.Form bean mixture into patties using BurgerMate.Add patties to pan;cook 4 minutes on each side or until crisp and beginning to brown.

To prepare ketchup,combine ketchup,honey,lime juice,chili powder,and cumin,stirring with a whisk.Spread 1 tablespoon ketchup on bottom half of each bun;top each serving with a patty,1 lettuce leaf and 1 tomato slice (if desired),and top half of bun.

1/3 cup uncooked dried red lentils, sorted and rinsed
1/4 cup uncooked brown or basmati rice
1 tablespoon olive oil
1 pound fresh mushrooms,sliced
1 medium onion,chopped
3/4 cup grated Parmesan cheese
1/2 cup walnut halves,finely chopped
1/4 cup chopped fresh cilantro
2 eggs
1/2 teaspoon black pepper
Toasted sesame seed buns or toasted pita bread halves
Mayonnaise
Sliced red onion
Shredded lettuce
Sliced tomatoes

Directions:

Place lentils in medium saucepan;cover with 1 inch water.Bring to a boil;reduce heat to low. Simmer,covered, 25 to 35 minutes until tender.Rinse;drain and set aside.Meanwhile,cook rice according to package directions;set aside.

Heat oil in heavy,large skillet over medium heat.Add mushrooms and chopped onion.Cook and stir 20 to 25 minutes until mushrooms are brown.Combine mushroom mixture,cheese,walnuts, lentils,rice,cilantro,eggs and pepper in large bowl; mix well.Cover;chill.Preheat broiler. Grease 15×10-inch jelly-roll pan with oil. Shape lentil mixture into patties using BurgerMate.

Arrange patties on prepared pan.Broil, 4 inches from heat,3 to 4 minutes on each side or until golden brown,turning once.Serve on buns with mayonnaise,red onion,lettuce and tomatoes.

10 pcs potato buns
200g unsalted butter
100g butter lettuce
4 ripe tomatoes,sliced

Vegetable Omelette:
200ml Soya Bean Oil
4 clove garlic,chopped
200g onions,sliced
150g carrots,shredded
100g green capsicum (green bellpepper),sliced
150g siew pak choy (bok choy),finely sliced
50g French beans (haricot),finely sliced
2 red chillies,sliced
50g shitake mushrooms,sliced
200g bean sprouts
4 tbsp light soya sauce,to taste
1 tsp sesame oil,to taste
0.5 tsp black peppercorns,freshly grounded,to taste
3 tbsp Knorr All Purpose Seasoning
20 eggs, lightly beaten.

Ginger Mayonnaise:
200g Mayonnaise
3 tbsp ginger chopped
4 tbsp plum sauce
3 tbsp evaporated milk

Directions:

Vegetable Omelet:
1. Heat oil in wok, stir-fry garlic and onions until fragrant.Then add in the rest of the vegetables and stir-fry for 3-4 minutes.

2. Season the vegetables with light soya sauce,sesame oil,knorr All Purpose Seasoning and pepper.

3. Add the beaten egg and fry as a omelet.Remove from heat and keep warm.

Ginger Mayonnaise:
1. Mix all ingredients and keep chilled.

Serve:
1. Cut the buns into half and spread with butter.
2. Lightly pan-fry the buns till it turns golden brown.
3. Place the lettuce, sliced tomatoes and vegetable omelet on top.
4. Spoon on some ginger mayonnaise and cover with a bun.
5. Serve immediately with fried onion rings.

1 cup shredded Apples
1/2 cup shredded carrots
1/4 cup finely chopped onion
1/2 teaspoon finely chopped garlic
1 cup cold,cooked brown rice
3/4 cup toasted pecan pieces
1 cup dry bread crumbs
2 egg whites
1/4 teaspoon salt
1/4 teaspoon coarse black pepper
hamburger buns,optional
tomato slices,optional
Lettuce,optional
Vegetable cooking spray

Directions:

Place Apples and remaining ingredients in food processor bowl.Using metal blade,process about 30 seconds or until evenly chopped and thoroughly combined.Using 1/2 cup measure, portion and shape mixture into patties using BurgerMate.Place on baking sheet coated with cooking spray.

Bake at 400 in oven for about 25 minutes or until deep golden brown.Serve hot on bun with tomato and lettuce or with sweet and sour sauce, if desired.