1 small onion,coarsely chopped
300g can (approx. 1 cup) chick peas,drained
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon chili powder
½ teaspoon salt,ground black pepper
½ cup Ground Millet
1 egg
1 tablespoon chopped parsley or coriander
Extra Virgin Olive Oil

Directions:

Place all ingredients,except the oil,in a food processor and process until a coarse paste. Shape into 4 patties using BurgerMate and gently coat with extra Ground Millet.Place in the refrigerator for ½ hour to firm up.Heat ½ cm oil in a deep frying pan.Place the patties into the pan and cook each side until golden,turning the patties over carefully.

Serve in hamburger buns with lettuce and tomato or with your favorite fillings.A yoghurt and diced cucumber dressing is and ideal accompaniment.

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.

1 can (19 oz/540 mL) red kidney beans,drained
1 red onion, chopped
1/4 cup (50 mL) coarsely chopped cashews
1/2 cup (125 mL) bread crumbs
2 tbsp (30 mL) chili sauce
2 tbsp (30 mL) grainy mustard
1 egg, beaten. 1
1 tsp (5 mL) chili powder
Ground coriander
Pepper
Canadian Mozzarella cheese slices
Hamburgers buns
Favorite condiments

Preparation:

In large bowl,combine all ingredients except cheese, buns and condiments.Blend well. Season to taste with coriander and pepper.Form into patties using BurgerMate.Arrange patties on buttered baking sheet.Cook on barbecue grill over high heat for 2 minutes on each side, turning patties gently.Reduce to medium-high heat and cook for another 6 minutes on each side.Just 2 minutes before burgers are done,top with slices of Canadian Mozzarella cheese.Heat buns on top shelf. Serve with favorites condiments and raw vegetables.

Garlic Herb Mayonnaise:
125 mL (1/2 cup) mayonnaise
15 mL (1 tbsp) parsley,chopped
15 mL (1 tbsp) chives,chopped
1 garlic clove,crushed

Burgers:
250 mL (1 cup) brown rice,cooked
3 eggs, 125 mL (1/2 cup) bread crumbs,dry
75 mL (1/3 cup) parmesan cheese,grated
2 mL (1/2 tsp) oregano,dried
2 mL (1/2 tsp) salt
2 mL (1/2 tsp) pepper
15 mL (1 tbsp) vegetable oil,divided
75 mL (1/3 cup) onion,finely chopped
75 mL (1/3 cup) carrot,finely grated
75 mL (1/3 cup) mushrooms,finely chopped
2 garlic cloves,crushed
kaiser rolls,split
lettuce leaves
tomato slices
red onion rings
alfalfa sprouts

Directions:

Combine ingredients for Garlic Herb Mayonnaise;set aside.In a medium bowl,combine rice, eggs,bread crumbs,cheese,oregano,salt and pepper.In a non-stick skillet over medium-high heat,heat 5 mL (1 tsp) oil.Saute onion and carrot 2 minutes.Add mushrooms and garlic and sauté 1 to 2 minutes longer.Add cooked vegetables to egg mixture; mix thoroughly.Shape mixture into patties using BurgerMate.

In same skillet over medium-high heat, heat the remaining 10 mL (2 tsp) oil.Saute burgers 2 to 3 minutes per side or until lightly browned.Spread Garlic Herb Mayonnaise on both halves of rolls.Place lettuce on bottom half,top with veggie burgers and garnish to taste.

2/3 cup bulgur,
3/4 teaspoon salt,divided.
1 cup boiling water,
6 teaspoons olive oil, divided.
3 cups chopped white or brown mushrooms, stems trimmed, cleaned (8 ounces).
1 1/2 cups chopped onion (1 large),
1 1/2 tablespoons balsamic vinegar,
3/4 cup pecan halves,
1/2 cup Blue Cheese Sauce (see recipe), optional.
1 large egg, lightly beaten.
1/2 cup fine dry breadcrumbs,
Freshly ground pepper to taste,
8 whole-wheat buns,
Watercress for garnish.

Blue Cheese Sauce:
1/3 cup nonfat plain yogurt,
3 tablespoons crumbled blue cheese (1 ounce),
1/2 teaspoon balsamic vinegar.

Methods:

Combine all ingredients in a small bowl and blend with a fork to make a lumpy sauce.

To make Burgers:
1. Place bulgur and 1/4 teaspoon salt in a small bowl.Pour the boiling water over,cover and set aside until water is absorbed,about 20 minutes.Drain in a sieve, pressing out excess liquid.

2. Meanwhile, heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add mushrooms, onion and remaining 1/2 teaspoon salt; cook,stirring, until the vegetables are softened, 8 to 10 minutes. Stir in vinegar. Immediately transfer to a plate and let cool to room temperature, about 30 minutes.

3. Toast pecans in a small dry skillet over medium-low heat, stirring, until fragrant, 4 to 6 minutes. Transfer to a plate to cool.

4. Prepare Blue Cheese Sauce, if using.

5. Combine vegetable mixture and pecans in a food processor; pulse briefly until coarsely chopped. Add egg and the reserved bulgur; pulse briefly, scraping down sides if necessary, until mixture is cohesive but roughly textured. Transfer to a bowl; stir in breadcrumbs and pepper. Mix well.

6. Form vegetable mixture into patties using BurgerMate.

7. Using 2 teaspoons oil per batch, cook 4 patties at a time in a large nonstick skillet over medium heat until browned and heated through, about 4 minutes per side. Adjust heat as necessary for even browning. Meanwhile, split and toast buns. Serve patties on buns, garnished with watercress and Blue Cheese Sauce, if desired.

1 teaspoon vegetable oil
1/2 cup finely chopped onion
1/2 cup chopped seeded plum tomato
1 teaspoon minced jalapeño chili
1 garlic clove, minced
1 teaspoon chili powder
1 15- to 16-ounce can kidney beans,rinsed,well drained
1/4 cup dry breadcrumbs
6 tablespoons barbecue sauce
1 large egg white,beaten to blend
4 whole grain buns,toasted
4 tablespoons grated reduced-fat cheddar cheese
4 lettuce leaves
4 tomato slices

Methods:

Heat oil in medium nonstick skillet over medium heat.Add next 5 ingredients; sauté 5 minutes. Cool slightly.

Using fork,coarsely mash beans in medium bowl.Mix in onion mixture, breadcrumbs, 2 tablespoons barbecue sauce and egg white. Shape mixture into four 1/2-inch-thick patties. (Can be prepared 4 hours ahead. Cover and chill.)

If grilling, spray grill rack with nonstick spray,then prepare barbecue (medium heat).If sautéing, spray large nonstick skillet with nonstick spray and heat over medium heat.Lightly spray patties on both sides with nonstick spray. Place patties on grill or in skillet and cook until golden brown and heated through, about three minutes per side.

Place burgers on bun bottoms.Spread 1 tablespoon barbecue sauce over each.Sprinkle with cheese.Top with lettuce,tomatoes and bun tops.

1 15- to 16-ounce can garbanzo beans (chickpeas),rinsed,drained
3 tablespoons minced red onion
3 tablespoons chopped fresh dill
2 1/2 tablespoons dry breadcrumbs
1 1/2 tablespoons fresh lemon juice
1 large egg white
1 tablespoon tahini
2 garlic cloves, peeled
1/3 cup plain nonfat yogurt
1/2 teaspoon hot pepper sauce
1/4 teaspoon ground cumin
2 pita bread rounds,warmed,halved horizontally
2 cups shredded romaine lettuce
1 cup chopped tomatoes

Methods:

Using fork,coarsely mash 3/4 cup garbanzo beans in medium bowl.Mix in onion and next 3 ingredients.Puree remaining garbanzo beans,egg white,tahini and garlic in processor until almost smooth. Stir into mashed garbanzo bean mixture.Season with salt and pepper. Shape mixture into four 1/2-inch-thick patties. (Can be made 4 hours ahead. Cover and chill.)

If grilling, spray grill rack with nonstick spray,then prepare barbecue (medium heat).If sautéing, spray large nonstick skillet with nonstick spray and heat over medium heat.Lightly spray patties on both sides with nonstick spray.Place patties on grill or in skillet and cook until golden brown and heated through,about three minutes per side.

Meanwhile,mix yogurt,hot pepper sauce and cumin in small bowl.

Place burgers in pita halves.Top with lettuce,tomatoes and yogurt.

1 1/2 tablespoons olive oil
2 1/2-inch-thick eggplant rounds
2 3- to 4-ounce meatless patties
3 tablespoons mayonnaise
2 teaspoons chopped fresh tarragon or 1 teaspoon dried
2 3- to 4-inch square pieces focaccia or ciabatta, split horizontally
2 large 1/2-inch-thick tomato slices
Mixed baby greens

Methods:

Heat oil in heavy large skillet over medium heat.Sprinkle eggplant with salt and pepper.Add eggplant to skillet; sauté until brown, about 3 minutes per side.Add patties to same skillet. Sauté until patties and eggplant are cooked through, about 3 minutes per side.

Blend mayonnaise and tarragon in small bowl; season with salt and pepper.Spread mayonnaise mixture on bottom half of each bread piece.Top with patty,eggplant,tomato,greens and bread.

1/2 cup chopped drained roasted red peppers from jar
1/4 cup low-fat mayonnaise
1 garlic clove, chopped
1/8 teaspoon cayenne pepper

Nonstick vegetable oil spray
4 large portobello mushrooms, stems removed
4 1/2-inch-thick red onion slices
4 1/2-inch-thick crusty country bread slices (each about 5×3 inches)
2 tablespoons rice vinegar
4 cups baby spinach leaves

Methods:

Blend first 4 ingredients in processor until smooth. Season with salt and pepper.

Spray grill with oil spray; prepare barbecue (medium heat).Spray mushrooms and onion slices with oil spray; sprinkle with salt and pepper.Grill mushrooms,onion and bread until vegetables are tender and bread is golden,turning often,about 12 minutes for vegetables and 5 minutes for bread.

Transfer 2 tablespoons red pepper mayonnaise to large bowl.Whisk in vinegar,add spinach and toss. Divide among 4 plates.Place 1 bread slice atop spinach on each.Top each with 1 mushroom, then 1 onion slice.Spoon 2 tablespoons red pepper mayonnaise atop each.

2/3 cup water
1/3 cup coarse kasha (whole roasted buckwheat groats)
1 pound portabella mushrooms, stems discarded
1 cup finely chopped onion
1 cup finely chopped red bell pepper
3 tablespoons unsalted butter
2 garlic cloves, finely chopped
3 tablespoons finely chopped flat-leaf parsley
1 teaspoon soy sauce
1 1/2 cups fine dry bread crumbs, divided
1 large egg, lightly beaten
1/4 cup olive oil
1/2 cup mayonnaise
1 tablespoon Tabasco chipotle sauce, or to taste
8 large oval slices rye bread, cut into 4 1/2-inch rounds if desired, lightly toasted

Methods:

Bring water to a boil in a 1- to 1 1/2-quart heavy saucepan,then stir in kasha.Cover and reduce heat to low, then cook until kasha is tender and water is absorbed,about 10 minutes. Transfer to a bowl and cool.

Break one third of mushrooms into a food processor and pulse until finely chopped, then transfer to a bowl. Repeat with remaining 2 batches of mushrooms, transferring to bowl.

Cook onion and bell pepper in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, about 5 minutes. Add chopped mushrooms, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, until any liquid mushrooms give off is evaporated and mushrooms begin to brown, 8 to 10 minutes. Transfer mixture to a large bowl, then stir in kasha, parsley, soy sauce, and 1/2 cup bread crumbs until combined well. Cool 10 minutes, then stir in egg until combined well.

Line a platter with foil. Spread remaining cup bread crumbs in a shallow baking dish.

Form one fourth of mushroom mixture (about 3/4 cup) into a 3/4-inch-thick patty (3 1/2 inches in diameter), then dredge in bread crumbs, knocking off excess, and transfer to platter. Form and dredge 3 more patties, transferring to platter. Chill patties, loosely covered with plastic wrap, 1 hour.

Heat oil in cleaned 12-inch heavy skillet over medium-high heat until it shimmers, then fry patties, turning over once, until deep golden, about 4 minutes total. Transfer patties to paper towels to drain (patties will be soft).

Meanwhile, whisk together mayonnaise and chipotle sauce.

Spread bread with chipotle mayonnaise and sandwich each mushroom patty between 2 slices.