Chutney Burgerscalifornia, main dish, vegetarian 1 cup onion, chopped 1 teaspoon garlic, minced 2 tablespoon margarine 1/2 teaspoon cumin, ground 1/2 teaspoon ginger, ground 1 cup mushrooms, chopped 1 cup potatoes, cooked, thin 1 skinned, 1 cup carrots, diced, 1/4 pieces 2 tablespoon cilantro, fresh, chopped 1 (coriander) 1/3 cup flour 2 large eggs, lightly beaten 1 cup whle wheat breadcrumbs, sof 1 salt, pepper 1 teaspoon olive oil 1 toasted buns, lettuce, 1 tomato, onion slices, 1 ginger banana chutney, see 1 recipe In a 10 to 12 inch nonstick pan cook onion and garlic in margarine over medium heat, until onion is golden, about 8 minutes. Add cumin and ginger, stir for about 1 minute. Add mushrooms, potatoes, carrots, and chopped cilantro, stir often until carrots are tender to bite, about 7 minutes. Add flour and stir for 3 minutes. Remove from heat, let cool slightly, and mix in eggs and bread crumbs. Add salt and pepper to taste. On plastic wrap, shape vegetable mixture into 4 patties, each 1/3 inch thick. Swirl 1 teaspoon oil in a clean 10 to 12 inch nonstick frying pan over medium heat. Place patties in pan, 2 at a time, and cook until deep golden on bottom, 4 to 5 minutes. Turn, add remaining oil if needed, and brown other side. Spread buns with chutney and serve burgers with lettuce, tomato, onion, and cilantro sprigs. Per burger with chutney, without buns: 348 cal (28% from fat), 8.6 g protein, 11 g fat (4.7 g saturated), 59 g carbohydrates, 122 mg cholesterol. This is Sunset (Magazine) tasters favorite vegetable burger. See recipe for Ginger Banana Chutney to go with burgers. |
