Put the ingredients 1-2 at a time in a blender, turn the blender on, and
RUN FOR COVER (this is pretty noisy <g>). When everything is in powdered
form, combine in a tupperware container and store in the fridge. Makes 4
cups of mix.
To make burgers, combine 1 c. burger mix and 2/3 c. HOT liquid (see note 2)
and let sit for 15 minutes. On a plate, form into 3 thin patties. Use a
spatula to move patties onto a nonstick-sprayed skillet and cook on both
sides until lightly browned. Serve with your favorite burger fixins.
Note - Seasonings: You can use the herbs and/or spices of your choice, or
consider using a dry soup mix run through the blender (I'll bet onion would
be good). Also, try a dry FF salad dressing mix. Or a veggie boullion
cube run through the blender. Other suggestions: onion powder, garlic
powder, lemon pepper, basil, etc.
Note - Liquids: Try 1/3 c. water and 1/3 c. barbeque sauce - combine in
bowl and nuke until hot , add to dry mix (note that burgers made with
barbeque sauce will brown more quickly, so watch them!). Or try half
water, half tomato juice, or half water and half white wine or marsala. Try
to make sure that your liquids and seasonings have compatible flavors.
Other suggestions: The possibilities here are endless
:)
Oriental: Burger mix with a little soy sauce in the liquid and some fresh
ginger added to the mix, maybe a dash of rice wine.
Spanish: Cumin, red pepper, chili powder, or a dry taco seasoning mix.
Indian: Curry powder added to the mix.
Wine/garlic: Chopped garlic added to the mix, half water and half white
wine for the liquid.
Potpourri: Make a batch of plain, unseasoned burger mix and add whatever
seasonings strike your fancy as you're mixing it up! No need to commit to
just one flavor for the whole batch!
From: <szfast@chip.ucdavis.edu>. Fatfree Digest [Volume 9 Issue 7] June 28,
1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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