INGREDIENTS

INSTRUCTIONS

8 SERVINGS DAIRY-FREE
Enjoy these burgers with homemade chutney, ketchup or hot sauce, and serve
on toasted Kaiser rolls or hamburger buns.
Preheat oven to 350F. In small baking pan, spread pumpkin seeds and bake
until golden, 6 to 8 minutes. Set aside to cool.
Meanwhile, in small, dry skillet over low heat, toast cumin until fragrant,
stirring constantly, 1 to 2 minutes. Set aside.
In food processor, process bread to fine crumbs; you should have about 2
cups. Transfer crumbs to large bowl. Add pumpkin seeds to processor and
pulse until chopped; add to crumbs. Add beans to processor and pulse until
coarsely chopped. Add beans to crumb mixture.
Crumble tofu and add to bean-crumb mixture. Add toasted cumin, ginger,
garlic, miso paste, salt and pepper. Using your hands, mix well-mixture
should be stiff enough to form patties. If mixture seems wet, add more
bread crumbs. Shape mixture into 8 thin patties.
Heat large skillet, preferably cast-iron, over medium-high heat. Add 1
tablespoon of oil and heat until hot, then add as many burgers as possible
without crowding. Cook until deep golden brown, turning once, 3 to 4
minutes per side, adding remaining 1 tablespoon oil if necessary. Serve
hot.
Recipe adapted from Vegetarian Planet by Didi Emmons (Harvard Common Press,
1997).
PER SERVING: 210 CAL.; 14G PROT.; 8G TOTAL FAT (1G SAT. FAT); 23G CARB.; 0
CHOL.; 373MG SOD.; 2G FIBER
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Apr 05, 1999.
Recipe by: Vegetarian Times Magazine, April 1999, page 54
Converted by MM_Buster v2.0l.

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