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Veggie Burger PDF
Veggie Burger PDF
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Index
94
Credits
96
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Veggie burgers from Morningstar Farms are quick and easy to make. Recipes in this book that combine and cook the
burgers creatively with other ingredients provide specific instructions for how to prepare them. In general, however,
follow cooking instructions given on the packages of the burgers you buyalong with the following basic guidelines.
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Keep veggie burgers frozen until ready to use.
Cook burgers thoroughly.
For food safety and quality, whatever cooking method you use, always heat veggie
burger patties to a minimum internal temperature of 160F, using an instant-read
thermometer (right) to test for doneness.
,17+(29(1(recommended method):
Preheat oven to 375F.
Place frozen burgers on a baking sheet and bake for 17 to 19 minutes, turning burgers
over halfway through the cooking time.
217+(*5,//
Keep veggie burgers frozen until ready to use.
Never leave grill unattended while in use.
Children should be supervised.
For food safety and quality, heat burgers to a minimum internal temperature of 160F.
The following instructions were developed using a gas grill. Grill performance may vary.
Always follow manufacturers instructions.
Preheat the grill to medium-high heat.
Remove frozen veggie burger patties from package.
Lightly spray both sides of patties with cooking spray (top right).
Place patties on grill. Cover grill and cook for 3 minutes.
Using a long-handled grill spatula, flip patties (bottom right). Cover grill and cook
for an additional 2 12 minutes.
Carefully insert tip of an instant-read thermometer into center of a patty. Watch
reading carefully as it approaches desired minimum temperature of 160F (right).
Use caution, as product will be hot. Carefully remove from grill.
Cool briefly before serving.
,17+(6.,//(7
Thaw individual burgers by placing in microwave and heating on 50-percent power for 1 minute.
Place thawed burgers in a nonstick skillet and cook over medium heat for 6 to 7 minutes, turning burgers frequently.
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Arrange frozen burgers on a microwaveable plate.
Microwave on high setting, turning burgers over halfway through the cooking time (1 burger, 1 to 1 12 minutes;
2 burgers, 2 14 to 3 minutes). Microwaving more than 2 burgers at one time is not recommended.
Microwave ovens vary; times given are approximate.
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Cut onion into slices 14 inch thick. In saucepan, combine water, margarine, sugar,
and salt. Bring to a boil over high heat and add onion slices. Continue boiling, stirring
frequently, until most of water is evaporated. Reduce heat and simmer, stirring
frequently, until mixture is thick like a jam. Set aside.
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In small mixing bowl, stir together chopped tarragon, mayonnaise, and mustard.
Spread on top and bottom of each roll. Place 2 spinach leaves on each roll. Set aside.
In large nonstick skillet, melt 2 teaspoons butter over medium-low heat. Add onion.
Cook uncovered, stirring occasionally, until onion is tender and beginning to brown, about
10 minutes. Add mushrooms to onion. Cook, stirring occasionally, over medium-low
heat until mushrooms are tender, 3 to 4 minutes more. Remove from skillet. Keep warm.
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Add burgers to same skillet. Raise the heat to medium and cook, uncovered, until
heated through, 7 to 8 minutes, turning once. Remove from skillet. Keep warm.
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Remove skillet from heat. Carefully wipe out skillet with paper towel. Lightly spread
remaining butter on one side of each bread slice. Place 2 bread slices, buttered side down,
in skillet. Top with burgers, steak sauce, onion mixture, and cheese. Place remaining
bread slices, buttered side up, on top. Cook, covered, over medium-low heat for 2 to 4
minutes or until golden brown on bottoms. Turn (see sidebar, below). Cook, uncovered,
until cheese melts and bread is golden brown, 2 to 3 minutes more. With spatula,
transfer sandwiches to cutting board. Cut in half with sharp knife. Serve immediately.
217+(*5,// Preheat the grill. Use a food thermometer to make sure patties
reach minimum internal temperature of 160F.
1875,7,21)$&76 Serving Size: 1 Patty Melt; Calories: 550; Calories from Fat: 260;
Total Fat: 28g; Saturated Fat: 12g; Cholesterol: 50mg; Sodium: 910mg;
Total Carbohydrates: 44g; Dietary Fiber: 7g; Sugars: 11g; Protein: 31g.
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A diner favorite, patty melts are easy to make at homeuntil, that is, some cooks try to
flip the sandwiches over in the skillet only to have them fall apart before the cheese has
melted completely. Using a pair of spatulas, however, makes turning the sandwiches easy.
Just slip one spatula underneath the sandwich and, with your other hand, press down on the
top with another spatula to clamp the sandwich firmly (left). Lift the sandwich slightly,
rotate your wrists together to turn it over, and slide it back into the skillet to finish cooking.
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Coat cold grill rack with nonstick coating. Preheat grill. Place patties on grill rack
over medium heat. Grill for 6 minutes. Turn patties. Grill for 2 minutes more. Top each
patty with cheese slice, if desired. Place tomato slices, Parmesan side up, and bread
pieces, oil side down, alongside patties on grill rack. Grill about 2 minutes more or
until cheese begins to melt and bread begins to brown.
,17+(29(1 Bake patties according to package directions. Top each with cheese,
if desired, during the last minute of baking. Remove from oven. Keep warm. Place
tomato slices, Parmesan side up, and bread pieces, oil side up, on shallow baking pan.
Broil 4 inches from heat until cheese begins to melt and bread begins to brown,
3 to 4 minutes. Assemble sandwiches as directed above. Serve immediately.
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1875,7,21)$&76 Serving Size: 1 Panini; Calories: 310; Calories from Fat: 90; Total Fat: 10g;
Saturated Fat: 2g; Cholesterol: 0mg; Sodium: 860mg; Total Carbohydrates: 40g;
Dietary Fiber: 4g; Sugars: 2g; Protein: 14g.
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Arrange spinach on half of the bread pieces. Top with patties, tomato slices,
and remaining bread pieces. Serve immediately.
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In small bowl, combine Parmesan cheese, basil, and garlic. Sprinkle over one side
of each tomato slice. Set aside.
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The rich flavor, crunchy texture, and golden-brown color
that comes from grilling bread can enhance any veggie
burger sandwich. In the recipe above, the bread is grilled
on the outdoor grill. But you can also grill it easily on an
indoor countertop grill or on a ridged cast-iron grill pan
on the stovetop (right). Be sure to watch carefully to avoid
burning the bread, turning it as soon as it has grill marks.
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Cut thawed veggie burgers in half. Place one half, cut side down, in each taco shell.
Place taco shells on ungreased baking sheet.
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1875,7,21)$&76 Serving Size: 2 Tacos; Calories: 195; Calories from Fat: 30;
Total Fat: 4g; Saturated Fat: 2g; Cholesterol: 10mg; Sodium: 910mg;
Total Carbohydrates: 22g; Dietary Fiber: 6g; Sugars: 2g; Protein: 19g.
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Bake in preheated oven until burgers are hot and taco shells are toasted,
about 7 minutes. Top each taco with cheese, lettuce, tomato, salsa, and sour cream.
Serve immediately.
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Meanwhile, in large bowl, toss together spinach, bell pepper, cilantro, and mint.
Set aside.
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In 12-inch nonstick skillet, heat oil over medium heat. Add onion and cook, stirring
frequently, until very tender, about 5 minutes. Stir in garlic and ginger. Cook and stir
for 30 seconds. Carefully stir in vinegar, soy sauce, sugar, and chili sauce. Bring to
boiling. Remove from heat. Add spinach mixture. Toss just until spinach begins to wilt.
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Arrange spinach mixture on four serving plates. Cut veggie burgers into strips
and arrange on top of salads. Serve immediately.
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1875,7,21)$&76 Serving Size: 1 Salad; Calories: 200; Calories from Fat: 100;
Total Fat: 11g; Saturated Fat: 1g; Cholesterol: 0mg; Sodium: 770mg;
Total Carbohydrates: 16g; Dietary Fiber: 4g; Sugars: 6g; Protein: 9g.
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In large mixing bowl, beat together eggs, cream cheese, and Parmesan cheese.
Stir in milk, oregano, salt, and pepper. Add burger pieces, spaghetti, and bell
pepper. Stir until thoroughly combined.
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Preheat oven to 350F. Coat 8 large muffin-pan cups with vegetable cooking spray.
Portion pasta mixture evenly into muffin cups.
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Bake until frittatas are set and tops are browned, about 25 minutes. Carefully
remove hot frittatas from muffin cups. Serve warm with marinara sauce.
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1875,7,21)$&76 Serving Size: 1 Frittata; Calories: 310; Calories from Fat: 130;
Total Fat: 14g; Saturated Fat: 6g; Cholesterol: 230mg; Sodium: 580mg;
Total Carbohydrates: 24g; Dietary Fiber: 4g; Sugars: 8g; Protein: 20g.
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Cook noodles according to package directions. Drain. Rinse with cold water.
Drain again. Pat dry with paper towels.
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While noodles are cooking, in food processor fitted with stainless-steel blade
combine tofu, lemon juice, soy milk, and garlic. Cover and process until nearly smooth.
Transfer to mixing bowl and stir in basil. Set aside.
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Drain spinach in colander, pressing with back of spoon to remove excess moisture.
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For a layered lasagna that serves 6, combine in a mixing bowl 1 can (14 12 ounces)
diced Italian-style tomatoes, 1 jar (14 ounces) spaghetti sauce, 1 package Morningstar
Farms Veggie Burgers cut into small chunks. Spread 13 of mixture in the bottom of an
11-by-7inch baking dish. Arrange 12 an 8-ounce package of uncooked lasagna noodles
on top. Spread 12 of a 16-ounce carton fat-free cottage cheese on top. Top with another
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3 of tomato mixture, then remaining noodles, cottage cheese, and remaining sauce.
Cover with foil and bake in a preheated 350F oven for 50 minutes. Uncover, sprinkle
with 34 cup shredded mozzarella cheese and 2 tablespoons grated Parmesan cheese
and bake, uncovered, until cheese melts, about 5 minutes. Let stand for 10 minutes,
sprinkle with 2 tablespoons chopped parsley, and serve, cut into squares.
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Cover slow cooker and cook on low-heat setting until mixture is hot, thick,
and bubbly, about 3 hours, very briefly uncovering and stirring it occasionally.
Stir in cilantro and serve from slow cooker or in serving bowls.
1875,7,21)$&76 Serving Size: 12 cup; Calories: 230; Calories from Fat: 100;
Total Fat: 12g; Saturated Fat: 7g; Cholesterol: 30mg; Sodium: 1180mg;
Total Carbohydrates: 15g; Dietary Fiber: 2g; Sugars: 8g; Protein: 17g.
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Cut up veggie burgers into small pieces and distribute evenly in a slow cooker.
Evenly scatter in cubed cheeses, spoon in salsa, and pour in water. Stir lightly to combine.
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To stir up a quick veggie burger dip on the
stovetop, first transfer a 15 12 -ounce can of chili
beans to a mixing bowl and partially mash with a
wooden spoon. Set aside. In a 12-inch skillet over
medium heat, saut 12 cup chopped onion in
1 tablespoon vegetable oil until soft and fragrant.
Add 4 Morningstar Farms Grillers Vegan Veggie
Burgers or other favorite Morningstar Farms
Veggie Burgers and continue cooking over
medium heat, stirring frequently with a wooden
spoon and breaking up the burgers into small
pieces, for 2 minutes. Stir in beans, 12 cup diced tomatoes, 12 cup thick-and-chunky salsa,
1
2 cup shredded low-fat mozzarella cheese, 14 cup chopped fresh cilantro, 1 tablespoon
lime juice, and 14 teaspoon garlic powder. Continue cooking, stirring frequently, until
cheese melts completely and mixture is hot. Serve immediately.
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Meanwhile, in medium saucepan, bring broth and garlic to a boil. Stir in couscous.
Remove pan from heat. Cover and let stand until liquid is absorbed, about 5 minutes.
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In large bowl combine couscous mixture, tomatoes, onions, basil, lemon juice,
mint, oil, and pepper. Spoon onto 4 serving plates. Top each with warm burger,
broken or cut into bite-sized pieces. Sprinkle with feta cheese. Serve immediately.
1875,7,21)$&76 Serving Size: 1 18 cups; Calories: 400; Calories from Fat: 110;
Total Fat: 13g; Saturated Fat: 2.5g; Cholesterol: 5mg; Sodium: 750mg;
Total Carbohydrates: 45g; Dietary Fiber: 6g; Sugars: 4g; Protein: 24g.
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Preheat gas or charcoal outdoor grill, setting cooking grid 4 to 6 inches above coals.
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Meanwhile, coat a 12-by-10-by-2 12 inch aluminum foil pan with vegetable cooking
spray. Layer potato slices evenly in bottom of pan. Top potatoes with veggie burgers.
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In mixing bowl, stir together melted margarine, green beans, bell pepper strips,
salt and pepper. Scatter mixture evenly over burgers and potatoes. Cover pan tightly
with heavy-duty aluminum foil.
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Place pan on cooking grid above hot fire. Cover grill. Cook until potatoes are
tender and burgers are cooked through to minimum internal temperature of 160F
on an instant-read thermometer, about 25 minutes, removing foil carefully to avoid
steam when checking for doneness.
29(10(7+2' Instead of placing on grill, heat burgers and vegetables in a
covered pan in 400F oven until potatoes are very tender and burgers are cooked
through, about 30 minutes.
1875,7,21)$&76 Serving Size: 1 Burger plus 12 cup vegetables; Calories: 310;
Calories from Fat: 120; Total Fat: 14g; Saturated Fat: 2.5g; Cholesterol: 0mg;
Sodium: 730mg; Total Carbohydrates: 26g; Dietary Fiber: 7g; Sugars: 6g; Protein: 23g.
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To transform your outdoor grill into an oven for baking a satisfying layered casserole
of veggie burgers and vegetables, all you need is a heavy-duty disposable aluminum
foil roasting pan, the kind sold in supermarkets most often for making holiday roasts.
For best results, layer the ingredients evenly, putting sliced potatoes in the bottom
closer to the heat sourceso theyll cook through thoroughly. Veggie burgers go
next, and then more delicate vegetables of your choice (left). A covering of heavy-duty
aluminum foil helps keep all the moisture and heat inside, speeding cooking and
encouraging the delicious flavors to mingle.
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Credits
A WELDON OWEN PRODUCTION
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96 I Credits