Sunday, January 16, 2011
Weekend Cooking - Sunburgers
Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs.
For more information, see the
Welcome post on Beth Fish Reads. For other food-related posts this week, click here.
This is my first entry for Weekend Cooking. I haven't made these in awhile, but they are one of our favourites.
Sunburgers (adapted from Winnipeg Free Press 1/23/2008)
1 1/2 cups TVP (textured vegetable protein)
1 1/4 cups boiling water
1 cup sunflower seeds (hulled)
1 cup sesame seeds
3/4 cup grated cheddar cheese
4-5 tbsp finely diced and sautéed sweet pepper (red, yellow or green)
1/4 cup oil
1/2 tsp baking soda
1/2 cup flour
Salt and pepper
Warm water (about 1 cup)
Lime dill garlic sauce:
1 cup mayonnaise
1 tbsp lime juice
1 tsp dill - dried (or 1 tbsp fresh)
1 tsp garlic - minced
Preheat oven to 350ºF. Prepare pan (cookie sheet) with either oil or baking spray.
Mix TVP with boiling water in a bowl. Let sit for 5-10 minutes. Meanwhile prepare the rest of the ingredients. After the allotted time give the TVP a quick stir, then mix in the remaining patty ingredients, gradually adding warm water at the end until the mixture is sticky enough to form solid patties. The mixture will be quite messy. Using a 1/2 cup measure, scoop the mixture onto a prepared pan. Use the back of the measuring cup to slightly flatten. The patties should be 3-4 inches wide. Bake for 10-15 minutes. Flip and bake for 10-15 more minutes. The longer bake time will result in firmer/crispier burgers.
To make the lime dill garlic sauce: mix the ingredients together adjusting the amounts to taste.
Serve the patties on toasted bagels spread with the sauce and your choice of accompaniments. In the photo, I used fresh spinach, cucumber slices, avocado, mozzarella cheese, and a cheddar-jalapeno bagel.
The above recipe will make 8-10 patties. They freeze well. To use after freezing: thaw burgers then lightly sauté until heated through. Serve as above.