Ingredients:

1 can (15 ounces) black beans
rinsed and drained,divided
1/4 cup bread crumbs
1/4 cup corn kernels
1/4 cup chopped roasted red pepper
1/3 cup green onion tops
1 egg white
2 tablespoons chopped fresh basil
1/2 teaspoon baking powder
1 teaspoon dried oregano
1 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon black pepper, or more to taste
1/2 teaspoon salt
Nonstick cooking spray
6 whole-wheat hamburger buns
Prepared salsa
Avocado slices

Method:

1. Place half the beans in bowl of food processor fitted with metal blade.Add remaining ingredients except buns,salsa,avocado and reserved beans.Pulse 30 to 40 seconds until mixture begins to hold together.Add remaining beans; pulse 3 to 4 times until just mixed. Let sit 20 minutes at room temperature for flavors to develop.

2. Preheat oven to 350°F.

3. Shape mixture into patties using BurgerMate.Spray 12-inch skillet with cooking spray and place over medium heat.Add 4 patties;cook,covered,4 to 5 minutes or until browned.Spray tops of patties with cooking spray;turn and cook other side 4 to 5 minutes or until browned. Repeat with remaining patties.

4. For firmer patties,place browned patties on baking sheet;bake 12 to 15 minutes.Or,for moister patties,serve after pan-frying. Serve between buns topped with salsa and avocado slices.

Ingredients:

10 pcs potato buns
200g unsalted butter
100g butter lettuce
4 ripe tomatoes,sliced

Vegetable Omelette:
200ml Soya Bean Oil
4 clove garlic,chopped
200g onions,sliced
150g carrots,shredded
100g green capsicum (green bellpepper),sliced
150g siew pak choy (bok choy),finely sliced
50g French beans (haricot),finely sliced
2 red chillies,sliced
50g shitake mushrooms,sliced
200g bean sprouts
4 tbsp light soya sauce,to taste
1 tsp sesame oil,to taste
0.5 tsp black peppercorns,freshly grounded,to taste
3 tbsp Knorr All Purpose Seasoning
20 eggs, lightly beaten.

Ginger Mayonnaise:
200g Mayonnaise
3 tbsp ginger chopped
4 tbsp plum sauce
3 tbsp evaporated milk

Directions:

Vegetable Omelet:
1. Heat oil in wok, stir-fry garlic and onions until fragrant.Then add in the rest of the vegetables and stir-fry for 3-4 minutes.

2. Season the vegetables with light soya sauce,sesame oil,knorr All Purpose Seasoning and pepper.

3. Add the beaten egg and fry as a omelet.Remove from heat and keep warm.

Ginger Mayonnaise:
1. Mix all ingredients and keep chilled.

Serve:
1. Cut the buns into half and spread with butter.
2. Lightly pan-fry the buns till it turns golden brown.
3. Place the lettuce, sliced tomatoes and vegetable omelet on top.
4. Spoon on some ginger mayonnaise and cover with a bun.
5. Serve immediately with fried onion rings.

Ingredients:

1 egg
1 medium onion,chopped
1 14 ounce can soy beans in tomato sauce,drained
1 Tbsp crunchy peanut butter
1 Tbsp tomato paste
2 cup cooked cold short-grain brown rice
3/4 cup dry bread crumbs
1/2 tsp salt
1/2 tsp dried basil leaves
1/2 tsp dried mixed herbs
1/2 cup dry bread crumbs (extra)
1 1/2 Tbsp oil, Hamburger buns or rolls (optional)

Directions:

Place egg and onion in a food processor or blender. Lightly process. Add soy beans (canned in tomato sauce) and continue processing until roughly chopped. Place mixture into a large bowl. Add peanut butter, tomato paste, cold rice, dry bread crumbs, salt, basil and mixed herbs. Mix well. Shape mixture into burgers using BurgerMate and coat with extra bread crumbs. Heat oil in a fry pan. Cook burgers over a low heat until golden brown on both sides.

Ingredients:

1 (14 oz.) House Premium Tofu,Firm
1 1/2 Tbsp. Ground sesame seeds
1/2 tsp ginger,grated
1/2 tsp garlic,minced
1 Tbsp Sake
2 Tbsp sesame oil Flour
1 1 oz. ground chicken
1/2 tbsp vegetable oil
Ground pepper and salt for taste

Directions:

Crumble tofu and put in med-size bowl.Add shiitake mushroom,ground chicken,all condiments, sesame oil and mix well.Shape into patties using BurgerMate and lightly flour them.

Ingredients:

1 block Firm tofu
3 slices Wholegrain breadcrumbs
1/3 cup Sunflower seeds,hulled,chop finely
1 each Grated carrot
½ cup Fresh cilantro or basil,chopped
2 tsp. Spike seasoning salt
¼ cup Nutritional yeast

Directions:

Preheat oven to 350. Now just mix all above ingredients together in the order listed.Allow to set for 5 minutes and form into patties using BurgerMate.Place patties on a lightly oiled non-stick baking sheet and bake for 15 minutes.Turn patties and bake for another 7 minutes. Remove and allow to cool for about 5 minutes before serving.Tofu will become a little firmer as it cools and the patties will hold together better.

Ingredients:

1 cup shredded Apples
1/2 cup shredded carrots
1/4 cup finely chopped onion
1/2 teaspoon finely chopped garlic
1 cup cold,cooked brown rice
3/4 cup toasted pecan pieces
1 cup dry bread crumbs
2 egg whites
1/4 teaspoon salt
1/4 teaspoon coarse black pepper
hamburger buns,optional
tomato slices,optional
Lettuce,optional
Vegetable cooking spray

Directions:

Place Apples and remaining ingredients in food processor bowl.Using metal blade,process about 30 seconds or until evenly chopped and thoroughly combined.Using 1/2 cup measure, portion and shape mixture into patties using BurgerMate.Place on baking sheet coated with cooking spray.

Bake at 400 in oven for about 25 minutes or until deep golden brown.Serve hot on bun with tomato and lettuce or with sweet and sour sauce, if desired.

Ingredients:

Garlic Herb Mayonnaise:
125 mL (1/2 cup) mayonnaise
15 mL (1 tbsp) parsley,chopped
15 mL (1 tbsp) chives,chopped
1 garlic clove,crushed

Burgers:
250 mL (1 cup) brown rice,cooked
3 eggs, 125 mL (1/2 cup) bread crumbs,dry
75 mL (1/3 cup) parmesan cheese,grated
2 mL (1/2 tsp) oregano,dried
2 mL (1/2 tsp) salt
2 mL (1/2 tsp) pepper
15 mL (1 tbsp) vegetable oil,divided
75 mL (1/3 cup) onion,finely chopped
75 mL (1/3 cup) carrot,finely grated
75 mL (1/3 cup) mushrooms,finely chopped
2 garlic cloves,crushed
kaiser rolls,split
lettuce leaves
tomato slices
red onion rings
alfalfa sprouts

Directions:

Combine ingredients for Garlic Herb Mayonnaise;set aside.In a medium bowl,combine rice, eggs,bread crumbs,cheese,oregano,salt and pepper.In a non-stick skillet over medium-high heat,heat 5 mL (1 tsp) oil.Saute onion and carrot 2 minutes.Add mushrooms and garlic and sauté 1 to 2 minutes longer.Add cooked vegetables to egg mixture; mix thoroughly.Shape mixture into patties using BurgerMate.

In same skillet over medium-high heat, heat the remaining 10 mL (2 tsp) oil.Saute burgers 2 to 3 minutes per side or until lightly browned.Spread Garlic Herb Mayonnaise on both halves of rolls.Place lettuce on bottom half,top with veggie burgers and garnish to taste.

Ingredients:

2 T. olive oil
1 small onion, chopped
1 carrot, chopped
2 cloves garlic, minced
2 c. short or long-grain brown rice
2 t. kosher salt (more or less, to taste)
1 1/2 c. coarsely chopped mushrooms (button, crimini, Portobello)
1 c. kasha (whole buckwheat groats)
1 c. chopped toasted cashews (or walnuts or hazelnuts or other nuts)
3-4 T. chopped fresh tarragon (or parsley)
Flour for dredging the burgers
Vegetable oil for frying

To prepare:

1. Heat 2 tablespoons of olive oil in a medium saucepan over medium heat.Add the onion and carrot and saute,stirring occasionally,until the onion is soft,about 5 minutes.Add the garlic and cook 2 minutes more.

2. Add the rice,salt,mushrooms, and 5 cups of water,and bring to a boil.Cover,and simmer 25 minutes.Stir in the kasha and cook until the rice and kasha are tender and the liquid is absorbed,about another 20 minutes more.

3. Remove the pan from the heat and stir in the nuts and fresh herb.Transfer the mixture to a food processor in three batches, pulse until coarsely or finely chopped.The mixture can be left “whole,” as another option. Transfer mixture to a bowl,and cover it if you aren’t forming the burgers right away.

4. Form the mixture into patties using BurgerMate.Lightly coat the patties with flour. The flour is what creates the crust!

5. Heat a generous amount of oil (about 1/8- to 1/4-inch depth) in a large cast iron skillet over medium heat.Pan fry the burgers until the undersides are dark golden brown,about 5 minutes, checking frequently to prevent burning.Flip the burgers,and brown the other side in the same manner.

Ingredients:

1 package Tofu Burger Patty Mix
1 (12 oz.) package House Premium Tofu Extra Firm or 1 (14 oz.) package House Premium Tofu Firm
2 tomatoes,sliced
1 red onion,sliced
Lettuce
4 hamburger buns sliced in half

Directions:

1. Take Tofu out of the container, remove excess water by wrapping Tofu in paper towels and microwave on high for 1 min.(Caution: Tofu may be hot to touch after microwaving).

2. In a bowl,thoroughly mix Tofu,Tofu Burger Patty Mix and all other recipe requested ingredients.Shape into 4 patties using BurgerMate.

3. Sauté patties until golden brown on both sides in a skillet heated with one tablespoon of vegetable oil.

4. Spread mayonnaise and mustard,as desired,on each half of bun.On bottom half of bun,place tofu burger,sliced tomatoes,sliced red onion,lettuce, and top with the other half of the bun.

Ingredients:

1 cup Vegetarian Refried Beans
1/2 cup Plain Bread Crumbs
1/2 cup Frozen Corn
1/4 cup finely chopped onion
3 tablespoons Green Chiles
1 teaspoon cumin
1/2 teaspoon salt
1 egg
1 tablespoon olive oil
3 lettuce leaves
3 slices tomato
3 burger buns,split

Direction:

1. In large bowl,combine beans,bread crumbs,corn,onion,chilies,cumin,salt and egg;mix well.

2. Heat oil in 12-inch nonstick skillet over medium-high heat until hot.Spoon mixture into BurgerMate,forming patties.Cook 6 to 8 minutes or until thoroughly heated and lightly browned, turning once.

3. Place lettuce,cooked patties and tomato slices on bottom halves of buns.If desired, top with ketchup or mustard.Cover with top halves of buns.