This new take on a veggie burger created by Sydney was featured in our latest newsletter. Each bite is more delicious than the last!
Quick note from Sydney: Soy mimicks the hormone estrogen. A bit of soy is good. Like all things in life it is about balance. In excess it has been linked with some cancers, but in moderation it has been linked with cancer reduction. An issue with soy is that soy beans are most likely GMO’d, unless they say organic on the package. GMO foods are more difficult to digest. We are still learning about the effects of GMO food on the body long term. Eating tofu burgers and tofu hot dogs, and all of those vegetarian soy products is not a good thing. You are much better off to make your own tofu burgers, such as this one. Remember, a processed soy food is still a processed food!
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mM Veggie Burger
1/2 block firm tofu, rinsed and drained
1/2 cup sushi or other sticky rice, cooked (or cook 1/3 cup rice)
1 1/2 t chili powder
1/8 t cayenne
4 sundried tomatoes, rehydrated in 1/4 cup water for 3-4 hours
1/4 cup red onion, finely diced
1/3 cup carrot, grated
Salt, pepper to taste
2-3 Portabello mushrooms (Optional in the place of a bun)
Mash the tofu generously with a fork, add in the cooked sushi, chili powder, cayenne, sundried tomatoes, onion, carrot, salt and pepper. Mix together thoroughly. Form into patties with hands.
Cut the stem from the mushrooms. Wipe the top with a damp cloth. Brush the top of the mushroom with olive oil.
 (click photo to view)
Lay a veggie burger onto the underside of a mushroom. Repeat with the other mushroom caps. Onto a hot grill place the mushroom patty and cook on a medium heat. Careful not to overcook. Allow for some firmness to remain in the mushroom, especially if eating with your hands!
 (click photo to view)
Remove cooked mushroom patties from the grill. Top with diced tomatoes, shredded spinach.
Enjoy the delights of the summer cooking season!
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