MelBurgers Revealed

Well, I found the recipe I had tucked away for MelBurgers.  After reviewing it, I realize why I haven’t made them often since retiring from restaurants.  They are a lot of work to prep.  Best when you are preparing for a large group, or you can form patties and freeze between wax paper.  If refrigerating the mix, best use it up within three days, since it does contain raw eggs.

If you can get around the considerable prep, they really are quite tasty.  To prepare, get the oil hot but not smoking and cook them the same way you would a beef burger: 70% on side one, and 30% on side two.  A nice touch is to add some thinly sliced sharp cheddar at the end, but the burger stands up well without it.  Plenty of greenleaf lettuce and fresh tomato and onion help offset the fried aspect.

Enjoy!

MelBurgers

 

Chop to meal in blender or food processor:

1 1/4 cup sunflower seeds, roasted and unsalted

1 1/4 cup toasted sesame seeds

 

Chop fine with knife:

1 1/4 cup sunflower seeds, roasted and unsalted

2 1/2 cup walnuts

3 green peppers

4 celery stalks

2 large onions

 

Combine wet ingredients and spices:

12 beaten eggs

3/4 cup soy sauce

4 T basil

4 T marjoram

2 T tarragon

1 T coriander

4 T granulated garlic

2 T black pepper

1 t cayenne

 

No, you’re not through yet. Combine above with:

1 1/4 cup parmesan

6 cups cooked short-grain brown rice

3 cups rolled oats

2 cups cracker meal (add last, to texture)

 

This recipe makes about 100 ounces, approximately 30 Melburgers.

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2 Comments

  1. marian

    Your veggie burger remains my favorite memory of Eugene!

    • Why thank you, m’dear!

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