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BEST VEGGIE BURGER

Finely grated raw beet

2 Tbs

Zucchini, grated

½ small

Carrot, peeled and grated

½ small

Granny Smith apple, peeled and grated

1 medium

Onion, minced

2 Tbs (1/4 small)

Fresh garlic, minced

1

Tomato ketchup

1 Tbs

Barbecue sauce

2 Tbs

Liquid smoke

¼ tsp

Canola oil

3 Tbs

Salt and Black pepper

To taste

Low-protein bread crumbs§

½ cup §

TC-Multi baking mix

¼ cup or more

§ made from 2 slices of low-protein bread (from TC-bread mix). 

If the grated vegetables have lots of water squeeze out excess moisture. In a food processor or in a big bowl blend onions, garlic, ketchup, barbecue sauce, salt, pepper, and canola oil until smooth. Add to shredded mixture. Add breadcrumbs and TC-multi-baking mix to bowl with vegetables. Mix thoroughly until everything is blended well. Refrigerate for one hour. With wet hands, shape into 4-6 burgers. Cook 3 minutes on each side on grill lightly brushed with oil.

NUTRIENT INFORMATION FOR THE WHOLE RECIPE:

                                  Kcal         Pro(gm)       PHE(mg)         MET(mg)           LEU(mg)

Per Recipe                  769               3.4               99               37.5                  130 

Grilled veggies on a bun

Eggplant, sliced crosswise into 6, 1/2 inch slices

1 medium.

Italian red onion, peeled and sliced into 6 disks

1 large

Zucchini squash, sliced lengthwise into 6 strips

1 large

Red or green pepper, sliced lengthwise into 6 strips

1 large

Slices of beefsteak tomato

six 1/2 inch pieces

Marinade:

Extra virgin olive oil

3/4 cup

Garlic, crushed

1 clove

Parsley, chopped

1 Tbs

Crushed fresh basil (or dried)

1 Tbs (1 tsp)

Crushed fresh oregano (or dried)

1 Tbs (1 tsp)

Chopped fresh rosemary(or dried)

1 Tbs (1 tsp)

Chopped fresh thyme (or dried)

1 tsp (1/4 tsp)

Tomato Juice

4 oz

Herb-flavored wine vinegar

1/3 cup

 

Hamburger buns

Celery salt (optional)

Marinate the vegetables in the marinade for at least 2 hours. Grill vegetables on both sides over medium-hot coals until they are tender and slightly charred. Lightly grill the bread. Layer tvegetables in the bun. Sprinkle with celery salt.
NUTRIENT INFORMATION FOR ONE VEGETABLES ONLY: 

                                                Kcal              Pro(gm)    PHE(mg)                 MET(mg)                 LEU(mg)

Eggplant(1 slice)                        11               0.4                            12                            2                              24

Onion (1 slice)                15           0.45                  12                     4                      16

Pepper (1 slice)               7           0.2                    5                      2                      8

Zucchini (1 slice)                 3          0.3                    9                      4                      14

Tomato (1 Slice)              4          0.2                    5                      2                      6

 

PORTOBELLO MUSHROOMS BURGER

This recipe is for only those who have a higher tolerance of protein and phe or any other amino acid.
MARINADE:

Soy sauce

1 tsp

Extra virgin olive oil

¼ cup

Red wine vinegar

½ cup

Worcestershire Sauce

1 Tbs

Liquid smoke

¼ tsp

Garlic cloves

1 minced

Salt and black pepper

To taste

Hot sauce

To taste

Portabella mushroom caps

2 medium (50 GM EACH)

Low-protein hamburger buns

2

 

NUTRIENT INFORMATION FOR ONE MUSHROOM ONLY: 

                                                Kcal              Pro(gm)    PHE(mg)                 MET(mg)                 LEU(mg)

Per MUSHROOM                   13               1.75                         55                            25                            87

You need to add the protein and phe or any other amino acid content of the bun and any additional topping.

Additional Toppings:
Low-protein cheese slices

tomato
lettuce
onion
avocado
green chilis
mayonnaise

Combine all marinade ingredients together. Place mushroom in a bowl.  Pour the marinade over them until evenly covered.  Marinate for 5-10 minutes. Do not marinate longer as the mushrooms will absorb too much marinade.
Grill mushrooms on a wood or charcoal fire, or in a hot skillet on the stovetop, or under a broiler, 2-3 minutes per side, or until the mushrooms are browned and tender.  Serve on burger buns with toppings of your choice.