Veggie Burgers

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.