How to Make a Veggie Burger with Carrot Salad

Most folks when asked about a veggie burger make a funny face. The first thing that fills their thought pattern is cardboard. Well I have been inspired to make a veggie burger that even a meat and potatoes guy like me could enjoy. I mean what the heck all those vegetarians can't be all wrong. The Queen Goddess was wiling to be my taste tester once again. I made her put a blindfold on so it could be a blind taste test. Y'all roll up your sleeves, take off them rings, wash your hands, and let's get cooking...

Veggie Burger

Ingredients:

2 Tablespoon oil (Your favorite)

½ Cup Barley

1 Cup boiling veggie stock

1 can pinto beans drained & mashed like potatoes

1 slice black or brown bread (Use your favorite)

¼ cup soy milk

1 Tablespoon vegetarian Worcester sauce

1 egg (may use substitute)

1 carrot grated

1 Tablespoon dine diced garlic

5 scallions fine sliced

1 teaspoon sea salt

1 teaspoon black pepper (fresh ground is best)

Directions:

In a bowl pour boiling stock over barley cover and set aside. In a bowl whisk Worcester sauce, egg, and soy milk together, tear bread into small pieces put in bowl soak till ready for it. Mash beans till they are the consistency of mashed potatoes add carrot, garlic, onions sea salt and pepper stir well. Add barley when add liquid has been absorbed, add bread and all liquid. It time to use those tools God provided (your hands) mix well and form 4 nice thick patties (¾" thick) Put the 2 Tablespoons of oil into a non stick pan and place each patty in pan and do not touch for six minuets. Turn over and do not touch for six minuets more. Serve with you favorite condiments on a toasted whole wheat bun.

Notes:

The choice of condiments is as large as your imagination. My favorite is a dab of pesto, lettuce, tomato, mustard and dill pickle. The Queen Goddess is a ketchup, mayo, lettuce and sweet pickle. If you desire a creamy topping try a little avocado. A carrot and raisin salad is the perfect enhancement to this sandwich...

Carrot Salad

Ingredients

1 pound grated carrots

1 Cup California Raisins

1 can pineapple tidbits (drained)

1 teaspoon Sea Salt

1 Cup Kraft Light Raspberry Vinaigrette dressing

Directions:

Toss, chill, serve with smile

Notes:

The Queen Goddess claims I need more fiber in my diet. This could help. Save the pineapple juice for breakfast the next morning...or add a bit of light rum and serve it with supper in the evening..

OK you now own two recipes. Don't save them use them NOW! Invite a friend, light some candles and put a little mood music in the CD player...enjoy Mizpah ;-}}>