Veggie Burgers
This recipe was discovered on the PKU List-serve by Laura Serghini.
1 tablespoon Olive Oil
70 grams onion, chopped
3 cloves garlic, finely chopped (1 Tablespoon)
230 grams fresh mushrooms, trimmed and sliced
1 cup cooked low protein rice
90 grams grated carrots
1 cup crushed Rusks (or low protein bread crumbs*)
½ teaspoon salt
¼ teaspoon pepper
egg replacer to make 2 eggs
Heat oil in non-stick skillet. Add onions and garlic, sauté until onions are soft (about 3 minutes). Add mushrooms and sauté until they are slightly soft (about 3 more minutes). Remove pan from heat.
In a food processor (not a blender) combine rice, carrots, and the sautéed onion/garlic/mushroom mixture. Pulse a few times until the mixture has a mealy consistency and transfer it to a large bowl. Add Rusks and mix well. Season with salt and black pepper. Stir in egg replacer. Shape the mixture into 9 patties.
Coat frying pan with oil. Fry patties for 5 minutes per side. Place browned patties on a cookie sheet and bake at 350° F for 25 minutes.
Per recipe: 270 mg phe
Per patty: 30 mg phe
* if bread crumbs are substituted for Rusks, the amount of phe per patty will change
Addional ideas:
- Add cayenne pepper to make the patties spicy
- Use 1-2 tablespoons to make “meatballs”
- Freeze patties in an air-tight container. Reheat in microwave or on grill.
Customize Your Veggie Burger…
- Add the ingredients you like.
- Calculate the phe in your burger.
Ingredients |
Amount |
Mg phe |
Amount you added |
Mg phe you added |
Veggie Burger |
1 patty |
15 mg phe |
|
|
Bread (low protein) |
1 slice |
|
|
|
Ketchup |
1 Tablespoon |
7 mg phe |
|
|
Dill Pickle |
2 slices |
2 mg phe |
|
|
Sweet pickle relish |
1 Tablespoon |
2 mg phe |
|
|
Lettuce |
1 leaf |
1 mg phe |
|
|
Tomato |
1 slice |
2 mg phe |
|
|
Miracle Whip |
1 Tablespoon |
3 mg phe |
|
|
Salsa |
1 Tablespoon |
5 mg phe |
|
|
Your top-of-the-line, deluxe, customized sandwich…. |
mg phe |
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