Title: Veggieburger in Quantity (Dried)
Categories: Digest August
Yield: 1 Servings

1	c	Dried corn
1	c	Whole wheat
1	c	Brown rice
1	c	White rice
1	c	Black beans
1	c	Lentils
1	c	Oatmeal

Whir grains one at a time in blender until coarsely chopped. mix well and store in a covered container.

When you want a veggie burger scoop out needed amount <1 cup makes 4 good sized burgers> whir 1 cup at a time in blender until reasonably fine.

Heat 1 cup of water for each cup of mix until boiling add seasonings add to dry mixture and stir until liquid is absorbed. Drop by large spoonsfull into nonstick fry pan it will firm up as it cooks. Its gloppy to start with. That's ok. Turn when brown on bottom. serve as pleases you.

For a more tender pancake like burger use a little more water.

beef, chicken, or ham flavored burgers. Use 2 TBS soup starter for each cup of water. Serve on buns with lettuce tomatoe, onion, ketchup, mustard or whatever strikes your fancy. For cheeseburgers use FF cheese.

Taco burgers add 1/2 pkt taco seasonings to each cup of water. serve with salsa or stir fry to a chunky consistancy and make tacos

hawaiian burgers use pineapple juice in place of 1/2 the water add a dash of soy sauce. Serve with pineapple rings.

sloppy joes use 1/2 c. sloppy joe mix for each cup of water stir fry to chuncky consistancy. Serve on whole wheat buns.

sweet and sour burgers. Use soy sauce in place of 1/4 water. Serve with sweet and sour sauce. There are many FF versions on the market or you can make your own. I have a recipe somewhere I can look up if anyone is interested.

From: Robbins . Fatfree Digest [Volume 10 Issue 6] Aug. 16, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

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