Ingredients

2 cups Carrots - minced; cooked slightly soft in canola oil
2 cups Onions - minced; cooked slightly soft in canola oil
2 cups Celery - minced; cooked slightly soft in canola oil
1 pound Bulgur Cooked
1 pound Barley Cooked
1 pound Quinoa Cooked
2 cups Garbanzo Beans (canned) – crushed
4 cups Roasted Butternut Squash
2 cups Scallions- Sliced
1/8 cup Garlic – Minced
½ cup Parsley –Chopped
1 cup Low Sodium Soy Sauce
2 cup Garbanzo bean flour
Salt, to taste
Pepper, to taste

Directions

1. Add All ingredient except FLOUR to bowl and combine well.
2. Slowly add Flour and incorporate until mixture begins to retain form.
3. Test mixture for flavor, adjust seasonings as needed.
4. Portion 5.5oz-6oz Patties.
5. Sear on both sides until well browned and 165 degrees

Nutrition Facts: (per 6 oz serving)  247 Calories; 3 grams of Fat;  0 grams of Saturated Fat;  45 grams of Carbohydrates; 9 grams of Fiber, 11 grams of Protein; 460mg of  Sodium

Recipe courtesy of Chefs Pete McGahey and David Gauvin, Unidine, Beverly Hospital and Adam Gilbert Hospital, 2011.

Let's have another picnic before summer is over! . . . a Mediterranean picnic. Break from the traditional hotdogs and hamburgers and try a healthy, tasty alternative - homemade veggie burgers that the whole family can help prepare.

Chefs Chef David Gauvin and Tim Casey of Addison Gilbert and Beverly Hospitals' Café and cooking series called Men In Aprons show you how to prepare delicious, and might we say, healthy veggie burgers for your grilling pleasure.

These are easy to make veggie burgers with healthy sides featuring legumes, whole grains, and vegetables. The veggie burger (which is vegan) can be made ahead and stored in the freezer; hummus can also be prepared ahead and used as a spread for the burger.  The menu is not only healthy but a break from traditional picnic foods – hot dogs, hamburgers, potato salad – all of which can be high in fat and sodium.

According to Guest Chef Tim Casey, charcoal, especially the lump wood charcoal, makes everything taste better and these veggie burgers are no exception. One of the main objectives when making a veggie burger is to be sure that they do not fall apart. The way this recipe does that is to combine garbonzo flour with all of the other ingredients as a binding agent. This allows the vegetables, the whole grains, and the fiber to all combine for a wholesome, tasty and healthy treat.

The recipe is fairly easy. You start with cooked barley, crushed cooked garbanzo beans, and cooked bulgur. Saute the celery, onions and carrots and add to the bowl. Add garbanzo bean flour, which helps bind everything together, and then add the cooked quinoa, roasted butternut squash or any other of your favorite, available vegetables. Soy sauce will add some extra flavor.

A few tips: Lightly oil grill so the vegetable burgers do not stick. Remember they do not have any of their own fat. All the ingredients are already cooked so you are primarily just trying to warm the burger and put the grill marks on.

We're going to make our own fresh, homemade garden burgers, or vegetables burgers. And they're really simple to do.

They're very easy to make. And once we show you how to do them you'll be doing them quite often at home yourself.

With the vegetable burgers you get lots of whole grains. You get lots of fresh vegetables, and some real nice flavors combined in there. And on our charcoal grill they really pop out.

Charcoal makes everything better, in my opinion.

And simply, what I'm starting off with, here in the bowl, is some cooked barley, some crushed up garbanzo beans. And garbanzo beans, I always buy them in the can. There's no really product difference whether you're cooking them yourself, which is a very long process, or if you buy them in the can already cooked. I find that completely acceptable.

So the garbanzo beans are mashed up. I said the barley. And we also have some of the cracked bulgur wheat that we use for the tabbouleh in here.

And what I have here are some sauteed celery, carrots, and onions. And we're going to mix this all together.

All right, that can go right in the bowl.

That's another one of the advantages of using lumped charcoal is that you can actually saute things right on the grill.

So the next few ingredients we have, the next interesting things that I wanted to point out to you is, we have garbanzo bean flour, so that's going to help kind of bind everything together. We also have some cooked quinoa. This is another type of whole grain, one of the ancient grains. We also have some finely diced roasted butternut squash, for some flavor, different texture. And some soy sauce to put in there for flavor, as well. So I'm going to start with the quinoa.

And these are all things that you can find in your local supermarket nowadays. A lot of these things that used to be specialty items are now common in a lot of the stores.

Basically, what's holding this vegetable burger together, completely, you have the starches and the whole grains in there. That's going to help a little bit. The garbanzo beans, because they're mashed up. And also, this garbanzo bean flour is going to help hold everything together. So when we put them on the grill they--

They don't fall apart?

They don't fall apart, exactly. And you can see, I'm making quite a big batch here. That's because we put all this work in, make a nice big batch at a time. We'll form them and shape them. And whatever we don't use today we can throw right into the freezer. And have them come right out and go right onto the grill.

Perfect.

OK. So we're starting to form our patties now, Tim. And the nice thing about this is there's no egg. There's no other products except vegetable products in here, so it's a completely vegan vegetable burger, packed with whole grains, lots of fiber, some nice colors. Lots of different textures.

It looks great.

So I'll get a couple of these made up, and you can pop them right on the grill.

What I want to do is jut lightly oil the grill so the vegetable burgers don't stick. Excellent. And we'll put these on now.

Sounds good. They like they're going to stay together nice, and hold up very well on the grill. They actually make a sear, just like a regular hamburger would when you put it on the grill.

Good. Those look beautiful. So those are going to take a few minutes to grill?

Probably going to take about two or three minutes on each side. But seeing how all the ingredients are already cooked, you don't have to worry about it being raw. You can eat them.

Yeah, so we're just putting the grill marks on and heating them through, basically.

Correct.

Excellent. Excellent.

The last thing I like to do is toast the rolls. So just throw them off to the side just a little bit so they don't burn, but they get a nice little char on them.

And we also have some nice whole grain rolls there, to go with it. To kind of tie everything together, too. Lots of fiber. Excellent. Beautiful. Nice and toasted.

There you go. A roll with a nice little grill on there.

All right. You know, I'm normally a plain meat eating hamburger type of guy, but I have to tell you these look very interesting. All right. And now we help ourselves to the platter. I'd like to get a little scoop of this humus right on top of my veggie burger. And I'm going to get some peppers, a I'll have a little feta cheese.

I'm going to keep my straightforward. Just peppers.

All right.

All right, Dave. This is the moment of truth. Let's dig in.

I have to say, I'm quite impressed. Another great recipe. I never thought vegetables to be so good.

Exactly. Thank you.

Grilled Veggie Burgers
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