Whether it's a tofu burger or a black bean burger, meatless burgers are satisfying alternatives for your backyard grill.

Tofu Mushroom Burger

1 block firm tofu
1 med. onion, diced
2 stalks celery, diced
1 large carrot, grated
6 porcini or 12 crimini mushrooms, chopped very fine
1 TBsp. olive oil
1-2 tsp. sea salt
3-4 cup quick oatmeal
1 cup water
2 cups seasoned breadcrumbs
1 tsp. poultry seasoning
1-4 tsp. turmeric
1-2 cup sesame seeds (optional)
Vegetable oil for frying

Drain and crumble tofu in a large mixing bowl and set aside. Heat a large skillet and add in olive oil cold. Sauté onion, celery, carrots, and mushrooms with sea salt. Add the oats, herbs and spices to the sauté mixture. Continue cooking until the oats are toasted. Then add the water and stir to combine.

Remove the skillet from heat and stir in the breadcrumbs. Let the mixture cool, then add it to the crumbled tofu and mix well. With your hands, shape the mixture into patties and then roll them into the sesame seeds to create a crunchy outer crust (this step is optional). Makes about 12 patties.

Lay patties on lined cookie sheet and cool in refrigerator for at least 30 minutes before frying. Fry patties until brown on both sides.


Spicy Black Bean Burgers


Ingredients
4 cups cooked, rinsed and drained black beans (about 2 ½ 15-ounce cans)
1/2 cup Japanese-style panko breadcrumbs
2 large eggs or 8oz egg substitute
4 scallions, both white and green parts, minced
3 tablespoons chopped basil or cilantro, or a combination
2 garlic cloves, minced
1 1/2-2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1-2 teaspoons crushed red pepper flakes
1 teaspoon coarse salt
1/2 teaspoon ground black pepper


Place 2 cups of the black beans in the bowl of a food processor and pulse until chunky.

Transfer to a large mixing bowl. Add remaining whole black beans, panko, eggs, scallions, fresh herbs, garlic, cumin, oregano and red pepper flakes and mix until well combined.

Portion mixture into patties about 1 inch thick and 3 inches in diameter. Place patties on a plate or tray and chill for 15 minutes so they can set up. Makes 4 to 6 patties.

When ready to cook, remove patties from refrigerator and sprinkle with salt and pepper. Place a cast-iron skillet over high heat, without any fat; when it is hot but not smoking, add burgers to dry pan.

Cook for about four minutes on first side or until well seared and with a spatula, turn onto second side and allow to cook for an additional five minutes, over medium heat.

Serve immediately with: Monterey jack, cheddar or queso fresco, lettuce, fresh tomato slice, pico de gallo or jarred salsa, sour cream, avocado. Good on a soft bun or by itself.

These are but a few variable recipes for healthy, nutritious and delicious meatless burgers. Great for grilling out or kitchen panfrying, these vegetarian burgers will satisfy even the most finicky guest. Enjoy!!