Food Diary 1/20/10- Mushroom Burger Recipe

Well, what do you do when you are stuck in the house with the kids on

yet another snow day off from school? Crave carbs and sweets,

unfortunately........

•Breakfast:

     -1/2 c Fiber One

     -1/2 c Fiber One Honey Clusters

     -1 c Unsweetned almond milk

•AM Snack:

     -2 pieces peanut butter and jelly toast

•Lunch:

     -Chips and salsa

     -Homemade pretzel

•PM Snack:

     -3 squares dark chocolate

•Dinner

    -2 Mushroom veggie burgers (recipe follows)

    -1/2 c vegetarian baked beans

    -steamed broccoli

Mushroom Burger recipe:

http://www.nytimes.com/2010/01/14/health/nutrition/14recipehealth.html?em

January 14, 2010

RECIPES FOR HEALTH

Mushroom Burgers With Almonds and Spinach

By MARTHA ROSE SHULMAN

These delicious vegetarian patties have a great texture because of the

almonds and bulgur. Like other vegetarian patties, they can be a

little tricky to turn when you brown them. If they break apart, just

patch them together.

¼ cup fine bulgur

½ cup roasted almonds

2 tablespoons extra virgin olive oil

1 pound fresh mushrooms, trimmed and quartered

2 large garlic cloves, green shoots removed, minced

1 teaspoon fresh thyme leaves

Salt and freshly ground pepper to taste

2 tablespoons dry white wine (optional)

1 6-ounce bag baby spinach, rinsed, or a 12-ounce bunch of spinach,

stemmed and washed

1 egg, beaten (optional)

Whole grain buns and condiments of your choice

1. Place the bulgur in a bowl with a little salt if desired. Cover

with ½ cup hot water and leave for 20 to 25 minutes, until most of the

water has been absorbed and the bulgur is soft. Drain through a

strainer and squeeze out the water.

2. Meanwhile, in a food processor fitted with the steel blade, grind

the almonds coarsely.

3. Heat 1 tablespoon of the olive oil in a large, heavy skillet over

medium-high heat and add the mushrooms. When they begin to soften and

sweat, turn the heat to medium and cook, stirring often, for 5

minutes, until the mushrooms have softened. Add the garlic, thyme,

salt, pepper and white wine, and continue to cook, stirring, until

there is no more liquid in the pan, about 5 minutes. Remove from the

heat, transfer to the food processor and process until very finely

chopped.

4. Return the pan to the heat and add the spinach, a handful at a

time. Cook just until it wilts and remove from the heat. Transfer to a

strainer and, with the back of a spoon, press out excess water. Add

spinach to the food processor and process with the mushrooms and

almonds until the ingredients are well blended. Scrape the mixture

into a bowl, stir in the bulgur and egg (if using), and season to

taste with salt and pepper. Form into patties. If there is time, cover

and chill for 1 to 2 hours.

5. Heat the remaining oil in a large, heavy skillet or on a griddle

over medium heat, and brown the patties for 3 minutes on each side,

being very careful when you turn them over. Don't worry if they fall

apart; just patch them together. An offset spatula works well for

turning them, and when you remove the patties from the pan, it helps

if you place the bottom bun over the patty, slide the spatula

underneath the patty and, with your hand on the bun, flip it over.

Serve with the condiments of your choice.

Yield: 4 to 6 patties, depending on the size.

Advance preparation: The mixture will keep for up to a day in the refrigerator.

I have to say that I really, really liked these burgers. I put my

regular burger toppings on and liked it so much, I went back for a

second one. I highly recommend it; just realize that prep time does

take a little while, some making ahead would be a good idea.

Try them out for yourself and then let us know what you think!