Friday, May 20, 2016

Sprout Burgers (G)

I bought my first seed-sprouter from a local grocery store in the 1980s. The kit included various seeds as well as directions on how and what to sprout as well as sprout-related recipes.

My fascination with sprouts, however, did not last. While I liked the flavors and textures, the  sprouts usually spoiled before I used them. The cycle of sprouting seeds once a year and then, forgetting about them continued for decades.

Unfortunately, because of GMO foods, pesticide and herbicide-laced fruits and vegetables ... I have become more and more concerned about what I am eating. Today, most of the produce I eat is organic. I consume meat on a limited basis and it has to be hormone-free, antibiotic-free, free-range, etc. I also do not eat gluten.

So once again, out came my sprouter! I ordered a variety of wonderful, organic seeds from easily found internet sources and I created a sprout-recipe file which includes snacks, main dishes, garnishes and even a dessert. This time, I will not shelve my sprouter! It is to become a valuable tool.

My Sprout Burger recipe makes use of at least 1 1/2 cups of sprouts. The flavors are so wonderful, I could eat the whole batch myself.

Sprout Burgers

1 1/2 C sprouts ( mung, salad mix, broccoli, lentil, etc)  - use your favorites or a mixture of them.
1 T canola oil
2 T Gluten-free flour
1 T Gluten-free panko crumbs (optional)
2 T milk
1 Egg
1 Green onion, finely chopped
1T green pepper, chopped
1 Rib celery, chopped
1 Clove garlic, minced
Pepper blend
Himalayan salt
1-2 C rice

Chop the sprouts and mix all the listed ingredients in a bowl. (The salt and pepper is 'to taste').
Mix until ingredients hold together. Heat griddle - med-hot. Spray with vegetable oil. Divide sprout mixture into four parts and place each on the griddle. Press each into a pancake-thin patty. Brown lightly on each side. Serve each burger with a pat of butter.

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