WARNING: This is not lowfat, this is not low cal, this is not health food in any sense of the word. What it is, is pure rich and delicious decadence.
Serving Suggestion:
On a soft white bun, or onion bun, or potato roll, schmeared with vegenaise. This patty also tastes very good on it's very own. To help balance out this fat laden meal, serve up a nice side of broccoli or asparagus, or even peas. AND if you are not in the mood for burgers, you can pack this mixture into a square baking dish and serve it up traditional style as a casserole. Just bake it uncovered for 15-20 minutes at 350 until the top is golden and crispy.
Uncooked:
Fried on a toasted onion bun with vegenaise:
Fried on the left, Baked on the right:
Savory Noodle Kugel Burger
Ingredients (makes 8 patties)
8 oz uncooked macaroni
2 cups shredded potatoes
1 12 oz block of extra firm tofu, drained and pressed and crumbled into a fine crumble
1/4 cup vegan cream cheese
1/4 cup margarine
1/4 cup nutritional yeast
1/4 cup ground cashews
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp white miso
a pinch of paprika
salt and pepper to taste
1 cup of crushed corn flakes, or breadcrumbs
Directions
Prepare macaroni in salted water according to package instructions. While macaroni is cooking, in a large mixing bowl combine all other ingredients EXCEPT cornflakes/breadcrumbs. Using your hands, mash everything together until it is well combined and uniform. Add in the drained, cooked macaroni noodles, mash again until well incorporated. Finally mash in the cornflakes/breadcrumbs. Form into patties. Prepare as desired. If pan frying, use PLENTY OF OIL, and fry on medium heat for about 5 minutes on each side, or until a crisp golden crust develops. If baking, bake on a nonstick baking sheet sprayed with nonstick spray at 350 uncovered for about 15 minutes, then flip and bake an additional 5 minutes.
