Wheat Germ Burgers
||Makes 4 servings
A good burger alternative. Little long in the making but generally worth the effort for larger numbers.
2 large eggs
3/4 cup toasted wheat germ
1/2 cup shredded reduced-fat jack cheese
1/4 cup chopped mushrooms
3 tablespoons finely chopped onion
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon dried rosemary, crumbled
1 1/2 cups long zucchini shreds
salt and pepper to taste
1 teaspoon vegetable oil, (1 to 2)
4 kaiser rolls, or hamburger buns
1/2 cup plain nonfat yogurt
1/4 cup ketchup
2 tablespoons Dijon mustard
4 butter lettuce leaves, rinsed and crisped, (4 to 8)
1 large tomato, thinly sliced (about 8 oz.)
1. In a large bowl, beat eggs to blend. Stir in wheat germ, cheese, mushrooms, onion, thyme, rosemary, and zucchini. Season to taste with salt and pepper.
2. On a sheet of plastic wrap, shape mixture into 4 equal patties, each about 3/4 inch thick.
3. Heat 1 teaspoon of the oil in a wide non-stick frying pan over medium heat.
4. Add patties and cook until deep golden on bottom (4-5 minutes). Turn patties over; add 1 teaspoon more oil to pan, if needed. Cook until deep golden on other side (about 4 more minutes).
5. To serve, place patties on bottoms of buns. Top with yoghurt, catsup, mustard, lettuce leaves, and tomato, then tops of buns.
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