Ingredients
1 c. Mung bean sprouts (finely cut)
3/4 c. Wheat germ
1/2 Grated jack cheese
1/4 c. Minced parsley
1 Egg
1 oz. Almonds (finely ground)
1 oz. Sunflower seeds (finely ground)
1 tsp. Oregano leaves
1/4 tsp. Vegetable herbs or kelp powder
5 Cloves garlic
1/2 c. Yogurt
5 Sprouted grain hamburger buns
1. Dice up sprouts and mix with all the ingredients. Refrigerate for 4-6 hours so that the flavors will blend.
2. Make into patties and pan fry, without any oil, in a Teflon or seasoned non-stick pan. Cook at low heat (300 degrees maximum) for about 4-5 minutes on each side or until brown.
3. Warm up a whole grain (baked without shortening or sugar) and spread with a mixture of plain yogurt and minced green onions. Use one tablespoon for each bun.
As good tasting as any greasy hamburger, and so much better for and to your body. Makes 5 vegetable burger patties.
1 c. Mung bean sprouts (finely cut)
3/4 c. Wheat germ
1/2 Grated jack cheese
1/4 c. Minced parsley
1 Egg
1 oz. Almonds (finely ground)
1 oz. Sunflower seeds (finely ground)
1 tsp. Oregano leaves
1/4 tsp. Vegetable herbs or kelp powder
5 Cloves garlic
1/2 c. Yogurt
5 Sprouted grain hamburger buns
1. Dice up sprouts and mix with all the ingredients. Refrigerate for 4-6 hours so that the flavors will blend.
2. Make into patties and pan fry, without any oil, in a Teflon or seasoned non-stick pan. Cook at low heat (300 degrees maximum) for about 4-5 minutes on each side or until brown.
3. Warm up a whole grain (baked without shortening or sugar) and spread with a mixture of plain yogurt and minced green onions. Use one tablespoon for each bun.
As good tasting as any greasy hamburger, and so much better for and to your body. Makes 5 vegetable burger patties.
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