COOK'S CORNER YOU WON'T BELIEVE IT'S NOT BURGER.

Byline: Natalie Haughton Food Editor

Although no one came up with the Houston's veggie burger version requested by Rita Marshall, we're offering two different variations on the theme. The first recipe that follows is from Joni Schaper and uses brown rice in combination with cooked navy beans. The second recipe is one I came across in a recent issue of Real Simple magazine. It's made with lots of portobello mushrooms, shelled edamame (soybeans) and bread crumbs. So take your pick and give them a try if you're into meatless burgers.

NUT AND VEGGIE BURGERS

(Shared by Joni Schaper, Lancaster)

3/4 cup uncooked regular brown rice

2 cups water

1 1/2 cups cooked OR 1(15-ounce) can navy beans, drained

3/4 cup roasted, chopped peanuts

3/4 cup shelled, salted, roasted, chopped sunflower seeds

3/4 cup chopped walnuts OR pecans

2 stalks celery, finely chopped

1 large carrot, shredded (3/4 cup)

1 medium onion, finely chopped

6 cloves garlic, finely chopped

Cooking oil

3 egg whites, slightly beaten

2 tablespoons soy sauce

2 tablespoons tomato paste

1/2 teaspoon dried oregano, crushed

1/2 teaspoon ground sage

1/2 teaspoon dried basil, crushed

1/4 teaspoon pepper

8 to 10 whole-grain buns

In a medium saucepan, cook rice in water, covered, about 45 minutes or until soft and sticky. Measure 2 cups rice.

Meanwhile, in a food-processor bowl, process navy beans until mashed. (Or place beans in a large bowl and mash with a potato masher.) Combine beans, peanuts, sunflower seeds and walnuts. Set aside.

In a large skillet, cook celery, carrot, onion and garlic in 1 tablespoon cooking oil until vegetables are tender. Add to nut mixture. Add beaten egg whites, soy sauce, tomato paste, oregano, sage, basil, pepper and cooked rice. Mix well.

Form into 10 (3/4-inch thick) patties. In a large skillet, heat 1 to 2 tablespoons cooking oil over medium heat. Cook 4 to 5 patties at a time about 3 minutes per side or until browned and heated through. Repeat with 1 tablespoon oil and remaining patties. Serve in buns as you like, with desired toppers. Makes 10 burgers.

VEGGIE BURGERS

2 tablespoons olive oil 

1 onion, finely diced

2 garlic cloves, chopped

3 portobello mushrooms (about 1 pound), cleaned and cut into 1/4-inch dice

2 teaspoons kosher salt 

1/8 teaspoon freshly ground pepper

1 tablespoon tomato paste

1 1/2 cups frozen shelled edamame (soybeans), defrosted and blanched 

1/4 cup packed fresh parsley leaves

1 egg

1/2 cup plain bread crumbs

4 brioche OR hamburger buns, toasted

Heat oil in a large skillet over medium heat. Add onion, garlic, mushrooms, salt and pepper and cook until lightly browned, about 5 minutes. Add tomato paste and cook 1 minute. Remove from heat and place 1/2 of mixture in a food processor. Place other 1/2 of mixture in a large bowl and set aside.

Add edamame and parsley to processor and pulse until mixture is fine. Transfer to bowl containing original mushroom mixture, add egg and bread crumbs and mix well. Form into 4 patties and place on a lightly greased sheet pan.

Bake in preheated 400-degree oven 20 minutes. Serve on buns, topped with sprouts, lettuce and tomato, if desired. Makes 4 servings.

From Real Simple magazine.

SELF-RISING CAKE FLOUR NOTE: After the recipe for Nigella Lawson's Easy Almond Cake was featured June 5 in the U food section, Jackie Ben-Efraim of West Hills wrote to let us know that self-rising cake flour (which the original recipe called for) is available in the United States. Made by Osem, an Israeli company, the flour can be found at some kosher/Israeli markets such as Eema's Market, 21932 Ventura Blvd., Woodland Hills, and is available in two sizes. Ben-Efraim wrote that the smaller size package is usually the amount needed for one cake.