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Bite Into a Better Burger 6

Better Eating Basics 8
How to Prepare Veggie Burgers 9
Classic & Gourmet Burgers & Sandwiches 1 0
Veggie Burgers Around the World 28
Veggie Burger Salads 46
Veggie Burger Pastas 60
Veggie Burgers Get Creative 72
Index 94
Credits 96
Veggie burgers from Morningstar Farms are quick and easy to make. Recipes in this book that combine and cook the
burgers creatively with other ingredients provide specific instructions for how to prepare them. In general, however,
follow cooking instructions given on the packages of the burgers you buyalong with the following basic guidelines.
Keep veggie burgers frozen until ready to use.
Cook burgers thoroughly.
For food safety and quality, whatever cooking method you use, always heat veggie
burger patties to a minimum internal temperature of 160F, using an instant-read
thermometer (right) to test for doneness.
N THE D7EN (recommended method):
Preheat oven to 375F.
Place frozen burgers on a baking sheet and bake for 17 to 19 minutes, turning burgers
over halfway through the cooking time.
Keep veggie burgers frozen until ready to use.
Never leave grill unattended while in use.
Children should be supervised.
For food safety and quality, heat burgers to a minimum internal temperature of 160F.
The following instructions were developed using a gas grill. Grill performance may vary.
Always follow manufacturers instructions.
1. Preheat the grill to medium-high heat.
2. Remove frozen veggie burger patties from package.
3. Lightly spray both sides of patties with cooking spray (top right).
4. Place patties on grill. Cover grill and cook for 3 minutes.
5. Using a long-handled grill spatula, flip patties (bottom right). Cover grill and cook
for an additional 2
2 minutes.
6. Carefully insert tip of an instant-read thermometer into center of a patty. Watch
reading carefully as it approaches desired minimum temperature of 160F (right).
7. Use caution, as product will be hot. Carefully remove from grill.
8. Cool briefly before serving.
Thaw individual burgers by placing in microwave and heating on 50-percent power for 1 minute.
Place thawed burgers in a nonstick skillet and cook over medium heat for 6 to 7 minutes, turning burgers frequently.
Arrange frozen burgers on a microwaveable plate.
Microwave on high setting, turning burgers over halfway through the cooking time (1 burger, 1 to 1
2 minutes;
2 burgers, 2
4 to 3 minutes). Microwaving more than 2 burgers at one time is not recommended.
Microwave ovens vary; times given are approximate.
8 ntroductIon ntroductIon
Eating well is an important part of your life, and it doesn t have to happen at the sacrifice
of taste. Whether you're preparing lunch for yourself, making dinner for the family, or
entertaining guests, making healthful, amazing-tasting meals can be really easy.
The recipes in this book will help you bring all the satisfaction of great burgers into your daily
plans for more healthful eating. Throughout, they aim to follow some basic principles of smart
cooking on which experts agree, and which you can apply to any recipe or meal you prepare:
Cut the salt. Most of the time, even reducing the salt you add by half will not produce a
noticeable change in flavor. Consider replacing part of the salt in any recipe with an herb
or spice, flavored vinegar, or citrus juice or zest. Garlic powder or onion powder (not to be
confused with garlic salt or onion salt) works well in meats, soups, and sauces. Try making
your own seasoning blends, too; for example, combine equal parts of garlic powder, onion
powder, paprika, and parsley flakes.
Avoid sticking smartly. Use vegetable oil spray (opposite page), also called nonstick spray, or nonstick pans for cooking.
Add more veggies. Try to include extra fresh seasonal produce whenever you cook, adding vegetables to salads,
stir-fries, soups, and stewsnot to mention using them as veggie burger toppings (see pages 24-25).
Consider your alternatives. Try reduced-fat cheeses (see page 10), low-fat dressings, and low- cholesterol egg products.
Markets today offer many low-fat versions of popular ingredients.
Choose more healthful cooking methods. Use stir-frying, grilling, poaching, steaming,
or roasting as often as possible. Quick and gentle cooking methods help preserve
nutrients in ingredients while also retaining their color and flavor.
Eliminate unnecessary fat. Whenever pan-frying, sauting, or stir-frying, drain off visible
fat, and blot pan-fried foods on paper towels to absorb excess grease. Let soups and
stews chill and then skim fat from the surface before reheating.
Go whole- grain. Look for low-fat breads, veggie burger rolls (see pages 16-17), and
other baked goods made with whole- grain flour, which is higher in fiber and nutrients.
Be fruitful. Try incorporating more fruit into your diet, even in savory dishes like veggie
burger salads (see pages 52-53).
Keep these guidelines in mind and soon youll be coming up with even more great, delicious ways to eat better while
you enjoy the great flavor and nutritional benefits of veggie burgers.
Better Eating Basics
ClassIc E Courmet 8urgers E SandwIches
Cut onion into slices
4 inch thick. In saucepan, combine water, margarine, sugar,
and salt. Bring to a boil over high heat and add onion slices. Continue boiling, stirring
frequently, until most of water is evaporated. Reduce heat and simmer, stirring
frequently, until mixture is thick like a jam. Set aside.
In small mixing bowl, stir together chopped tarragon, mayonnaise, and mustard.
Spread on top and bottom of each roll. Place 2 spinach leaves on each roll. Set aside.
Prepare burgers according to package directions. Place a burger on each roll.
Top each burger with red onion jam. Serve immediately.
NUTFTDN FACTS: Serving Size: 1 Burger Sandwich; Calories: 500; Calories from Fat: 21 0;
Total Fat: 24g; Saturated Fat: 6g; Cholesterol: 5mg; Sodium: 1350mg;
Total Carbohydrates: 51g; Dietary Fiber: 6g; Sugars: 13g; Protein: 23g.
For Dnon Lovers
If you love the sweet flavor of cooked onions
on a burger, try another topping for your
veggie burgers of choice. In a nonstick skillet
over medium-low heat, melt 1 tablespoon
margarine or butter. Add
4 cup thinly sliced
sweet onion (such as Vidalia, Maui, or Walla
Walla) and cook, stirring frequently, until lightly
browned, 14 to 18 minutes. If you like, stir in
2 teaspoon whole caraway seeds. Cook veggie
burgers according to package directions. Serve
them with buns or bunless, topped with cheese if you like. Spoon the sauted onions
on top and pass condiments to add to taste. Makes enough onions for 4 servings.
Grillers Prime with Red Onion Jam
Slowly cookny onon ntenses the ]cvor o] ts ncturcl suycrs. When cookny the ]cm ]or ths recpe, or even
smple scuted onons (see sIdebar), wctch ccre]ully cnd str ]requently to cvod burnny.
1 red onIon, peeled
1 cup water
J tablespoons margarIne or butter
1 tablespoon sugar
teaspoon salt
2 sprIgs tarragon, leaves removed
and nely chopped
J tablespoons mayonnaIse
J tablespoons 0Ijon mustard
4 round sandwIch rolls, splIt
8 large spInach leaves, thoroughly
rInsed and patted dry
1 package Mornnystcr Fcrms
6rllers Prme 7eggIe 8urgers
4 other Mornnystcr Fcrms
7eggIe 8urgers of your choIce
For best results, see our tps
on pcyes 8.
PreparatIon TIme: J0 mInutes Total TIme: J0 mInutes ServIngs: 4
ClassIc E Courmet 8urgers E SandwIches
In large nonstick skillet, melt 2 teaspoons butter over medium-low heat. Add onion.
Cook uncovered, stirring occasionally, until onion is tender and beginning to brown, about
1 0 minutes. Add mushrooms to onion. Cook, stirring occasionally, over medium-low
heat until mushrooms are tender, 3 to 4 minutes more. Remove from skillet. Keep warm.
Add burgers to same skillet. Raise the heat to medium and cook, uncovered, until
heated through, 7 to 8 minutes, turning once. Remove from skillet. Keep warm.
Remove skillet from heat. Carefully wipe out skillet with paper towel. Lightly spread
remaining butter on one side of each bread slice. Place 2 bread slices, buttered side down,
in skillet. Top with burgers, steak sauce, onion mixture, and cheese. Place remaining
bread slices, buttered side up, on top. Cook, covered, over medium-low heat for 2 to 4
minutes or until golden brown on bottoms. Turn (see sidebar, below). Cook, uncovered,
until cheese melts and bread is golden brown, 2 to 3 minutes more. With spatula,
transfer sandwiches to cutting board. Cut in half with sharp knife. Serve immediately.
DN THE CFLL: Preheat the grill. Use a food thermometer to make sure patties
reach minimum internal temperature of 160F.
NUTFTDN FACTS: Serving Size: 1 Patty Melt; Calories: 550; Calories from Fat: 260;
Total Fat: 28g; Saturated Fat: 12g; Cholesterol: 50mg; Sodium: 91 0mg;
Total Carbohydrates: 44g; Dietary Fiber: 7g; Sugars: 1 1g; Protein: 31g.
A TwoHcnded Trck ]or Ecsy Pctty Melts
A diner favorite, patty melts are easy to make at homeuntil, that is, some cooks try to
flip the sandwiches over in the skillet only to have them fall apart before the cheese has
melted completely. Using a pair of spatulas, however, makes turning the sandwiches easy.
Just slip one spatula underneath the sandwich and, with your other hand, press down on the
top with another spatula to clamp the sandwich firmly (left). Lift the sandwich slightly,
rotate your wrists together to turn it over, and slide it back into the skillet to finish cooking.
Steakhouse Patty Melt
En]oy cll the scts]ccton o] c steckhouse cnd dner clcssc wth your ]cvorte veyye buryer. Feel ]ree to vcry the
recpe wth d]]erent scuted veyetcbles or cnother knd o] cheese.
4 teaspoons unsalted butter or
margarIne, softened
1 cup thInly slIced red onIon
1 cup slIced fresh mushrooms
2 Mornnystcr Fcrms
6rllers Prme

7eggIe 8urgers
2 other Mornnystcr Fcrms
7eggIe 8urgers of your choIce
4 slIces marble rye bread
1 tablespoon goodqualIty
bottled steak sauce
2 slIces SwIss cheese
(2 ounces total)
For best results, see our tps
on pcyes 8.
PreparatIon TIme: 20 mInutes Total TIme: 20 mInutes ServIngs: 2
7eggIe 8urgers Around the World
In small bowl, combine Parmesan cheese, basil, and garlic. Sprinkle over one side
of each tomato slice. Set aside.
Brush cut sides of focaccia with olive oil. Set aside.
Coat cold grill rack with nonstick coating. Preheat grill. Place patties on grill rack
over medium heat. Grill for 6 minutes. Turn patties. Grill for 2 minutes more. Top each
patty with cheese slice, if desired. Place tomato slices, Parmesan side up, and bread
pieces, oil side down, alongside patties on grill rack. Grill about 2 minutes more or
until cheese begins to melt and bread begins to brown.
Arrange spinach on half of the bread pieces. Top with patties, tomato slices,
and remaining bread pieces. Serve immediately.
N THE D7EN: Bake patties according to package directions. Top each with cheese,
if desired, during the last minute of baking. Remove from oven. Keep warm. Place
tomato slices, Parmesan side up, and bread pieces, oil side up, on shallow baking pan.
Broil 4 inches from heat until cheese begins to melt and bread begins to brown,
3 to 4 minutes. Assemble sandwiches as directed above. Serve immediately.
NUTFTDN FACTS: Serving Size: 1 Panini; Calories: 310; Calories from Fat: 90; Total Fat: 10g;
Saturated Fat: 2g; Cholesterol: 0mg; Sodium: 860mg; Total Carbohydrates: 40g;
Dietary Fiber: 4g; Sugars: 2g; Protein: 14g.
6rllny \eyye 8uryer Scndwch 8recd
The rich flavor, crunchy texture, and golden-brown color
that comes from grilling bread can enhance any veggie
burger sandwich. In the recipe above, the bread is grilled
on the outdoor grill. But you can also grill it easily on an
indoor countertop grill or on a ridged cast-iron grill pan
on the stovetop (right). Be sure to watch carefully to avoid
burning the bread, turning it as soon as it has grill marks.
Pollo Pomodoro Panini
The lltny ltclcn ncme trcnslctes smply cs "chcken tomcto scndwches." Here, o] course, chcken]cvored veyye
buryer pcttes provde the proten. 6rllny the brecd (see sIdebar) cdds cn extrc dmenson.
2 tablespoons nely shredded
or grated Parmesan cheese
2 tablespoons chopped fresh basIl
2 cloves garlIc, mInced
4 slIces rmtextured tomato,
each Inch thIck
1 pIece focaccIa, 8 to 9 Inches
square, cut Into fourths and splIt
horIzontally, or 1 talIan cIabatta
loaf, cut Into 8 slIces
2 teaspoons olIve oIl
4 Mornnystcr Fcrms
Chk Pcttes DrIgInal
4 other Mornnystcr Fcrms
Chk Pcttes 7eggIe PattIes
4 other Mornnystcr Fcrms
7eggIe 8urgers of your choIce
4 slIces (about 4 ounces total)
mozzarella cheese (optIonal)
1 cup prewashed
baby spInach leaves
For best results, see our tps
on pcyes 8.
PreparatIon TIme: 15 mInutes Total TIme: 25 mInutes ServIngs: 4
7eggIe 8urgers Around the World
Preheat oven to 350F.
Cut thawed veggie burgers in half. Place one half, cut side down, in each taco shell.
Place taco shells on ungreased baking sheet.
Bake in preheated oven until burgers are hot and taco shells are toasted,
about 7 minutes. Top each taco with cheese, lettuce, tomato, salsa, and sour cream.
Serve immediately.
NUTFTDN FACTS: Serving Size: 2 Tacos; Calories: 195; Calories from Fat: 30;
Total Fat: 4g; Saturated Fat: 2g; Cholesterol: 1 0mg; Sodium: 91 0mg;
Total Carbohydrates: 22g; Dietary Fiber: 6g; Sugars: 2g; Protein: 19g.
Mckny Your Dwn Fresh Sclsc
Most supermarkets nowadays carry containers of
fresh ready-to-serve tomato salsa in their refrigerated
cases, and good-quality bottled tomato salsas are
widely available, too. But nothing beats the flavor,
and satisfaction, of making your own salsa from
scratch. Theres no secret formula. All you need for
the most basic version are fresh ripe tomatoes,
cut into small dice; minced fresh chilies such as
medium-hot jalapeos (right); and chopped fresh
cilantro leaves. Add some finely minced onion if you
like. Combine in whatever proportions suit your taste,
using more tomato for milder, sweeter results, more
chilies for hotter salsa. Season to taste with salt.
Spicy Black Bean Tacos
Cut cny veyye buryer n hcl] cnd t ts per]ectly nto storebouyht crspy tcco shells ]or cn ecsy Mexccn trect.
1 package Mornnystcr Fcrms SpIcy
8lack 8ean 7eggIe 8urgers, thawed
4 other Mornnystcr Fcrms 7eggIe
8urgers of your choIce, thawed
8 readytoserve crIspy taco shells
cup shredded fatfree
Cheddar cheese
1 cup shredded lettuce
cup chopped tomato
cup fresh tomato salsa
(see sdebcr)
J cup reducedfat sour cream
For best results, see our tps
on pcyes 8.
PreparatIon TIme: 10 mInutes Total TIme: 20 mInutes ServIngs: 4
7eggIe 8urger Salads
Cook burgers according to package directions.
Meanwhile, in large bowl, toss together spinach, bell pepper, cilantro, and mint.
Set aside.
In 12-inch nonstick skillet, heat oil over medium heat. Add onion and cook, stirring
frequently, until very tender, about 5 minutes. Stir in garlic and ginger. Cook and stir
for 30 seconds. Carefully stir in vinegar, soy sauce, sugar, and chili sauce. Bring to
boiling. Remove from heat. Add spinach mixture. Toss just until spinach begins to wilt.
Arrange spinach mixture on four serving plates. Cut veggie burgers into strips
and arrange on top of salads. Serve immediately.
NUTFTDN FACTS: Serving Size: 1 Salad; Calories: 200; Calories from Fat: 1 00;
Total Fat: 1 1g; Saturated Fat: 1g; Cholesterol: 0mg; Sodium: 770mg;
Total Carbohydrates: 16g; Dietary Fiber: 4g; Sugars: 6g; Protein: 9g.
Wltny c Spncch Sclcd
Most people know wilted spinach salads from
long-popular versions featuring bacon and chopped
egg. But even a healthier veggie burger version is
basically made in the same way. First, prepare the
spinach and other salad ingredients and set aside.
Then, make the hot dressing in a skillet large
enough for tossing the salad leaves. Finally, add the
spinach mixture and toss quickly and briefly, using
kitchen tongs (right), just until the leaves are
partially wilted but still have an edge of crispness.
Spicy Asian Spinach Salad
Strps o] veyye buryer turn cn Ascn verson o] c clcssc wlted spncch sclcd (see sIdebar) nto c delcous
mcn course. Look ]or ycrlc chl scuce n the Ascn ]oods secton o] your supermcrket.
4 Mornnystcr Fcrms
AsIan 7eggIe PattIes
4 other Mornnystcr Fcrms
7eggIe 8urgers of your choIce
6 cups loosely packed fresh
baby spInach (about 8 ounces)
cup slIced red bell pepper
2 tablespoons chopped
fresh cIlantro
2 tablespoons chopped
fresh mInt leaves
2 tablespoons vegetable oIl
medIum red onIon, thInly slIced
2 cloves garlIc, mInced
1 teaspoon grated gIngerroot
cup cIder vInegar
4 teaspoons reducedsodIum
soy sauce
1 tablespoon sugar
1 tablespoon garlIc chIlI sauce
For best results, see our tps
on pcyes 8.
PreparatIon TIme: 25 mInutes Total TIme: 25 mInutes ServIngs: 4
7eggIe 8urger Pastas
Cut veggie burgers into bite-sized pieces. Set aside.
In large mixing bowl, beat together eggs, cream cheese, and Parmesan cheese.
Stir in milk, oregano, salt, and pepper. Add burger pieces, spaghetti, and bell
pepper. Stir until thoroughly combined.
Preheat oven to 350F. Coat 8 large muffin-pan cups with vegetable cooking spray.
Portion pasta mixture evenly into muffin cups.
Bake until frittatas are set and tops are browned, about 25 minutes. Carefully
remove hot frittatas from muffin cups. Serve warm with marinara sauce.
NUTFTDN FACTS: Serving Size: 1 Frittata; Calories: 31 0; Calories from Fat: 130;
Total Fat: 14g; Saturated Fat: 6g; Cholesterol: 230mg; Sodium: 580mg;
Total Carbohydrates: 24g; Dietary Fiber: 4g; Sugars: 8g; Protein: 20g.
Selectny Pcstc Strcnds
Most supermarkets today offer a wide
variety of good- quality dried pastas from
different manufacturers. In addition to
the stringlike spaghetti called for in the
recipe above (shown second from the right
in the photo), other options include (from
far right) thin angel hair; perciatelli, resembling thick, hollow spaghetti; narrow linguini
ribbons; and slightly wider tagliatelli. Regardless of the pasta you use, always cook it
what Italians call al dente, tender but still chewy, following suggested cooking times
on the package.
Mini Pasta Frittatas
Frttctcs, the rustc ]ct omelets o] ltcly, cre o]ten pccked wth chunks o] veyetcble or even peces o] pcstc, cnd
chunks o] veyye buryer mcke per]ect cddtons. 8ckny the ]rttctcs n the oven n mu]n cups couldn't be ecser,
producny cttrcctve trects to serve ]or c ccsucl weeknyht supper or weekend lunch or brunch.
4 Mornnystcr Fcrms
Tomato E 8asIl PIzza 8urgers
4 other Mornnystcr Fcrms
7eggIe 8urgers of your choIce
8 large eggs, lIghtly beaten
4 ounces reducedfat cream
cheese, softened
cup freshly grated
Parmesan cheese
cup mIlk
2 teaspoons drIed oregano leaves
teaspoon salt
teaspoon black pepper
2 cups cooked spaghettI or other
pasta strands (see sdebcr)
cup nely chopped
red bell pepper
2 cups prepared bottled
marInara sauce, warmed
For best results, see our tps
on pcyes 8.
PreparatIon TIme: 25 mInutes Total TIme: 50 mInutes ServIngs: 8
7eggIe 8urger Pastas
Cook noodles according to package directions. Drain. Rinse with cold water.
Drain again. Pat dry with paper towels.
While noodles are cooking, in food processor fitted with stainless-steel blade
combine tofu, lemon juice, soy milk, and garlic. Cover and process until nearly smooth.
Transfer to mixing bowl and stir in basil. Set aside.
Drain spinach in colander, pressing with back of spoon to remove excess moisture.
Preheat oven to 350F.
Meanwhile, in 1 1 -by-7-by-2inch baking dish, spread 1 cup of the marinara sauce.
On work surface, spread tofu mixture on one side of each lasagna noodle. Top
with veggie burger strips. Sprinkle with spinach. Roll up each noodle. Place rolls,
seam side down, on top of sauce in baking dish. Spoon remaining sauce on top.
Cover dish tightly with foil. Bake in preheated oven for 40 minutes. Remove foil.
Let stand for 1 0 minutes before serving.
NUTFTDN FACTS: Serving Size: 2 Lasagna Rolls; Calories: 41 0; Calories from Fat: 90;
Total Fat: 1 0g; Saturated Fat: 1. 5g; Cholesterol: 0mg; Sodium: 930mg;
Total Carbohydrates: 53g; Dietary Fiber: 1 1g; Sugars: 9g; Protein: 27g.
A Trcdtoncl Lcyered Lcscync
For a layered lasagna that serves 6, combine in a mixing bowl 1 can (14
2 ounces)
diced Italian-style tomatoes, 1 jar (14 ounces) spaghetti sauce, 1 package Morningstar
Farms Veggie Burgers cut into small chunks. Spread
3 of mixture in the bottom of an
11 -by-7inch baking dish. Arrange
2 an 8-ounce package of uncooked lasagna noodles
on top. Spread
2 of a 16-ounce carton fat-free cottage cheese on top. Top with another
3 of tomato mixture, then remaining noodles, cottage cheese, and remaining sauce.
Cover with foil and bake in a preheated 350F oven for 50 minutes. Uncover, sprinkle
4 cup shredded mozzarella cheese and 2 tablespoons grated Parmesan cheese
and bake, uncovered, until cheese melts, about 5 minutes. Let stand for 10 minutes,
sprinkle with 2 tablespoons chopped parsley, and serve, cut into squares.
Vegan Veggie Burger Lasagna Rolls
Try ths unusucl, ecsytoserve wcy to prepcre lcscync by rollny up ndvducl lcscync noodles cround the llny.
8 drIed lasagna noodles
6 ounces rm tofu, draIned
1 tablespoon lemon juIce
1 tablespoon soy mIlk
2 cloves garlIc, mInced
J tablespoons chopped fresh basIl
1 package (10 ounces) frozen
chopped spInach, thawed In
mIcrowave for J0 seconds
2 cups bottled vegan
marInara sauce
4 Mornnystcr Fcrms 6rllers
7egan 7eggIe 8urgers,
cut Into strIps
For best results, see our tps
on pcyes 8.
PreparatIon TIme: 25 mInutes Total TIme: 1 hour 15 mInutes ServIngs: 4
7eggIe 8urgers Cet CreatIve
Cut up veggie burgers into small pieces and distribute evenly in a slow cooker.
Evenly scatter in cubed cheeses, spoon in salsa, and pour in water. Stir lightly to combine.
Cover slow cooker and cook on low-heat setting until mixture is hot, thick,
and bubbly, about 3 hours, very briefly uncovering and stirring it occasionally.
Stir in cilantro and serve from slow cooker or in serving bowls.
NUTFTDN FACTS: Serving Size:
2 cup; Calories: 230; Calories from Fat: 1 00;
Total Fat: 12g; Saturated Fat: 7g; Cholesterol: 30mg; Sodium: 1 1 80mg;
Total Carbohydrates: 15g; Dietary Fiber: 2g; Sugars: 8g; Protein: 17g.
Strrny 0p c 8ctch
o] TexMex 8ecn 0p
To stir up a quick veggie burger dip on the
stovetop, first transfer a 15
2-ounce can of chili
beans to a mixing bowl and partially mash with a
wooden spoon. Set aside. In a 12-inch skillet over
medium heat, saut
2 cup chopped onion in
1 tablespoon vegetable oil until soft and fragrant.
Add 4 Morningstar Farms Grillers Vegan Veggie
Burgers or other favorite Morningstar Farms
Veggie Burgers and continue cooking over
medium heat, stirring frequently with a wooden
spoon and breaking up the burgers into small
pieces, for 2 minutes. Stir in beans,
2 cup diced tomatoes,
2 cup thick-and-chunky salsa,
2 cup shredded low-fat mozzarella cheese,
4 cup chopped fresh cilantro, 1 tablespoon
lime juice, and
4 teaspoon garlic powder. Continue cooking, stirring frequently, until
cheese melts completely and mixture is hot. Serve immediately.
Spicy Black Bean Dip
Try prepcrny ths wonder]ully ]cvor]ul hot dp recpe ]or your next pcrty. A slow cooker (see sIdebar, page 65)
mckes t so ecsy to put toyether, thouyh you ccn clso prepcre t cnd other thck dps on the stovetop (see sIdebar).
Serve wth bcked tortllc chps or ]resh veyetcbles such cs celery stcks, ]or dppny.
4 Mornnystcr Fcrms
SpIcy 8lack 8ean 7eggIe 8urgers
1 package (16 ounces) lIght
processed cheese product, cubed
1 package (8 ounces)
Neufchatel cheese, cubed
1 jar (16 ounces) medIumspIcy
thIckandchunky salsa
cup water
2 tablespoons chopped
fresh cIlantro
For best results, see our tps
on pcyes 8.
PreparatIon TIme: 10 mInutes Total TIme: J hours 10 mInutes ServIngs: 10
7eggIe 8urgers Cet CreatIve
Cook veggie burgers according to package directions.
Meanwhile, in medium saucepan, bring broth and garlic to a boil. Stir in couscous.
Remove pan from heat. Cover and let stand until liquid is absorbed, about 5 minutes.
In large bowl combine couscous mixture, tomatoes, onions, basil, lemon juice,
mint, oil, and pepper. Spoon onto 4 serving plates. Top each with warm burger,
broken or cut into bite-sized pieces. Sprinkle with feta cheese. Serve immediately.
NUTFTDN FACTS: Serving Size: 1
8 cups; Calories: 400; Calories from Fat: 1 1 0;
Total Fat: 13g; Saturated Fat: 2. 5g; Cholesterol: 5mg; Sodium: 750mg;
Total Carbohydrates: 45g; Dietary Fiber: 6g; Sugars: 4g; Protein: 24g.
Prepcrny lnstcnt Couscous
Many people whove enjoyed the North African
specialty called couscous think its a special kind
of grain. In fact, its a tiny pasta shape made from
wheat flour, like other more familiar pastas, although
couscous is steamed in a way similar to rice or other
grains. Traditional couscous steams for 30 minutes
or longer. Fortunately, modern cooks can take
advantage of packaged instant couscous, available
in many supermarkets. Precooked and then re-dried,
it requires only 5 minutes of rehydrating in boiling
liquid. After cooking, however, all kinds of couscous
benefit from being raked lightly with the tines of a fork
(right) to separate the particles so the couscous will
become fluffy and mix easily with other ingredients.
Tabbouleh-style Couscous
Tcke c dnnertme trp to the ecstern Medterrcnecn wthout ever lecvny home, wth the help o] c veyye buryer
recpe ]ecturny the tny yrcnshcped North A]rccn pcstc known cs couscous. lts prepcred here n the style o] the
trcdtoncl Lebcnese yrcn dsh cclled tcbbouleh.
4 Mornnystcr Fcrms 6rllers
DrIgInal 7eggIe 8urgers
4 other Mornnystcr Fcrms
7eggIe 8urgers of your choIce
J cups canned vegetable broth
2 cloves garlIc, mInced
1 cup quIckcookIng couscous
(see sdebcr, below)
1 cups chopped tomatoes
J cup slIced green onIons
cup slIvered fresh basIl leaves
J tablespoons lemon juIce
2 tablespoons chopped
fresh mInt leaves
4 teaspoons olIve oIl
teaspoon black pepper
J cup crumbled reducedfat
feta cheese
For best results, see our tps
on pcyes 8.
PreparatIon TIme: 20 mInutes Total TIme: 20 mInutes ServIngs: 4
7eggIe 8urgers Cet CreatIve
Preheat gas or charcoal outdoor grill, setting cooking grid 4 to 6 inches above coals.
Meanwhile, coat a 12-by- 1 0-by-2
2inch aluminum foil pan with vegetable cooking
spray. Layer potato slices evenly in bottom of pan. Top potatoes with veggie burgers.
In mixing bowl, stir together melted margarine, green beans, bell pepper strips,
salt and pepper. Scatter mixture evenly over burgers and potatoes. Cover pan tightly
with heavy- duty aluminum foil.
Place pan on cooking grid above hot fire. Cover grill. Cook until potatoes are
tender and burgers are cooked through to minimum internal temperature of 160F
on an instant-read thermometer, about 25 minutes, removing foil carefully to avoid
steam when checking for doneness.
D7EN |ETHD0: Instead of placing on grill, heat burgers and vegetables in a
covered pan in 400F oven until potatoes are very tender and burgers are cooked
through, about 30 minutes.
NUTFTDN FACTS: Serving Size: 1 Burger plus
2 cup vegetables; Calories: 31 0;
Calories from Fat: 120; Total Fat: 14g; Saturated Fat: 2. 5g; Cholesterol: 0mg;
Sodium: 730mg; Total Carbohydrates: 26g; Dietary Fiber: 7g; Sugars: 6g; Protein: 23g.
8ckny c \eyye 8uryer Ccsserole n Your Dutdoor 6rll
To transform your outdoor grill into an oven for baking a satisfying layered casserole
of veggie burgers and vegetables, all you need is a heavy-duty disposable aluminum
foil roasting pan, the kind sold in supermarkets most often for making holiday roasts.
For best results, layer the ingredients evenly, putting sliced potatoes in the bottom
closer to the heat sourceso theyll cook through thoroughly. Veggie burgers go
next, and then more delicate vegetables of your choice (left). A covering of heavy-duty
aluminum foil helps keep all the moisture and heat inside, speeding cooking and
encouraging the delicious flavors to mingle.
On-the-Grill Veggie Dinner
0se your bcckycrd yrll to prepcre c ]un onedsh veyye buryer ]ecst usny ths ecsy, nnovctve outdoor
cookny technque (see sIdebar). Add other secsoncl or ]rozen veyetcbles cs you lke.
4 Mornnystcr Fcrms
6rllers Prme

7eggIe 8urgers
4 other Mornnystcr Fcrms
7eggIe 8urgers of your choIce
8 small redskInned potatoes,
thInly slIced
cup margarIne, melted
2 cups frozen Frenchcut
green beans
1 red bell pepper, cut Into strIps
teaspoon salt
teaspoon black pepper
For best results, see our tps
on pcyes 8.
PreparatIon TIme: 20 mInutes Total TIme: 45 mInutes ServIngs: 4
96 I Credits
Copyright @ 201 0 Weldon Owen Inc. and Kellogg NA Co.
All trademarks and images of Morningstar Farms products are
used under license and with permission of the Kellogg North
America Company @ 201 0 Kellogg NA Co.
All rights reserved. No part of this book may be reproduced in
any form or by any electronic or mechanical means, including
information storage and retrieval systems, without permission
in writing from the publisher, except by a reviewer who may
quote brief passages in a review.
Published by Fog City Press
415 Jackson Street, Suite 200
San Francisco, CA 941 1 1
Telephone: 415-291 - 01 00 Fax 415-291 - 8841
First printed in 2009 by Toppan- Leefung Printers, Dongguan, China
1 0 9 8 7 6 5 4 3 2 1
201 0 201 1 2012 2013
Library of Congress Cataloging-in- Publication Data is available.
ISBN 13: 978- 1 -74089-975- 8
Project Editor/Writer Norman Kolpas
Proofreader Brenda Koplin
Designer Jason Budow
Photography Carin Krasner
Photos appear on pages 6, 7, 8, 9, 12, 15, 1 8, 25,
26, 27, 30, 34, 38, 40, 41, 42, 46, 49, 52, 53, 54, 60,
62, 63, 64, 65, 68, 72, 75, 76, 78, 79, 81, 82, 83, 84,
89, 92, and 93.
Food Stylist Marah Abel
Food Stylist Assistant Rebecca Farr
Prop Stylist Robin Turk
All other images and photographs appear
under license and with permission of the
Kellogg North America Company.
The following trademarks are used
with permission of the Kellogg North
America Company: