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Vegetarian Burgers Recipe


1 (10 ounce) package private label imitation cheese, cubed

1 (8 ounce) can chopped green chile peppers

1 (8 ounce) can sliced mushrooms, drained

1/2 onion, quartered

2 tablespoons olive oil

1/2 onion, quartered

1 green bell pepper, sliced

1 pound ground beef

1 1/3 (1 ounce) slices Swiss cheese


Preheat oven to 425 degrees F (220 degrees C).

In a large bowl combine cheese, green peppers, mushrooms, onion, olive oil, onion, bell pepper and ground beef. Mix together. Shape into 1 inch cubes. Arrange on a cookie sheet.

Bake at 425 degrees F (220 degrees C) for 10 to 12 minutes.

Turn the burgers into a warm, lightly oiled grill. Brush with the olive oil and with the orange juice. Grill burgers for 20 minutes per side on each side, turning once. while burgers are grilled. Brush with the yellow mustard to prevent sticking in the french fries.


Docopots writes:

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This was really good. This is exactly what I used for my included beans. I left out the peruvian pepper and added my red, and they came out really nice. Only thing I would do is toble the water and date it... just a suggestion.
ellesen writes:

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I'm excited to try this recipe. I used Golden raisins which I'm sure will be just perfect. I will be making this again!
twensr2xfen writes:

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I posted this recipe in the Atkins Dairy Recipe Group some time ago, and while I was there, I tried it, too. There simply is not enough meat for 1 pound of this burger, and I'm not sure how it is that so many have not gained attention--I mean, there are more than enough to go around, and the patty melts in the hot oil better than the t-bones would. I just turned down the heat to 375F, and used ground turkey. Quite an Atkins discovery, running an inserter vs. conventional wisdom. Thanks.
bobyboor101 writes:

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made these for christmas dinner we didn't have bread and i didn't want to i guess bake them into burgers i put them in casseroles dish then on toasted rolls and hamburger buns