Casseroles/

Vegetarian Burger Squares

Author: SallyK / Date: 2015-03-25 @ 01:00 pm / Print Me! /
Tags: Cornmeal / High Protein / Low Fat / Meat Substitutes / Mushrooms / Peppers / Worthington Products /

vegetarian-burger-squares Worthington makes a delicious low fat Vegetarian Burger that you can keep on your pantry shelf, ready for a tasty family meal like this! This entree is especially good with mushroom gravy or brown sauce!

Serves 6.

Ingredients:

Vegetable and Burger Layers:

  • 1 Tbsp vegetable oil
  • 1 1/2 c sliced zucchini
  • 1 1/2 c sliced mushrooms
  • 1 medium red bell pepper, chopped
  • 4-5 green onions, sliced
  • 1/4 tsp sea salt
  • 1/8 tsp pepper
  • 10 oz Worthington Vegetarian Burger (1/2 can or 1 1/2 c)
  • 1 c cooked rice
  • 1/2 Tbsp vegetarian Worcestershire sauce
  • 1/2 Tbsp soy sauce

Cornbread Layers:

  • 1 c self-rising cornmeal mix**
  • 3/4 c all purpose flour
  • 2 Tbsp sugar
  • 1 egg
  • 2 Tbsp vegetable oil
  • 1 c milk
**If you do not have self-rising cornmeal mix, substitute a mixture of 3/4 cup cornmeal, 3 Tbsp all purpose flour, 1 Tbsp baking powder and 1/2 tsp salt.

Directions:

Vegetable and Burger Layers:

  1. In a large skillet on a medium setting, heat the oil. Add zucchini, mushrooms, bell pepper and green onions; saute 5 minutes.
  2. Stir in the salt and pepper and set aside.
  3. In a medium bowl, blend the Vegetarian Burger with the rice, Worcestershire sauce, and soy sauce.

Cornbread Layers, Assembly, and Baking Instructions:

  1. Preheat oven to 350 degrees F and butter an 11 x 7 x 2 inch baking pan.
  2. In a large bowl, whisk together the cornmeal mix, flour, and sugar.
  3. In a smaller bowl, whisk the egg until well beaten. Add oil and milk; blend.
  4. Stir the wet ingredients into the dry ingredients just until blended. Do not over-beat.
  5. In the bottom of the buttered baking dish, place half of the cornbread batter and smooth it out.
  6. Drop all of the burger mixture by spoonfuls over the batter and distribute evenly.
  7. Scatter the skillet vegetables evenly on top.
  8. End with the remaining half of the cornbread batter. Spread evenly (but it is okay if some of the filling shows).
  9. Bake 30-35 minutes or until firm on top. Cool 10 minutes before cutting into squares and serving hot.
* I have used Worthington Loma Linda vegetarian products for many years, and I love them. Recently, I received samples of the newest Worthington Loma Linda products from Atlantic Natural Foods, and in the interest of full disclosure, I have used them in this recipe.