My brave Vermont quest to bring together food-love and mom-life.

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Curses! Greek Veggie Burgers

Posted on May 05, 2010 by crankycheryl

I don’t know what is happening to me, but I seem to be turning into Cursing Mommy.

We were coming home from Costco the other day, merging onto the highway.  There were three cars driving in our direction, and two of them merged into the passing lane so we could merge in.   I started to get up to speed and steer into the right-hand lane, but saw that car #3 had not yielded.  This is clearly annoying, but really not an unexpectedly big deal, right?

So what happened next is a little confusing.  A word came out of my mouth that I didn’t really know was in my vocabulary, a word so far beyond polite conversation that I can’t write it here.  It was a word that had Z. in an explosion of delight there in  the backseat:

HAHAHAHAHAHAHAHA!  What’s a dushbag Mommy?!  HAHAHAHAHAHA!  DUSHBAG, DUSHBAG, DUSHBAG!  Mommy said duuuuuushbag.

Proud I was not.

Clearly I have no excuse for what came out of my mouth as I was reading about the recall of all those children’s products and realized I had given the boys the tainted medicine.  Upset, of course, but was it really necessary to provoke E. to ask:

Son of a what, Mommy?

It’s a good thing I’ve got some nice mellow dinners like this one to get myself on an even keel.  I’ll let you know how it goes.

Greek Veggie Burgers
yield: about 12

Puree together in a food processor, leaving it just a bit chunky for texture

  • 1 1/2 cups steamed and drained kale or spinach
  • 1/2 c. chopped sauteed mushrooms
  • 1 1/2 cups cooked or canned chick peas, drained

Place spinach mixture in bowl and stir in:

  • 1 1/2 cups bulgur wheat (3/4 c. dry, soaked in 1 1/4 c. boiling water for 30 minutes)
  • 3/4 cup vital wheat gluten
  • 1/4 cup olive oil
  • 1 T. tamari, soy sauce, or Bragg’s
  • 1 t. chopped garlic
  • 1 t. dried lemon peel
  • 1 t. chopped fresh oregano or 1/2 t. dried

Form into patties, then place on baking sheet (give a little space around each, but they won’t expand like baked goods so don’t worry too much).  Bake for 25 minutes, then carefully flip with a spatula and bake for 20 more, until nicely browned.  Serve in whatever burger-y way you like.

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  • Paula Rupp

    May you always be so honest and may you never apologize!

  • Thank you Paula!

  • I had to smile at the story but hey – slips happen! Your veggie burger recipe looks delish!

  • Thanks for the visit, Tanya. Great to see HealthyYum back up – it looks great.


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    Cheryl Herrick's brave Vermont quest to bring together food-love and mom-life. All original content (written, graphical, recipes or other), unless otherwise noted, is © and/or TM Cheryl Herrick. All rights reserved by the author. Want to reprint a recipe? Just get in touch and ask.

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