AFC WILD PUMPKIN SEED SAUSAGE BURGERS ©
Okay, this is super easy once you make the rice, and that’s easy too! No-bake burgers. Form the patties, put them between wax paper in a covered container and refrigerate till ready to use. I made 1 batch; next time I’d make 2 batches. Really good texture and flavor. Easy as all get out!
Makes 10 burgers
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AFC EARTH BURGER ©
The everything burger! Grains: barley and rolled oats. Veggies: mushrooms and carrots. Beans: dark red kidney beans and blackeye peas! Contains no fat, no soy, no animal products, no protein isolates! The carrots give it an earthy taste!
Makes 8 cups burger dough
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AFC WESTERN OMELET CHEESEBURGER©
A versatile burger batter for many dishes. A great mix. Chewy, soft, creamy, a little crunch. It’s all there! You won’t believe it. A western omelet is made of egg, ham, onion and green pepper. I also add cheese. All animal-free of course! I know, it makes you happy!
Makes 8 cups
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AFC BLOOD RED ITALIAN SAUSAGE BURGER©
Hamburg is soft-textured. It’s not hard – even when cooked. These burgers replicate that texture. Isn’t it convenient to be able to take some dough from the refrigerator, form a patty and fry it? You can also bake the patties and refrigerate till ready to reheat and serve! Perfectly textured and flavored!
Makes 6-1/2 cups burger dough
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AFC VEG BLOOD BURGER©
Great news! A homemade burger that tastes and textures just like a beef burger – blood and all! Easy to make. Fry them fresh, or bake and refrigerate or freeze. Taste The Sizzle! For meat-eaters and vegans! I’m lovin’ it!
Makes 7-8 cups burger dough (depending on how firmly packed)
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AFC Veg Blood Burger
Homemade. Has the metallic taste of blood. Textures like a cow burger.
Form a meatball, press into a patty and fry in oil.
Taste the sizzle.
AFC Blood Red Italian Sausage
ROASTED BEET BURGERS
Large roasted beets, cut into 1/2 inch steaks and served on a pumpernickel bun with veggie mayo, mustard, lettuce, veggie cheese and Manicini Fried Peppers with Onion. A great way to enjoy a burger if you don’t eat animals and can’t find veggie replacement meats where you live. Made especially for you by me!
Making 1 burger at a time, from previously roasted beets
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COCONUT LENTIL ANIMAL-FREE BURGER
Lentils, green split peas, brown rice, TVP (textured vegetable protein), rolled oats and sweetened coconut take the Original Animal-Free Burger on a different, but equally delicious journey into the world of homemade veggie burgers! Something a little out of the ordinary always delights!
Makes approx. 12 cups batter
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ORIGINAL ANIMAL-FREE BURGER
Dried split green peas, lentils, barley, rice and oats mixed with herbs and spices. Refrigerated overnight, then formed into patties and baked. Packed in containers for you to use when needed. Either microwave or dry-fry with lid-to-skillet, to heat and serve. Tired of mushy veggie burgers? Try these!
Makes approx. 11 cups batter
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SHARON’S POORGIRL BURGER
Baked potato is the meat behind this Poorgirl Burger sandwich! What to do with a leftover baked potato when you feel like a burger? With yellow roasted peppers, lettuce, kosher dill pickle slices, onion, mustard and ketchup on a sturdy burger bun, it tastes and textures like a Whopper!
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EASY HUNTER BURGERS
A recipe for hunters!
An animal-free burger for all tastes! Everybody will identify with the taste and texture of this burger!
Makes 11 burgers
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