GARDEN VEGETABLE BURGERS

Serves: 5-6

4 cups (1 L) finely diced stale multi-grain bread

1 cup (250 ml) finely chopped onion

1 green bell pepper, finely chopped

3/4 cup (180 ml) finely chopped celery

3/4 cup (180 ml) shredded carrot

1 cup (250 ml) shredded zucchini 3 eggs

1 tbsp (15 ml) soy sauce

2 tsp (10 ml) sesame oil

1 tsp (5 ml) lemon pepper 1/2 tsp (2.5 ml) ginger

1/2 tsp (2.5 ml) salt Hamburger buns

Peanut sauce (recipe below)

Combine first 6 ingredients in a large bowl. Whisk together next 6 ingredients and stir into vegetable mixture until moistened. Pat mixture firmly into 10-12 patties. Cook on a lightly greased griddle over medium heat on natural gas barbecue until brown on both sides. Serve immediately on buns with peanut sauce.

PEANUT SAUCE

1 tsp (5 ml) oil

1/4 cup (60 ml) coarsely chopped onion

1 tsp (5 ml) minced fresh ginger Dash cayenne pepper

1/2 cup (125 ml) creamy or chunky peanut butter

1 cup (250 ml) water

1 tbsp (15 ml) soy sauce

1. In a saucepan, heat oil over medium heat; add onion, ginger and cayenne. Cook, stirring frequently, 1 minute. Stir in peanut butter. Stir in water and soy sauce until well blended. Bring to boil, stirring, until mixture thickens. Serve hot or at room temperature.