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Backpacker Magazine – BACKPACKER.com Online Exclusive
This vegetarian burger recipe will suit your palate and clean-up the environment.
While Cetera has never served his culinary delight to friends for which he often organizes backpacking trips, the burgers did take top prize in a cooking contest. The nutritionally sound recipes receive first place last National Trails Day at a backcountry cooking event sponsored by the Pennsylvania chapter of the North Country Trail Association. All the more fitting, since the 28-year-old frequents southwestern Pennsylvania's trails and names the Laurel Highlands among his favorites.
So next time you're in dandelion country, think about chewing down on weeds and whip up a dandelion burger:
1/2 teaspoon salt
1/3 cup wheat flour
1/8 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 cup wheat germ
1/4 cup powdered milk
1 1/2 tablespoons powdered egg or 1 fresh egg
1 cup fresh-picked dandelion blossoms
1/4 cup chopped fresh onion
1/4 cup chopped fresh green onion
At home: Combine dry ingredients in a zipper lock plastic bag. In camp: Add onions, dandelion blossoms and egg, if using fresh to the zipper lock bag. Kneed well, into a stiff batter. Using clean hands, shape into patties and fry on each side. Yield: 4 patties.
Carbohydrates: 16 g
Protein: 6 g
Fat: 2 g
Cholesterol: 54 mg