Great thoughts, Laurel! Hmmm...maybe some roasted garlic with the shredded romaine? Mush the roasted garlic? How 'bout carrots (whipped?) or squash? You're right re: tofu being a good filler! Yes, definitely wilt the romaine first, with HERBS of choice. White beans would be a wicked adhesive. Egg whites would work. Oats would be a good glue! Definitely add the spinach dimension, or chard--red chard dimension. VEGGIE GROUND ROUND would work, easily! Don't laugh, but PEAS would taste good in them. Even pureed lentils.
Now that you mention it...pureed greens are SO SO SO good with fish. Add a huge splash of lemon (fresh) or rice vinegar or balsalmic and it's supremely yummy. I made a batch of red chard that my border from Iran (who has never experienced red chard) ate 1/2 of (I gave her a sample)! It was simply red chard, spinach, garlic, onion (I saute the onion in Pam prior to food processing, and TONS OF BASIL (fresh), sea salt, and lemon as condiment.
Actually, thanks for the suggestions, just in case I feel like a 'fancy feast!' I could take a lean kind of fish--for example sole or cod--and follow the 'pate' method, i.e. puree the fish, prior to cooking it with the burger stuff, using egg whites as adhesive/binder, and then be a weirdo and cook them in Pam sprayed muffin cups or terrines with a little water. Protein pucks. I'm finding that adding a little shallot or onion and/or garlic adds a serious upgrade in the YUM factor.
I made a divinely warped egg white omelette for a midnight snack, last night...a little carrot juice whipped with the egg whites in the handblender and cilantro and then filled with spinach/dill puree. Can I say SUPER YUM? Try the egg whites whipped with a splash of carrot juice and you'll see what I mean. LOL, green and orange eggs! Now those would be good with red chard.
Kate.
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Re: Romaine burger?
