Tweaks and cautionary tales – veggie burger
- Double this recipe so that you can freeze half and have ready-to-go veggie burgers any day of the week.
- Do not make any of this in advance. It will turn into a soppy mess.
How to make veggie burgers healthier
This is really healthy as it stands. Enjoy guilt free! Dump the bread (I did for the photos here) and increase the arugula to turn this into an amazing salad.
Nitty-Gritty – veggie burgers
- Learning Curve: none
- Pre-work: none
- Vegetarian: yes
- Healthy: yes
- Freezes well: yes
- 3 tablespoons olive oil
- ¾ cup fresh corn kernels
- 6 mushrooms, finely chopped
- 2 scallions, finely chopped
- ½ red bell pepper, finely chopped
- 1 clove garlic, finely chopped
- 1 teaspoon cumin
- cayenne pepper to taste
- ½ cup chopped fresh spinach
- 1 carrot, peeled and grated
- 1 small potato, peeled and grated
- 1 egg white
- Salt and pepper
- ½ cup fresh bread crumbs
- 4 ciabatta buns, sliced in half
- 3 tbs mint
- ¼ cup greek yogurt
- In a large skillet heat 1 tablespoon oil over medium high heat. Stir in corn, mushrooms, scallions, and bell pepper. Cook for 3-4 minutes.
- Add garlic, cumin and cayenne and cook for 30 seconds.
- Remove from heat and stir in spinach. Add carrot and potato and stir to combine.
- Add egg white and season with salt and pepper.
- Stir in enough bread crumbs so that the mixture holds together. Shape mixture into 6 disks and place on a plate. Chill for 1 hour. Freeze any extras.
- Heat 2 tablespoons olive oil in non-stick skillet and cook veggie burgers until golden on each side.
- Mix the mint and yogurt together and spread on the ciabatta rolls. Combine veggie burgers and rolls.