Veggie Burgers
Ingredients
-
3
tablespoons
olive oil
-
½
cup
corn
-
6
pieces
mushrooms, coarsely chopped
-
2
pieces
green onions, coarsely chopped
-
½
piece
red bell pepper, coarsely chopped
-
2
cloves
garlic, coarsely chopped
-
½
teaspoon
cumin
-
⅛
teaspoon
cayenne pepper
-
1
small
potato, peeled and chopped
-
1
cup
spinach, chopped
-
¼
cup
carrot, peeled and coarsely chopped
-
1
piece
egg, lightly beaten
-
½
cup
whole-wheat breadcrumbs
-
¾
cup
cheese, grated
Instructions
- Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat.
- Add corn, mushrooms, scallions, and bell pepper; cook for 3-4 minutes.
- Process the peeled potato in a food processor until finely chopped.
- Squeeze out excess liquid from the potato using a dish towel.
- Add garlic, cumin, and cayenne to the veggie mixture; cook for 30 seconds.
- Remove from heat and stir in chopped spinach until wilted.
- Combine all vegetables, egg, breadcrumbs, and cheese in the food processor; blend until well mixed.
- Form the mixture into burger shapes and place on wax paper.
- Heat 2 tablespoons of olive oil in the skillet over medium heat.
- Cook the burgers on both sides until browned, being gentle when flipping.
- Toast hamburger buns if desired and serve.
Nutrition Facts (estimated)
Servings
4 patties
Calories
300
Total fat
20g
Total carbohydrates
24g
Total protein
11g
Sodium
239mg
Cholesterol
63mg
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