Veggie Burger

Total Time:
1 hr 55 min
Prep:
1 hr 30 min
Cook:
25 min

Yield:
6 burgers, serves 2-3
Level:
Easy

Ingredients
  • 3 tablespoons olive oil
  • 3/4 cup fresh corn kernels or frozen, thawed
  • 6 mushrooms, finely chopped
  • 2 scallions, finely chopped
  • 1/2 red bell pepper, finely chopped
  • 1 clove garlic, finely chopped
  • 1 teaspoon cumin
  • Dash cayenne pepper
  • 1/2 cup chopped fresh spinach
  • 1 carrot, peeled and grated
  • 1 small potato, peeled and grated
  • 1 egg white
  • Salt and pepper
  • 1/2 cup fresh bread crumbs
  • 1 cup plain yogurt
  • 2 tablespoons chopped fresh mint
Directions

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.

Heat 2 tablespoons olive oil in non-stick skillet and cook veggie burgers until golden on each side. In a small bowl mix together yogurt and mint


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4.8 28
Pretty good for a veggie burger. Wanted to try fresh versus frozen patty. I made a few changes based on other reviews. I used canned mushrooms instead of fresh. I omitted the cayenne and carrot. I subbed oats for the bread crumbs. Also used a few teaspoons of canned spinach b/c that's what I had. The mixture was kind of loose so I put half in the food processor. It made it bind together easier. Added plenty of black pepper, garlic powder, and seasoned salt. Ate it without a bun, but added cheese. item not reviewed by moderator and published
Not a veggie burger fan, but my husband is. I was very surprised how really good it tasted. I used a food processor as well which made it very easy. Even still I got lazy and made it into a meatloaf. Used a glass loaf pan and cooked it for 40 minutes on 350 degrees. Finished it with a broil for 5 minutes. It came out excellent! item not reviewed by moderator and published
My first time making a veggie burger and it was a hit! I read through some other reviews before attempting so used my food processor to pulse (just a few times the corn, mushrooms, red pepper, and scallions. Also used a sweet potato and at least a cup of panko. I started out cooking them on my George Foreman grill, but didn't spray (or oil it first so some of the mixture stuck. I reshaped and put them on a cookie sheet in a very hot oven to finish the cooking. Topped with cheese, some caramelized onions for some sweetness, slice of red onion and arugula -- DELISH. Will definitely make again. item not reviewed by moderator and published
This recipe is very good. I made the following changes. In place of the spinach, kale was used. I used egg beaters in place of the egg white, and used seasoned salt instead of plain salt. In addition to the fresh bread crumbs, I used oatmeal to make it more binding. Since neither of us care for mint, cilantro was used in its place. Also added 1/2 a slice of cheese and topped it with lettuce and tomato. item not reviewed by moderator and published
Very good. I pulsed the corn, pepper, mushrooms and scallions in the food processor as suggested before cooking. I also used about 1 cup of panko. I cooked about 7-9 minutes per side on med-high and topped with cheese for last two minutes. Served on whole wheat buns with fresh spinach, balsamic roasted red onions and reduced-fat monterrey jack. I will definitely make again. p.s. I would like to add peppadews in place of red pepper next time. item not reviewed by moderator and published
OMG! So good, I couldn't believe it. Have a taco taste. Based on some of the reviews, I used sweet potato, put them in the food processor and extra bread crumbs to firm up. I, also, coated a cookie sheet with olive oil and put them in the oven. I will make again. Better than the Lentil and Barley ones, but they were good, too. item not reviewed by moderator and published
This was my second time making this recipe. It is so tasty with relish or salsa - or cheese. I feel good about eating this burger! item not reviewed by moderator and published
I thought this little veggie burger packed big flavor! Like other reviewers, I, too, used a food processor to really blend the cooked veggies. In place of breadcrumbs, I added a cup of chick pea flour. I used a very hot, cast iron skillet to pan-fry them. Prior to cooking, the consistency of the burger was pretty soft (even after chilling, I could almost spoon them onto the pan, but, once cooked, they firmed-up nicely. I'm wondering if it was the flour that did the trick. My children and my husband just loved them. item not reviewed by moderator and published
This was my first experience with a veggie burger, making one or eating one. I was pleasantly surprised. This "burger" had a lot of flavor and was very moist. I made a few changes...I added one small shallot diced, increased the chopped spinach to one cup, and increased the breadcrumb to one cup (used panko). The burgers formed well and stayed together. I put them in a very hot fry pan with a dash of olive oil, and they got a nice crispness to them. Melt a slice of cheese, a little mustard and ketchup on a bun, maybe a pickle, yummy! item not reviewed by moderator and published
This was my first time making a veggie burger, and it was super yummy!! When I first told my husband I had the idea to make veggie burgers he got angry and exclaimed "that's STUPID!" after trying it he liked it and said it was "surprisingly tasty." Personally, I thought it was de-lish! I too had some difficulty having the patties stick together. It worked out okay; I did have better luck after I froze them. I added an extra egg white, added a can of black beans and used a sweet potato. I'm making them again tonight! item not reviewed by moderator and published

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Burgers and Hot Dogs