Veggie Burgers with Pomegranate Ketchup

  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 20 min
  • Inactive: 10 min
  • Cook: 1 hr
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

Pomegranate Molasses: 

1 cup pomegranate juice

2 tablespoons maple sugar

1 tablespoon fresh lemon juice (from about 1/2 lemon)

Burgers:

2 tablespoons olive oil

1/2 small onion, finely chopped

One 10-ounce container button mushrooms, stemmed and finely chopped

1 carrot, finely chopped

1 stalk celery, finely chopped

1 cup cooked brown rice

1/2 cup rolled oats

1/2 cup chopped walnuts

2 tablespoons all-purpose flour

Salt

1/4 cup ketchup

4 multi-grain English muffins, split and toasted (optional)

Fresh spinach leaves, for topping

Carrots, cut into matchsticks, for topping

Pomegranate seeds, for topping

Directions

  1. For the pomegranate molasses: In a small saucepan, bring the pomegranate juice, maple sugar and lemon juice to a slight boil over medium-high heat. Reduce the heat to low and simmer until syrupy, about 30 minutes. Remove from the heat and set aside. 
  2. For the burgers: In a large pan, heat 1 tablespoon oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the mushrooms, carrot and celery and cook, stirring occasionally, until the liquid from the mushrooms has evaporated, about 10 minutes. Transfer to a large bowl and let cool about 10 minutes. Stir in the rice, oats, walnuts, flour and 1/2 teaspoon salt. Transfer to a food processor and pulse until coarsely combined and the mixture just holds its shape when pressed, adding water, 1 tablespoon at a time, if necessary. Shape the mixture into 4 patties. 
  3. Stir together the ketchup with 2 tablespoons of the pomegranate molasses and set aside. Heat the remaining tablespoon olive oil in a large pan over medium-high heat and cook the patties until golden, turning once, about 8 minutes total. Arrange 4 English muffin halves on plates, if using, and top with some pomegranate ketchup, the patties, spinach leaves, carrots, pomegranate seeds, more ketchup and the remaining English muffin halves.
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