Veggie Burgers made with Homemade Breadcrumbs
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Veggie Burgers made with Homemade Breadcrumbs
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This is another recipe where you can use a lot of in-season ingredients from the farmer’s market. Once assembled, these veggie burgers do freeze well. They are loaded with veggies, but you can choose what you want to put in them, but do be sure to add your homemade breadcrumbs!
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Ingredients
- 3 tablespoons olive oil
- ½ cup corn or frozen, no need to thaw the frozen ones
- 6 mushrooms coarsely chopped
- 2 green onions coarsely chopped
- ½ red bell pepper or green, coarsely chopped
- 2 cloves garlic coarsely chopped
- ½ teaspoon cumin
- 1/8 teaspoon cayenne pepper red
- 1 small potato peeled and chopped into big chunks
- 1 cup spinach chopped
- ¼ cup carrot peeled and coarsely chopped
- 1 egg lightly beaten
- ½ cup whole-wheat breadcrumbs see recipe link below
- ¾ cup cheese grated, I used cheddar
Instructions
- In a large non-stick skillet, heat 1 tablespoon of olive oil over medium-high heat.
- Add the corn, mushrooms, scallions and bell pepper. Cook for 3 – 4 minutes.
- While those veggies are cooking put the peeled potato into a food processor (with the regular slicing blade, it is not necessary to use the grating blade) and chop it up into fine little pieces.
- Scoop the potato out onto an old, clean dish towel and twist it tightly over the sink to squeeze all the liquid out of the chopped potato.
- Meanwhile, add the garlic, cumin and cayenne to the veggie mixture on the stove and cook for 30 more seconds.
- Remove the pan from heat and add the chopped spinach which should wilt slightly.
- Next, add all of the vegetables to the food processor as well as the egg, bread crumbs, and cheese. Process until all items are blended together well (scrape the sides as needed.)
- Use your hands to scoop up some of the mush, then form it into the shape of a burger. Place them on a plate lined with sheets of wax paper until you are ready to cook and/or freeze them.
- Using the same non-stick skillet, heat 2 more tablespoons of olive over medium heat. Cook the burgers on both sides until brown (being gentle when turning them over).
- Toast hamburger buns if desired and serve!
Notes
- Nutrition Facts Veggie Burgers made with Homemade Breadcrumbs Amount Per Serving Calories 300 Calories from Fat 180 % Daily Value* Fat 20g31%Saturated Fat 6g38%Cholesterol 63mg21%Sodium 239mg10%Potassium 464mg13%Carbohydrates 24g8%Fiber 4g17%Sugar 3g3%Protein 11g22% Vitamin A 2915IU58%Vitamin C 32.4mg39%Calcium 189mg19%Iron 3.5mg19% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 300
- Calories from Fat 180
- % Daily Value*
- Fat 20g
- 31%
- Saturated Fat 6g
- 38%
- Cholesterol 63mg
- 21%
- Sodium 239mg
- 10%
- Potassium 464mg
- 13%
- Carbohydrates 24g
- 8%
- Fiber 4g
- 17%
- Sugar 3g
- 3%
- Protein 11g
- 22%
- Vitamin A 2915IU
- 58%
- Vitamin C 32.4mg
- 39%
- Calcium 189mg
- 19%
- Iron 3.5mg
- 19%
- We recommend organic ingredients when feasible.
- Top with pickled red onions if desired.
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