HIDDEN VEGGIE BURGERS RECIPE BY TASTY
Here's what you need: ground beef, salt, black pepper, garlic powder, onion powder, carrots, broccoli, cheddar cheese, burger buns
Provided by Claire Nolan
Categories Dinner
Time 30m
Yield 12 burgers
Number Of Ingredients 9
Steps:
- In a large bowl, season the beef with salt, pepper, garlic powder, and onion powder.
- Shred the carrots and broccoli using a box grater and add to the bowl with the beef.
- Mix well with a spoon or your hands and form into patties.
- Either pan-fry or grill until cooked. Top with cheese and let it melt.
- Assemble burger with your favorite toppings.
- Enjoy!
Nutrition Facts : Calories 466 calories, Carbohydrate 44 grams, Fat 17 grams, Fiber 3 grams, Protein 30 grams, Sugar 6 grams
FARMHOUSE VEGGIE BURGER
From The Farm Cafe in Portland, a delicious eggplant veg burger as seen on "The Best Thing I Ever Ate."
Provided by Erin R.
Categories Vegetable
Time 40m
Yield 4 burgers, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Sauté eggplant on low heat till grey and very soft.
- Mix together eggplant and all the rest of the ingredients, except oil, let rest for ½ hour in refrigerator.
- Form into 4 equal patties about an inch thick.
- In a sauté pan, heat olive oil until shimmering hot, fry each side of patty till dark brown, about 5 minutes each side.
- Serve on locally made sandwich bun with caramelized onions, spicy brown mustard, roasted red peppers and salad mix.
- **Notes: These are the exact directions from the restaurant website, and it's usually best to stick to the recipe on your first try. I have made these without peeling the eggplant and the peels don't hurt anything. I don't know if I always pick unusually big eggplants, but I get six burgers from this recipe instead of the four the restaurant states. I also now use an egg as the binding agent with half the amount of cheese, which I find holds the patties together a little better. They are smashing with a whole, canned poblano on top. Enjoy!
THE FARM CAFE'S FARMHOUSE VEGGIE BURGER
The minute I saw this on Foot network I said I gotta try this! Gotten off the Farm Cafe's(Portland, Oregon) website after seeing it on The Best Thing I Ever Ate. It's different from the other recipe posted here. Enjoy! Thanks Duff for pointing this recipe out for us! One of the commenters on the site said they used feta instead of cheddar and another goat cheese, so don't be afraid to experiment! I also like to roast the eggplant instead of sauteeing. To freeze, wrap in wax paper, then plastic wrap, then store in plastic container. To use, thaw overnight in refrigerator, and cook as directed. One commenter said she replaced the eggplant with mushooms and another replaced with summer squash.
Provided by Sharon123
Categories Grains
Time 45m
Yield 4-6 burgers
Number Of Ingredients 10
Steps:
- Sauté eggplant in 1 tbls. butter on low heat until very soft, about 15 minutes. I actually ended up adding a touch more butter so they wouldn't stick.
- Mix together eggplant and all the rest of the ingredients, except oil, let rest for ½ hour in refrigerator (or alternately, place the eggplant, mixed with 1-2 tbls. olive oil, on a baking sheet and roast about 15-20 minutes on 400*F. or till soft. Then mix with rest of ingredients-except oil- and continue with directions given).
- Form into 4-6 equal patties about an inch thickThe amount of patties will depend on the size of the eggplants).
- In a sauté pan, heat olive oil until hot, then fry patties till dark brown, about 5 minutes each side.
- Serve on whole grain sandwich buns with caramelized onions, spicy brown mustard, roasted red peppers and mix of baby salad greens(or spinach). Enjoy!
- Note:.
- I halved the recipe using a 1 pound eggplant and came out with 3 nice size patties. I did use 1 scallion and a handful of chives. I used just a little more cheese than called for(I used a mixture of cheddar and jack). Yummy!
Nutrition Facts : Calories 281.4, Fat 14.9, SaturatedFat 3.6, Cholesterol 7.6, Sodium 375.1, Carbohydrate 33.6, Fiber 9.3, Sugar 7.2, Protein 6.2
BEST EVER VEGGIE BURGER
Steps:
- Preheat oven to 325°. Spread beans evenly on a parchment-lined rimmed baking pan. Bake until beans start to split open, 6-8 minutes. , Meanwhile, in a large dry nonstick skillet over medium heat, cook and stir walnuts, cumin, fennel and smoked paprika until fragrant, 2-3 minutes. Remove from pan and cool. In the same skillet skillet, heat oil from sun-dried tomatoes over medium heat. Add carrot, shallot and sun-dried tomatoes; cook and stir until tender, about 5 minutes. Add garlic; cook 1 minute longer. Remove from the heat; cool slightly. , Transfer carrot mixture to a food processor. Add beans, walnut mixture, oats, chia seeds, soy sauce and garlic salt. Pulse until combined. Shape into four 4-in. patties., In the same skillet over medium heat, cook patties in olive oil until browned, 3-4 minutes on each side. If desired, baste with barbecue sauce and serve on buns with toppings of your choice.
Nutrition Facts : Calories 357 calories, Fat 28g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 479mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 7g fiber), Protein 9g protein.
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