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Veggie Burger

Veggie Burger recipe image
These hearty veggie burgers are a vibrant twist on the classic sandwich, packed with earthy mushrooms, sweet corn, and tender spinach. The addition of grated potato and carrot provides structure and sweetness, while warm spices like cumin and cayenne add depth. Bound with egg white and breadcrumbs, these patties hold together beautifully when pan-fried to golden perfection. They are best served warm on toasted buns, topped with a refreshing cool mint yogurt sauce that cuts through the richness of the vegetables.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 142.7
Dietary: Vegan
Description
These hearty veggie burgers are a vibrant twist on the classic sandwich, packed with earthy mushrooms, sweet corn, and tender spinach. The addition of grated potato and carrot provides structure and sweetness, while warm spices like cumin and cayenne add depth. Bound with egg white and breadcrumbs, these patties hold together beautifully when pan-fried to golden perfection. They are best served warm on toasted buns, topped with a refreshing cool mint yogurt sauce that cuts through the richness of the vegetables.
Directions
  1. 1
    Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  2. 2
    Add the chopped mushrooms, scallions, and red bell pepper to the skillet.
  3. 3
    Stir in the corn kernels and cook for 3-4 minutes until the vegetables begin to soften.
  4. 4
    Add the garlic, cumin, and cayenne pepper; cook for 30 seconds until fragrant.
  5. 5
    Remove the skillet from heat and stir in the chopped spinach until wilted.
  6. 6
    Add the grated carrot and grated potato to the vegetable mixture and stir to combine.
  7. 7
    Transfer the mixture to a large bowl and let it cool slightly.
  8. 8
    Add the egg white and season generously with salt and pepper.
  9. 9
    Stir in the bread crumbs, adding enough so that the mixture holds together when pressed.
  10. 10
    Shape the mixture into 6 even disks (patties) and place them on a plate.
  11. 11
    Refrigerate the patties for 1 hour to firm up and hold their shape.
  12. 12
    While the patties chill, combine the yogurt and chopped mint in a small bowl to make the sauce.
  13. 13
    Heat the remaining 2 tablespoons of olive oil in a non-stick skillet over medium heat.
  14. 14
    Carefully place the chilled burger patties into the skillet.
  15. 15
    Cook for 3-4 minutes per side, or until golden brown and heated through.
  16. 16
    Serve the veggie burgers on buns, topped with the mint yogurt sauce.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 142.7kcal
% Daily Value *
Total Fat 12.3g19%
Saturated Fat 1.8g9%
Cholesterol 0.0mg0%
Sodium 6.8mg1%
Total Carbohydrate 9.5g4%
Dietary Fiber 1.1g5%
Sugars 2.8g
Protein 1.5g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/veggie-burger/