What’s for Dinner Wednesday – Veggie Burgers (hold the soy)

Over the weekend I picked up my bountiful basket, and much to my horror there was a huge bag of brussel sprouts, and a big box of mushrooms inside!  On the plus side, I did get a pineapple and some other yummy fruit, but I was left to my own devices to find a way to make a yummy meal out of these vegetables I detest.  Tonight I put on my brave face and went to work figuring out a good disguise for the mushrooms.  I found it!  Veggie Burgers.  Lots of veggie burgers in the frozen food department are filled with junk.  Isn’t that annoying?  Many people buy them thinking they are going a healthy route and it turns out to be worse than a real burger.  This one is all natural baby!

Veggie Burgers and Homemade Fries (original recipe from 100 Days of Real Food)

Ingredients:

  • 3 tablespoons olive oil
  • ½ cup frozen or fresh corn kernels (no need to thaw the frozen ones)
  • About 6 mushrooms, coarsely chopped
  • 2 scallions, coarsely chopped
  • ½ red (or green) bell pepper, coarsely chopped
  • 2 cloves garlic, coarsely chopped
  • ½ teaspoon cumin
  • 1/8 teaspoon cayenne (red) pepper
  • 1 small potato, peeled and chopped into big chunks (sweet potato was used in the picture which gave the burger an orange tint)
  • 1 cup chopped fresh spinach
  • ¼ cup carrot, peeled and coarsely chopped
  • 1 egg, lightly beaten
  • ½ cup fresh bread crumbs (see recipe below)
  • ¾ cup grated cheese (I used cheddar)

Directions:

  1. In a large non-stick skillet, heat 1 tablespoon of olive oil over medium-high heat.
  2. Add the corn, mushrooms, scallions and bell pepper. Cook for 3 – 4 minutes.
  3. 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.
  4. 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.
  5. Meanwhile, add the garlic, cumin and cayenne to the veggie mixture on the stove and cook for 30 more seconds.
  6. Remove the pan from heat and add the chopped spinach which should wilt slightly.
  7. 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.)
  8. 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.
  9. 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).
  10. Toast hamburger buns if desired and serve!

I put these babies on some yummy hamburger buns and served them up with some homemade fries.

Consensus

The Mr.: Ate two burgers and loved them.

Me:  I thought they had a really good flavor!  Didn’t taste like meat, but it tasted like a yummy burger, and totally guilt free!

The Wild One:  Ate the bun, left the pattie

Tornado:  Ate the pattie, left the bun.  Go figure.

 

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