Homemade Veggie Burger
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Homemade Veggie Burger
Times
- Prep Time : 15+ 1 hour chill time min
- Cook Time : 30 min
- Ready Time : 45 min
Servings
4 burgers
Ingredients
- 1 tablespoon olive oil
- 1 carrot, peeled and diced
- 1 small onion, peeled and diced
- 2 cloves garlic, minced
- ½ cup cooked brown rice
- ½ cup whole wheat bread crumbs
- 1 small zucchini, shredded
- 4 cremini mushrooms, chopped
- 1 egg
- 1 teaspoon red chili flakes
- 1 teaspoon kosher salt
- ½ teaspoon ground coriander
- ½ teaspoon paprika
- 4 challah rolls, split
- 4 tablespoons Herbed Honey Mustard
- 4 tablespoons crumbled feta
Directions
- Heat olive oil in a sauté pan over medium high heat and cook carrots, onions, and garlic for 8 to 10 minutes or until softened. In a food processor, combine carrot mixture with rice, bread crumbs, zucchini, mushrooms, egg, chili flakes, salt, coriander, and paprika. Pulse to chop and combine until a coarse mixture is formed. Form 4 (1-cup) patties and place on a greased sheet pan. Cover with plastic wrap and refrigerate at least 1 hour, or overnight.
- Preheat grill pan or sauté pan over medium high heat. Cook burgers for 6 to 8 minutes per side or until golden brown and heated through. Place each burger on a challah roll with 1 tablespoon each Herbed Honey Mustard and feta.
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About Jamie Geller
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Dairy , Lunch, Main , Fourth of July, Lag BaOmer, New Year's Eve/Day , 15-minute Prep , American , Low Fat, Vegetarian, Whole Grain , Vegetable , JOK Tested
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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I’m a kitniyot eater, but there are no veggie burgers to be found in stores so I made this recipe. I substituted matza meal for the bread crumbs. Turned out great.
I loved these! I have always made veggie burgers, always dependent on hat veggies I have left over — somehow kids ate them as burgers, though not as separate vegetables. Your combo is dee-lish!