Veggie Burgers

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Sometimes a veggie burger just hits the spot, especially when you want a dairy dessert! I added curry spices to my veggie burger as they pair well with the mango-habanero ketchup. If you are not a curry fan, leave them out.

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  • 6 ServingsServings

Ingredients

  • 1 red onion, sliced thinly
  • 2 medium carrots, grated
  • 2 teaspoons fresh grated ginger
  • 8 ounces of mushrooms, sliced thinly
  • 2 cloves garlic, minced
  • 2 teaspoons tomato paste
  • 1 tablespoon hot curry powder
  • 1 teaspoon ground coriander
  • 1⁄2 teaspoon ground cumin
  • 2 cups brown rice, cooked
  • 1 cup lentils, cooked
  • 1⁄2 cup cilantro leaves
  • 1 whole egg, lightly beaten
  • Kosher salt and freshly cracked pepper

Preparation

1. Place a large sauté pan, lightly coated with olive oil, over medium high heat. Add the onion and sauté until brown and very fragrant, about 3-5 minutes.

2. Add the mushrooms and car- rots and continue cooking until the mushrooms are lightly brown and softened (about 5 minutes). 

3. Add the remaining ingredients except the egg and stir to combine. Turn off the heat.

4. Transfer half of the mixture to a food processor and pulse until lightly ground but with pieces remaining.

5. Place the entire mix in a large bowl and add the egg. Mix together lightly just until combined.

6. Form the patties and chill.

7. Preheat a grill pan or grill to medium-high. Lightly grease the pan or grill with olive oil. Add the patties and cook on each side until browned and crispy (about 5-7 minutes per side).

Serve with Mango-Habanero ketchup.

Recipe published in JOY of KOSHER with Jamie Geller Magazine Summer 2013 SUBSCRIBE NOW

Summer 2013 Magazine

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