Loaded Vegetable Burger
43
Veggie Burger recipe
Ingredients
| 3 | tablespoons |
olive oil
|
|
| ¾ | cup |
corn
fresh or frozen (thawed) |
|
| 6 |
mushrooms
finely chopped |
* | |
| 2 |
scallions, spring or green onions
finely chopped |
* | |
| ½ |
sweet red bell peppers
finely chopped |
* | |
| 1 |
garlic cloves
finely chopped |
* | |
| 1 | teaspoon |
cumin
|
|
|
cayenne pepper
|
* | ||
| ½ | cup |
spinach
fresh, chopped |
|
| 1 |
carrots
peeled and grated |
* | |
| 1 | small |
potatoes
peeled and grated |
|
| 1 | large |
egg whites
|
* |
| 1 |
salt and black pepper
to taste |
* | |
| ½ | cup |
bread crumbs
fresh |
|
| 1 | cup |
yogurt, plain
|
|
| 2 | tablespoons |
mint leaves
fresh, chopped |
Directions
In a large skillet heat 1 tablespoon oil over medium high heat.
Stir in corn, mushrooms, scallions, and bell pepper.
Cook for 3 to 4 minutes.
Add garlic, cumin and cayenne and cook for 30 seconds.
Remove from heat and stir in spinach.
Add carrot and potato and stir to combine.
Add egg white and season with salt and pepper.
Stir in enough bread crumbs so that the mixture holds together.
Shape mixture into 6 disks and place on a plate.
Chill for 1 hour.
Heat 2 tablespoons olive oil in non-stick skillet and cook veggie burgers until golden on each side.
In a small bowl mix together yogurt and mint.
Nutrition Facts
Serving Size 154g (5.4 oz)Amount per Serving
Calories 23250% of calories from fat
% Daily Value *
Total Fat 13g
20%
Saturated Fat 3g
14%
Trans Fat
0g
Cholesterol 8mg
3%
Sodium 139mg
6%
Total Carbohydrate
8g
8%
Dietary Fiber 2g
10%
Sugars g
Protein
12g
Vitamin A 14%
•
Vitamin C 11%
Calcium 12%
•
Iron 12%
* based on a 2,000 calorie diet
How is this calculated?
