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Loaded Vegetable Burger


Veggie Burger recipe













Low Cholesterol, Trans-fat Free, Low Sodium


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
1 cup yogurt, plain
2 tablespoons mint leaves
fresh, chopped


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.


* not incl. in nutrient facts

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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?


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