Aug 24 2009
It was Friday evening and I was trying to clean up my fridge for the weekend groceries. I had a few veggies in the vegetable drawers and thought of making a veggie burger. Had some leftover black beans and corn from the southwestern pasta I had made earlier, and they went in the burger as well.
Do not limit yourself to the veggies I have used here. Use whatever veggies you like. I have used the new “Sandwich Thins” for the bread. I love this new product. For me its just enough bread that I want to have with my burgers. I also made a quick pesto mayo and some ketchup to go along with the burger.
Ingredients: (Makes 6 burgers)
1 large potato, cooked
1 cup cauliflower, cooked
1/2 cup cooked yam
1/2 green bell pepper, finely diced
1/2 red bell pepper, finely diced
1/2 medium onion, finely diced
1/2 cup corn kernels
1/2 cup cooked black beans
1/2 cup edamame, shelled and cooked
1/2 cup peas and carrots, cooked
1/4 cup finely chopped fenugreek leaves (can substitute Spinach)
1/4 cup finely chopped cilantro
1/2 tsp garlic powder
1/2 tsp cayenne pepper
1/2 tsp cumin powder
1/2 tsp coriander powder
1 tsp garam masala
1 Tbsp + 2 tsp cooking oil
In a sauté pan, cook the peppers and onions in 2 tsp of the oil on medium low heat until they are softened.
Combine all the remaining ingredients except the oil in a bowl. Add the cooked peppers and onions. Using a potato masher, mash all the veggies until they are soft enough to form patties. If your mixtures gets too soft, add some breadcrumbs.
Fry the burgers in a non stick pan on medium heat until they are browned on both sides (5 minutes per side).
For the Pesto Mayo: Combine together 1/4 cup light mayonnaise and 1 teaspoon pesto.
I did make the ketchup at home too, but that will be another recipe. Check back again for it!
- I cooked my veggies in the microwave. Using a microwave safe bowl, I first cooked the potatoes, yams, edamame and cauliflower. Them I added the rest of the veggies to the same bowl and cooked until they were all tender.
- I used the frozen peas and carrots.
- For the pesto mayo I use the olive oil mayonnaise, which is naturally low in fat.