Curried Veggie Burgers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
2 large carrots, cubed2 medium potatoes (like red potatoes), cubed1/2 cup bell pepper, diced1/2 cup corn kernels1/2 cup edamame, shelled1/2 cup rolled oats (old fashioned, not instant)1 T extra virgin olive oil1 T curry powder1 t fresh or dried ginger1 t brown sugar1/2 t salt
Start by cubing the potatoes and carrots into small diced pieces. Try to make the cubes as consistent as possible, so that they will cook evenly in the pan. Over medium high heat, sautee the carrots and potatoes in a little bit of olive oil for about 10 minutes, or until starting to brown.
Once the potatoes and the carrots start to get soft, add the rest of the vegetables and cook until they are warmed.
When the vegetables are cooking, go ahead and pull out your food processor. First, dump in the 1/2 cup of oats and pulse them to the consistency of a coarse flour.
Add the vegetables once they are ready, along with the olive oil, salt, and the blend of spices.
Alternate pulsing the food processor and scraping down the sides, in order to ensure that everything is mixed well. Combine until all the veggies thoroughly chopped and mixed.
Wet your hands and form into patties. Using the same pan that you used to cook your veggies, add a little more olive oil (if needed) and cook the burgers over medium high heat.
Take care when flipping; veggie burgers don't hold together as well as meat-based burgers. Wait until one side is completely done to flip. If you're unsure, try testing one out. Worst case scenario: the burger is broken (it'll still be delicious!).
I prepare these in advance - my husband and I will eat them one night, and I'll freeze the rest, stacked in a ziplock bag with waxed paper in between. They freeze really well!
To re-heat, microwave for 30 seconds and then finish in the toaster oven. Heaven!
Number of Servings: 7
Recipe submitted by SparkPeople user KATKTURNER.
Once the potatoes and the carrots start to get soft, add the rest of the vegetables and cook until they are warmed.
When the vegetables are cooking, go ahead and pull out your food processor. First, dump in the 1/2 cup of oats and pulse them to the consistency of a coarse flour.
Add the vegetables once they are ready, along with the olive oil, salt, and the blend of spices.
Alternate pulsing the food processor and scraping down the sides, in order to ensure that everything is mixed well. Combine until all the veggies thoroughly chopped and mixed.
Wet your hands and form into patties. Using the same pan that you used to cook your veggies, add a little more olive oil (if needed) and cook the burgers over medium high heat.
Take care when flipping; veggie burgers don't hold together as well as meat-based burgers. Wait until one side is completely done to flip. If you're unsure, try testing one out. Worst case scenario: the burger is broken (it'll still be delicious!).
I prepare these in advance - my husband and I will eat them one night, and I'll freeze the rest, stacked in a ziplock bag with waxed paper in between. They freeze really well!
To re-heat, microwave for 30 seconds and then finish in the toaster oven. Heaven!
Number of Servings: 7
Recipe submitted by SparkPeople user KATKTURNER.
Nutritional Info Amount Per Serving
- Calories: 96.1
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 19.2 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 3.2 g
- Protein: 2.9 g
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