Mushroom and Olive Veggie Burgers

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 215.3
  • Total Fat: 10.0 g
  • Cholesterol: 5.0 mg
  • Sodium: 713.3 mg
  • Total Carbs: 23.1 g
  • Dietary Fiber: 3.8 g
  • Protein: 8.9 g

View full nutritional breakdown of Mushroom and Olive Veggie Burgers calories by ingredient
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Number of Servings: 4


    8 ounces baby bella mushrooms, quartered
    2 tablespoons olive oil
    1/2 medium onion, diced
    3/4 cup cooked or canned lentils
    10 kalamata olives, pits removed
    1/2 cup ricotta cheese
    1/2 to 1 cup panko bread crumbs
    1 egg
    1 tablespoon white wine vinegar
    Salt and pepper


In a large frying pan over medium heat, heat 1 tablespoon of the olive oil. Add mushrooms and onion. Sprinkle with salt and pepper and saute until golden brown, stirring occasionally. This should take 5 to 10 minutes.
In a blender or food processor, pulse mushroom mixture with lentils, olives, ricotta, 1/2 cup bread crumbs, egg, and vinegar until well blended but not completely smooth ó the mixture should still have some chunks to help hold it together.
Refrigerate the mixture for 30 minutes to 1 hour, until itís fairly firm. Short on time? Throw it in the freezer for 10 minutes instead.
Form the burger mixture into patties. If the mixture is still too loose to hold its shape, stir in the remaining 1/2 cup of breadcrumbs.
Heat remaining 1 tablespoon of olive oil over medium heat and fry the burgers 2 at a time (or however many can fit in your frying pan at once without crowding each other) for about 5 minutes per side, or until golden brown and firmly held together.

Serving Size: 4 burgers

Number of Servings: 4

Recipe submitted by SparkPeople user PIGLET63.

TAGS:  Vegetarian Meals |

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