| Level: | Easy |
| Total: | 1 hr 55 min |
| Prep: | 1 hr 30 min |
| Cook: | 25 min |
| Yield: | 6 burgers, serves 2-3 |
| Level: | Easy |
| Total: | 1 hr 55 min |
| Prep: | 1 hr 30 min |
| Cook: | 25 min |
| Yield: | 6 burgers, serves 2-3 |
Ingredients
- 3 tablespoons olive oil
- 3/4 cup fresh corn kernels or frozen, thawed
- 6 mushrooms, finely chopped
- 2 scallions, finely chopped
- 1/2 red bell pepper, finely chopped
- 1 clove garlic, finely chopped
- 1 teaspoon cumin
- Dash cayenne pepper
- 1/2 cup chopped fresh spinach
- 1 carrot, peeled and grated
- 1 small potato, peeled and grated
- 1 egg white
- Salt and pepper
- 1/2 cup fresh bread crumbs
- 1 cup plain yogurt
- 2 tablespoons chopped fresh mint
Instructions
- In a large skillet heat 1 tablespoon oil over medium high heat. Stir in corn, mushrooms, scallions, and bell pepper. Cook for 3-4 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 | 1 of 3 servings |
| Calories | 306 |
| Total Fat | 17 g |
| Saturated Fat | 4 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 5 g |
| Sugar | 9 g |
| Protein | 9 g |
| Cholesterol | 11 mg |
| Sodium | 694 mg |
| Serving Size | 1 of 3 servings |
| Calories | 306 |
| Total Fat | 17 g |
| Saturated Fat | 4 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 5 g |
| Sugar | 9 g |
| Protein | 9 g |
| Cholesterol | 11 mg |
| Sodium | 694 mg |
Reviews
Made this three times already and we absolutely love it! We are trying to cut down on red meat and this is the best way to go! Thank you to whoever created it…
Could use more seasoning.
Took a very long time to make, so I would suggest tripling or doubling the recipe and then freezing the leftovers.
Very tasty!
The flavor was DELICIOUS. However, cooking them was a little tedious even when you add enough bread crumbs AND chill, the patties may still fall apart. Regardless of that, these are totally worth making!
Pretty good for a veggie burger. Wanted to try fresh versus frozen patty. I made a few changes based on other reviews. I used canned mushrooms instead of fresh. I omitted the cayenne and carrot. I subbed oats for the bread crumbs. Also used a few teaspoons of canned spinach b/c that’s what I had. The mixture was kind of loose so I put half in the food processor. It made it bind together easier. Added plenty of black pepper, garlic powder, and seasoned salt. Ate it without a bun, but added cheese.
Not a veggie burger fan, but my husband is. I was very surprised how really good it tasted. I used a food processor as well which made it very easy. Even still I got lazy and made it into a meatloaf. Used a glass loaf pan and cooked it for 40 minutes on 350 degrees. Finished it with a broil for 5 minutes. It came out excellent!
My first time making a veggie burger and it was a hit! I read through some other reviews before attempting so used my food processor to pulse (just a few times the corn, mushrooms, red pepper, and scallions. Also used a sweet potato and at least a cup of panko. I started out cooking them on my George Foreman grill, but didn’t spray (or oil it first so some of the mixture stuck. I reshaped and put them on a cookie sheet in a very hot oven to finish the cooking. Topped with cheese, some caramelized onions for some sweetness, slice of red onion and arugula — DELISH. Will definitely make again.
This recipe is very good. I made the following changes. In place of the spinach, kale was used. I used egg beaters in place of the egg white, and used seasoned salt instead of plain salt. In addition to the fresh bread crumbs, I used oatmeal to make it more binding. Since neither of us care for mint, cilantro was used in its place. Also added 1/2 a slice of cheese and topped it with lettuce and tomato.
Very good. I pulsed the corn, pepper, mushrooms and scallions in the food processor as suggested before cooking. I also used about 1 cup of panko. I cooked about 7-9 minutes per side on med-high and topped with cheese for last two minutes. Served on whole wheat buns with fresh spinach, balsamic roasted red onions and reduced-fat monterrey jack. I will definitely make again. p.s. I would like to add peppadews in place of red pepper next time.