Veggie Burgers (slightly adapted from AllRecipes, 8 servings, 1.5 hours)
Ingredients
· 2 tsp. olive oil
· ½ small onion, grated
· 2 cloves crushed
garlic
· 1 cup shredded carrots
· 1 small summer squash,
shredded
· 1 small zucchini,
shredded
· 1 ½ cups rolled oats
· ¼ cup shredded Cheddar
cheese
· 1 egg, beaten
· 1 tablespoon soy sauce
Directions
1. Heat the olive oil in
a skillet over low heat, and cook the onion and garlic for about 5 minutes,
until tender.
2. Mix in the carrots,
squash, and zucchini. Continue to cook and stir for 2 minutes.
3. Remove pan from heat,
and mix in oats, cheese, and egg. Stir in soy sauce, transfer the mixture to a
bowl, and refrigerate 1 hour.
4. If grilling, preheat
the grill for high heat.
5. (from Original recipe)
Place the flour on a large plate. Form the vegetable mixture into eight 3 inch
round patties. Drop each patty into the flour, lightly coating both sides.
6. If grilling, oil the
grill grate, and grill patties 5 minutes on each side, or until heated through
and nicely browned.
a. If cooking stovetop,
lightly oil a sauté pan and cook patties for about 4-5 minutes on each side
over medium-high heat.
I tired these two ways –
one with coating in flour and one without. I liked the ones without flour
better – they had a better flavor. I used my food processor to shred the
vegetables, it made things much easier. I also cut up the carrots into
smaller pieces so that they wouldn’t overwhelm the burger mix. They
browned nicely on the outside and stayed soft and tender on the inside. I
thought that they tasted OK, but I have had better homemade burgers. I
wanted to try one without beans, but the ones with are tastier (in fact, this
was really light on any taste whatsoever). They were good with
ketchup! (My husband liked them, though, which is odd.)
