Burgers And Veggies Food

VEGGIE BURGERS

Steps:

• Heat the olive oil in a skillet over low heat, and cook the onion and garlic for about 5 minutes, until tender. Mix in the carrots, squash, and zucchini. Continue to cook and stir for 2 minutes. 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.
• Preheat the grill for high heat.
• 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.
• Oil the grill grate, and grill patties 5 minutes on each side, or until heated through and nicely browned.

QUINOA AND MUSHROOM VEGGIE BURGERS

Steps:

• Pulse mushrooms in a food processor until finely chopped or use the grater attachment if, like mine, your processor doesn't do mushrooms well. Transfer to a bowl.
• Shred zucchini and remove excess moisture with paper towells. Add to mushrooms.
• Heat 2 tablespoons oil in a large pan over medium heat.
• Add shallot/onion and red-pepper flakes, and cook until softened, about 2 minutes.
• Add mushrooms and zucchini, and cook until tender, about 2 minutes.
• Remove from heat, and add Parmesan, quinoa, and salt.
• Season with pepper.
• Let cool completely, then stir in egg and breadcrumbs.
• Cover, and refrigerate until cold and firm, about 1 hour.
• Heat remaining 2 tablespoons oil in a large nonstick skillet over medium heat.
• Shape mixture into six 1/2-inch-thick patties, pressing firmly.
• Cook in batches until golden brown and cooked through, about 3 minutes per side.
• Wipe pan clean, and return to medium heat.
• Brush cut sides of buns with oil, and heat buns, cut sides down, until toasted, about 1 minute.
• Assemble burgers and enjoy!

VEGGIE BURGER

Steps:

• 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

BEAN AND VEGGIE BURGERS

Steps:

• In food processor bowl with metal blade, combine beans, oats, mushrooms, onion, carrot, bell pepper, garlic, ketchup and salt; process with on/off pulses until coarsely chopped. DO NOT PUREE.
• Shape mixture into 4 patties, 1/2 inch thick.
• Spray broiler pan with nonstick cooking spray.
• Place patties on sprayed pan.
• Broil 4 to 6 inches from heat for 10 to 12 minutes or until patties are thoroughly heated, turning once.
• Place lettuce, tomato slices and patties on bottom halves of buns.
• If desired, top with ketchup or mustard.
• Cover with top halves of buns.