Smoky Veggie Burgers Food
VEGGIE BURGER
Provided by Food Network Kitchen
Categories main-dish
Time 1h55m
Yield 6 burgers, serves 2-3
Number Of Ingredients 16
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
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- If you do not already have cooked quinoa, prepare it at this time. 1/4 cup uncooked quinoa will yield ~3/4 cup cooked.
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- When the onions are soft – about 5 minutes – turn up the heat to medium and add the mushrooms. Season with another pinch of salt and pepper and cook until the mushrooms and onions are slightly browned and fragrant – about 3 minutes.
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- In a big bowl, add dry soy curls and warm water and let it soak for at least 10min. Drain the liquid from the soy curls and squeeze well until they are dry to the touch. If the soy curls crumble a little, it's part of the process.
- Heat skillet on medium heat. Once hot, add oil, sliced onions and garlic. Season with some salt and pepper and sauté for 5 min or until the mixture is fragrant, soft and slighly browned.
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