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Curried Veggie Burger
Serve these vegetable-filled patties on buns with your favorite toppers. They are spiced with paprika, curry powder, cumin and coriander.
Ingredients
- 1/4 cup chopped white onion
- 2 chopped green onions
- 1 clove minced garlic
- 2 tablespoons olive oil, divided
- 1 teaspoon paprika
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 diced mushrooms
- 3 shredded carrots
- 1 medium chopped zucchini
- 1 chopped broccoli floret
- 2 tablespoons all-purpose flour
- 2 cups fine dry bread crumbs
- 2 eggs
- 1/8 teaspoon cracked black pepper
- pinch salt
- Toppings optional:
- Advocado, Salsa, Cucumber, Lettuce, Tomato, Red Onion,
- Mustard, Mayonaise, Cheese
- Hamburger Buns
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Method
In a 10- to 12-inch nonstick frying pan over medium heat, cook onions and garlic in 1 tablespoon olive oil, stirring often, until onion is golden, about 2 minutes. Add paprika, curry powder, cumin and coriander; saute for 2 minutes. Add mushrooms, carrots, zucchini, and broccoli; stir often until carrots are tender, about 10 minutes. Add flour and stir for 3 minutes. Remove from heat; let cool slightly then mix in eggs and bread crumbs. Add salt and pepper to taste. On plastic wrap, shape vegetable mixture into 6 patties, each 1/4 inch thick. Add 1 teaspoon oil in a clean 10- to 12-inch nonstick frying pan over medium heat. Place patties in pan (2 at a time, if needed) and cook until deep golden on bottom, 6 minutes. Turn, add remaining oil if needed, and brown other side about 6 minutes. Place patties in baking dish and bake at 350 degrees for additional 10 minutes to cook thoroughly. Heat or toast buns and serve burgers with lettuce, tomato, onion, salsa, avocado, cucumber and condiments.
Notes:
Number of Servings: 6 burgers
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