Using rolled oats for binding makes these burgers hearty yet moist. We used Swiss cheese during testing, but any kind of cheese will work. Delicious with marinated, roasted red pepper slices on a lettuce bed or focaccia.
(Prep time includes chilling for 1 hour.)
Veggie
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Mixed Veggie Burgers
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Ingredients
- 1/2 cup diced red onion
- 2 cloves garlic crushed
- 2 tablespoons olive oil
- 1/2 cup thinly sliced cremini mushrooms
- 1/2 cup shredded zucchini about 1 small zucchini
- 2/3 cup shredded carrot about 2 medium carrots
- 1 1/2 cups rolled oats
- 1/4 cup grated cheese, any kind
- 1 large egg beaten
- 2 teaspoons crushed red pepper flakes
- 2 teaspoons dried basil
- 2 tablespoons nutritional yeast
- 2 tablespoons vegetable broth
- 1 1/4 cups wheat germ or bread crumbs divided
Instructions
- Over medium heat, sauté red onion and garlic in olive oil until opaque, about 5 minutes. Mix in mushrooms, zucchini, and carrots; sauté for another 3 minutes or so, until vegetables are tender but not mushy. Remove from heat and mix in oats, cheese, egg, red pepper flakes, basil, nutritional yeast, and salt and pepper to taste. Stir in broth, and then mix in ¾ cup wheat germ or bread crumbs. Refrigerate for about 1 hour.
- Brush grill or frying pan with oil and preheat. Place ¼–½ cup wheat germ or bread crumbs on a plate. Form veggie mixture into four patties. Dredge in wheat germ or crumbs; grill for about 5 minutes per side.
Recipe Notes
Nutrition Facts
Mixed Veggie Burgers
Amount Per Serving
Calories 474
Calories from Fat 153
% Daily Value*
Total Fat 17g
26%
Saturated Fat 4g
20%
Polyunsaturated Fat 4g
Monounsaturated Fat 8g
Cholesterol 54mg
18%
Sodium 36mg
2%
Total Carbohydrates 60g
20%
Dietary Fiber 12g
48%
Protein 23g
46%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 474 cal, 17g fat (8g mono, 4g poly, 4g sat), 54mg chol, 23g protein, 60g carb, 12g fiber, 36mg sodium
