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I was able to find mushrooms, scallions, spinach and carrots at our local Farmer’s Market in Matthews. And slowly but surely locally grown potatoes and bell peppers will be available as well. This is also one of those recipes that I consider “flexible.” If you don’t have any carrots on hand, then leave them out. If you would rather spend less money on a green bell pepper vs. red then go for it. If you prefer a sweet potato over a white potato, it would be the perfect substitution. My point is…there are no excuses to not at least try these burgers!
As mentioned in the title, once assembled, these veggie burgers do freeze well (layer them between sheets of wax paper before you sauté them). I usually special order a dozen honey whole-wheat hamburger buns from Great Harvest, which I store in the freezer as well. Then on any given day I don’t feel like cooking…voila! We can have an instant, homemade, healthy dinner. But before you jump the gun, I do want to mention that these veggie burgers don’t hold together quite as well as the meat version so I would not recommend throwing them on the grill. Enjoy!
Try these Ground Chicken Burgers for another delicious burger recipe!
Veggie Burgers made with Homemade Breadcrumbs
Ingredients
- 3 tablespoons olive oil
- ½ cup corn (or frozen, no need to thaw the frozen ones)
- 6 mushrooms (coarsely chopped)
- 2 green onions (coarsely chopped)
- ½ red bell pepper (or green, coarsely chopped)
- 2 cloves garlic (coarsely chopped)
- ½ teaspoon cumin
- 1/8 teaspoon cayenne pepper (red)
- 1 small potato (peeled and chopped into big chunks)
- 1 cup spinach (chopped)
- ¼ cup carrot (peeled and coarsely chopped)
- 1 egg (lightly beaten)
- ½ cup whole-wheat breadcrumbs (see recipe link below)
- ¾ cup cheese (grated, I used cheddar)
Instructions
- In a large non-stick skillet, heat 1 tablespoon of olive oil over medium-high heat.
- Add the corn, mushrooms, scallions and bell pepper. Cook for 3 – 4 minutes.
- While those veggies are cooking put the peeled potato into a food processor (with the regular slicing blade, it is not necessary to use the grating blade) and chop it up into fine little pieces.
- Scoop the potato out onto an old, clean dish towel and twist it tightly over the sink to squeeze all the liquid out of the chopped potato.
- Meanwhile, add the garlic, cumin and cayenne to the veggie mixture on the stove and cook for 30 more seconds.
- Remove the pan from heat and add the chopped spinach which should wilt slightly.
- Next, add all of the vegetables to the food processor as well as the egg, bread crumbs, and cheese. Process until all items are blended together well (scrape the sides as needed.)
- Use your hands to scoop up some of the mush, then form it into the shape of a burger. Place them on a plate lined with sheets of wax paper until you are ready to cook and/or freeze them.
- Using the same non-stick skillet, heat 2 more tablespoons of olive over medium heat. Cook the burgers on both sides until brown (being gentle when turning them over).
- Toast hamburger buns if desired and serve!
Notes
- We recommend organic ingredients when feasible.
- Top with pickled red onions if desired.
Nutrition Facts
Homemade Breadcrumbs
When I get around to making these breadcrumbs I usually make a big batch and store the leftovers in an airtight container in the freezer. This way, it isn’t such a pain when a recipe calls for breadcrumbs. I used to buy the store-bought variety (by Progresso), but when I recently looked at the label and lost count of the number of unpronounceable ingredients I decided never again on those! As a reminder, it only takes a few simple ingredients to make bread.
Click here for the breadcrumb recipe.
Update: We’ve since found a decent store-bought alternative made of 100% whole wheat, but we still make our own, too.
My mixture was also VERY runny so I couldn’t form it into anything, it just ran right through my hands (I think this is because there was too much moisture in my potatoes and veggies still. So next time I will make sure to let them dry longer!)!
I was contemplating adding more bread crumbs but I didn’t want to alter the delicious taste!
So I looked up how to make veggie burgers stick together and found this great site:
http://www.onegreenplanet.org/vegan-food/tricks-for-making-veggie-burgers-that-wont-fall-apart/
There are some great tips here! Including; adding bread crumbs if your “mush” is too runny:)
So I added a little bit at a time until I reached a consistency I could form, but didn’t fall apart, and the result was a delicious veggie burger that was nicely browned on the outside and soft on the inside, but not mushy!
This recipe is DELICIOUS!!!! I’m so glad I found a way to remedy my mistake!!
You don’t mention what to do with the potatoes after wringing out the moisture?
Hi Audrey. I think it is covered in #7 of the instructions, where it says to add ALL the veggies to the food processor. :)
I AM LOOKING FOR A RECIPE FOR,QUINOA BURGERS. DO YOU ANY SUGGESTIONS THANK YOU
Hi there, Jan. Lisa does not but I do :) http://spunkyavocado.com/black-bean-quinoa-burgers/. I stand by their yum factor. They are my fave.
How long do the crumbs last. Can you recommend best way to store? Thank you
Hi Christy. You can keep them in the freezer for up to a year. ~Amy
I’d like to make some veggie nuggets with homemade breadcrumbs. I’d like to season them with cheese maybe and spices but they never taste even good :P. Do you have any recommendations for some homemade “Progress”-like breadcrumbs? :)~
Hi Heather. We not tried “fancying-up” our breadcrumbs. If you do, please share. :) ~Amy
Hi. I cook mine prior to freezing then, typically, thaw them overnight before reheating them on the skillet. ~Amy
Hi. When you cook these from frozen do you thaw them first or just put them straight on the skillet? Thanks!
we need a video on this one. Flavor is great but I had a mushy mess. I squeezed out the liquid from potatoes as much as possible but maybe not enough? Possibly over processing? Not sure. I’ll try again for sure, but it’d be nice to see what the consistency should look like. Thanks for keeping our family supplied with great recipes.
My paste seems really runny. Is that ok? What’s the consistency supposed to be like?
Hi!
Could I use Panko?
Hi Renee. You can. I have and it binds nicely. You can also find whole wheat panko now but I’ve not found one that falls within the confines of the pledge rules. :) ~Amy
Is the potato cooked or raw?
Hi Beki. It is raw until you put in on the skillet. ~Amy
Any suggestions on what I can use to substitute the corn? My daughter has a corn allergy – which is why we are now cooking everything from scratch – but I really need to find ways to vary her diet. Thanks!
Hi there. You could leave it out or up the amount of one of the other veggies. I’ve gone heavier on mushrooms. I’ve also added black beans because I have a ten year old who won’t eat them with corn. :) ~Amy