Veggie Burgers (another meal you can freeze!) made with Homemade Breadcrumbs

This is another recipe where you can use a lot of in-season ingredients from the farmer’s market. 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 Recipe - Veggie Burgers from 100 Days of Real Foodrecipes 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!

 

Veggie Burgers made with Homemade Breadcrumbs

This is another recipe where you can use a lot of in-season ingredients from the farmer’s market. Once assembled, these veggie burgers do freeze well.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Print Recipe
Servings: 4 patties

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.
Nutrition Facts
Nutrition Facts
Veggie Burgers made with Homemade Breadcrumbs
Amount Per Serving
Calories 300 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 6g38%
Cholesterol 63mg21%
Sodium 239mg10%
Potassium 464mg13%
Carbohydrates 24g8%
Fiber 4g17%
Sugar 3g3%
Protein 11g22%
Vitamin A 2915IU58%
Vitamin C 32.4mg39%
Calcium 189mg19%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

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.

Homemade breadcrumbs on 100 Days of #RealFood

Update: We’ve since found a decent store-bought alternative made of 100% whole wheat, but we still make our own, too.

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81 thoughts on “Veggie Burgers (another meal you can freeze!) made with Homemade Breadcrumbs”

  1. 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!!

    1. Amy Taylor (comment moderator)

      Hi Audrey. I think it is covered in #7 of the instructions, where it says to add ALL the veggies to the food processor. :)

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