Veggie Burgers

Recipe from

Real Simple

Recipe Time

Prep: 20 Minutes
Other: 25 Minutes

Nutritional Information

Calcium 78 mg
Calories 441
Caloriesfromfat 1 %
Carbohydrate 40 g
Cholesterol 144 mg
Fat 25 g
Fiber 7 g
Iron 3 mg
Protein 16 mg
Satfat 9 g
Sodium 1309 mg

Ingredients

2 tablespoons olive oil
1 onion, finely diced
2 garlic cloves, chopped
3 portobello mushrooms (about 1 pound), cleaned and cut into 1/4-inch dice
2 teaspoons kosher salt
1/8 teaspoon freshly ground pepper
1 tablespoon tomato paste
1 1/2 cups frozen shelled edamame, defrosted and blanched
1/4 cup packed fresh parsley leaves
1 egg
1/2 cup plain bread crumbs
4 brioche or hamburger buns, toasted

Preparation

Heat oven to 400° F. Heat the oil in a large skillet over medium heat. Add the onion, garlic, mushrooms, salt, and pepper, and cook until lightly browned, about 5 minutes. Add the tomato paste and cook for 1 minute. Remove from heat and place half the mixture in a food processor. Place the other half of the mixture in a large bowl and set aside.

Add the edamame and parsley to the processor and pulse until the mixture is fine. Transfer to the bowl containing the original mushroom mixture, add the egg and bread crumbs, and mix well. Form into 4 patties and place on a lightly greased sheet pan.

Place the burgers in the oven and bake for 20 minutes. Serve on the buns, topped with sprouts, lettuce, and tomato, if desired.

Jane Kirby and Kay Chun and Jenny Rosenstrach,

Real Simple

April 2002
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