Curried Veggie Burger

[Guest guest]

Curried Veggie Burger

 

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

 

•  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.