Sometimes a veggie burger just hits the spot, especially when you want a dairy dessert! I added curry spices to my veggie burger as they pair well with the mango-habanero ketchup. If you are not a curry fan, leave them out.
Veggie Burgers
Servings
6 Servings
Ingredients
- 1 red onion sliced thinly
- 2 medium carrots grated
- 2 teaspoons fresh grated ginger
- 8 ounces of mushrooms sliced thinly
- 2 cloves garlic minced
- 2 teaspoons tomato paste
- 1 tablespoon hot curry powder
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 2 cups brown rice cooked
- 1 cup lentils cooked
- 1/2 cup cilantro leaves
- 1 whole egg lightly beaten
- Kosher salt and freshly cracked pepper
Instructions
- Place a large sauté pan, lightly coated with olive oil, over medium high heat. Add the onion and sauté until brown and very fragrant, about 3-5 minutes.
- Add the mushrooms and car- rots and continue cooking until the mushrooms are lightly brown and softened (about 5 minutes).
- Add the remaining ingredients except the egg and stir to combine. Turn off the heat.
- Transfer half of the mixture to a food processor and pulse until lightly ground but with pieces remaining.
- Place the entire mix in a large bowl and add the egg. Mix together lightly just until combined.
- Form the patties and chill.
- Preheat a grill pan or grill to medium-high. Lightly grease the pan or grill with olive oil. Add the patties and cook on each side until browned and crispy (about 5-7 minutes per side).
- Serve with Mango-Habanero ketchup.
- Recipe published in JOY of KOSHER with Jamie Geller Magazine Summer 2013 SUBSCRIBE NOW
- JOKSummer2013Cover
you can indeed freeze them and are a good item to have on hand for a quick meal!
enjoy~!
This recipe sounds yummy and healthy. Can I make a large batch and freeze for later before thawing and grilling?