I sent out a blast to the Twitter world the other night, seeking "new vegetarian inspiration." I got nothing back. Left to my own devices and needing the creative juices to flow, I turned to a $3 cookbook score from a used bookstore in Baltimore (one of the few hidden treasures of that city). Flipping the pages, I found a recipe for veggie burgers. Having never made these before, I figured I would follow along with the recipe. Turns out I didn't have two thirds of the ingredients in my refrigerator. What transpired was an out-on-a-limb attempt at creating a veggie burger with whatever shmorgasbord of vegetables I could pull together from my kitchen. More than simply a nutritious meal, these 2.5 oz burgers were packed full of flavorful goodness. So tasty in fact, that I've eaten them every day this week for lunch (and I am not a leftovers for lunch kind of girl, so that's saying a lot). Easy, flavorful and quick to make, you could probably even fool the less than die-hard veggie lovers in your house into tasting a piece of one of these.
Servings: 12, 2.5 oz burgers
Served with: a dollop of goat cheese and half a sweet potato
- 1 small eggplant, peeled and cubed
- 1 cup diced tomatoes, drained
- 1 large onion, roughly chopped
- 1 cup broccoli, frozen or fresh, chopped
- 1 cup red/green/yellow/orange peppers, frozen or fresh, chopped
- 2 garlic cloves, roughly chopped
- 1 cup oats
- 1 cup bread crumbs
- Salt and pepper to taste
- 1 tbsp olive oil
- 1-2 tbsp canola oil
- Preheat the oven to 400 degrees F.
- Cover 1 or 2 baking sheets with foil and spray with non-stick cooking spray.
- Spread the onions, garlic, eggplant, broccoli, and peppers onto the baking sheet(s). Drizzle them with olive oil and sprinkle a dash of salt and pepper.
- Place them in the oven and cook the vegetables for 20-25 minutes, until the eggplant is tender.
- Place the oats and bread crumbs into a food processor and pulverize. Place in a bowl and set aside.
- Place the cooked vegetables with the draned tomatoes into the food processor. Process for approximately 30 seconds, or until the mixture is smooth.
- Transfer the vegetable puree into the bowl of bread crumbs and oats. Mix well.
- Heat canola oil in a large skillet over medium heat (they burn quickly!).
- Lightly flour your hands and form patties, weighing approximately 2.5 oz (or about 3-4 inches in diameter and 1.5 inches thick). I used my new EatSmart scale to weigh out each patty. More on my review of that product to come. Let me tell you, it is completely worth the money.
- Add the burgers to the skillet, cooking for 3 minutes or until they are golden brown. Flip them and cook for another 3 minutes.
- Serve hot.