My friend Christina has a great blog take back your table, a food blog. It's always tough for me, as a vegetarian to feel full and eat well. With that said, I'm am so excited to make her latest recipe-- veggie burgers! Healthy and filling to boot!
Veggie Burger
Makes 4
2 tablespoons olive oil
1/2 cup mushrooms, finely chopped (about 4-5 medium sized 'shrooms)
1/2 cup beet greens or fresh spinach, finely chopped
1 clove garlic, minced
1 egg, beaten
3/4 cup seasoned breadcrumbs
1 -15 ounce can red kidney beans (or any bean you like), rinsed and drained
*optional- 1 teaspoon salt (I find this necessary if you are using organic canned beans. They are not as salty as conventional canned beans and often need a bit of salt.)
1)- In a large skillet over medium heat, add 1 tablespoon of olive oil mushrooms, greens and garlic. Saute for 4-6 minutes or until veggies are tender. Remove from heat and allow to cool, about 5 minutes.
2)- In a medium bowl, combine egg, breadcrumbs, beans and cooled veggies. Using a potato masher or your hands, mash the ingredients until the beans become mushy and the entire mixture comes together. If mixture seems a little dry, you can add a dash of water. Form the mixture into four evenly sized patties.
3)- Heat the remaining tablespoon of olive oil in a large clean skillet over medium heat. Fry the patties until golden brown on each side, about 4-6 minutes per side. Serve on a toasted bun with lettuce, tomato and ketchup.
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