Best The Farm Cafes Farmhouse Veggie Burger Recipes

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FARMHOUSE VEGGIE BURGER



Farmhouse Veggie Burger image

From The Farm Cafe in Portland, a delicious eggplant veg burger as seen on "The Best Thing I Ever Ate."

Provided by Erin R.

Categories     Vegetable

Time 40m

Yield 4 burgers, 4-6 serving(s)

Number Of Ingredients 5

2 whole eggplants, peeled and 1 inch diced
2 scallions, chopped
1 tablespoon minced parsley
1 cup shredded medium cheddar cheese
1 cup breadcrumbs

Steps:

  • Sauté eggplant on low heat till grey and very soft.
  • Mix together eggplant and all the rest of the ingredients, except oil, let rest for ½ hour in refrigerator.
  • Form into 4 equal patties about an inch thick.
  • In a sauté pan, heat olive oil until shimmering hot, fry each side of patty till dark brown, about 5 minutes each side.
  • Serve on locally made sandwich bun with caramelized onions, spicy brown mustard, roasted red peppers and salad mix.
  • **Notes: These are the exact directions from the restaurant website, and it's usually best to stick to the recipe on your first try. I have made these without peeling the eggplant and the peels don't hurt anything. I don't know if I always pick unusually big eggplants, but I get six burgers from this recipe instead of the four the restaurant states. I also now use an egg as the binding agent with half the amount of cheese, which I find holds the patties together a little better. They are smashing with a whole, canned poblano on top. Enjoy!

BEST EVER VEGGIE BURGER



Best Ever Veggie Burger image

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 16

1 cup canned black beans, rinsed and drained
1 cup chopped walnuts
1-1/2 teaspoons ground cumin
1/2 teaspoon ground fennel seed
1/4 teaspoon smoked paprika
1 tablespoon oil from sun-dried tomatoes
1/4 cup shredded carrot
1 large shallot, minced
2 tablespoons oil-packed sun-dried tomatoes, chopped
1 garlic clove, minced
1/4 cup old-fashioned oats
1 tablespoon chia seeds
2 teaspoons reduced-sodium soy sauce
1/2 teaspoon garlic salt
1 tablespoon olive oil
Optional: Barbecue sauce, toasted hamburger buns, sriracha mayo, lettuce, red onion and tomato

Steps:

  • Preheat oven to 325°. Spread beans evenly on a parchment-lined rimmed baking pan. Bake until beans start to split open, 6-8 minutes. , Meanwhile, in a large dry nonstick skillet over medium heat, cook and stir walnuts, cumin, fennel and smoked paprika until fragrant, 2-3 minutes. Remove from pan and cool. In the same skillet skillet, heat oil from sun-dried tomatoes over medium heat. Add carrot, shallot and sun-dried tomatoes; cook and stir until tender, about 5 minutes. Add garlic; cook 1 minute longer. Remove from the heat; cool slightly. , Transfer carrot mixture to a food processor. Add beans, walnut mixture, oats, chia seeds, soy sauce and garlic salt. Pulse until combined. Shape into four 4-in. patties., In the same skillet over medium heat, cook patties in olive oil until browned, 3-4 minutes on each side. If desired, baste with barbecue sauce and serve on buns with toppings of your choice.

Nutrition Facts : Calories 357 calories, Fat 28g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 479mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 7g fiber), Protein 9g protein.

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