Veggie Burger

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Have you tried those veggie burgers from the freezer aisle at the grocery store? I have, and I've tried just about every brand they offer. And you know what? They are the exact reason why veggie burgers get such a bad name among meat eaters. Not one of those frozen concoctions tastes even mildly appetizing, unless you prefer to gnaw on cardboard on a regular basis.

In my attempts to eat healthier, I decided making a veggie burger from scratch was definitely the way to go. I chose this recipe from All Recipes because it had a decent amount of reviews and I had all of the ingredients on hand. There's no way it would end up tasting like cardboard, right?



Veggie Burgers
Source: All Recipes
Servings: 4

Ingredients:
    • 1 tsp. olive oil
    • 1 small carrot, shredded
    • 1 small zucchini, minced
    • 1/2 small onion, minced
    • 1 garlic clove, minced
    • 3/4 cup rolled oats
    • 2 tbsp. shredded cheddar cheese
    • 1 egg, beaten
    • 1 1/2 tsp. soy sauce
    • 3/4 cup all purpose flour

Directions:
1. Heat olive oil in a medium skillet over medium heat. Add the carrot, zucchini, onion and garlic and cook, stirring frequently until vegetables are soft, about 5 minutes. 
2. Transfer vegetables to a medium bowl and let cool until able to handle. Then mix in the oats, cheddar cheese, egg and soy sauce. Form into 4 patties and place on a plate. 
3. Refrigerate patties for at least 30 minutes, but up to 2 hours. 
4. Preheat a grill and coat with oil. 
5. Pour the flour onto a plate or in a shallow dish. Dip both sides of the patty into the flour, shaking off the excess. 
6. Grill for 5 minutes on each side or until heated through. 

The answer to the above question is "kind of wrong." While these didn't taste like cardboard, they didn't taste like anything. Part of me thinks that this is just my own personal preferences for flavor. Since this had such good reviews online, I decided to share it with you, since people out there must like it, even if I don't. 


1 comment:

  1. It sounds like a great "base" recipe.

    I'd probably leave out the soy, and sub in some tomato sauce, and some italian herbs.

    Or leave it in, and add ginger (perhaps some brown sugar too?) for a more asian flavor

    ReplyDelete

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