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Veg Burger Patty Recipe

  • Easy 25 Ingredients
  • 60 min Prep 20 min - Cook 40 min
  • Coups 2 Servings

INGREDIENTS

  • 225 grams of mushrooms
  • 1 carrot
  • 85 grams of broccoli
  • 1/4 onion
  • 2 cloves of garlic
  • 2 tablespoons oil for cooking
  • 1 teaspoon paprika(smoked)
  • 1 teaspoon powdered chili
  • 3/4 teaspoon rock salt
  • 1/4 teaspoon black pepper(grounded)
  • 1 can of black beans
  • 35 grams half cut walnuts
  • 85 grams of spinach leaves
  • Fresh herbs like chives or parsley
  • 100 grams breadcrumbs
  • 2 eggs
  • 1 tablespoon paste of tomato
  • 115 grams brown rice(cooked)
  • Bread rolls, tomato, lettuce, burger sauces and cheese

Dish Servings

  • half cucumber
  • 2 onions(chopped)
  • 1/2 cup peas
  • 2 potatoes(mashed)
  • 2 carrots
  • Some corn

DIRECTIONS

  1. Initially heat the oven to about 400 F, cover the tray with foil or parchment, then use a damp towel to clean up the mushrooms such that no dirt enters. Cut the veggies such that they are finely chopped. Toss all the vegetables into a food processor. Add olive oil, paprika, chili powder, and other spices to taste close the lid and let mix.
  2. Now spread the grounded vegetables over a baking sheet and pat them until it forms a thin layer. Roast the mix for 15 min till they get a crisp brown color. On other side spread the beans onto another sheet. After this press the sheet into a thin layer once again. Roast the beans until they begin to crack. Let cool.

  1. Take the mix and then add the remaining ingredients like the breadcrumbs tomato paste to the veggie mix and churn until a smooth texture is obtained. Repeat the churning until the texture is achieved. Refrigerate the mix and keep for 24 hours.
  2. For the burgers, add the olive oil to the frying pan and heat. After the pan turns hot add the patties and keep frying for about 5 minutes and then flip the patty. Continue the process until the patty turns a crisp brown color and a sizzling sound is heard. Add a brush of barbecue sauce to the parties after it has cooled down to add a bit of the tang necessary. Finally serve the dish with lettuce, pickles, onions, tomatoes etc. stacked between hamburger buns.

NOTES

  • You can preserve this dish by keeping it in any refrigerator.
  • To keep the moisture of food, the foil of aluminum can also be used.
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