Veggie Burgers with Homemade Breadcrumbs
Try this recipe for veggie burgers made with homemade breadcrumbs. These burgers are also freezable for future meals.
Try this recipe for veggie burgers made with homemade breadcrumbs. These burgers are also freezable for future meals.
- 1 egg, lightly beaten
- 3 tablespoons olive oil
- 1 cup chopped fresh spinach
- 1/2 easpoon cumin
- 1/2 up frozen or fresh corn kernels (no need to thaw the
- about 6 mushrooms coarsely chopped
- 2 scallions, coarsely chopped
- 1/2 ed (or green) bell pepper coarsely chopped
- 2 cloves garlic coarsely chopped
- 1/8 easpoon cayenne (red) pepper
- 1 small potato peeled and chopped into big chunks (sweet p
- 1/4 up carrot peeled and coarsely chopped
- 1/2 up fresh bread crumbs (see recipe)
- 3/4 up grated cheese (i used cheddar)
- Carbohydrate 1.089 g
- Cholesterol 0 mg
- Fat 10.242000004342 g
- Fiber 0.660000014305115 g
- Protein 0.858 g
- Saturated Fat 1.41696000059955 g
- Serving Size 1 1 recipe (62g)
- Sodium 4498.88020458692 mg
- Sugar 0.428999985694885 g
- Trans Fat 0.319785000117583 g
- Calories 96 calories
Step-by-step
- In a large non-stick skillet, heat 1 tablespoon of olive oil over medium-high heat.
- Add the corn, mushrooms, scallions, and bell pepper. Cook for 3–4 minutes.
- While the veggies cook, put the peeled potato into a food processor (using the regular slicing blade) and chop it into fine pieces.
- Scoop the potato onto a clean dish towel and twist tightly to squeeze out excess liquid.
- Add garlic, cumin, and cayenne to the veggie mixture on the stove and cook for 30 more seconds.
- Remove the pan from heat and add the chopped spinach; it will wilt slightly.
- Add all vegetables, egg, breadcrumbs, and cheese to the food processor. Process until well blended (scrape sides as needed).
- Scoop the mixture and form into burger shapes. Place on a plate lined with wax paper until ready to cook or freeze.
- Heat 2 more tablespoons of olive oil in the same skillet over medium heat.
- Cook the burgers on both sides until brown, being gentle when turning.
- Toast hamburger buns if desired and serve!
My Favorite Freezer-Friendly Veggie Burgers
As a busy working mom, finding time to cook healthy and delicious meals can be a real challenge. That's why I've become a huge fan of freezer-friendly recipes – they're my secret weapon for quick and nutritious dinners during the week. And these veggie burgers are a perfect example! They're packed with flavor, satisfying, and incredibly easy to make in a batch and pop in the freezer for those nights when I'm running on empty.
The best part about these veggie burgers is the homemade breadcrumbs. I used to buy store-bought breadcrumbs, but making my own is surprisingly simple and allows me to control the ingredients. It adds a really nice texture to the burgers, keeping them moist and flavorful. I love the combination of corn, mushrooms, and spinach – it's a vibrant mix of textures and tastes that complements the savory spices perfectly. Feel free to experiment with different veggies based on what you have on hand or what's in season. I've added carrots sometimes, and they’re great!
The process of making these burgers is straightforward, even on a busy day. I usually prep everything while the kids are doing homework or watching a show, and then the actual assembly and cooking take about 20-30 minutes. Making them ahead of time and storing them in the freezer is a game-changer. Just pop them in the pan or oven from frozen on a busy day, and dinner is ready in minutes!
One of my favorite things to do with them is to serve them on whole wheat buns with some fresh lettuce, tomato, and a dollop of your favorite vegan mayo or avocado mayo. They’re also great on their own or paired with a side salad. The possibilities are endless! The texture is great, they’re not mushy at all, just moist and delicious. If you want to boost the protein you can add some cooked lentils or chickpeas to the mix.
So, if you’re looking for a healthy, delicious, and convenient meal prep option, definitely give these veggie burgers a try. They’re a true lifesaver on busy weeknights, and the satisfaction of knowing you have a healthy, homemade meal ready to go in the freezer is priceless. Trust me, once you make a batch, you'll be adding them to your regular rotation!
I often make a double batch – one to enjoy immediately and one to freeze. The freezing process is super easy. Once you've formed the patties, place them on a baking sheet lined with parchment paper, making sure they aren't touching each other. Pop the baking sheet in the freezer for about 1-2 hours, until the patties are frozen solid. Then, transfer them to a freezer-safe bag, removing as much air as possible. This prevents freezer burn. They'll last for several months in the freezer, ready to be cooked whenever you need a quick and satisfying meal.
This recipe is not only versatile and time-saving, but it also allows for creative customization. Feel free to adjust the spices to your liking, experiment with different cheeses, or add other vegetables to create your own unique flavor combinations. Maybe you love adding some sweet potato to the mix? Or perhaps some roasted red peppers for a smoky sweetness? The possibilities are truly endless. This recipe is a blank canvas for your culinary creativity.
Let me know in the comments how you customized this recipe! Do you add other veggies or spices? What kind of cheese do you use? I love hearing from fellow food enthusiasts and sharing ideas. Happy cooking!
