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Burger of Roasted Vegetables

INGREDIENTS:

  • 2 TBS olive oil
  • ½ cup fresh grilled corn kernels (shaved off the cob)
  • 8 button mushrooms (finely sliced)
  • 1 scallion (finely sliced)
  • 2 TBS red bell pepper (Fine diced)
  • 2 TBS green pepper (Fine diced)
  • 1 tsp jalapeño pepper (Fine diced)
  • 1/4 garlic clove (Fine diced)
  • 1 carrot peeled and grated
  • 1 small Yukon potato (peeled and grated)
  • ½ cup chopped broccoli (blanched)
  • ¼ cup Fava beans (blanched out of hull for 3 ½ minutes)
  • ¼ cup Panko bread crumbs
  • 1 tsp Dijon mustard
  • ½ tsp Cayenne pepper
  • White pepper to taste
  • Sea salt to taste
  • 2 TBS Corn oil
  • ¼ cup Wondra flour

 

METHOD:

  1. Place the olive oil into a large skillet over medium - high heat until hot.
  2. Stir in the mushrooms and peppers. Cook for 1 minute, add garlic, scallions, carrots and potatoes cook for 2 minutes.
  3. Remove from the heat and place the mixture into a mixing bowl then stir in grilled corn, broccoli, fava beans, Dijon mustard, cayenne pepper and Panko crumbs. Season to taste salt and pepper.
  4. Shape into round patties and dust the outside with Wondra flour.
  5. Place in the refrigerator to firm up (Can also be frozen until ready to cook)
  6. Place 2 TBS corn oil in a sauté pan heat over a medium heat until hot. Carefully place the patties into the pan cook for approximately 1-½ minutes or until lightly brown on the bottom. Turn the patties over then add the thyme sprigs place into a preheated 350 F oven for approximately 4 minutes or until golden brown. Remove from the pan blot on a paper towel. Serve immediately.

YIELD: 4 Servings

Serving suggestions: Can be served with Bulgur, mushroom couscous, and side salad or simply on a bun with ketchup, lettuce, tomato and fried potato straws.