Veggie Burgers

Veggie Burgers

1 cup breadcrumbs

1 lb frozen broccoli

1 lb frozen spinach

3 eggs

¼ cup vegetable oil

1 cup button mushrooms, packed

½ tsp oregano

1 clove fresh garlic, crushed

¼ cup grated parmesan cheese

Kosher salt to taste

  Tip: If the veggie burger mixture seems to watery, squeeze excess water out using a dish towel and then add more bread crumbs to thicken the patty.

 Preheat oven to 375 degrees.

 In a bowl of a food processor add all the ingredients. Pulse 8-12 times until mixture is fully combined.

Using your hands make patties out of this vegetable mixture. Lay them flat on cookie sheet that has been sprayed with non-stick spray. Put into oven bake for 15-20 minutes. Check on veggie burger and turn over midway through baking. The burger is finished when it has formed a slight hardened crust on both sides yet soft in the middle.

 Serve in a hamburger bun or on your favorite bread. Garnish like a regular hamburger with lettuce, tomatoes, pickles and onions. For those of you who are experimental add cheese for that parave cheese burger.

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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

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