Tuesday, June 15, 2010

Veggie Burgers

This is my new favorite veggie burger.  I love it because it can be made with all locally grown items, with the exception of the soy sauce.  I made them for dinner tonight.  They do take a bit of planning, though, since they need to be refrigerated for about an hour prior to forming.  Don't try to skip this step.  The burgers don't stay formed as well if you don't refrigerate them first.  (Believe me, I have tried!)

Last summer, I made and froze bunches of batches, so we had homemade veggie burgers in the freezer for much of the winter.  We all love them, so of course they didn't quite make it to the end of the winter.  But, luckily, I also shredded and froze lots of pints of zucchini and other summer squashes.  I used 1 pint per batch, thawed but not drained.  At this time of year, I'm trying to clean out the freezer to make room for all this summer's bounty (hopefully).  I froze 10 quarts of strawberries tonight.  Yummy!!

Well, on to the recipe...

Veggie Burgers (makes about 10)

1 T. olive oil
1 onion, finely chopped
1 clove garlic, minced
2 large carrots, shredded
1 small summer squash, shredded
1 small zucchini, shredded

2 c. rolled oats
1 c. whole wheat flour
2 eggs
2 T. soy sauce
1/2 c. chopped fresh herbs - your choice, but I prefer marjoram, basil, and parsley
salt to taste (I usually put in about 1/2 to 1 tsp, but it's up to you)

Heat the oil in a large skillet.  Saute the onions and garlic until soft, or about 5 minutes.  Add in the carrot, squash, and zucchini.  Saute for another 5 or so minutes.  While the veggies are cooking, throw all the rest of the ingredients in a large bowl.  When the veggies are done, put them into the bowl too.  Mix it all up really well.  Put the whole concoction into the refrigerator for about 1 hour.

After said hour, lightly oil a cookie sheet and preheat the oven to 425 degrees.  Form the mixture into patties.  Dip them into a bit more whole wheat flour on both sides so they don't stick to the cookie sheet as much.  Place them on the cookie sheet with just a little bit of room between them.  Bake them for about 15 minutes on one side, or until the bottom is nicely browned.  Flip them over, and bake them another 15 or so minutes until browned.

Serve them however you want!  I like them best on a homemade honey whole wheat bun with mustard, lettuce, and cheese.  Mmmmmm......


Whirliegig said...

This looks amazing! I love seeing the little one eating her veggies. What a treat!!

alayne said...

You're my first follower!!! Thanks.

Zonnah said...

I have to say thanks for this great recipe. My husband is a meat and potato guy and he loved these. Even the next day he was saying that they were good! This is not normal behavior for my hubby, lol.