What To Cook: Five Ingredient Vegetable Burgers
With peas and carrots
Posted December 3rd, 2012 by noelle |
I love a good vegetable burger. But the ingredient list for most veggie burgers intimidates me! I love these Five Ingredient Vegetable Burgers because they come together quickly and they are tasty too!
Five Ingredient Vegetable Burgers
I took the liberty of assuming that most of us have salt, pepper and a bottle of olive oil in your pantry. That only leaves five ingredients to gather from the store!
Serving Size: 2 (450 calories per serving, with 1 piece toast)
1/2 cup split green peas, dry
1 medium carrot, trimmed, shredded
2 green onions, ends trimmed, diced
1 organic egg *
2-3 tablespoons breadcrumbs
1/4 teaspoon sea salt and pinch pepper
1 tablespoon butter or coconut oil (a personal favorite!)
for the assembly
2 pieces whole wheat or sprouted grain toast (optional)
1 cup baby spinach (optional)
* To make this recipe vegan friendly, use a chia-seed egg replacement. Learn more here.
Learn more about the better-for-you ingredients in this recipe:
- Split green peas – Split green peas are a member of the legume family. They are rich in fiber and are a popular source of protein in veggie-centric diets. One serving offers ~12g of protein. Check out more here.
Place peas in 1 cup of water in a pot on the stove. Bring to a boil. Reduce heat, cover with a lid and simmer for 25-35 minutes until tender.
In a food processor, combine cooked peas, carrots, egg, salt and pepper. Pulse the mixture until you have a thick, chunky consistency. Transfer mixture into a bowl and fold the in breadcrumbs and onion. Form mixture into two patties and set aside.
In a large skillet over medium heat add the butter (or coconut oil). You’ll want a nice hot pan so you can get a good crust on the burgers. Add the patties and cook for 5 to 7 minutes until the bottoms begin to brown. Make sure not to flip the burgers too much or else they’ll fall apart!
Serve patties on a piece of toasted bread with a small handful of baby spinach. I like mine with a touch of Dijon mustard. Enjoy!
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