Jimmy's Homemade Veggie Burger
I’m from Seattle but now I live in France. Finding a veggie burger here is nearly impossible. I only know of 1 restaurant in all of Paris that serves veggie burgers and they’re not in the grocery stores either. I’ve been craving a veggie burger for over a year, so like mexican food (same problem), I took it upon myself to make a homemade solution. I combed through all the veggie burger recipes I could find on the internet. I was impressed by the Chow Veggie Burger article and also the more simple Mushroom Veggie Burger recipe but finding vegetable protein in Paris is just impossible; so I combined the 2 recipes. My dinner guests, all meat-lovers, arrived for the evening skeptical but they all gave me a big thumbs up! My first-time-ever-eating-veggie-burgers-wife (french) asked me to make them again the next day! Ok problem solved, and they’re easy to make.
- 1 zucchini shredded
- 1 carrot shredded
- 1 1/2 onions chopped finely
- 1 1/2 lb mushrooms, chopped finely (champignon de paris)
- 1 handfull of cepes, crimini, shiitake, or portobello(they're all good)
- 5 cloves of minced garlic
- 2 tsp concentrated tomato paste
- 2 eggs beaten
- 2/3 cup rolled oats
- 1/3 cup shredded Parmesan
- 3/4 cup breadcrumbs
- 1 tbsp chopped fresh parsley, or 1 tsp dried parsley flakes
- 1 tsp dried oregano
- 3/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
1Heat 1 tbsp oil in large saucepan. Saute the mushrooms, onions, zucchini and garlic over medium heat for about 5 minutes. Add the tomato paste and saute for 5 more minutes or until the mushrooms begin to saute.
2In large bowl, add mushroom mixture to oats, carrots, parmesan, breadcrumbs, eggs, parsley, oregano, salt and pepper. Mix well. Allow to sit for 15 minutes to develop the flavors. Cover cookie sheet with wax paper. Shape into patties on the cookie sheet and bake on 350º f (180º c) for 12 minutes. This makes patties that will hold their shape to cook on the skillet.
3Heat 1 tbsp oil in large non-stick skillet, over medium heat. Fry patties, cooking about 5 minutes on each side, or until golden brown. Great as a cheese burger as well, so take your orders. (i’m sure these would work great on a bbq too!, but weather is not permitting at the moment).
4serve with preferred toppings. I served them with sliced avocado, fresh tomatoes and fresh onions plus of course whatever sauces people enjoy.
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