Best 2 Farmhouse Veggie Burger Recipes
Farmhouse veggie burgers are a delicious and healthy alternative to traditional meat burgers. They are packed with fresh vegetables, grains, and herbs, and can be customized to your liking. Whether you are a vegetarian, vegan, or simply looking for a healthier option, farmhouse veggie burgers are a great choice. They are easy to make, and can be grilled, pan-fried, or baked. Serve them on a bun with your favorite toppings, and you have a meal that is both satisfying and nutritious.
Let's cook with our recipes!
THE FARM CAFE'S FARMHOUSE VEGGIE BURGER
The minute I saw this on Foot network I said I gotta try this! Gotten off the Farm Cafe's(Portland, Oregon) website after seeing it on The Best Thing I Ever Ate. It's different from the other recipe posted here. Enjoy! Thanks Duff for pointing this recipe out for us! One of the commenters on the site said they used feta instead of cheddar and another goat cheese, so don't be afraid to experiment! I also like to roast the eggplant instead of sauteeing. To freeze, wrap in wax paper, then plastic wrap, then store in plastic container. To use, thaw overnight in refrigerator, and cook as directed. One commenter said she replaced the eggplant with mushooms and another replaced with summer squash.
Provided by Sharon123
Categories Grains
Time 45m
Yield 4-6 burgers
Number Of Ingredients 10
Steps:
- Sauté eggplant in 1 tbls. butter on low heat until very soft, about 15 minutes. I actually ended up adding a touch more butter so they wouldn't stick.
- Mix together eggplant and all the rest of the ingredients, except oil, let rest for ½ hour in refrigerator (or alternately, place the eggplant, mixed with 1-2 tbls. olive oil, on a baking sheet and roast about 15-20 minutes on 400*F. or till soft. Then mix with rest of ingredients-except oil- and continue with directions given).
- Form into 4-6 equal patties about an inch thickThe amount of patties will depend on the size of the eggplants).
- In a sauté pan, heat olive oil until hot, then fry patties till dark brown, about 5 minutes each side.
- Serve on whole grain sandwich buns with caramelized onions, spicy brown mustard, roasted red peppers and mix of baby salad greens(or spinach). Enjoy!
- Note:.
- I halved the recipe using a 1 pound eggplant and came out with 3 nice size patties. I did use 1 scallion and a handful of chives. I used just a little more cheese than called for(I used a mixture of cheddar and jack). Yummy!
Nutrition Facts : Calories 281.4, Fat 14.9, SaturatedFat 3.6, Cholesterol 7.6, Sodium 375.1, Carbohydrate 33.6, Fiber 9.3, Sugar 7.2, Protein 6.2
FARMHOUSE VEGGIE BURGER
From The Farm Cafe in Portland, a delicious eggplant veg burger as seen on "The Best Thing I Ever Ate."
Provided by Erin R.
Categories Vegetable
Time 40m
Yield 4 burgers, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Sauté eggplant on low heat till grey and very soft.
- Mix together eggplant and all the rest of the ingredients, except oil, let rest for ½ hour in refrigerator.
- Form into 4 equal patties about an inch thick.
- In a sauté pan, heat olive oil until shimmering hot, fry each side of patty till dark brown, about 5 minutes each side.
- Serve on locally made sandwich bun with caramelized onions, spicy brown mustard, roasted red peppers and salad mix.
- **Notes: These are the exact directions from the restaurant website, and it's usually best to stick to the recipe on your first try. I have made these without peeling the eggplant and the peels don't hurt anything. I don't know if I always pick unusually big eggplants, but I get six burgers from this recipe instead of the four the restaurant states. I also now use an egg as the binding agent with half the amount of cheese, which I find holds the patties together a little better. They are smashing with a whole, canned poblano on top. Enjoy!
Tips:
- Choose the right vegetables. Not all vegetables are created equal when it comes to making veggie burgers. Some, like carrots and celery, are too watery and will make your burgers mushy. Others, like potatoes and sweet potatoes, are too dense and will make your burgers heavy. The best vegetables to use are those that are firm and have a good amount of flavor, such as broccoli, cauliflower, zucchini, and mushrooms.
- Grate the vegetables finely. This will help them to bind together better and will also make your burgers more evenly cooked.
- Use a food processor to pulse the vegetables. This is the easiest way to get them finely chopped without having to do it by hand.
- Add some moisture to the mixture. This can be done with eggs, milk, or vegetable broth. If you are using eggs, be sure to beat them well before adding them to the mixture.
- Season the mixture well. Don't be afraid to use plenty of herbs and spices. This is what will give your veggie burgers their flavor.
- Form the mixture into patties. Use your hands or a burger press to form the mixture into patties that are about 1/2-inch thick.
- Cook the burgers over medium heat. This will help them to cook evenly without burning.
- Serve the burgers on buns with your favorite toppings. Some popular toppings include lettuce, tomato, onion, and cheese.
Conclusion:
Veggie burgers are a delicious and healthy alternative to traditional beef burgers. They are packed with vegetables, which are good for your health, and they are also lower in calories and fat. If you are looking for a tasty and nutritious meal, give veggie burgers a try. They are sure to please everyone at your table.
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