Best 2 The Farm Cafes Farmhouse Veggie Burger Recipes
Are you looking for a simple and delicious recipe for the Farm Cafes Farmhouse Veggie Burger? This vegetarian take on a classic burger is packed with flavor and texture, and it's a great way to enjoy your favorite burger fix without the meat. Made with a blend of wholesome ingredients like black beans, quinoa, and vegetables, this veggie burger promises a juicy and satisfying bite. Whether you're a vegetarian or simply trying to incorporate more plant-based meals into your diet, this recipe will surely satisfy your cravings.
Let's cook with our recipes!
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!
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
Farm Cafe's Veggie Burgers: A Symphony of Flavors and Textures
INGREDIENTS: - 1 1/2 Cups Mashed Potatoes, (cooked and cooled) - 3/4 Cups Chopped Onion, (sautéed until softened) - 1/2 Cups Chopped Carrots, (sautéed until softened) - 1 Cup Whole Kernel Field Corne - 1/2 Cup Chopped Parsley - 2 Garlic Cloves, (minced) - 1/2 Cup Panko Breadcrumbs - 1/4 Cup Olive Oil, (for frying) - 1/2 Tsp Sea salt, (or to taste) - 1/4 Tsp Grated Nutmeg - 1/4 Tsp Garlic Powder - 1/4 Tsp Cayenne Pepper - 1/4 Tsp Smoked Spanish Paprika - 1/2 Cup Sourdough Flour, (for dusting) - 4 Burger Buns, (to serve) INSTRUCTIONS: 1. In a large bowl, mix together the mashed Potatoes, sautéed Onion, Carrots, Field Corne, Parsley, Garlic, Breadcrumbs, Nutmeg, Garlic Powder, Cayenne Pepper, Spanish Paprika, and Sea salt. 2. Form the mixture into 4 burger patties. 3. In a separate bowl, whisk the Flour and Water until a smooth batter forms. 4. Dredge each burger patty in the batter, then coat in the remaining Breadcrumbs. 5. In a large skillet, heat the Olive Oil over medium heat. 6. Carefully place the burger patties in the skillet and cook 5 minutes each side, or until golden brown. 7. Reduce heat to low, cover the skillet, and continue cooking the burger patties for another 7-10 minutes, or until fully done. 8. Serve the burger patties on buns with your favorite toppings and sides. TIPS: - Use fresh, high-quality ingredients to ensure the best taste. - Be sure to cook the burger patties until they are fully done to ensure they are safe to eat. - If you don't have a skillet, you can also cook the burger patties in the Air Fryer at 375 degrees Fahrenheit for 10-12 minutes, flipping halfway. - Leftover burger patties can be stored in an airtight container in the refrigerator for up to 3 days. - Serve the burgers with your favorite toppings, such as lettuce, tomato, and cheese. Enjoy the deliciousness of these veggie burgers with a side of your favorite coleslaw or a green side-salad.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love