My vegetarian burger is a great alternative for those who want to eat healthy without giving up on taste.
A sandwich like those from fast-food chains, but vegetarian, genuine, homemade with fresh vegetables.
Also suitable for vegans since it doesn’t even contain eggs, you can vary the vegetables or add some more to your liking.
Anyway, a delicious and quick second course to prepare, for those who prefer fast food but can do without meat.
Always homemade, so in this period when we’re on a diet, try this vegetarian burger and I must say you will be surprised by how good they are. They can be stored in the fridge for 2 days and in the freezer for months, both raw and cooked, so what more could you want?
Let’s go right after the photo to find out the recipe as always!!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Vegetarian Burger
- 1 Broccoli
- 1 Carrots
- 1 Potato
- 4 tablespoons Potato starch
- 3 pinches Salt
- to taste Black pepper
- to taste Extra virgin olive oil
- 1 clove Garlic (or garlic powder)
- 2 teaspoons Parsley
- to taste Oregano
- 1 tablespoon Tomato paste
Tools
- 1 Food Processor
- 1 Burger Press
- 1 Pot
Preparation of Vegetarian Burger
To prepare the vegetarian burger, start by washing the vegetables, peeling the carrots and potatoes, and cutting the Roman broccoli into florets.
In a pot suitable for steaming, place two fingers of water, position the steaming basket, and first cook the Roman broccoli for 5 minutes, no more, it should cook but remain crisp.
Remove the broccoli and add the carrots cut into chunks, cook for 4 minutes, then add the potato cut into pieces, cook the vegetables for another 4 or 5 minutes, check the cooking by inserting the tip of a knife, it should penetrate easily but the vegetables should not become mushy, if they are still too hard, cook for a few more minutes.
Once all the vegetables are cooked, use your food processor or a simple potato masher.
Reduce all the vegetables to a puree, add the potato starch or cornstarch, a pinch of salt and pepper, the tomato paste, and the herbs you like best, mix well to flavor everything.
If you are using garlic, remove the central core and chop it very finely, then mix it in, with lightly oiled hands take a portion of the mixture and shape it into a patty.
Then place on parchment paper and flatten with the palm of your hands trying to give it the roundest shape possible, otherwise, you can use a round mold or even the lid of a jar sprinkled with breadcrumbs.
Once all your vegetarian burgers are formed, with the burger press, heat a little extra virgin olive oil in a large non-stick pan, and cook the burgers a few minutes per side, turning them with the help of a slotted spatula, serve hot and…
ENJOY YOUR MEAL
Storing Vegetarian Burger
The vegetarian burger can be stored in the refrigerator in an airtight container for 2 days, preferably once cooked and cooled.
You can freeze the vegetable burger once cooked and cold, divided with parchment paper so you can take out as much as you need each time.
You can freeze the vegetable burger once cooked and cold, divided with parchment paper so you can take out as much as you need each time.
Accompany the vegetarian burgers with a good non-alcoholic beer.
