Best 2 Farmhouse Veggie Burger Recipes
In the realm of vegetarian cuisine, the Farmhouse Veggie Burger stands tall as a beacon of wholesome goodness. This delectable patty, crafted from a symphony of fresh vegetables, pulses, and grains, offers a symphony of flavors and textures that will tantalize your taste buds. Made with simple, pantry-staple ingredients, this burger is a breeze to prepare, making it an ideal weeknight meal or a delightful addition to your next backyard barbecue. Accompanying this culinary masterpiece are three enticing burger sauce recipes that elevate the experience to new heights. From the tangy and herbaceous Chimichurri Sauce to the creamy and smoky Chipotle Ranch Sauce, and the classic, crowd-pleasing Ketchup Mustard Sauce, these condiments add layers of flavor and personality to your veggie burger. Get ready to embark on a culinary adventure that celebrates the bounty of nature and leaves you feeling satisfied and nourished.
Here are our top 2 tried and tested 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:
- Use a variety of vegetables. This will give your veggie burger more flavor and texture. Some good options include carrots, zucchini, mushrooms, and bell peppers.
- Grate the vegetables finely. This will help them bind together better and prevent them from falling apart when you cook them.
- Add some protein powder. This will help to make your veggie burger more filling and satisfying. You can use any type of protein powder that you like, such as pea protein, hemp protein, or brown rice protein.
- Use a food processor to combine the ingredients. This will make it easier to get a smooth and evenly mixed mixture.
- Form the veggie burgers into patties. You can use a burger press or simply use your hands. Make sure the patties are evenly thick so that they cook evenly.
- Cook the veggie burgers over medium heat. This will help to prevent them from burning. You can cook them in a pan, on a grill, or in the oven.
- Serve the veggie burgers on buns with your favorite toppings. Some good options include lettuce, tomato, onion, and cheese.
Conclusion:
Veggie burgers are a delicious and healthy alternative to traditional beef burgers. They are packed with vegetables, protein, and fiber, and they are low in fat and calories. They are also a great way to get your kids to eat more vegetables. With so many different recipes to choose from, there is sure to be a veggie burger that everyone will enjoy. So next time you are looking for a healthy and delicious meal, give veggie burgers a try!
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