Of all the meat-derived foods I’ve been repulsed by over the years, your all-American hamburger topped my list of foods I NEVER wanted to eat. The flavor, texture and thought of ground up cows being smushed into a carnivorous mess made me sick to my stomach. I wouldn’t even touch a turkey burger just by association.
So last week, after attempting one of my first vegetarian trips out to a restaurant, I quickly learned I was completely limited to what was available on most local menus. And so, I was compelled to try my first veggie burger, and…WOW. I couldn’t believe what I’d been missing! I immediately researched a recipe for my new found addiction and the result is not only a wallet-friendly meal but one packed with JUST veggies and not your typical beans like our own version that we’ve spotlighted before.
1 small onion, shredded
1 summer squash, peeled and shredded
1 zucchini, peeled and shredded
2 carrots, peeled and shredded
2 gloves garlic, minced
1 ½ cups bread crumbs OR rolled oats
1/3 cup cheddar cheese
Salt & pepper to taste
Olive oil for frying
- After shredding, cook onion and garlic on medium heat in olive oil for about 5 minutes.
- After 5 minutes, add in the squash, carrots and zucchini and cook for an additional 7 minutes or until vegetables begin browning.
- Remove from heat and put in bowl (you may want to try and drain any excess juice at this point), then mix with egg , cheese and breadcrumbs
- Refrigerate mixture for at least one hour
- After 1 hour, mold mixture into hamburger size patties (a little smaller than the size of your palm) and cook on both sides in olive oil on medium/high heat until they are golden brown.