Veggie Burger with Green Beans and Pumpkin Mash
Though it might sound like a lot of work to you to make your own veggie burgers, it isn't. And they taste so much better than the ones you buy in the store. Give it a go an be amazed by its simplicity... oh and btw the pumpkin mash was just yum!
Servings 2
Calories 493kcal
Ingredients
For pumpkin puree:
- 3-4 small potato cubed
- 4 cups butternut/pumpkin cubed
For the beans:
- 2 cups fresh green beans chopped
- 1 cup onion finely chopped
- 1 cloves garlic minced
- 1/3 cup water
- black pepper
For the burgers (makes 1 big or 2 small burgers each)
- 1.5 cup zucchini grated
- 3/4 cup carrot grated
- 1/4 cup onion very finely chopped
- 1/3 cup rolled oats (certified GF if needed)
- 1/3 cup Panko/breadcrumbs (GF if needed) or use more oats
- sea salt
- black pepper
- 1/2-1 teaspoon ground cumin
- 1/4-1/2 teaspoon garlic powder
- 1 egg or chia/flax egg (1 egg = 1 tbsp flax/chia seeds + 3 tbsp water)
- 2-3 tablespoons flour of your choice (GF if needed)
Instructions
- Cook pumpkin and potatoes in boiling water until soft.
- Heat cooking oil over medium heat. Cook onion until soft. After 2 minutes add garlic and cook for 2-3 minutes more, or until onions are soft. Stir regularly.
- When soft, add green beans. Reduce heat to low. Season with black pepper. Add water and cook 15-20 minutes. Add more water if needed while cooking.
- In meantime, make burger patties. Grate zucchini, add salt and let sit for 5 minutes. After 5 minutes squeeze out as much liquid as possible.
- Combine grated carrot, zucchini, flour, oats, panko, salt, a lot of black pepper, cumin, garlic powder and egg (or egg alternative). Mix well.
- Heat cooking oil over medium-high heat and cook patties on both sides until browned.
- Mash potatoes and pumpkin. Season with salt, black pepper, and nutmeg. Add water, butter, milk or egg if desired.
Notes
- To save some time in the future you could make a big batch of these burger patties and freeze them for later. Line uncooked patties on a very large baking sheet lined with parchment paper. Cover with wrap and freeze the patties for about 45-60 min. Place in freezer bags. Keep parchment paper between different layers so they don't stick together.