Harvest Veggie Burgers

20 Oct

harvest veggie burgers

Serves 6

Sometimes you really want a savory burger.  But you’ll take the calories and fat on the side. Hate to break it to you, but burger beggars can’t be choosers.  Or can they?   With the Harvest Veggie Burger they sure can!  This low-cal, low-fat, oh-so savory choice will have you begging for more.


2 Tbsp. extra virgin olive oil

¼ C. onion

2 cloves garlic

2 Tbsp. carrots, coarsely chopped

¼ C. Pink Lady apple, diced (or similar)

2 C. crimini mushrooms, chopped

2 Tbsp. Sherry

1 15 oz. can kidney beans, drained and rinsed

2/3 C. Italian breadcrumbs

1 egg


In a large pan, heat 1 Tablespoon olive oil on medium-low.  Sautee onion, garlic and carrots until soft.  Add apple and sautee for two minutes.  Sweat in mushrooms.  Add sherry and simmer until fully reduced.  Remove from heat.

In a large bowl, mash beans with a fork or muddler, leaving some beans partially to whole.  Mash in breadcrumbs and egg with your hands, then add veggie mixture and continue to combine.  Use a 1/3 Cup to form bean mash into small patties.

Place remaining oil in a fry pan on medium-low heat.  Lightly fry patties for about two to three minutes on each side.  Serve on your favorite rustic bread with apple butter, Gruyère cheese and your favorite greens.

Just you and your honey for a romantic evening?  Quarter the recipe.

FOOD THAT LOVES YOU, TOO: Mushrooms take the main stage in this veggie burger.  Which is a good thing because they help to control blood pressure, lower cholesterol and kill harmful bacteria lingering in your belly. 

Printer-friendly file: Harvest_Veggie_Burgers

NUTRITIONAL FACTS (SERVING SIZE – 6): Calories: 110; Total Fat 6g; Saturated Fat .9g; Sodium 102mg; Fiber 1.2g




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