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Vegetable Burgers

serves 2-4

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3 tablespoons olive oil
3/4 cup corn kernels (thawed and drained if frozen)
6 cremini mushrooms, diced
2 green onions, white and tender green parts, thinly sliced
1/2 red bell pepper, diced
1 medium russet potato, peeled and coarsely grated
1/4 pound baby spinach
salt and pepper
2 cloves garlic, minced
1/4 cup chopped fresh parsley
1/2 teaspoon cayenne pepper
6 basil leaves, sliced
2 tablespoons soy sauce
1 egg, gently beaten
1/2 cup fresh bread crumbs


prep: 30 minutes
total: 1 hour 15 minutes


large nonstick sauté pan
large bowl
large plate


1. Prep all the ingredients. Heat 1 tablespoon of the olive oil in a large sauté pan over medium-high heat. When the oil is hot and shimmering, stir in the corn, mushrooms, green onions, bell pepper, potato and spinach. Season with a sprinkling of salt and pepper.

2. Cook, stirring often, until the vegetables turn soft and most of the liquid has evaporated, 8-10 minutes. Stir in the garlic, parsley, cayenne and basil to combine. Pour the mixture into a large bowl and let it cool for 5 minutes. Rinse out the sauté pan to use for the burgers.

3. Gently stir the soy sauce and the beaten egg into the burger mix. Sprinkle in the breadcrumbs a little at a time until the burger mixture comes together and looks workable. Shape the mix into 6 or so patties and place them on a large plate. Let them sit in the fridge for 30 minutes to set.

4. Once the burgers are set, season them on both sides with salt and pepper. Heat the remaining 2 tablespoons of oil in the sauté pan over medium-high heat. When the oil is hot and shimmering, add the burgers with plenty of room between them (working in batches if necessary). Leave them alone until dark brown on the first side, 3-5 minutes. Flip with a spatula to brown on the second side, another couple of miinutes.
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