high protein veggie burger recipe is an easy and fast preparation that everyone will really like, even children who usually go crazy to eat vegetables! Good, colourful and healthy, these burgers have nothing to envy to the “classic” meat burgers! Try high protein veggie burger recipe inside a sandwich, perhaps accompanied by a salad, a thin slice, and a little ketchup … and in no time you will have made a delicious lunch or dinner!
Furthermore, these high protein veggie burger recipe, not having inside them the use of eggs and being cooked in the oven, are very light. In the recipe, I used all my favourite vegetables but, obviously, ample room for your imagination and then use mushrooms, peppers, zucchini, etc. to get a different and personalized burger every time.
I suggest you prepare some more and put it in the freezer, in this way you can cook high protein veggie burger recipes whenever you want! Finally, for the breading of the burgers, I chose to use gluten-free breadcrumbs, so as to make them suitable also for those who are gluten intolerant, but of course, you use the breadcrumbs that you find yourself at home. I recommend you try these high protein veggie burger recipe because you will be truly won over!
Preparation time: 45 min
Cooking time: 15 min
Ready in: 1h
For Burger: 9
500 g potatoes
100 g cooked white rice
80 g grated Parmesan
100 g Sicilian broccoli
100 g peas
50 g precooked corn
Salt to taste
Pepper as needed
EVO oil to taste
1. Preparation of high protein veggie burger recipe
We prepare the dough for the burgers. Steam all the vegetables in the recipe, then the potatoes, the Sicilian broccoli, the peas, the diced carrot, and the chopped onion. The vegetables will be cooked just 10 minutes, while the potatoes will take 20 to 30 minutes to cook.
Once cooked, reduce the still-hot potatoes to a puree in a large bowl. Add the rice cooked previously in salted water, the parmesan, and finally add salt and pepper. Work these ingredients first with the car of a spoon, then with your hands, until you obtain a well-mixed dough.
Now add all the previously steamed vegetables and corn to the dough. Work the mixture gently with your hands to distribute the vegetables evenly in the mashed potatoes and rice.
Transfer the mixture obtained between two sheets of parchment paper and roll it out with the help of a rolling pin not too thinly, more or less 1 cm thick. With the help of a pasta bowl or a cup, form the burgers.
Now pass the burgers obtained in the gluten-free breadcrumbs, pressing them lightly to make the breadcrumbs stick well. At this point, you can decide whether to cook them immediately or freeze them in the freezer where they will be kept for 2 – 3 months.
Arrange the burgers on an oven plate, pour a drizzle of EVO oil over them, and cook them in a preheated oven at 200 degrees for 15 minutes, using the grill function to brown them well on the surface. Let the burgers cool slightly before serving. These burgers can also be cooked in a non-stick pan; you will just need to grease the pan and cook the burgers exactly as you would for meat burgers.
Here are the vegetable burgers served on the table!
Here is a delicious sandwich stuffed with the vegetable burger!