VEGETABLES HAMBURGERS WITHOUT EGGS

VEGETABLE HAMBURGERS 9 WITHOUT EGGS

Vegetable Hamburgers 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 Vegetable Hamburgers 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 Vegetable Hamburgers, 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 Vegetable Hamburgers 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 Vegetable Hamburgers because you will be truly won over!

Preparation time: 45 min
Cooking time: 15 min
Ready in: 1h
For Burger: 9

INGREDIENTS
500 g potatoes
100 g cooked white rice
80 g grated Parmesan
100 g Sicilian broccoli
100 g peas
50 g precooked corn
1 carrot
Half onion
Gluten-free breadcrumbs
Salt to taste
Pepper as needed
EVO oil to taste

Preparation of Vegetable Hamburgers

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.

Vegetable Hamburgers

Here are the vegetable burgers served on the table!

Vegetable Hamburgers

Here is a delicious sandwich stuffed with the vegetable burger!

Vegetable Hamburgers

Read also Japanese matcha madeleines recipe / Soft Filled Flatbread With Zucchini recipe.

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