Vitamin Week: 5-Veggie Vegetable Burger

Vitamin Week: 5-Veggie Vegetable Burger

Dear Reader, please meet my latest food addiction. Surprised that it’s not round, filled with chocolate chips and answers to my dear, sweet cookie? Me too. It’s a, get this, veggie burger. I ate four the other night alone. I need help or, at least, a gym. Actually, since it’s vitamin week, I think it’s o.k. to overindulge.

With peas (full of vitamins K, C and B6), carrots (vitamins A, B and C), sweet potato (vitamins A and C), zucchini and scallions (those count, right), they are a superfood grandslam. I can even attest to the fact that kids will eat them. Scarlett had two at supper recently. Maybe they’re her food addiction as well. Beats gummy bears any day.

5-Veggie Vegetable Burger

2 teaspoons butter
2 scallions, minced
2 cloves garlic, minced
2 cups cooked green peas
1 medium sweet potato, grated
1 small zucchini, grated
2 carrots, cooked until crisp, then grated
2 eggs, beaten
1 1/4 cup whole-grain bread crumbs (2 1/2  slices)
1/2 teaspoon salt

2 tablespoons of olive oil

Method

In a small pan, warm the butter over low heat. Add the scallions and garlic, and saute until soft.

In a large bowl, mash split peas. Add the scallion, garlic and butter mixture as well as the sweet potato, carrot, zucchini, eggs, salt and 1 cup of bread crumbs. I had to fiddle with the amount of bread crumbs based on the size of my sweet potato. Start wtih 1/2 cup but if the mixture is too wet add the other 1/2 cup. I found one cup worked best for my medium/large sweet potato.

Shape mixture into patties and then cover with remaining bread crumbs.

Heat the olive oil over medium heat in a large pan. Add the patties and cook until lightled browned, about 3 to 4 minutes per side. Serve on whole grain buns.

As soon as this kid can read, I will be obsolete. (O.K. and manage a stove.) Scarlett really took on this whole recipe which I adapted from the Rodale Whole Foods Cookbook.  I did enlist the help of her dad just to make the process go faster since I intended to eat them for dinner. We started the process a bit late. The damn couch kept insisting we keep it company.

It was a total riot listening to Scarlett manage her Dad:

When the mashed sweet potato spilled on the counter…”Don’t worry Daddy. Accidents happen and if you don’t spill something you’re not having fun.”

As he tried to blend the peas and sweet potato….”You need to mix like this…”

As she licked the spoon that transfered the butter mixture into the bowl of veggies…”You’ve got to try this. It’s really delicious. And good for you too.”

We had to fiddle with the bread crumbs a bit because my sweet potato was the size of my head, so the mix was quite wet. Scarlett made mini burgers for herself while I made large size ones for the “grown-ups.” She loved how sticky her hands got, and I had to remind her to not eat what was on them. Once we added the raw egg, I didn’t want her to continue eating fistfuls of the mix.

You could easily bake these burgers, but I’ve got to say the pan frying really took them over the edge in terms of yumminess.

I made a little Russian dressing mix using soy mayonaise with ketchup and mustard. It’s one of Scarlett’s favorite condiments, and we ate them for a few days for either lunch or dinner.

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3 Comments

  1. Paula
    January 19, 00:18 Reply
    I made these last night and couldn't stop at one! Didn't miss the beef at all!
  2. Laura
    March 26, 18:55 Reply
    Do these store well if you freeze them?
  3. Amy
    April 20, 07:15 Reply
    This maybe a silly question, but is the sweet potato cooked and mashed or actually grated raw? Can't wait to try these!

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