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VEGGIE BURGER:
3 Tb olive oil
3/4 C corn kernels (fresh is best, but frozen, thawed works)
6 mushrooms, fresh, finely chopped
2 scallions, finely chopped
1/2 red bell pepper, finely chopped
1 clove garlic, finely chopped
1 tsp cumin
1 dash cayenne pepper (to taste)
1/2 C spinach, chopped (fresh is best, but frozen, thawed works)
1 carrot, peeled and grated
1 potato, peeled and grated
1 egg white
1/2 C bread crumbs (unseasoned)
salt and pepper (to taste)
In a large skillet heat 1 Tb oil over medium high heat. Stir in
corn, mushrooms, scallions, and bell pepper. Cook for 3 - 4 minutes.
Add garlic, cumin, and cayenne and cook for 30 seconds. Remove
from heat and stir in spinach. Add carrot and potato and stir to
combine. Add egg white and season with salt and pepper. Stir in
bread crumbs so that the mixture holds together. Shape mixture
into 6 disks and place on a place. Chill for 1 hour.
Heat 2 Tb olive oil in non-stick skillet and cook veggie burgers
until golden on each side.
Serve with your favorite condiment. Suggestions: yogurt/mint
sauce, hummus, barbecue sauce, or honey mustard.
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Burgers 06