I have an excellent recipe for egg-veggie burgers I had wanted to make again, and I knew they would be tasty and satisfying for everyone. That is not always easy in my family, where my son is a vegetarian (because he loves animals so much) and my husband is most decidedly not (he likes a good steak now and then). I am a mom, so what that means to me is that I want to be able to cook just one dinner that is healthy and that everyone will eat.
These egg-veggie burgers work perfectly. They are so satisfying that my husband doesn’t miss the meat. And I like that they are made with many nutritious ingredients. You get protein and fibre from the canned chickpeas and omega-3 fatty acids from the organic free-range eggs.
Onions are part of the Allium family of vegetables, which have beneficial effects on the cardiovascular and immune systems and anti-cancer effects. Mushrooms also have anti-cancer properties, are anti-inflammatory and stimulate the immune system. And last but not least, fresh bell peppers contain phytochemicals that have antioxidant abilities and are a rich source of various vitamins A, C and K. All in all, pretty terrific nutrition from a burger! Check out the easy egg-veggie burgers recipe.
Delightful Egg-Veggie Burgers
- 30 ounces chickpeas drained
- 4 large eggs organic
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 10 ounces mushrooms mixed and finely chopped
- 1 medium red pepper finely chopped
- 1 medium green pepper finely chopped
- 4 cloves garlic minced
- 1 teaspoon paprika
- ½ teaspoon coriander
- ½ teaspoon fresh ground pepper
- 1 teaspoon sea salt
- 1 pinch cayenne pepper
- 2 tablespoons soy sauce
- 1 cup bread crumbs whole wheat
- 1 cup rolled oats
- Drain the canned chickpeas and add them to a blender with the eggs. Blend on a medium setting to combine, leaving some texture.
- Finely chop the onions, mushrooms, peppers and garlic. Add the first three vegetables to a skillet and the olive oil and cook the veggies over medium-high heat until soft, about 4 to 5 minutes. Add the garlic at the last minute.
- Add the spices to the vegetables and continue cooking for about one minute. Add the soy sauce and stir until well combined.
- Let the vegetables cool, and then combine with the chickpea/egg mixture.
- Add the oats and bread crumbs to the mixture and mix well. Let stand for about 15 minutes until the liquid is absorbed.
- Form the mixture into about 8 patties. If the veggie mixture does not stick together, add more bread crumbs and oats until it is dry enough to form patties.
- Grill the veggie patties on a hot grill or in a skillet for about 4 minutes on each side. Add your favourite toppings and serve on a bun. I recommend the sprouted burger buns by Alvarado Street Bakery.