Open-Faced Italian Veggie Burgers
Makes 4 burgers
Ingredients:
Burgers:
1/2 small zucchini, grated
3 tsp + 1/2 T olive oil, divided
1 can chickpeas, drained
1 1/2 T Fresh rosemary
3/4 tsp fresh thyme leaves
1/4 C fresh basil leaves
1/2 T fresh oregano
1/2 small hot pepper (Serrano), cut in 3 pieces
2 garlic cloves
1/4 medium onion, coarsely chopped
1/2 medium red bell pepper, coarsely chopped
1 medium carrot, coarsely chopped
1/4 C Parmesan, finely grated
1 egg
1/4 C oats
2 tsp Worcestershire
1/2 tsp salt
5 grinds pepper
1 T ground flax seed
wax paper
Bread:
3/4 T butter, melted
3/4 T olive oil
3/4 tsp garlic powder
4 3/4-inch slices of multigrain bread
Toppings:
1.5 oz Asiago, grated
1 C Marinara sauce(click here for Savored Joy's recipe)
1 avocado
basil leaves
Directions:
Make burger patties
1. Heat 1 tsp olive oil in a small fry pan over medium heat. Turn the heat down to medium-low, and add the grated zucchini. Sautée aucchini until the moisture is cooked out - about 5-7 minutes. Let the zucchini cool and then place it in a medium mixing bowl.
2. In a food processor fitted with a standard blade, process chickpeas and 2 tsp olive oil until a chunky paste forms. Scrape into mixing bowl with the zucchini.
Ingredients:
Burgers:
1/2 small zucchini, grated
3 tsp + 1/2 T olive oil, divided
1 can chickpeas, drained
1 1/2 T Fresh rosemary
3/4 tsp fresh thyme leaves
1/4 C fresh basil leaves
1/2 T fresh oregano
1/2 small hot pepper (Serrano), cut in 3 pieces
2 garlic cloves
1/4 medium onion, coarsely chopped
1/2 medium red bell pepper, coarsely chopped
1 medium carrot, coarsely chopped
1/4 C Parmesan, finely grated
1 egg
1/4 C oats
2 tsp Worcestershire
1/2 tsp salt
5 grinds pepper
1 T ground flax seed
wax paper
Bread:
3/4 T butter, melted
3/4 T olive oil
3/4 tsp garlic powder
4 3/4-inch slices of multigrain bread
Toppings:
1.5 oz Asiago, grated
1 C Marinara sauce(click here for Savored Joy's recipe)
1 avocado
basil leaves
Directions:
Make burger patties
1. Heat 1 tsp olive oil in a small fry pan over medium heat. Turn the heat down to medium-low, and add the grated zucchini. Sautée aucchini until the moisture is cooked out - about 5-7 minutes. Let the zucchini cool and then place it in a medium mixing bowl.
2. In a food processor fitted with a standard blade, process chickpeas and 2 tsp olive oil until a chunky paste forms. Scrape into mixing bowl with the zucchini.
Desired texture of processed chickpeas
3. Now, add rosemary, thyme, basil, oregano, hot pepper, garlic cloves, onion, bell pepper, and carrot to the food processor and process until minced. Scrape this into the same bowl as the chickpeas.
herbs & veggies in food processor
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herbs & veggies after being processed
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4. Add all the remaining burger ingredients except wax paper to the bowl and blend with a spoon until evenly mixed.
5. Cut 4 squares of waxed paper and place on a tray so that they are not overlapping. Form 1/4 of the burger mixture into a ball, place on 1 square of waxed paper, and shape into a 1/2-inch thick patty. Repeat with the 3 remaining burgers. Place in the fridge while prepping buns and toppings.
5. Cut 4 squares of waxed paper and place on a tray so that they are not overlapping. Form 1/4 of the burger mixture into a ball, place on 1 square of waxed paper, and shape into a 1/2-inch thick patty. Repeat with the 3 remaining burgers. Place in the fridge while prepping buns and toppings.
Multi-grain bread & garlic spread
Prep buns:
6. Prep buns by mixing the first three bun ingredients in a small bowl. Brush tops of each bread slice with the butter mixture and place on a tray. Set aside.
Cook and finish burgers:
7. Preheat stove top grill pan for 5 min and preheat the to broil. Turn down heat on grill pan to medium. Oil the pan with the remaining 1/2 T olive oil. Place burgers carefully on pan by gently flipping over wax paper. Cook 7 minutes on the first side. Carefully flip the patties using a spatula (burgers are somewhat tender). Sprinkle 1/4 of cheese on top of each patty. Cover patties with a roasting pan lid to help the cheese melt, and cook 6 more minutes. During last minute of cooking, place bread under broiler for 1 min.
8. Remove burgers from grill pan and toasted bread from oven.
9. Place 1 slice of bread on a plate. Top with patty, sauce, avocado, and basil leaves. Repeat for the remaining burgers.
Nutrition Per Serving: Calories 562 Total Fat 31 g, Saturated Fat 10 g, Monounsaturated Fat 13 g, Polyunsaturated Fat 3 g, Trans Fat 0 g Cholesterol 81 mg Sodium 1016 mg Potassium 781 mg Total Carbohydrate 48 g Dietary Fiber 12 g Sugars 8 g Protein 26 g
**The nutrition information here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. Additionally your personal selection of individual ingredients can alter the nutrition of the recipe**
Notes:
* A great side to pair with these is Roasted Sweet Potatoes(click for recipe)
* This recipe can easily be doubled and patties can be frozen precooked or cooked.
* Below you'll find a couple of helpful videos
One shows the burger patty prep using the wax paper square method. This will make it easier to to get the patties onto the grill pan without breaking them. This particular video shows Southwest Black Bean Burgers, but the process is the same.
The other shows how to plate the Italian Veggie Burgers.
6. Prep buns by mixing the first three bun ingredients in a small bowl. Brush tops of each bread slice with the butter mixture and place on a tray. Set aside.
Cook and finish burgers:
7. Preheat stove top grill pan for 5 min and preheat the to broil. Turn down heat on grill pan to medium. Oil the pan with the remaining 1/2 T olive oil. Place burgers carefully on pan by gently flipping over wax paper. Cook 7 minutes on the first side. Carefully flip the patties using a spatula (burgers are somewhat tender). Sprinkle 1/4 of cheese on top of each patty. Cover patties with a roasting pan lid to help the cheese melt, and cook 6 more minutes. During last minute of cooking, place bread under broiler for 1 min.
8. Remove burgers from grill pan and toasted bread from oven.
9. Place 1 slice of bread on a plate. Top with patty, sauce, avocado, and basil leaves. Repeat for the remaining burgers.
Nutrition Per Serving: Calories 562 Total Fat 31 g, Saturated Fat 10 g, Monounsaturated Fat 13 g, Polyunsaturated Fat 3 g, Trans Fat 0 g Cholesterol 81 mg Sodium 1016 mg Potassium 781 mg Total Carbohydrate 48 g Dietary Fiber 12 g Sugars 8 g Protein 26 g
**The nutrition information here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. Additionally your personal selection of individual ingredients can alter the nutrition of the recipe**
Notes:
* A great side to pair with these is Roasted Sweet Potatoes(click for recipe)
* This recipe can easily be doubled and patties can be frozen precooked or cooked.
* Below you'll find a couple of helpful videos
One shows the burger patty prep using the wax paper square method. This will make it easier to to get the patties onto the grill pan without breaking them. This particular video shows Southwest Black Bean Burgers, but the process is the same.
The other shows how to plate the Italian Veggie Burgers.
Burger patty prep and grill pan cooking
Plating Open-Faced Italian Veggie Burgers
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© 2019 Emily Haygood. ALL RIGHTS RESERVED.
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