Mediterranean Veggie Burgers With Provolone and Ita

Name: Mediterranean Veggie Burgers With Provolone and Italian Ketchup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup tomato sauce; salt and pepper; 1 clove crushed garlic; 3 tablespoons aged balsamic vinegar; 1 ½ teaspoons light brown sugar; 1 teaspoon dried oregano; 3 tablespoons extra virgin olive oil, divided; 1 small carrot, chopped; 1 small onion, chopped; 12 cremini mushrooms, chopped; 2 tablespoons fresh thyme; 4 garlic cloves, finely chopped; salt and pepper; ⅓ cup dried mushrooms, all porcini (1 small handful) or ⅓ cup mixed mushrooms (1 small handful); 2 ½ cups cooked brown lentils; 1 ½ cups cooked quinoa (for nuttier burgers) or 1 ½ cups cooked cold couscous (for softer burgers); 1 cup drained chickpeas; ¼ cup toasted pine nuts (or sliced almonds); ¼ cup currants or ¼ cup chopped raisins; 1 egg; 6 slices provolone cheese; ciabatta or other crusty roll, split and lightly toasted; arugula, dressed lightly with lemon juice and extra virgin olive oil

Servings: persons

1 cup tomato sauce
salt and pepper
1 clove crushed garlic
3 tablespoons aged balsamic vinegar
1 ½ teaspoons light brown sugar
1 teaspoon dried oregano
3 tablespoons extra virgin olive oil, divided
1 small carrot, chopped
1 small onion, chopped
12 cremini mushrooms, chopped
2 tablespoons fresh thyme
4 garlic cloves, finely chopped
salt and pepper
⅓ cup dried mushrooms, all porcini (1 small handful) or ⅓ cup mixed mushrooms (1 small handful)
2 ½ cups cooked brown lentils
1 ½ cups cooked quinoa (for nuttier burgers) or 1 ½ cups cooked cold couscous (for softer burgers)
1 cup drained chickpeas
¼ cup toasted pine nuts (or sliced almonds)
¼ cup currants or ¼ cup chopped raisins
1 egg
6 slices provolone cheese
ciabatta or other crusty roll, split and lightly toasted
arugula, dressed lightly with lemon juice and extra virgin olive oil

1
Combine ketchup ingredients in a small pot and bring to a bubble.
2
Reduce heat to low and simmer to thicken to the consistency of ketchup, 15-20 minutes.
3
Meanwhile, heat a tablespoon oil in a skillet over medium to medium-high heat.
4
Add carrot, onions and mushrooms, and saute to tender.
5
Add thyme and garlic, season with salt and pepper, cook a minute or 2 more then turn off heat and cool.
6
To a food processor bowl, add a few pieces of dried mushrooms.
7
Process to finely chop then add lentils, quinoa or couscous, chickpeas, nuts and raisins.
8
Season with salt and pepper and add cooled, cooked vegetables.
9
Pulse until well combined.
10
Add egg and pulse a few more times.
11
Form 6 patties.
12
Heat remaining 2 tablespoons EVOO in a large skillet over medium-high heat.
13
Add patties and cook 5-6 minutes.
14
Flip burgers, cook 2-3 minutes more, add cheese and tent pan with tin foil to melt cheese, 1-2 minutes.
15
Serve on rolls with greens and Italian ketchup.
16
Note:.
17
For a vegan burger, omit egg -- be gentle when flipping burgers so they don't fall apart and omit cheese.

902

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 cup tomato sauce, salt and pepper, 1 clove crushed garlic, 3 tablespoons aged balsamic vinegar, and more.

Yes, Mediterranean Veggie Burgers With Provolone and Italian Ketchup falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mediterranean Veggie Burgers With Provolone and Italian Ketchup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions