Mediterranean Veggie Burgers With Provolone and Italian Ketchup Recipe

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.

No additional tips available.

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

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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.

Mediterranean Veggie Burgers With Provolone and Italian Ketchup

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