Mini Vegetable Burgers Recipe

Name: Mini Vegetable Burgers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 md. potatoes (do not peel); 2 tbsp. butter; 1 sm. onion, chopped; 1/2 cup chopped broccoli florets; 1/2 cup grated carrot; 1/2 cup washed and finely chopped white part of a leek; 1 cup chopped button mushrooms; 1 cup frozen; canned corn; 1 tsp. soy sauce; 3/4 cup grated Gruyere cheese; 1 tbsp. chopped fresh parsley; Cayenne pepper; Salt and freshly ground black pepper; Seasoned all-purpose flour (flour mixed with a little salt and pepper); 2 eggs, lightly beaten; 1 cup bread crumbs; Vegetable oil for frying; 15 mini buns; Lettuce; Ketchup

Servings: persons

2 md. potatoes (do not peel)
2 tbsp. butter
1 sm. onion, chopped
1/2 cup chopped broccoli florets
1/2 cup grated carrot
1/2 cup washed and finely chopped white part of a leek
1 cup chopped button mushrooms
1 cup frozen
canned corn
1 tsp. soy sauce
3/4 cup grated Gruyere cheese
1 tbsp. chopped fresh parsley
Cayenne pepper
Salt and freshly ground black pepper
Seasoned all-purpose flour (flour mixed with a little salt and pepper)
2 eggs, lightly beaten
1 cup bread crumbs
Vegetable oil for frying
15 mini buns
Lettuce
Ketchup

1
Cook the potatoes in a pan of boiling water for 25 to 30 minutes, then peel and grate.
2
Meanwhile, melt the butter and saute the onion for about 3 minutes.
3
Add the broccoli, carrot, leek, and mushrooms, and saute for 5 minutes.
4
Add the grated potato, corn, soy sauce, cheese, parsley, a pinch of cayenne pepper, and salt and pepper to taste.
5
Form the mixture into 15 mini burgers, coat with flour, dip in the beaten egg, and then dip in the bread crumbs.
6
Dip in the egg once again and then coat with another layer of bread crumbs to make a crispy coating for the burgers.
7
Saute in a small amount of oil in a skillet until crisp and golden on both sides.
8
Serve on their own or in mini buns with a little lettuce and ketchup.

293

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 21 ingredients. The key ingredients include: 2 md. potatoes (do not peel), 2 tbsp. butter, 1 sm. onion, chopped, 1/2 cup chopped broccoli florets, and more.

Yes, Mini Vegetable Burgers falls under the General 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.

Mini Vegetable Burgers

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