Chipotle Garden Burgers

garden burger sandwich

I have a whole lot of respect for moms.  Really, it’s amazing that any kid turns out to be half-decent or even semi well-nourished.  They have their work cut out for them.  I mean, how many times have you heard a 5 year old say, “Oh mom, how did you know broccoli was my favorite?”  Or, “Yay, zucchini and carrots for dinner!”

Little guys don’t exactly enjoy vegetables the way moms wish that they did.  I want to meet the first mom who had the clever idea to hide the her veggies into other foods.  How brilliant.

cropped burgers

I don’t have any test subjects of the small variety yet to try hiding vegetables.  But since I’ve married Ryan, I have had to get a little more creative.  You see, he loves to eat lots of vegetables. He just doesn’t like to know that he’s doing it.

unbaked burgers

That’s why recipes like this Veggie-Mexi Burger are the perfect food to feed him!  Sneaky me, hiding all that zucchini, corn, mushrooms, onions, peppers, and who knows what else in there, all while he is unaware.  Clever.  Check out my homemade bread buns and vegan mayonnaise or chipotle sauce to make these into delicious sandwiches.  Keepin’ my hubby healthy and he doesn’t even need to know I’m doing it. That’s success.

Chipotle Garden Burger
Serves 8
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Prep Time
30 min
Cook Time
40 min
Total Time
1 hr 10 min
Prep Time
30 min
Cook Time
40 min
Total Time
1 hr 10 min
Ingredients
  1. 3/4 C. bread crumbs
  2. 5 oz. firm tofu + 5 oz. firm tofu
  3. 2 Tbsp. olive oil
  4. 1/4 C. diced mushrooms
  5. 4 green onions chopped small
  6. 1/2 red bell pepper diced small
  7. 2 cloves minced garlic
  8. 1 grated carrot
  9. 1 small grated potato
  10. 1 small grated zucchini
  11. 1 tsp. fresh oregano
  12. 1 tsp. cumin
  13. 1 Tbsp. soy sauce
  14. 1/2 tsp. garlic powder
  15. 1/2 tsp. onion powder
  16. 1/4 tsp. chipotle (opt.)
  17. 1/3 C. corn kernels
  18. 1/3 C. black beans
Instructions
  1. Blend the bread crumbs in the blender until fine. Set aside.
  2. Blend 5 ounces of tofu in the blender until creamy. Set aside.
  3. Heat the oil in a frying pan on medium-high heat. Add in all the ingredients listed from the diced mushrooms to the chipotle once the pan is hot. Saute until barely browned, about 3 minutes.
  4. Add into the frying pan the corn, black beans, bread crumbs, and blended tofu. Stir together and allow to saute for another minute or two.
  5. Preheat oven to 425 degrees fahrenheit.
  6. Form the burger mixture into balls on a baking sheet. Use a non-stick pan liner or pan spray to prevent sticking.
  7. Press each ball down to form a burger.
  8. Bake in oven for 30 minutes at 425 degrees or until patties are lightly browned and firm.
  9. For best results, chill in refrigerator to help burgers hold together.
Notes
  1. My list of vegetables and seasonings is only a suggestion. This recipe is very flexible for other ingredients.
  2. When I make these burgers for my husband, I leave out the black beans since he's allergic to them and I don't want to kill him.
Adapted from Jolinda Hackett
Adapted from Jolinda Hackett
Veggie On A Penny http://www.veggieonapenny.com/
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Comments

  1. Those look amazing!!!!! I just might have to cook some up!

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