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A vegetarian burger that is so good, you won’t even miss the meat!
Heat a medium skillet over medium-high heat. Add oil once the pan is hot, then add carrot, onion, celery, and pepper. Saute 4-5 minutes, until just soft. Add the garlic and saute another 2 minutes.
Transfer the veggie mixture to a bowl (I used my stand mixer bowl to prevent spillage) and add the spinach, mashed beans, quinoa, breadcrumbs and oregano and mix on low until combined. Taste prior to adding the eggs and season with salt and pepper to taste. Add the eggs and mix well.
Divide evenly into 6 portions and form into patties. Place patties on a plate or cookie sheet and refrigerate 20-30 minutes until chilled through. This will help them stick together during the cooking.
Meanwhile make the chipotle mayo and prepare other condiments and other side dishes. For the chipotle mayonnaise, just mix together the mayonnaise, minced pepper and the adobo sauce from the chipotle can. Refrigerate until ready to use.
In the same medium sized skillet that you used to cook the veggies, heat it again over medium-high heat. Once hot, spray with non-stick spray and add up to 3 patties at a time. Cook 3-4 minutes on each side, being careful during the flip so they don’t fall apart. Cook another 3 minutes on second side. Transfer cooked patties to a clean plate and repeat with remaining patties, if you’re planning on cooking them all.
Serve hot on toasted buns with the chipotle mayonnaise and other desired condiments and sides.
Uncooked patties may be wrapped individually with plastic wrap and frozen up to 1 month.
Cornish hens with a garlic butter crust, smothered in lemon and rosemary!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!