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Ultimate Veggie Burger

Hello Tasteful Judges, This is my first recipe contest. I am a married mother of two daughers, both in college. I am a registered nurse in a trauma ICU. On my days off I enjoy cooking and gardening. I am an avid viewer of the Food Network and enjoy taking fresh ideas to create new dishes. To meet the 16 ingredient criteria, I did have to cut a couple of items from my recipe. Hopefully they won't be missed. I find commercially prepared veggie burgers dry and tired. I wanted to experiement and incorporate fresh ingredients to create the Ultimate Veggie Burger. My biggest obstacle was too soft a patty. Thank you for considering this entry. Eileen


1 large sweet potato
Day old loaf of Italian bread to make 2 cups bread crumbs
½ of a 10 oz package frozen baby peas
4 T. Extra virgin olive oil, plus extra to brush rolls
1 cup grated carrots
¾ cup baby bella mushrooms, finely chopped, about ½ of a 10 oz. package
1 red bell pepper, finely chopped
¼ cup scallions, finely chopped
3 eggs, fork beaten to combine
1/3 cup fresh cilantro, chopped
Juice of two limes
3 t. salt
2 cloves garlic, minced
1/8 teaspoon crushed red pepper flakes
6 fresh crusty whole wheat rolls
1 avocado, halved and thinly sliced


Pierce sweet potato with fork, wrap in foil, place on indirect heat on barbeque about 45 minutes or until it pierces easily with fork; mash and set aside. Meanwhile, in the bowl of food processor, process the bread into crumbs, remove and set aside. Remove peas from freezer to defrost. Heat oil in sauté pan. Then, in food processor, finely chop carrots and add to hot oil and saute for 5 minutes. Meanwhile process mushrooms, then red bell pepper, then scallions. Measure and add all processed vegetables to pan, cook an additional 2 minutes, then remove from heat. Add mashed sweet potato, beaten eggs, breadcrumbs, whole baby peas, cilantro, juice of 1 ½ limes, salt, garlic and red pepper flakes and mix to combine. Form into 6 patties, cook on pre-oiled grill grates on medium hot barbecue 3-4 minutes each side. Toast both sides of split rolls on grill then brush with olive oil. Place burger on toasted roll, top burger with sliced avocado and sprinkle avocado with remaining lime juice.