Vegetable Burgers

by bradley crawford
(stoke-on-trent)

Vegetable Burgers

These homemade vegetable burgers are packed with colorful vegetables, kidney beans, and warm ginger flavor. They make a healthy vegetarian lunch or dinner and are a great way for kids to practice chopping, mixing, and shaping patties.

Ingredients

1 large carrot, diced or grated
1 (2.5 cm) piece fresh ginger root, finely chopped
1 bell pepper, chopped
1 small onion, grated
1 leek, diced
Ground coriander or fresh coriander leaves, optional
1 (400 g) can kidney beans, drained
1 to 2 large eggs, beaten
2 slices bread or 90 g breadcrumbs
Black pepper, to taste
Oil, for frying

Directions

Grate the carrot and finely chop the ginger, pepper, onion, and leek. A food processor may be used for quicker preparation. Heat a small amount of oil in a skillet over medium heat and cook the chopped vegetables for about 10 minutes or until softened. Season with black pepper and add coriander if desired. Mash the kidney beans with a fork or puree them in a food processor until smooth. In a large bowl, combine the cooked vegetables with the kidney beans and stir in the beaten eggs. Add the breadcrumbs and mix well. The mixture will be slightly sticky. Shape into 6 balls and flatten into burger patties. The patties may be frozen at this stage for later use. Heat oil in a skillet and fry the burgers for about 5 minutes on each side or until browned and cooked through.

Yield: 6 vegetable burgers.

Kid Cooking Tip

Kids can mash the beans, mix the ingredients, shape the burger patties, and help choose vegetables to add.

Serving Ideas

Serve on hamburger buns with lettuce and tomato, alongside roasted vegetables, or sliced into wraps and lunchboxes.

Variation Ideas

Add corn, zucchini, spinach, sweet potato, or shredded cheese for extra flavor and texture.

Healthy Cooking Idea: Vegetable burgers are a great way for kids to practice chopping, mixing, shaping patties, and learning how beans and vegetables can be used as a healthy protein source in family meals.