Vegetable Veggie Burgers

I devoured this low-fat veggie burger! I’m so happy I discovered this recipe from Vegeterian Food. I was getting a little tired of those old fashioned burgers. No, I’m not saying I don’t love eating those greasy cheeseburgers from time to time while watching a good sports game. However, I wanted to switch up my old habbits and try something new (and healthier) for a change. This high-fiber patty is both vegeterian and vegan friendly :) Anywho, I hope you guys will like this recipe as much as I did :)

Cheerio !


3 tbsp olive oil

1/2 cup corn kernels

7 mushrooms, diced

3 scallions (green onions) diced

1/2 red bell pepper, diced

2 cloves garlic, minced

1 tsp cumin

1 carrot, grated

1 small potato, grated

1/4 cup silken (soft) tofu

salt and pepper to taste

1/2 cup bread crumbs


In a blender or food processor, process tofu until creamy and set aside.

Sautee the corn, mushrooms, scallions and bell pepper in one tablespoon of oil for 3 to 5 minutes. Add the garlic and cumin and cook for one more minute.

Remove from heat and add the carrot, potato, tofu, salt and pepper. Add bread crumbs until the mixture holds together. You may need a little bit more or less than a half a cup.

Shape the mixture into patties and refrigerate for at least one hour.

Heat remaining two tablespoons of olive oil and cook each patty until the veggie burgers are done, about 3 minutes on each side.

Nutrition Facts (from Calorie Count): 
One veggie burger patty provides approximately: 
Calories: 153, Calories from Fat: 73
Total Fat: 8.1g, 12%, Saturated Fat: 1.1g, 6%
Cholesterol: 0mg, 0%
Sodium: 129mg, 5%
Total Carbohydrates: 17.5g, 6%
Dietary Fiber: 2.4g, 10%
Sugars: 2.7g
Protein: 4.1g
Vitamin A 33%, Vitamin C 47%, Calcium 5%, Iron 8%, Based on a 2000 calorie diet

Reference :