I got tonight's recipe from my friend, Andrea. I loved that it packed in a few extra veggies and since it was a warmer day, burgers was a great dinner.
Andrea's Veggie-Filled Burgers
1 med sweet potato
1 yellow squash
1 zucchini
1 med onion
1lb or so diet lean hamburger
Steak seasoning to taste (probably 1.5 TBSP)
1/4 cup bread crumbs
1 tsp onion powder
2 TBSP steak marinade (I get this at the best of Missouri so I am not sure you can find it in the store)
Directions: Peel all 4 vegetables and shred. Mix shredded vegtables with rest of ingredients. Let sit in fridge at least 1 hour and up to 24.
Press patties into whatever size you like. I made 9 last night. Warm up non stick skillet with 1tsp of olive oil. Cook burgers 4-5 min each side or until finished. I covered the skillet with a lid for at least the last minute just to make sure they are done.
Modifications:
-I used Worcestershire sauce instead of a steak marinade.
-I did not use bread crumbs.
Here's what you'll need:
Peel the squash, sweet potatoes, and zucchini.
Grate the veggies
Add the rest of the ingredients and mix.
Refrigerate the mixture for an hour+. I scored the mixture into quarters and then shaped them into patties.
Swirl a little olive oil into the pan and cook until finished.
Here's what you'll end up with: (if you want cheeseburgers)
Our Thoughts:
These burgers were really good. I loved that I was able to sneak in some extra veggies and it really got my mind whirling wondering what else I could have snuck in there.
Since I did not use the bread crumbs, the mixture was really watery. Those bread crumbs would have soaked up the water from the veggies and I actually put a paper towel down in the bowl to soak some of the water up. I think because I also used a grater that had holes really close together, that created more water, too. I think next time I will just put the veggies in the food processor.
This burger really hit the spot and we all loved it! I served this with Roasted Acorn Squash.
Hope you enjoy!
April
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