Veggie Burgers

Yield: 4 servings

Ingredients

• 2  tablespoons  olive oil
• 1  onion, finely diced
• 2  garlic cloves, chopped
• 3  portobello mushrooms (about 1 pound), cleaned and cut into 1/4-inch dice
• 2  teaspoons  kosher salt
• 1/8  teaspoon  freshly ground pepper
• 1  tablespoon  tomato paste
• 1 1/2  cups  frozen shelled edamame, defrosted and blanched
• 1/4  cup  packed fresh parsley leaves
• 1  egg
• 1/2  cup  plain bread crumbs
• 4  brioche or hamburger buns, toasted

Preparation

Heat oven to 400° F. Heat the oil in a large skillet over medium heat. Add the onion, garlic, mushrooms, salt, and pepper, and cook until lightly browned, about 5 minutes. Add the tomato paste and cook for 1 minute. Remove from heat and place half the mixture in a food processor. Place the other half of the mixture in a large bowl and set aside.

Add the edamame and parsley to the processor and pulse until the mixture is fine. Transfer to the bowl containing the original mushroom mixture, add the egg and bread crumbs, and mix well. Form into 4 patties and place on a lightly greased sheet pan.

Place the burgers in the oven and bake for 20 minutes. Serve on the buns, topped with sprouts, lettuce, and tomato, if desired.

Nutritional Information

Calories:

441 (1% from fat)

Fat:

25g (sat 9g)

Protein:

16mg

Carbohydrate:

40g

Fiber:

7g

Cholesterol:

144mg

Iron:

3mg

Sodium:

1309mg

Calcium:

78mg