Veggie Burgers with Vidalia Relish

Ingredients

Burgers

  • 1 small zucchini, diced
  • 1 packed cup diced shiitake mushrooms
  • 1/4 cup green onions, chopped, green parts only
  • 1 1/2 tablespoons olive oil, divided
  • 1 cup plain cooked brown rice
  • 1 1/2 teaspoons soy sauce
  • Black pepper to taste
  • 1/4 teaspoon Herbes de Provence or oregano
  • 1 egg, beaten
  • 2 hoagie or submarine rolls

Vidalia Onion Relish

  • 1 tablespoon olive oil
  • 1 Vidalia onion, thinly sliced
  • 1 1/2 teaspoons Balsamic vinegar
  • Salt and pepper to taste
  • Dash nutmeg

Instructions

  1. Burgers: Mince zucchini, mushrooms, and onion very fine. Heat 1 tablespoon olive oil in large skillet. Sauté vegetables over medium heat until tender, about 10 minutes. Remove to bowl. Stir in brown rice, soy sauce, pepper, herbs and egg.
  2. Heat remaining 1/2 tablespoon olive oil in skillet. Drop rice mixture as 6 small burgers into skillet. Gently press down with spatula and dry until browned on bottom, about 5 minutes. Gently turn and fry another 5 minutes.
  3. To serve, place 3 small burgers on each roll. Top with relish and close, or serve burgers plain with relish.
  4. Vidalia Onion Relish: Heat oil in medium pan. Add onion and sauté over low heat until golden and tender, about 10 minutes.
  5. Stir in vinegar. Season with salt, pepper and nutmeg.
  6. Serve warm.

Yield: 2 servings; 1 cup Vidalia Onion Relish

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