Veggie Burger Recipe from Johnson and Wales University’s Chef Bergman

Monday, October 18th, 2010

Spinach, Mushroom and Polenta Burger

by Chef Bergman from Johnson and Wales University

Ingredients:

Directions:

Step 1: Squeeze water out of spinach

Step 2: Sauté onion and garlic until tender

Step 3: Add mushrooms, cook until tender

Step 4: Add spinach and sauté

Step 5: Season mixture to taste and let cool

Step 6: In boiling, salted water add polenta and stir until mixed and creamy. Add more water if needed

Step 7: While hot, blend spinach mixture and polenta. Let mixture cool

Step 8: With hands, shape mixture into patties

To Serve:

Step 1: Heat oil in Sauté pan

Step 2: Add patties & heat till brown on both sides

Step 3: Serve on soft rolls

Topping Suggestions:

1. Black bean and mango salsa

2. Heirloom tomato

3. Melted Cheese

http://howtomakescrambledeggs.net Scrambled Eggs

Vegetarians can still enjoy eating meat free burgers by using vegetables as meat substitutes. Aside from being healthy, they are cheap and tastier than the ready to cook and processed ones. There are several ways to make veggie burger by adding different kinds of vegetables to beans. My mother shared me a recipe using banana heart with bits of shrimps or meat in a batter and deep fried. She simply called it fritter and we enjoyed its crispy and delicious taste dipped in catsup. When I got children of my own I did some variations and developed the recipe as one way of getting the kids to eat vegetables. Since burgers became very popular among kids, banana heart is one best way to have burger that is totally free of meat yet tastes like meat burger or even tastier and of nutritive value.