Veggie Burgers
But seriously, they're astounding!
Print Recipe
Ingredients
- ½ cup onion chopped
- 4 cloves garlic smashed
- 1⅓ cups carrots grated
- 1 cup yellow squash grated
- 1 cup zucchini grated
- 2 eggs beaten
- 2 tablespoons soy sauce
- 6 tablespoons soy butter
- ½ teaspoon salt
- ⅛ teaspoon pepper
- ½ cup Miceli's Colby Jack Cheese shredded
- 2 cups oats
- ½ cup flour divided
- 6 tablespoons oil divided
- 6 pretzel buns
- 6 leaves butter lettuce
- 1 red onion sliced
- 12 ounces white mushrooms peeled & sliced
Instructions
- Preheat your grill to 400℉, and oil the grates.
- Add the onion, garlic, carrots, squash, and zucchini to a skillet over medium heat.
- Let the mixture cook for about 4 minutes, and then let it cool for about 5 minutes.
- Combine the eggs, sauce, butter, salt, and pepper, and then add the cheese, oats, and onion mixture.
- Refrigerate it for about 1 hour, and then roll it into discs.
- Add ¼ cup of the flour to a parchment-lined baking sheet, and then add the discs.
- Divide the remaining flour between them, add them to the grill, and then let them cook for about 4 minutes.
- Turn them over, add 1 tablespoon of the oil, and then let them cook for about 4 more minutes.
- Turn them over, and then add 3 tablespoons of the oil.
- Divide them between the buns, and then add the lettuce and red onion.
- Add the mushrooms and remaining oil to a skillet over medium-high heat, let them cook for about 5 minutes, and then add them to the burgers.
Notes
Heavily oil the grates to avoid sticking. We keep the grill lid open while maintaining the heat!