Recipe: Homemade Veggie Burgers

I have been really wanting to try making homemade veggie burgers ever since I have enjoyed local restaurants such as The Counter who pride themselves on fresh veggie burgers! I had often turned to buying the frozen brands such as Moringstar or Boca, which I love, but I decided to use fresh ingredients. This was delicious. Gary and I served on fresh rolls with tomato and avocado. You can add any of your favorite toppings. This is a sure hit and I plan on making it again :)

Substitutions: The below recipe is vegetarian. If you want to make it vegan, substitute the shredded cheese for soy or rice cheese and use an egg substitute.

Tip #1: I added half a can organic garbanzo beans for more protein.
Tip #2: To chop up all your veggies and beans, use a food chopper or food processor.

Veggie Burgers
Serving Size: 8

INGREDIENTS
2 teaspoons olive oil
1 small onion, grated
2 cloves crushed garlic
2 carrots, shredded
1 small summer squash, shredded
1 small zucchini, shredded
1 1/2 cups rolled oats
1/4 cup shredded Cheddar cheese
1 egg, beaten
1 tablespoon soy sauce
1 1/2 cups all-purpose flour

DIRECTIONS
1. Heat the olive oil in a skillet over low heat, and cook the onion and garlic for about 5 minutes, until tender.
2. After the onions and garlic are cooked, add in the chopped carrots, squash, and zucchini. Continue to cook and stir for 2 minutes.
3. Remove pan from heat and transfer everything to a large mixing bowl.
4. Add to the mixing bowl, the oats, cheese, and egg.
5. Add soy sauce to the bowl and mix well. Place the mixing bowl in the refrigerator and refrigerate 1 hour.
6. Preheat the grill for high heat. You can also use a grilling plate on the stove.
7. Place the flour on a large plate. Form the vegetable mixture into eight 3 inch round patties. 7. Drop each patty into the flour, lightly coating both sides.
8. Apply non-stick spray onto grill, and grill patties 5 minutes on each side, or until heated through and nicely browned.