Vegetarian Burgers

Vegetarian Burgers
Vegetarian Burgers in combination with the almost essential cheese and egg protein to give these alternative burgers the necessary dietary dynamics for a relatively dietetic dish of «different burgers without a lot of remorse»…
Portobello mushrooms, broccoli, corn, breadcrumbs are some of the key ingredients. They are flavored with the British origin of Worcestershire sauce, with coriander seeds, flaxseed, onion and garlic. They are made delicious, easy to digest and all this is a deliberate alternative to replacing minced meat.

work: 30′ time: 50′ easy:

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Announcement New Book Release

With great pleasure we inform you that issued the New Book of Kitchen Stories titled «Μεζέδες». It includes a collection of 45 savory recipes for easy and practical everyday food solutions but also quick finger foods for festive table or buffet.

Excerpt from the introduction:
«Αναρωτιέμαι συχνά που είναι το απόγειο της μαγειρικής. Είναι τα πιο φρέσκα υλικά, οι πιο πολύπλοκες γεύσεις είναι το καθημερινό ή το σπάνιο; Δεν είναι τίποτε απ΄όλα αυτά. Το απόγειο δεν είναι ούτε η κατανάλωση του φαγητού ούτε το μαγείρεμα, αλλά η προσφορά του φαγητού και η συντροφικότητα…»

Email Contact & orders: or order online at amazon.

Ingredients (~20 burgers, depending on size)

  • 250g (8.8 oz) portobello mushrooms
  • 100g (3.5 oz) broccoli
  • 280g (9.9 oz) canned, drained corn
  • 240g (8.5 oz) grated cheese
  • 4 eggs
  • 5 rusks grated
  • 2 tbsp flaxseeds grated
  • 1 onion, medium, grated
  • 3 garlic cloves, large
  • 1 tbsp coriander seeds, broken
  • 1 tbsp worcestershire sauce
  • salt, pepper & oil for frying
Wash, drain and wipe the broccoli not having much moisture. Wipe the mushrooms with slightly damp kitchen paper. Chop all on a cutting surface.
Half the amount of corn to pass the food processor 2-3 turns to melt slightly. We also grind onion and garlic.
We collect all ingredients in large bowl. Mix well.
In a separate bowl, break the eggs, beat them and add them to the mix of burgers. Mix well and if the composition of ingredients is watery -mushrooms tend to lose water- add bread crumbs, flaxseed or flour.
In a non-stick pan, pour a little light oil, let it burn. We take a small amount of the mixture of mushrooms, shape it in our palm round and flattened as a tray. If there is a problem getting them into the pan, pour the spoon into the pan.
Let them cook well on one side and turn them, with a plastic spatula, just once, to cook the other side. Take them on absorbent paper, add oil to the pan and continue. Served with a green salad.
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I recommend the mix of burgers to be used immediately. We do not make the whole mixture in burgers and then fry them, nor leave the mixture in the refrigerator for later. The processes take place simultaneously, otherwise, leaving them, they will become watery.

Author Zambia G. Sifaki