Meatless patties are usually healthy—but rarely quite as delicious as this flavorful entry from The Counter in Culver City, California. Executive chef Marc Boussarie goes light on fillers and heavy on squash, zucchini, and carrots to create a savory burger your body will thank you for.
VEGGIE BURGER
SERVES 6
PREP TIME: 10 MINUTES
COOK TIME: 16 MINUTES (PLUS 1 HOUR RESTING)
4 teaspoons extra-virgin olive oil
1 onion, diced
3 garlic cloves, minced
2 carrots, peeled and grated
1 yellow squash, grated
1 zucchini, grated
1 teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup canned black beans, rinsed and drained
1 egg, beaten
1 teaspoon paprika
2 tablespoons chopped Italian parsley
1 ½ cups rolled oats
All-purpose flour (for dusting)
4 multigrain buns, sliced
½ cup mixed greens (optional)
1. Heat 2 teaspoons olive oil in a large skillet over medium-high. Add onion and reduce heat to medium. Add the garlic and sauté for 3 to 4 minutes, until soft. Mix in carrots, squash, zucchini, salt, and pepper. Cook for 3 to 4 minutes more, or until soft. Mix in black beans, egg, paprika, parsley, and oats. Remove from heat, transfer to a bowl, and let rest at room temperature for 1 hour.
TOP IT OFF
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Be saucy Punch up your burger with soy sauce, hummus, salsa, or tzatziki—all add a hint of flavor without a lot of fat.
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Get creative For an extra produce boost and added texture, crown your burger with shredded carrots, diced avocado, or a handful of dried cranberries.
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Go naked Lose the bun entirely and enjoy your patty on a bed of spinach; drizzle with your favorite lowfat dressing.
*For the full article please refer to Shape April 2012 Issue
