Chipotle Veggie Burgers
Make this the main event at any gathering or just the perfect Meatless Monday meal.
Number of servings : 4
Prep time: 30 minutes
Cooking time: Ready in under 30 minutes
Type of meal : | Main Courses | Main Courses
Special diet : | Vegetarian
2 tablespoons no-salt-added tomato paste
1 tablespoon red wine vinegar
¼ to ½ teaspoon chipotle chile powder
¼ teaspoon dried oregano
⅓ cup dry kasha (roasted buckwheat groats)
½ teaspoon salt
1 medium zucchini
⅓ cup finely chopped pecans
1 large egg
1 large egg white
1 tablespoon plus 1 teaspoon extra-virgin olive oil
2 ounces sliced reduced-fat smoked provolone (or other reduced-fat cheese), cut to fit the tops of the burgers
In a small bowl, combine the tomato paste, vinegar, chipotle powder (to taste), and oregano. Measure out 1 tablespoon and mix with 2 teaspoons water in a cup.
In a small saucepan, cook the kasha according to package directions with ½ teaspoon salt. Drain very well and spread out on a plate lined with paper towel to cool.
Shred the zucchini on the medium holes of a box grater over a kitchen towel. Twist the zucchini up in the towel and wring out as much moisture as you can. Transfer the zucchini to a large bowl.
Add the cooled kasha, pecans, whole egg, egg white, and the remaining tomato paste mixture to the zucchini and stir well to blend. Pack the mixture into a ½-cup measure to make 4 cakes, inverting them onto a plate. Refrigerate for 30 minutes to firm up a little.
In a large nonstick skillet, heat the oil over medium-high heat. Add the burgers and cook for 3 minutes without turning. Carefully turn, reduce the heat to medium, top with the reserved tomato paste mixture, and cook for 5 to 7 minutes, or until the second side is browned and the burgers are heated through.
Turn off the heat, top the burgers with the cheese, cover the pan, and let sit for 3 minutes to melt the cheese.