I have been very very lazy this week!
And it is evident in my blog! I have posted only one recipe in the last nine days!!!!!!!!!!
I have been what the urban dictionary calls, “lazy bum”.
There might be good reason for it. My day job has been a little demanding lately and that makes me come home and just plop in front of the TV.
Then, again, that is just a lame excuse on my part.
While being “plopped” in front of the TV, I could have written a draft for future posts, create a schedule for February recipes, or even worked on writing drafts for some guest blogging opportunities that other bloggers have generously presented to me. I could have totally taken advantage of the latest phenomenon known as “Second Screen Viewers”.
Instead, I laze around and just watch TV like a mindless drone. Finally, I would go to sleep at 7 P.M and start the cycle all over again at 5:30 A.M.
Lately, I have had no life.
The sad part is that I already had this veggie burgers recipe made over 6 days ago with pictures done too. The only thing left to do was to write up a post.
Instead, I wanted feel better about my slacking away the week by going around asking other bloggers if they, too, go through a “lazy” phase occasionally.
ALL of them responded with a resounding, “NEVER!!!”.
If you ask me, they responded a little too quickly…..
No blogger I asked ever went through a lazy phase. They are always eager to come up with a recipe entry and post it faster than I can say, “Lazy Bum”.
I wonder what their secret is…
This veggie burger works great when grilled. Grilling the veggie burger brings out all the natural flavors of this recipe. The other option is fry the burger which is what I did. I didn’t have access to a BBQ grill. Frying it may be unhealthy, but, the taste is so good.
The first thing I did was to grill the vegetables. In my case, I used my oven to roast the vegetables. However, you can wrap the vegetables in foil, including the peas and roast them on your grill. That will bring out the rosemary and oregano
It is game day Sunday. Superbowl XLVIII is this Sunday and I think it is between the Seattle Seahawks and Denver Broncos. These are just words to me. I got this info from Superbowl’s official site!
This burger is perfect for any grilling season. If you are having a barbeque on labor day to celebrate the end of summer, this burger is a good way to do so.
At every Superbowl party or any summer grilling sessions, there is always
junk delicious food as far as the eye can see.
There is every food item ranging from chips, popcorn, cheese doodles to Lasagna and casseroles.
Vegetarians are often overlooked during these events. I suspect it is because vegetarian food conjures up healthy images and this is the one occasion where unhealthy foods are demanded!!!
In the spirit of an unhealthy Superbowl party food entry, I present to you my carb laden veggie burgers recipe.
My veggie burgers recipe may have been made from all vegetables but it is the frying part that makes them unhealthy. Now, I am NOT talking about deep frying them. A quick shallow fry will be perfect.
If you are insisting on this being a healthy veggie burgers recipe, then I suggest you roast the veggie burger patties on the grill. You can also toast them in the oven or on the stove top.
This way, I don’t have to feel guilty about giving you an unhealthy veggie burgers recipe.
Feel free to tell me about your “lazy” days in the comment section below. I always like to hear from other bloggers and what they experience daily.
Veggie Burgers Recipe
- - 5-6 medium potatoes
- - 3 baby eggplants
- - 2 small yellow squashes
- - 1 green squash
- - ½ cup of peas
- - ½ cup of corn
- - 1 cup of yellow cherry tomatoes
- - 1 tsp whole peppercorns
- - 2½ tsps of salt
- - 2 Thai Chillies (optional)
- - 1 tsp dried oregano
- - 1 tsp dried rosemary
- - 2 tsp extra virgin oil for roasting the veggies
- - Sunflower oil for frying the patties
- - Burger buns or slider buns for the burgers
- - Onions to top the burger
- - Roma tomatoes to top the burger
- - Jalapeno Jack cheese for the burger (Optional)
- - 1 cup of almond milk (place in ta wide bowl)
- - Breadcrumbs to coat the veggie burgers with (put the breadcrumbs in the plate)
- Roughly chop up all the eggplants, potatoes, squash and tomatoes
- Pre-heat oven to 400 degrees.
- Toast the buns or slider buns for the burgers and set aside
- In a baking dish add all the eggplants, potatoes, squash, tomatoes, corn and peas
- Add the olive oil to the baking dish
- Add all the salt, pepper, dried herbs & spices to the baking dish and mix well
- If you are grilling this vegetables, transfer all the vegetables from the baking dish and into an aluminum sheet. Wrap the vegetables in foil and place on your grill
- Place in the baking dish in the oven and allow all the veggies to roast for about 25 minutes
- Remove the veggies from the oven (or grill) and allow them to cool
- Using a potato masher, mash all the veggies. If you feel like using a processor, go for it. Just be sure not to make them a liquid consistency
- Make small patties out of the mashed veggies.
- Dip the patties in the almond milk and then coat with the breadcrumbs
- For grilling option, place these patties on your grill and roast both sides
- For the frying option, use the breadcrumbs to coat the patties well
- Add the Sunflower oil to a frying pan and set it to medium heat
- Wait for the oil to heat up and then, fry the patties.
- Fry the patties on both sides and rest on a paper towel. Dab the patties with paper towel to suck off any of the extra oil
- Bring this veggie burgers recipe to a close by assembling it. In the bottom bun, add a little ketchup and place a veggie pattie on it
- Add the rounded onions and tomatoes on it
- Top with the jalapeno pepper jack cheese and close with the top bun