Broccoli Burger
- Lactose Free
- Vegetarian
- Difficulty: Very easy
- Prep time: 25 min
- Cook time: 15 min
- Serving: 4
- Cost: Very low
PRESENTATION
If you're looking for a fresh twist on the classic burger, a broccoli burger is the way to go. Seriously good. This veggie burger swaps out the beef patty for a delicious mix of broccoli and potatoes, making it soft and moist on the inside. Really really tasty. It's a healthy burger recipe that even kids might find really good, thanks to familiar toppings like soft sesame buns, crispy lettuce, juicy tomato slices, and a simple mayo alternative that keeps things light. And look, this creative take on American street food focuses on making a plant-based option that suits everyone. Which is great.
The combination of vegetables and potatoes gives you a satisfying bite while keeping the patty intact and full of flavor. People are loving these kinds of burgers not just for health benefits but also for the fun variety they offer. And here's the thing, you can get creative with your homemade veggie burger by trying different bases like chickpeas, beans, or lentils—or even adding cheddar for that broccoli cheddar vibe. Play around with spices, experiment with different buns, and swap out toppings to find your perfect match.
Even picky eaters might be surprised at how golden and crispy the outside gets, providing that real comfort food feel with a healthier twist. I mean, this type of broccoli burger is perfect for families looking to eat more veggies without missing out on the fun of eating burgers. Plus, they're super easy to make ahead or pack in a lunchbox. Really. With all these options, you can always try a new tangy sauce or side dish to keep dinner exciting and delicious.
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INGREDIENTS
- Ingredients for 4 burgers
- Hamburger muffins 4
- Broccoli 1.8 lbs (800 g)
- Potatoes 1.1 lbs (500 g)
- Marjoram 2 pinches - (chopped)
- Vegetable broth ⅔ cup (150 ml)
- Grana Padano PDO cheese 3.5 oz (100 g) - (to grate)
- Breadcrumbs ⅓ cup (50 g)
- Eggs 1
- Cluster tomatoes 10.5 oz (300 g)
- Extra virgin olive oil to taste
- Garlic 1 clove
- Black pepper to taste
- Fine salt to taste
- For the fake mayonnaise
- Vegetable oil 0.4 cup (100 ml)
- Soy milk 3 ½ tbsp (50 ml)
- Lemon juice 1 spoonful
How to prepare Broccoli Burger
To prepare the broccoli burger, detach the florets from the main stalk of the broccoli 1, then wash them and cut the florets in half. Peel the potatoes 2 and cut them into cubes of the same size if possible 3
In a skillet, pour a drizzle of oil and brown a garlic clove (you can remove it later); add the potatoes 4 and cook them over medium heat for 5-10 minutes. Then also add the broccoli 5, salt and pepper to taste, and add chopped marjoram 6.
Cover with the lid 7; add the Vegetable broth from time to time to aid cooking 8; let it cook for at least 20 minutes or until both the potatoes and broccoli are soft. Once the vegetables are cooked, pass them through a food mill and collect the puree in a bowl 9.
Wait for the mixture to cool, then add the grated Parmesan 10, breadcrumbs 11, and knead. Then also add the egg 12
and knead again to combine it 13, then divide it into four parts. Form the burgers by placing a pastry ring with a diameter of 5 inches on a tray lined with parchment paper and filling it with the mixture to give the burgers a defined shape 14. Heat a non-stick skillet and cook the burgers a few minutes per side 15,
until they are nicely golden 16. Now prepare the Fake mayonnaise without eggs to dress the broccoli burgers: in a tall container, pour the seed oil and soy milk at room temperature (17-18).
Add the equivalent of a tablespoon of lemon juice 19 and a pinch of salt, and blend everything with an immersion blender 20 until you obtain a smooth and sufficiently thick cream 21.
Slice the vine tomatoes 22 and hamburger buns. Then spread the mayonnaise on both halves of the buns 23, place the broccoli burger 24,
the tomato slices 25, and close with the top half of the bun 26. Your broccoli burgers are ready to be served 27!