Vegetable burgers, low carb burgers, and vegan burgers are great on their own, but when paired with a salad or other salad-like side dishes, they can become a super-easy dinner option for those looking for a change of pace.
This veggie burger recipe from Manteca Vegetal, which I’m sharing today, pairs the veggie patty with a tasty salad.
The ingredients for this low carb vegg burger were the same as the low carb burger I used for the Low Carb Vegetarian Recipe from Food52.com.
The only difference was that I added some spinach, celery, and carrots to make it a little healthier.
But this veggie veggie recipe is super easy to make, and it makes a great side dish to enjoy at home.
1 pound of ground beef 1/2 cup finely chopped parsley 1 tablespoon finely chopped red bell pepper 2 carrots, chopped 2 celery stalks, finely chopped 2 tablespoons extra-virgin olive oil 2 teaspoons kosher salt and pepper, to taste 1/4 cup diced black olives, drained and chopped 2 medium onions, diced 2 tablespoons diced fresh red pepper 1 teaspoon ground cumin 1 teaspoon minced garlic 2 teaspoons minced oregano 1/3 cup freshly grated Parmesan cheese, plus more for topping 1 tablespoon minced fresh ginger 1/8 cup finely grated parsley 2 tablespoons fresh cilantro, finely grained 1/5 cup chopped fresh basil 1/6 cup chopped green onion (optional) 1/16 teaspoon salt and freshly ground black pepper 1/32 teaspoon ground black sugar, or more to taste (for topping) Instructions Preheat oven to 350 degrees.
Place the ground beef, parsley, and red pepper on a baking sheet.
Bake for 20 minutes, or until browned.
Drain and rinse the vegetables, and set aside.
Place all ingredients for the salad ingredients into a food processor and pulse until smooth.
Add in the olive oil and salt, and pulse for another minute or two until the ingredients are smooth.
Mix in the Parmesan, cumin, garlic, oreganos, and ginger.
Pulse a few more times, until it’s all incorporated.
Add the rest of the ingredients and pulse to combine.
Spread the salad mixture over the ground meat, adding the sliced carrots and celery.
Place into a preheated ovenproof bowl and bake for 10 minutes, until the mixture is golden brown.
Serve with the salad and a sprinkle of black olive oil, if desired.
The low carb and veggie versions are very similar, so it’s best to add in a bit of extra vegetable and a bit more salt if you want the burgers to be more meat-like.
Nutrition Information Calories: 576.5 Fat: 16g Carbohydrates: 44g Protein: 23g Fiber: 7g Saturated fat: 3g Cholesterol: 3mg Sodium: 14mg Carbohydrate: 56g Sugar: 5g Fiber, 4g Sugars: 2g Vitamin A: 0.7% Vitamin C: 0% Calcium: 0%.
All images and text © Gina Homolka for Skinnytaste