SECTIONS
What would you like to know?
Share this Story
/

Meatless Monday: Veggie burgers packed full of hearty, healthy ingredients

Patricia Conte has a background in marketing communications and works as an independent writer. In 2010, she was given the opportunity to combine her love of writing and food when she started as a contributing writer for the Food channel...

Walnut and spinach veggie burgers are just what your Meatless Monday needs

These colorful burgers are perfect for a picnic or a weeknight dinner. Loaded with texture and color, these tasty patties are perfect topped with a sweet-and-spicy, tomato-mango chutney.

Walnut and spinach veggie burgers are just what your Meatless Monday needs

Veggie burgers come in all shapes and sizes, and I think it's fun to keep 'em coming with all sorts of different ingredients. These Meatless Monday walnut and spinach burgers with tomato-mango chutney are packed with flavor and have a nice texture to them too (thanks, walnuts). Eat them warm or cold, as a snack or as part of a meatless meal.

Walnut and spinach veggie burgers are just what your Meatless Monday needs

Maximize your time when you make this meal: As the burgers cook, make the tomato-mango chutney. Like the burgers, chutney comes in many varieties. This spread is full of vibrant flavor (and color) and tastes so great you may never go back to plain old ketchup.

Walnut and spinach burgers with tomato-mango chutney recipe

You'll really flip over these meatless burgers! They're filled with healthy ingredients that bring big flavor and great texture to your plate. The topping is like the crowning glory for these burgers!

Yields 8 burgers; 1/3 cup chutney

Prep time: 20 minutes | Cook time: 28 minutes | Total time: 48 minutes

Ingredients:

For the burgers

  • 1-1/2 tablespoons plus 1 teaspoon olive oil, divided
  • 1/4 cup onion
  • 1/4 cup shredded carrot
  • 1/4 cup red bell pepper, seeds and membrane removed, diced
  • 4 cups torn spinach leaves
  • 1 egg, beaten
  • 1-1/2 cups cooked rice
  • 1/4 cup chopped walnuts
  • 1/4 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon dried coriander

For the tomato-mango chutney

  • 1-1/2 tablespoons olive oil
  • 1/4 cup white onion, diced
  • 1 garlic clove, minced
  • 12 ounces diced tomato
  • 4 ounces mango, diced
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon dried coriander
  • 1/4 teaspoon smoked paprika

Directions:

For the burgers

  1. Heat the oven to 400 degrees F. Line 2 baking sheets with parchment paper, and set aside.
  2. To a large, hot skillet on medium heat, add the 1-1/2 tablespoons of olive oil. When the oil is hot, add the onion, and cook for about 3 minutes. Add the garlic, and cook for about 30 seconds. Next, add the carrot and bell pepper, and cook for about 3 minutes or until they begin to soften.
  3. Turn off the heat, but keep the skillet on the burner. Add the spinach in batches, and stir into the mixture. The heat will help the spinach wilt. Once wilted, mix thoroughly, remove from the heat, and allow the mixture to come to room temperature.
  4. To a large bowl, add the cooked rice, the walnuts, breadcrumbs and Parmesan cheese. Mix to combine.
  5. Add in the egg, vegetable mixture, seasonings and the remaining 1 teaspoon of olive oil. Mix well to combine.
  6. Shape the mixture into 4- to 5-inch round patties, about 1-1/2 to 2 inches thick.
  7. Bake on the middle rack for 8 to 10 minutes on each side.
  8. Remove, and serve warm or at room temperature with the tomato-mango chutney on the side.

For the tomato-mango chutney

  1. To a hot skillet on medium heat, add the olive oil. When the oil is hot, add the onion, and cook for about 3 minutes or until the onion softens.
  2. Add the garlic, cook for about 30 seconds, and then add the tomato.
  3. Cook the tomatoes for a few minutes or until they begin to break down and release their juices.
  4. Add the mango, vinegar, salt, pepper, cumin, coriander and paprika. Stir, and cook for about 3 minutes.
  5. Remove from the pan, and allow to cool a bit. Add to a blender or food processor, and carefully blend until smooth.
  6. Return to the skillet, and cook for a few more minutes. Remove from the heat, and set aside.

meatless monday

More Meatless Monday recipes

Seared tofu with mole sauce
Fennel, apple and endive salad with creamy lemon dressing
Crabless cakes with a light rémoulade

Comments
Hot
New in Food & Recipes
Close

And you'll see personalized content just for you whenever you click the My Feed .

SheKnows is making some changes!