Vegetable Burgers |

You can prepare tasty and nutritional burgers at home with this simple microwave recipe. Stuffing is prepared with nutritional vegetables. Relish these burgers, with fresh cream and sauces anytime of the day.

Preparation time: 15 mins
Serves: 2


  • 2 burger buns
  • 2 vegetable cutlets
  • 2 onions
  • 2 small capsicums
  • 3 tsp mayonnaise
  • 3 tsp fresh cream
  • Salt and pepper to taste
  • ½ tsp sugar
  • Tomato sauce


Cut burger buns horizontally into two equal halves.

Finely chop onions and capsicums and take in a bowl. Mix mayonnaise, salt, pepper, fresh cream and sugar to this.

Spread this on one half of the bun. Place a cutlet and spread tomato sauce. Cover with the other half and prick a toothpick on top to secure the stuff.

Place buns in a microwave and bake for a minute.

Hot burger buns are now ready to eat.

Mushroom burgers

And here a new recipe. An american one for burgers. Although it might be less beefy than the typical american burger. See I like to add vegetables in my burgers. I find vegetables help with keeping the meat moist and soft. And they add flavor and make the burger healthier. So I almost always add some sauteed vegetables and a bit of cheese to the burger.

Some of my favorite additions are eggplants, zucchini, onions, sun dried tomatoes, capers and on the cheese I like feta and melty stuff like muenster and mozarella. What do you like to add to your burger?


  • 1/3 lb ground meat
  • 1/2 lb mushrooms
  • 2 oz melting cheese (I used muenster)
  • 1 tbsp mustard
  • black pepper
  • salt


  1. Slice the mushrooms and saute them until soft. Let cool.
  2. In a bowl, mix the ground meat with the diced cheese, the mustard, the chopped mushrooms and salt and pepper.
  3. Form into 2 rather large patties and cook in a searing hot pan without added fat.
  4. Serve with mustard, ketchup and all your favorite fixings.

Traditions revisited: lentil burgers

So I am back. Or at least I will try to be back. Last semester at work was crazy with teaching and research and I decided to take a break from the blog. I want this blog to be a relaxing oasis, not a source of stress, so I have been posting a bit on Intsagram and Facebook and Twitter, but I did not really do much for the blog. Now it is the new year, teaching is behind me for the time being and I will try to get back to some version of a regular schedule.

Since it is the start of the year, I will start by posting a recipe for recycling lentils. As you might know, lentils are always eaten on the first day of the year in Italy because they are believed to “bring money”. Here you can find more about it. So what do you do when you have leftovers? Delicious veggie burgers is the answer!

You can start from the leftover lentils and simply add breadcrumbs to get a stiff and dry mixture. Form into patties and pan fry them. And you are done.

I decided to serve them with leftover cotechino (a traditional Italian sausage/cooked salami that is always present on the table at New Years) that I sliced and crisped in a hot pan with no added fats, and steamed spinach, because you always need something green on the table.

Otherwise, you can go the burger route and serve them in a bun with a slice of tomato, lettuce and your other favorite burger toppings. Either way it’s going to be an hit with vegetarians and meat lovers alike!

Traditions revisited: lentil burgers


  • 2 cups leftover lentils
  • 1-2 cup breadcrumbs
  • olive oil
  • salt
  • pepper


  1. With a fork smash the lentils and mix them with the breadcrumbs. You should get a dry and rather stiff mixture. This will require more or less breadcrumbs depending on how wet your lentils are, so adjust the amount of breadcrumbs accordingly.
  2. Adjust salt and pepper if needed.
  3. Form in small patties dusting with more breadcrumbs if needed.
  4. Pan fry in hot oil until they are warm, about 3-4 minutes per side.

Cod and potato burgers

I am a bit late today, because I was in Chicago during the weekend meeting up with family and showing baby A. off: she walks now and had a ball at millennium park splashing around the Crown fountain and at the beach people watching and splashing about on the shore.

The recipe I’m sharing today is inspired by a dish my mother used to make often when we were young: cod layered with potatoes. I lowed it very much as a kid for its simple flavors. As I grew older and started making it myself, I started adding a spoonful of capers to add another layer of flavors, and a couple of months ago I had the idea of transforming it into burgers. It is now a bit of a classic.

They use only a handful of ingredients and are very quick to put together, particularly if you have leftover boiled or baked potatoes. Yet the use of capers and pickled lemon as seasoning, give the dish a whole new depth of flavors by introducing notes of acid, pop of saltiness and just a touch of sour to give a counterpoint to the fishiness of cod and the of simple earthiness of the potatoes. Give it a try and you won’t be disappointed.


  • 1 lb boiled potatoes (baked would work too)
  • 1 lb raw cod
  • 1/2 tbsp capers
  • 1/2 small onion
  • 1/2 pickled lemon
  • salt
  • pepper
  • panko breadcrumbs
  • olive oil


  1. Chop the raw fish roughly with the capers, onion and pickled lemon using the pulse function of a food processor.
  2. Mash the potatoes and mix in the chopped fish mixture. Add salt and pepper to taste and form into patties. If the mixture is too wet, you can add a couple of spoons of breadcrumbs. If it is too dry, you can add a bit of mayo.
  3. Coat the patties using the panko breadcrumbs and place on an oven sheet lined with parchment paper. Drizzle lightly with olive oil and bake in a 375F oven for about 30 minutes or until golden brown, turning over once to get even browning and cooking.
  4. You can serve with a light mixed green salad and a bit of tartar sauce or lemony mayo on the side.
This entry was posted in Entrée, Seafood and tagged burgers, cod, fish, pescatarian, Potato. Bookmark the permalink.

Saucy Greek Burgers : Greek Recipes

Saucy Greek Burgers – This distinctive, delicious, Greek burger recipe is made with ground lamb, and served with a one of a kind, exquisite, mint yogurt sauce recipe included. Also served in Pitas, for more Greek tradition, these phenomenal, BBQ burgers are a “Must Try”.

Prep Time: 30 mins
Cook Time: 15 mins
Servings: 6
Main Ingredient: Ground Lamb
Difficulty Level: 2

Ingredients to make Saucy Greek Burgers

For yogurt sauce:
12 Ounces plain yogurt
2 Small garlic cloves
1/4 Teaspoon salt
3 Tablespoons shredded fresh mint leaves, or to taste

For burgers:
2 Pounds ground lamb
1/2 Cup crumbled feta cheese
1/2 cup finely chopped pitted Kalamata olives, 12 to 15
6 small pita loaves
2 small vine-ripened tomatoes, sliced
2 small green bell peppers, cut in rings
1 red onion, sliced thin

Directions to make Saucy Greek Burgers

Step 1:Make yogurt sauce: Mince and mash the garlic with the salt. Drain yogurt in a sieve lined with a dampened paper towel set over a bowl 30 minutes. Transfer to a small bowl and combine with the garlic and mint.

Step 2:Prepare grill and oil rack. Set grill 5-6 inches from coals. In a bowl gently combine the lamb,feta and olives. Form into 6 patties about 1” thick. Season to taste with salt and pepper. Grill for about 7 minutes per side for medium-rare.

Step 3:Split pitas form a pocket.Transfer burgers to pita pockets and top with tomatoes, bell peppers and onion. Serve burgers with yogurt sauce.