Veggie burger with yogurt sauce

In response to popular demand, (the cook's brother is very popular. See comment on previous post) I am posting the recipe for the veggie burger courtesy of the Baltimore Sun. I think the yogurt sauce is optional. It tastes just fine with mustard, ketchup and pickles.)

Recipe finder: Homemade veggie burgers beat frozen variety
By Julie Rothman, Special to The Baltimore Sun

Wednesday, May 14, 2008

Elaine Kwedder of Shenandoah, Pa., was looking for a recipe for a homemade veggie burger. Amanda Milewski of Eldersburg, Md., sent one in that she cut from a parenting magazine some years ago and makes on a regular basis. She says her family finds that the burgers are a more flavorful alternative to the store-bought frozen veggie burgers they have tried.

Milewski says that sometimes she preps all the ingredients earlier in the day or even the night before and stores them in zip lock bags in the fridge. That way the burgers are a snap to prepare even during a weeknight dinner rush. When served with the accompanying yogurt sauce, these burgers are a tasty and healthful alternative to an ordinary burger.

Veggie burgers with yogurt sauce

1 egg, slightly beaten

1 carrot, peeled and grated

1 onion, finely minced

1 sweet potato, peeled and grated

1 cup flour

1 teaspoon baking powder

Salt and pepper to taste

1/2 cup plain yogurt

1/4 cup ketchup

2 tablespoons pickle relish

2-3 tablespoons vegetable oil

In a large bowl, combine egg, carrot, onion, sweet potato, flour and baking powder. Add salt and pepper to taste. Form mixture into six 5- to 6-inch patties and set aside.

To prepare yogurt sauce: In a small bowl combine yogurt, ketchup and relish. Set aside. In a large skillet, heat oil until very hot. Saute burgers for 4 minutes per side, until golden brown. Remove burgers to plates or set on buns and serve with yogurt sauce. Yield: 6 burgers.

Approximate values per serving: 189 calories, 5 grams protein, 6 grams fat, 1 gram saturated fat, 30 grams carbohydrate, 2 grams fiber, 36 milligrams cholesterol, 257 mg sodium.