Baby Broccoli Burgers

…Or as I like to call them; ‘BrocoBurgers!’ (Ok, is it just me, or does that sound like a dinosaur?)

These mini burgers are great if you want to impress your friends with a tasty snack or light lunch for the weekend. You can really get creative with burgers- they’re certainly not only made of meat or beans and tofu. (Although beans and tofu are awesome too! Many of those recipes to come). I eat more different types of burgers (and food in general) now, than I ever did before. Low in fat, high in vitamin C and fibre; these mini burgers will leave you feeling full and guilt free 😉 Can I get a “Yay”!!!???

Yields: 18 Baby Broccoli Burgers


  • 3 cups broccoli florets
  • 4 oz mushrooms
  • 1 small onion
  • 3 oz tofu
  • 1 Tbsp olive oil
  • 1 garlic clove (chopped)
  • 1/2 tsp onion powder
  • 1/2 tsp cumin
  • 3/4 cup panko crumbs
  • 1 egg
  • 1/2 tsp hot chilli sauce
  • 1 1/2 Tbsp greek yogurt
  • Salt & pepper to taste

Directions: Preheat oven to 400° F. Cook broccoli in boiling water until bright green (1-2 minutes). Meanwhile, dice onion, mushrooms and tofu and add in skillet with olive oil for about 7 minutes, on medium heat. Add garlic, onion powder, cumin, salt and pepper in the remaining last 2 minutes. Add Broccoli and onion mixture to a food processor. Blend well. Add Panko, egg, yogurt and hot sauce to broccoli mixture in large bowl and stir with wooden spoon. Form baby burgers with hands. Cook for 30 minutes or until golden brown on lightly oiled baking sheet (or use wax paper), flipping after 15 minutes. EAT!


Here’s the perfect broccoli beat while you’re flippin’ burgers in your kitchen:


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