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Veggie Burgers

Who needs beef when you can have these great meat-free, low-iodine burgers? (Contributed by the Thyroid, Head and Neck [THANC] Foundation)

Tired of the same old burger? Try this tasty vegetarian alternative.


Ingredients:

  • ¼ cup zucchini, diced

  • ¼ cup carrots, diced and blanched

  • ¼ cup green peas, fresh (or frozen, defrosted)

  • ¼ cup red pepper, diced

  • ¼ cup sweet corn, fresh (or frozen, defrosted)

  • 1 shallot, chopped

  • 1 tsp paprika

  • 1 tsp thyme, fresh, chopped

  • ½ cup oat bran, finely ground

  • 2 egg whites

  • 2 garlic cloves, diced (optional)

  • cayenne pepper, to taste

Instructions:

Form the patties:

  • Combine all vegetables and herbs.

  • Whisk the eggs and add to the oat bran; gently fold in the vegetable mixture.

  • Form into 3-ounce patties, cover and allow to rest in either the refrigerator or freezer, about 20 minutes.

Stovetop preparation:

  • Heat a small sauté pan and add a little olive oil to coat the bottom.

  • Gently place the burger(s) into the pan and cook 2 minutes on each side; if frozen, you will want to cook it longer.


Oven preparation:

  • Place the burger(s) on a nonstick baking sheet with parchment paper.

  • Bake at 350°F for about 13 minutes.

 

We hope you enjoy! Please "like" this recipe below and let us know how yours turned out. Share photos and videos of your culinary creations with the thyroid cancer community by including the hashtag #TruthAboutTC on your social media posts!


Typically, those following a low-iodine diet are recommended to consume no more than 50 micrograms (mcg) of iodine per day. One serving of this recipe as stated does not exceed 15 mcg of iodine.


Talk to your doctor before making any dietary or lifestyle changes and to determine if these recipes are healthy choices for you.

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