VEGGIE BEAN BURGERS
Even though the preparation for this meal seems time-consuming on a busy night, it's so worth it. The recipe will leave you with plenty of leftovers so you won't have to do any cooking the next night. These also beat the veggie burgers from the freezer section. -Amber Massey, Argyle, Texas
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 8 servings.
Number Of Ingredients 19
Steps:
- Preheat broiler. In a small saucepan, combine rice and water; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 30-40 minutes. , In a large bowl, mash beans until almost smooth; stir in eggs, pepper sauce and seasonings. Pulse bran cereal in a food processor until finely ground; remove to a small bowl. Pulse vegetables and garlic in food processor until finely chopped; add to bean mixture. Add cheese and rice to food processor; pulse to blend, then add to bean mixture. Stir in ground cereal., Shape mixture into eight 1/2-in.-thick patties; place on a greased foil-lined baking sheet. Broil 4-6 in. from heat until browned, 6-8 minutes per side. Serve in buns. If desired, top with lettuce, tomato and onion.
Nutrition Facts : Calories 334 calories, Fat 6g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 814mg sodium, Carbohydrate 60g carbohydrate (6g sugars, Fiber 15g fiber), Protein 16g protein.
HOMEMADE BLACK BEAN VEGGIE BURGERS
You will never want to eat frozen veggie burgers again. These are so easy, and you'll be proud to have created such a vegetarian delight.
Provided by LAURENMU
Categories Main Dish Recipes Burger Recipes Veggie
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
- In a medium bowl, mash black beans with a fork until thick and pasty.
- In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
- In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
- Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
- If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.
Nutrition Facts : Calories 198.4 calories, Carbohydrate 33.1 g, Cholesterol 46.5 mg, Fat 3 g, Fiber 9.8 g, Protein 11.2 g, SaturatedFat 0.7 g, Sodium 607.3 mg, Sugar 2.1 g
THE ULTIMATE VEGGIE BURGER
You make a veggie burger because you want the hamburger experience without the meat. This one delivers. It's got a firm, beefy texture that takes on the char and smoke of the grill, but is adaptable enough to cook inside on your stove. The enemy of a veggie burger is mushiness, which stems from a high moisture content. To combat that, the very watery ingredients - mushrooms, tofu, beans and beets - are roasted to both dehydrate them somewhat and intensify their flavors. Yes, the ingredient list here is long; you need a diverse lot to make a good veggie burger. And each one adds something in terms of flavor and/or texture. Garnish this any way you like, and don't forget to toast the buns.
Provided by Melissa Clark
Categories dinner, lunch, burgers, main course
Time 3h30m
Yield 6 burgers
Number Of Ingredients 17
Steps:
- Heat oven to 425 degrees. Slice tofu into 1/4-inch-thick slabs and pat dry with paper towel. Arrange tofu on one half of a rimmed baking sheet; brush both sides with oil. Spread mushrooms on the other half of the baking sheet; toss with 2 tablespoons oil and salt and pepper.
- On a second rimmed baking sheet, toss beans and grated beet with 1 tablespoon oil and salt and pepper, then spread the mixture into one layer.
- Transfer both baking sheets to the oven. Roast bean-beet mixture, tossing occasionally, until beans begin to split and beets are tender and golden, about 15 minutes. Roast mushrooms and tofu until golden and most of the liquid has evaporated, about 25 minutes. Let everything cool.
- Place nuts in a food processor and pulse until coarsely ground. Add cooled bean-beet mixture, mushrooms, tofu, panko, cheese, eggs, mayonnaise, scallion, garlic, pimentón and 3/4 teaspoon salt. Pulse until ingredients are just combined. Pulse in tempeh and rice but do not overprocess. You want small chunks, not a smooth mixture. Scrape mixture into a bowl and chill at least 2 hours or up to 5 days (you can also freeze the burger mix).
- When you are ready to make the burgers, divide mixture into 6 equal portions and form each portion into a patty about 1 inch thick. Return to the fridge until just before grilling. They grill better when they start out cold.
- Heat the grill. Cook the burgers over a low fire until they are charred on both sides and firm when you press on them, 4 to 6 minutes per side. If they start to burn before they firm up, move them to the sides of the grill to finish cooking over indirect heat. Alternatively, you can cook these on a grill pan or in a skillet over low heat.
Nutrition Facts : @context http, Calories 441, UnsaturatedFat 20 grams, Carbohydrate 28 grams, Fat 29 grams, Fiber 7 grams, Protein 22 grams, SaturatedFat 7 grams, Sodium 629 milligrams, Sugar 4 grams, TransFat 0 grams
BEEF, BEAN AND VEGGIE BURGERS
Provided by Katie Lee Biegel
Time 25m
Yield 6 burgers
Number Of Ingredients 17
Steps:
- Heat 2 teaspoons of the oil in a large skillet over medium heat. Add the onions, carrots, broccoli and jalapeño. Cook, stirring often, until the vegetables are tender, about 5 minutes. Add the chili powder, garlic powder and cumin. Cook to bloom the spices, about a minute. Transfer to a large mixing bowl; reserve the skillet.
- Combine the vegetables with the beef, oats, beans, Worcestershire sauce, salt, pepper and egg. Lightly mix and form evenly into 6 patties.
- In the same skillet, heat the remaining tablespoon oil over medium-high heat. Cook the burgers until browned and crusty on both sides, about 3 minutes per side.
- Transfer the burgers to the buns, top with sliced avocado and tomato and drizzle with ranch dressing.
BLACK BEAN VEGGIE BURGERS WITH GREEK MAYO
Provided by Amanda Freitag
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 18
Steps:
- For the burgers: Add the beans to a large bowl with the breadcrumbs, lemon juice, oregano, salt, pepper, garlic, eggs and onions. Mash with a fork or your hands until the mixture is homogeneous. Portion into 6 patties and refrigerate for 1 hour.
- For the mayo: In a small bowl, mix the mayonnaise, oregano, pepper, salt, garlic and lemon juice.
- Heat a medium pan over medium-high heat and add the olive oil. Cook the burgers until golden brown, 3 to 4 minutes per side. Place each burger on a bun, and top with lettuce, tomatoes, onions and some Greek mayo to serve.
BEAN AND VEGGIE BURGERS
Make and share this Bean and Veggie Burgers recipe from Food.com.
Provided by DuChick
Categories Peppers
Time 27m
Yield 4 patties
Number Of Ingredients 12
Steps:
- In food processor bowl with metal blade, combine beans, oats, mushrooms, onion, carrot, bell pepper, garlic, ketchup and salt; process with on/off pulses until coarsely chopped. DO NOT PUREE.
- Shape mixture into 4 patties, 1/2 inch thick.
- Spray broiler pan with nonstick cooking spray.
- Place patties on sprayed pan.
- Broil 4 to 6 inches from heat for 10 to 12 minutes or until patties are thoroughly heated, turning once.
- Place lettuce, tomato slices and patties on bottom halves of buns.
- If desired, top with ketchup or mustard.
- Cover with top halves of buns.
Nutrition Facts : Calories 302, Fat 3.2, SaturatedFat 0.7, Sodium 745.2, Carbohydrate 55.2, Fiber 9.9, Sugar 7.3, Protein 14.7
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QUINOA BEET VEGGIE BURGERS | MINIMALIST BAKER RECIPES
From minimalistbaker.com
4.5/5 (173)Total Time 1 hrCategory EntreeCalories 125 per serving
- If you do not already have cooked quinoa, prepare it at this time. 1/4 cup uncooked quinoa will yield ~3/4 cup cooked.
- Heat a large skillet over medium-low heat and add some nonstick spray or a bit of olive oil. Once hot add the onion and sauté, seasoning with a pinch each salt and pepper.
- When the onions are soft – about 5 minutes – turn up the heat to medium and add the mushrooms. Season with another pinch of salt and pepper and cook until the mushrooms and onions are slightly browned and fragrant – about 3 minutes.
- Remove from heat and add black beans and mash. You’re looking for a rough mash, so you can leave a bit of texture if you want.
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