Best Ever Veggie Burgers Recipes

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THE BEST VEGGIE BURGERS EVER!



The Best Veggie Burgers Ever! image

These will be the best veggie burgers you will ever eat! You will never ever go back to soy burgers again!!

Provided by forampen

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 24

4 -6 hamburger buns with sesame seeds (round buns you get everywhere, you can use plain but sesame seeds give an excellent flavor)
6 -8 medium potatoes
1/2 cup peas
1 bunch string bean, chopped in medium pieces
2 carrots, chopped in medium pieces
1 1/2 teaspoons ginger paste, you can use more if you like (fresh)
1 1/2 teaspoons green chilies, paste (the dark green medium sized kind you get)
salt
1 teaspoon sugar
1 cup grated carrot
1 cup grated cabbage (u can get creative and use multicolor here ( purple and green)
mayonnaise
1 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon sugar
1 tablespoon fresh cream (optional)
lettuce
1 sliced tomatoes (round)
1 sliced onion (round)
1 sliced cucumber (round)
mustard or honey mustard
mayonnaise
ketchup
oil

Steps:

  • Directions:.
  • Boil the potatoes till soft, peel off skin and mash them in a big bowl.
  • Boil the peas, carrots and string beans till soft and add to mashed potatoes and mash the whole mixture well.
  • Add the ginger and green chilly paste. Add salt and sugar and mix well.
  • Make round patties by scooping up handfuls and shaping them and place on a dish covered with foil. Cover the patties with foil after done.
  • Coleslaw.
  • Mix all the ingredients mentioned in a big bowl till well incorporated.
  • Keep aside in refrigerator.
  • Now take a flat skillet, heat it, pour a small amount of oil on it and place the patties to cook.
  • Lower heat to medium and cook on both sides till golden brown.
  • (Note: For this step, you can also roll the patties in breadcrumbs before cooking).
  • Take a burger bun, place it on the skillet and lightly heat on both side till it shows some color.
  • Take a dish, place the bottom half of the bun on it, and spread some mustard and mayonnaise on it. Put a couple of lettuce leaves on top of it.
  • Now place the cooked patty on it.
  • On the patty, put some coleslaw and place one or two slices each of tomato, onion and cucumber.
  • Close the top of the bun and take a BIG JUICY bite!
  • These should be served with ketchup and fries on the side. The patties are good enough to eat as is also, if you do not want to make a burger.
  • These are the best burgers you will eat, both juicy and flavorful unlike the dry patties you get elsewhere.

Nutrition Facts : Calories 447.6, Fat 2.5, SaturatedFat 0.6, Sodium 563.9, Carbohydrate 95.6, Fiber 12.4, Sugar 14.5, Protein 13.5

BEST EVER VEGGIE BURGER



Best Ever Veggie Burger image

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 16

1 cup canned black beans, rinsed and drained
1 cup chopped walnuts
1-1/2 teaspoons ground cumin
1/2 teaspoon ground fennel seed
1/4 teaspoon smoked paprika
1 tablespoon oil from sun-dried tomatoes
1/4 cup shredded carrot
1 large shallot, minced
2 tablespoons oil-packed sun-dried tomatoes, chopped
1 garlic clove, minced
1/4 cup old-fashioned oats
1 tablespoon chia seeds
2 teaspoons reduced-sodium soy sauce
1/2 teaspoon garlic salt
1 tablespoon olive oil
Optional: Barbecue sauce, toasted hamburger buns, sriracha mayo, lettuce, red onion and tomato

Steps:

  • Preheat oven to 325°. Spread beans evenly on a parchment-lined rimmed baking pan. Bake until beans start to split open, 6-8 minutes. , Meanwhile, in a large dry nonstick skillet over medium heat, cook and stir walnuts, cumin, fennel and smoked paprika until fragrant, 2-3 minutes. Remove from pan and cool. In the same skillet skillet, heat oil from sun-dried tomatoes over medium heat. Add carrot, shallot and sun-dried tomatoes; cook and stir until tender, about 5 minutes. Add garlic; cook 1 minute longer. Remove from the heat; cool slightly. , Transfer carrot mixture to a food processor. Add beans, walnut mixture, oats, chia seeds, soy sauce and garlic salt. Pulse until combined. Shape into four 4-in. patties., In the same skillet over medium heat, cook patties in olive oil until browned, 3-4 minutes on each side. If desired, baste with barbecue sauce and serve on buns with toppings of your choice.

Nutrition Facts : Calories 357 calories, Fat 28g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 479mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 7g fiber), Protein 9g protein.

THE BEST VEGGIE BURGER



The Best Veggie Burger image

These veggie burgers are hearty, savory, and rich in meaty flavor, thanks to cremini mushrooms, rice, black beans, and walnuts. Your family may think you made them with real meat! The texture is a little softer than a beef patty, but a wonderful contrast to the beautiful, pan-fried crust that really stands up to the bun and toppings.

Provided by NicoleMcmom

Categories     Veggie Burgers

Time 1h20m

Yield 8

Number Of Ingredients 18

1 (16 ounce) package cremini mushrooms, cut in half
½ small onion, chopped
3 tablespoons olive oil, divided
1 (15 ounce) can black beans, rinsed and drained
1 (8.8 ounce) pouch cooked brown rice, cooled
½ cup walnuts
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
2 teaspoons soy sauce
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon chili powder
½ teaspoon kosher salt, or more to taste
½ teaspoon ground black pepper, or more to taste
1 large egg
¾ cup dry bread crumbs
8 slices Muenster cheese
8 (2 ounce) hamburger buns, split and toasted

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with foil.
  • Place mushrooms and onion on the prepared baking sheet. Drizzle with 1 tablespoon oil and toss to coat.
  • Roast in the preheated oven for 10 minutes. Reduce heat to 425 degrees F (220 degrees C) and add black beans to the pan. Cook until mushrooms and onions are browned and beans are dried on the surface, about 5 more minutes.
  • Remove from the oven and let mixture cool for 10 minutes.
  • Transfer mixture to a food processor. Add rice and walnuts and pulse until roughly chopped. Add Worcestershire sauce, ketchup, soy sauce, garlic powder, paprika, chili powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper and pulse until just combined. Add egg and pulse until just combined.
  • Transfer mixture to a medium bowl and fold in bread crumbs until well mixed. Chill for 10 minutes.
  • Form mixture into 8 patties and season each with salt and pepper.
  • Heat 1 tablespoon oil in a large skillet. Add 4 patties and cook, undisturbed, until browned and a nice crust has formed, about 4 minutes. Flip and cook until done, 4 to 5 more minutes. Top with Muenster cheese and place on toasted buns.
  • Add remaining 1 tablespoon oil to the skillet and repeat to cook remaining patties.

Nutrition Facts : Calories 399.7 calories, Carbohydrate 54.1 g, Cholesterol 23.3 mg, Fat 14.2 g, Fiber 8.1 g, Protein 14.3 g, SaturatedFat 2.2 g, Sodium 834.8 mg

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