BLACK BEAN AND SOY VEGGIE BURGERS
Black bean and soy veggie burgers that are fun to make, yummy, and healthy.
Provided by Natty
Categories Main Dish Recipes Burger Recipes Veggie
Time 55m
Yield 7
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Blend shelled edamame, black beans, vegetable broth, ricotta cheese, egg whites, and garlic in a blender or food processor until smooth; transfer to a bowl.
- Stir wheat bran, oats, turmeric, chili powder, cloves, oregano, basil, Italian seasoning, and salt into bean mixture; form into 7 patties and place on the prepared baking sheet.
- Bake in the preheated oven for 20 minutes; flip and continue baking until patties are lightly browned and cooked through, about 20 more minutes.
Nutrition Facts : Calories 189.4 calories, Carbohydrate 25 g, Fat 4.7 g, Fiber 9.3 g, Protein 14 g, SaturatedFat 0.6 g, Sodium 276.3 mg, Sugar 1.8 g
EDAMAME BURGER
Provided by Joni Marie Newman
Categories Food Processor Mushroom Soy Sauté Fourth of July Vegetarian Wheat/Gluten-Free Dinner Lunch Cashew Chickpea Spring Summer Family Reunion Chill Vegan Soy Sauce Pescatarian Peanut Free No Sugar Added Kosher
Yield 16 Burgers
Number Of Ingredients 12
Steps:
- Place the frozen edamame and the entire can of chickpeas, including the liquid, in a saucepot and warm through. This step is to defrost the edamame; if you use fresh or precooked edamame, you can skip this step.
- Combine the edamame, chickpeas and liquid, mushrooms, cashews, yeast, garlic, cumin, liquid smoke, liquid aminos, and salt and pepper in a food processor and process until smooth. Pour into a large bowl.
- Slowly add the flour until a thicker consistency is formed. Depending on the moisture content of your mixture, you may need just a little flour or a whole lot.
- Place the entire bowl in the refrigerator for 20 to 30 minutes to stiffen up and make it easier to handle when forming the patties. Form into 16 patties.
- Heat the oil in a sauté pan and fry the patties for 4 to 5 minutes, or until golden brown on both sides.
EDAMAME VEGGIE GARDEN BURGER
I love edamame (soy beans) and when I saw this under heart-healthy recipes on The Food Network, I got excited. Though I haven't tried it yet, it's on my To Do list. The Food Network suggests the following garnishes: Alfalfa sprouts, pickled ginger, wasabi paste, and grilled naan-style bread. The instructions may seem copious, but they're really just overly-detailed.
Provided by Sandi From CA
Categories Lunch/Snacks
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat the millet in a small dry saucepan, with a tight-fitting lid, over medium-high heat, cook, shaking occasionally, until the millet begins to "pop". Continue toasting the millet until the popping subsides, about 2 minutes, until it smells like freshly popped popcorn. Set aside to cool slightly.
- Add the water and the 1/4 teaspoon of the salt to the saucepan and bring to a boil over high heat. Wrap the pan's lid tightly with a small kitchen towel and cover the saucepan. (Make sure the towel's edges are folded up well away from the heat.) Lower the heat to low and simmer covered, for 20 minutes. Remove from the heat (don't uncover) and set aside for 10 minutes. Fluff the millet with a fork and transfer to a large bowl.
- Using a box grater, grate the carrot and radish into the bowl of millet. Add the ginger, garlic, lime juice, mirin, and chili paste and stir to combine.
- Meanwhile, bring a medium pot of water to a boil and salt it generously. Add the edamame, cover, and return to a boil; cook until soft, about 5 minutes. Drain and immediately add to the bowl of millet mixture (to lightly warm the vegetables). Stir to combine and set aside to cool.
- When cool, season the edamame mixture with the remaining 2 teaspoons salt. Transfer to a food processor and puree into a paste. Return the edamame to the bowl and stir in the panko and egg whites until incorporated.
- Using your hands, form the edamame mixture into 8 patties about 3 inches in diameter. Place on a parchment paper-lined baking sheet and refrigerate until set.
- Place a rack about 4 inches from the broiler element and preheat. Place the patties on a foil-lined baking sheet or broiler pan. Brush both sides of the patties lightly with oil and sprinkle with salt. Broil until the tops are lightly browned, about 3 minutes. Remove from the oven and flip the patties with a spatula. Broil until lightly browned and hot, about 3 minutes more. Serve on grilled naan bread with sprouts, pickled ginger, and wasabi. (The burgers can also be grilled or sautéed.).
Nutrition Facts : Calories 198.9, Fat 5.2, SaturatedFat 0.7, Sodium 690.6, Carbohydrate 27.1, Fiber 4.1, Sugar 1.8, Protein 11.8
More about "edamame veggie garden burger recipes"
VEGAN KETO VEGGIE BURGERS | THE DINNER BELL
From thedinnerbell.recipes
5/5 (1)Total Time 1 hr 10 minsCategory EntreeCalories 199 per serving
- Preheat the oven to 325F and line a baking sheet pan with parchment paper, or your favorite non-stick solution (foil, Silpat)
- Heat 1 Tbs oil in a large saucepan over medium high heat on the stove and once heated, add in the diced 6oz mushrooms, 1 zucchini and 1/2 yellow onion. It’s a good idea to make these a small dice, nearly a mince, so that they incorporate into the burger patties well later in the recipe.
- Saute the vegetables stirring occasionally, until soft and fragrant and the onions are translucent (approx 5 - 8 minutes). Add in the 1/2 tsp salt and mix with the veggies. Turn off the stove and pour the sautéed veggies into a large mixing bowl and set to the side.
- In a food processor with the blade attachment combine the 12oz defrosted shelled edamame, 1/4 cup chia seeds, 1 Tbs mustard, 1 Tbs tomato paste, 1 Tbs liquid aminos, and 1/3 cup water and pulse together until a smooth paste forms. The mixture should hold together and be firm but still a bit tacky to the touch. If it’s too firm and not tacky, add water a tablespoon at a time until the desired consistency is achieved.
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