Houstons Restaurant Copycat Veggie Burgers Recipes

VEGGIE BURGER- HOUSTON'S REPLICA

Steps:

• Mix the first 4 ingredients for the sauce and set aside. For the burger, add all ingredients to a food processor, plus half the sauce and lightly blend until all ingredients are well blended and thick. Form mixture into patties and place on a baking sheet and freeze until firm. Can take up to 4 hours, so prepare in advance. Freezing the patties will help keep their shape while cooking.
• You can fry these in a pan in coconut oil usually about 4 minutes on each side. Add the sauce once you flip the burgers over as it makes the pan sticky. Add cheese if desired. I haven't tried, but I would consider broiling them in the oven too.
• Serve with condiments, lettuce, tomato, pickle and onion on a sourdough bun.
• You can also throw in extra ingredients like shredded zucchini, carrot or pepper to add zing and different flavor to the burger. These are high water content vegetables so you may need to adjust flax, rice combination.

HOUSTON'S WE HAVE A VEGGIE BURGER

Steps:

• Makes 15 patties for freezing.
• Mix everything with brown rice, then layer patties between parchment paper squares before marinating and grilling.
• 1/4 teaspoon of minced jalapenos was enough for us, and we like spicy!
• Bake at 375 and watch for time. We pull them out when they look right.
• Glaze:.
• Soy.
• Honey.
• Hoisin.
• Molasses.
• Dip let sit in marinade before grilling/baking.

HOUSTON'S RESTAURANT COPYCAT VEGGIE BURGERS

Steps:

• Stir together barbecue sauce and molasses. Set aside.
• In a large bowl, mash beans. Stir in 3 tablespoons of the barbecue mixture (reserving remaining for brushing) and remaining ingredients -- rice through egg white. Form into four 6 oz patties.
• Heat olive oil in a cast iron or non-stick skillet over medium. Grill burgers for 2 minutes on one side. Turn and brush with remaining barbecue/molasses mixture. Top with Monterey Jack and grill for another 2 minutes or until cheese is melted.
• Serve with lettuce, tomatoes, pickles, onions and mustard on a bun which has been grilled in butter.

HOUSTON'S GRILLED ARTICHOKES WITH REMOULADE

Steps:

• Trim the tops and ends of leaves from the artichokes, cut in half lengthwise and remove the fuzzy choke. Squeeze a bit of lemon on immediately to prevent browning. If preparing artichokes ahead of time, place them in a bowl of lemon water until ready to boil. If unsure how to properly prep an artichoke, look online for an easy demonstration.
• Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill for medium-high heat.
• Add artichokes to boiling water, and cook for about 15 minutes. Drain well.
• Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper.
• Brush the artichokes with a coating of the garlic dip, and place them on the preheated grill.
• Grill the artichokes for 5 to 10 minutes, basting with dip and turning frequently, until the tips are a little charred. Serve immediately with remoulade.
• Remoulade:.
• In a medium bowl, combine all the ingredients and mix well.
• Season, to taste, with salt and pepper. Refrigerate for several hours prior to serving.