HOUSTON'S VEGGIE BURGER RECIPE
Made with oats, brown rice, beans, and beets seasoned with a special blend of spices, this veggie burger recipe can please even meat lovers.
Provided by Hunter May
Categories Hamburger
Time 55m
Yield 4
Number Of Ingredients 17
Steps:
- Add the beans to a large mixing bowl. Gently pat beans dry with a paper towel.
- Using the backside of a fork or potato masher, mash beans until smooth and pasty.
- Heat a small skillet over medium heat.
- When hot, add the oil, onion, and garlic. Sauté for 3 minutes then transfer to the bowl with the beans.
- In a small bowl, add the paprika, cumin, chili powder, salt, and pepper. Mix until combined then add to the large bowl.
- Using the same small bowl, mix the BBQ sauce and molasses until thoroughly combined.
- Add 3 tablespoons of the mixture to the large bowl and set aside the rest for basting during cooking
- In a food processor fitted with a metal blade, process oats until fine.
- Add the oats to the large bowl with the beans, veggies, and sauce.
- Add the rice, beets, beet juice, and egg and mix everything until combined.
- Using your hands, form the mixture into 4 patties, about 5½ ounces each. Place patties on a freezer-safe plate and freeze for 30 minutes. Alternatively, you can put them in the refrigerator for 2 hours or more.
- Heat a large flat skillet over medium heat. Spray with oil and, using a spatula, transfer patties to the skillet.
- Cook the patties for 5 minutes, carefully flip with the spatula, baste with the remaining sauce, and cook for an additional 5 minutes. Add cheese during the last 2 minutes, if using.
- With the spatula, place each patty on a bun and top with your desired toppings.
Nutrition Facts : Carbohydrate 150.46g, Cholesterol 39.99mg, Fat 7.58g, Fiber 20.93g, Protein 34.30g, SaturatedFat 1.68g, ServingSize 4.00, Sodium 629.08mg, Sugar 0.00, UnsaturatedFat 2.52g
HOUSTON'S RESTAURANT COPYCAT VEGGIE BURGERS
This is a recipe I am slowly trying to clone. So far, this is the closest I've come. I'm not so sure Houston's uses an egg white, but I added one to help bind the mixture together. Also, the cheese is optional. Houston's definitely grills their buns in butter, so that's probably another reason why their burgers are so good. If you try this and have any tips for me, please let me know. Thanks!! P.S. Thanks for the reviews. I don't have premium (yet) and can't email you all thank yous, but I'm reading the reviews and appreciate the input.
Provided by Claire312
Categories Rice
Time 30m
Yield 4 burgers, 4 serving(s)
Number Of Ingredients 16
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 WE HAVE A VEGGIE BURGER
If you're a vegetarian, this is hands-down the best burger you'll have. Even meat eaters order this one at Houston's. The best thing about this burger is that it doesn't taste like a burger (I hate anything pretending to be meat), and it also doesn't taste like oats or bread between a bun. (Like so many other veggie burgers). This is not an exact recipe, but it's a version of what our chef friend from Houston's gave us. We have tweaked it to the recipe listed here using all of the Houston's ingredients. Careful with the Jalapeños or it can get way too spicy. Caution with the prunes too, or it can end up tasting like jam which is just gross. As for the glaze, we tend to wing it every time so if anyone has the units for this, let us know. The cooking time and temp is also something we just watch for each batch. So basically, these are delicious but still in progress. There is no egg in their recipe!
Provided by rjonzeshops
Categories Black Beans
Time 1h
Yield 15 patties, 15 serving(s)
Number Of Ingredients 13
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.
VEGGIE BURGER- HOUSTON'S REPLICA
This is my version of Houston's Restaurant delicious Veggie Burger. I use to go to the one off Westheimer and order one every week. Different waiters would tell me one ingredient at a time and this is what I came up with.
Provided by Raw for Fun
Categories Lunch/Snacks
Time 53m
Yield 8 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 230.1, Fat 3.1, SaturatedFat 0.5, Cholesterol 0.2, Sodium 780.5, Carbohydrate 44.8, Fiber 5.5, Sugar 11.8, Protein 7.3
THE BEST VEGGIE BURGER
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
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
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
More about "houstons veggie burger recipe 45 recipes"
COPYCAT HOUSTON'S VEGGIE BURGERS RECIPE | CDKITCHEN.COM
From cdkitchen.com
VEGGIE BURGER RECIPE - JUST 6 INGREDIENTS! - CHOCOLATE …
From chocolatecoveredkatie.com
THE BEST VEGGIE BURGER (BETTER THAN STORE-BOUGHT)
From inspiredtaste.net
HOUSTONS VEGGIE BURGER RECIPE - DELICIOUS COOKS
From deliciouscooks.info
Cuisine AmericanTotal Time 25 minsCategory RecipesCalories 305 per serving
19 BEST SUMMER VEGETARIAN RECIPES & IDEAS
From foodnetwork.com
Author By
HOUSTON’S VEGGIE BURGER – RECIPEFUEL | RECIPES, MEAL PLANS, DIET …
From recipefuel.com
8 HOUSTONS IDEAS | VEGGIE BURGERS RECIPE, VEGGIE BURGER, BURGER …
From pinterest.com
HOUSTON'S VEGGIE BURGER RECIPE – EASY KITCHEN GUIDE
From easykitchenguide.com
VEGAN HOUSTON'S COPYCAT BEET BURGERS - LABELESS NUTRITION
From labelessnutrition.com
HOUSTON VEGGIE BURGER RECIPE - COOKCREWS.COM
From cookcrews.com
ANY ONE HAVE HOUSTON’S /HILLSTONE VEGGIE BURGER RECIPE? : RECIPES
From reddit.com
13 VEGGIE BURGER RECIPES TO COOK NOW OR FREEZE FOR LATER
From epicurious.com
HOUSTON’S VEGGIE BURGER
From punchfork.com
HOUSTON'S VEGGIE BURGER RECIPE - COOKCREWS.COM
From cookcrews.com
BEST VEGGIE BURGER RECIPE (GRILLED OR BAKED!) – A COUPLE COOKS
From acouplecooks.com
19 OF OUR FAVORITE VEGGIE BURGER RECIPES
From forksoverknives.com
HOUSTON'S VEGGIE BURGER - SEASONS OF THE LAKE
From seasonsofthelake.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love