THE BEST VEGGIE BURGER (BETTER THAN STORE-BOUGHT)
There's no getting around the fact that vegetable burgers take more time than regular hamburgers, but they are well worth it (trust us). Nothing is difficult about the process, so stick with us. You can do this! Once you make the burger mixture, you can keep it in the fridge for 24 hours. Or you can form the patties, cook them and freeze up to three months (this is what we do).
Provided by Adam and Joanne Gallagher
Categories American
Time 1h20m
Yield Makes 8 (3 1/4 ounce) veggie burgers
Number Of Ingredients 19
Steps:
- Heat the oven to 400 degrees F. Line two rimmed baking sheets with foil, parchment paper or silicon baking mats.
- Using a damp paper towel, brush all dirt from mushrooms. Cut away and discard any hard stems. Roughly chop the mushrooms, carrot, broccoli and onion into 1/2-inch chunks. Toss vegetables into the bowl of a food processor. Add the garlic, olive oil, smoked paprika, chili powder, salt and pepper. Close the lid and pulse 10 to 20 times until coarsely ground.
- Spread the ground vegetables onto one of the lined baking sheets. Pat them down with a spatula until a very thin layer of vegetables covers the majority of the baking sheet. Roast the vegetables for 15 minutes. (If the veggies around the outer edges start to turn dark brown, stir and press them back down into a thin layer).
- Meanwhile, spread the drained black beans onto the second baking sheet in one layer. When the vegetables have roasted for 15 minutes, stir them and press into a thin layer once more. Transfer both baking sheets (vegetables and the black beans) to the oven. Roast until the beans begin to split and look dry and the vegetables look drier and toasted, about 15 minutes. Let everything cool.
- While the beans and vegetables roast, rinse the food processor bowl and pat dry.
- Place the walnuts, spinach and fresh herbs in it. Pulse until they are about the size of breadcrumbs.
- Add cooled beans and pulse 5 to 10 times until the beans look crumbly with large crumbs.
- Add the roasted vegetables, panko breadcrumbs, eggs and the tomato paste. Pulse until everything is just combined. You want to keep some texture, don't pulse until a smooth mixture.
- Scrape the mixture into a bowl and fold in the rice.
- Refrigerate the veggie burger mix up to 24 hours. Or make patties, cook them and freeze wrapped in foil up to 3 months.
- When you are ready to make the burgers, divide into 8 equal portions (about 3 1/4 ounces or 90 grams each). Form each portion into a 1/2-inch thick patty.
- Heat a skillet over medium-low heat, add oil, and then place patties in one layer. (We use about 1 tablespoon of oil to cook 4 burgers). Cook until heated through, firm and browned on both sides, about 4 to 6 minutes on each side. If any bits fall from the sides as you flip, press them back into the sides of the patty. Be careful when flipping so they stay together.
- For an outdoor grill, we recommend placing a cast iron pan or griddle over a low fire to cook the burgers.
- To reheat frozen cooked burgers: Bake in a 350 degree F oven until heated through, 15 to 20 minutes. Or reheat in a skillet over medium-low heat until heated through, 5 to 10 minutes on each side. We do not recommend microwaving the patties (they steam and become floppy).
Nutrition Facts : ServingSize 1 burger patty (no bread/cheese/toppings), Calories 188, Protein 8.3g, Carbohydrate 22.7g, Fiber 5.4g, Sugar 2.8g, Fat 8g, SaturatedFat 1.3g, Cholesterol 46.5mg, Sodium 321.2mg
EASY VEGGIE BURGERS
These burgers have been tested and approved by my DD. The original recipe is from Chatelaine. The original name of this recipe is "Amazing Veggie Burgers".
Provided by Dreamer in Ontario
Categories Black Beans
Time 13m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Drain and rinse beans with cold water.
- Drain again and pat dry with paper towels.
- Add beans, onions, garlic, egg, 2 tbsp barbecue sauce, Worcestershire sauce, oil, salt and pepper to food processor.
- Pulse until beans are the size of peas.
- Place pulsed mixture into a large bowl.
- Add flour and stir until evenly mixed.
- Add bread crumbs and mix well.
- Add cheese and mix with your hands (mixture is thick).
- Divide mixture into six portions.
- Flour your hands and shape into 1/2-inch thick burgers (if you don't flour your hands the mixture will stick to them).
- The burgers may be refrigerated in a sealed container for 1 day or frozen until ready to grill.
- Oil your grill and preheat grill to medium-high.
- Place burgers on grill.
- Brush with remaining barbecue sauce.
- Barbecue with lid down until hot, turning once, for 8 to 10 minutes.
- Serve on buns with desired toppings i.e. pickles, onions, tomatoes, salsa.
- For vegetarian make sure you use either a vegetarian Worcestershire sauce or the soy sauce.
VEGAN NUTRITIONAL YEAST AND TVP VEGGIE BURGERS
From the Red Star Nutritional Yeast cookbook, these look yummy and use ingredients I have around my house that are cheap! (Even though the nutritional yeast isn't the main star in this!) I didn't know what granules were, so I used onion and garlic powders in 1/2 tsp each and they turned out fine. Because these patties use flour and oats, they are not gluten-free but they do lack eggs and dairy and are purely vegan. TVP and nutritional yeast are wonderful sources of protein and are inexpensive with long shelf life, making them perfect vegan staples! Us veg-heads shall not be left out during BBQ season!
Provided by the80srule
Categories Vegan
Time 25m
Yield 4-6 patties, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Place the water into a bowl and add the oregano, basil, parsley flakes, onion, garlic granules (or powders), and mustard powder with the oats and TVP chunks, and mix well.
- Add the ketchup and soy sauce to the mixture, and let rest for 5 minutes so the TVP can soak up the flavors.
- Add the nut/seed butter and incorporate.
- Add the whole-wheat pastry flour and nutritional yeast, and mix thoroughly.
- Form about 4-6 flat patties by hand (or about 8-10 if you want slider size!).
- Put a heavy-bottom skillet on medium heat and add a light coating of high-smoke point oil like grapeseed, canola, or olive oil and cook each patty for about 5-8 minutes on each side or until golden brown.
Nutrition Facts : Calories 93.4, Fat 2.9, SaturatedFat 0.6, Sodium 608.6, Carbohydrate 13.8, Fiber 2.6, Sugar 2.4, Protein 5.1
NUT AND VEGGIE BURGERS
This is an interesting and addictive veggie burger. There is a little natural foods drive-in near where i live that serves something like this.I talked to a lady who at one time worked at the drive-in and she told me that they used the left over carrot pulp from making carrot juice in the burger. After years of trying to figure out the ingredients i came up with this, and it is pretty close. I hope you like it. Don't be put off by the long list of ingredients, it goes together quickly and freezes well uncooked. I have guessed at the prep and cooking time. I have not timed myself making this.
Provided by cassiesmydog
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- place walnuts, cashews, sunflower seeds, almonds, celery, carrot pulp, onion, garlic cloves, parsley, and sage in bowl of food processor and pulse until you have a medium fine meal consistancy.
- Do not pulse so long as to make nut butter.
- You want to have something to chew on.
- Dump the nut mixture into a mixing bowl and add the whey powder, eggs, dry mustard powder, curry powder, poultry seasoning, cumin,and mild chili powder.
- Mix the ingredients together until well incorporated.
- Form into 12 small patties or 6 large.
- Fry in a pan over medium heat until brown on each side.
- Serve as is or on buns with your favorite burger toppings.
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
JUICE PULP VEGGIE BURGERS
These veggie burgers are not only packed with a lot of flavor and nutrients, but they're also very economical because they're made with leftover pulp from juicing.
Provided by Jonathan Melendez
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, combine the juice pulp, onion, garlic, oregano, cumin, salt, chili powder, egg and breadcrumbs until well incorporated. The mixture should stay together when squeezed. If it's too wet, or is falling apart, try mixing in a bit more breadcrumbs as needed. Portion out into 6 equal mounds, and then shape into patties using your hands. Place on a baking sheet or plate and continue shaping each one.
- Place a griddle pan over medium-high heat. Once hot, grease with 1 tablespoon coconut oil and fry 3 patties at a time. Cook for about 2 to 4 minutes on the first side, or until golden brown, and then flip over and cook for 1 to 2 minutes longer. Return to plate. Grease the griddle once more with the remaining coconut oil and cook the remaining 3 patties in the same way.
- To assemble the burgers, split the buns open, and toast, then spread with mayo or mustard if you wish and fill with a patty, lettuce and slice of tomato. Sandwich together and serve immediately.
Nutrition Facts : Calories 151.3, Fat 6.5, SaturatedFat 4.4, Cholesterol 31, Sodium 566.9, Carbohydrate 20.2, Fiber 3.8, Sugar 5.8, Protein 4.5
SIMPLE VEGGIE BURGERS
A Canadian Living recipe. This is very easy to make. I do find it just a bit sticky before cooking. You can add variety by adding grated carrots or sunflower seeds. Great if served with on really good bread such as focaccia topped with sprouts, tomatoes and sour cream.
Provided by Dreamer in Ontario
Categories Low Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place about 3/4 of the beans into a large bowl and mash with a fork.
- Stir in remaining ingredients and mix until well combined.
- Shape into four 1/2 inch thick patties (May wrap in plastic and refrigerate up to 24 hours at this point.
- Heat 2 tsp vegetable oil in nonstick skillet over medium heat (or spray with nonstick spray such as Pam) and cook patties, turning once, for 10 to 12 minutes or until golden. **If cooking on bbq I use my vegetable grill so that pieces don't fall into bbq.**.
Nutrition Facts : Calories 110.3, Fat 2.1, SaturatedFat 0.6, Cholesterol 46.5, Sodium 694.3, Carbohydrate 18.2, Fiber 3.7, Sugar 2.8, Protein 4.9
APPLE VEGGIE BURGERS
This is from a great book called Vegetarian Planet. You may think "Apples? In a burger?" But they are a great mixture of tart, sweet, and savory. Hope you enjoy!
Provided by flower7
Categories Lunch/Snacks
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Chop the bread very fine, or break into pieces and throw in a food processor, breaking it into crumbs.
- Transfer to a large mixing bowl, and add the onions.
- Squeeze the grated apples lightly to remove excess juice, then add to the bowl, along with the bell pepper, ginger, rice, egg, and half the ground oats.
- Season with salt and pepper to taste.
- Form mixture into 1 1/2-inch thick patties.
- Heat oil in a large skillet, over medium heat. Coat the patties with the remaining ground oats and cook for 2-3 minutes per side, until browned slightly.
- Serve with hot sauce, cole slaw, or whatever else tickles your fancy.
Nutrition Facts : Calories 419.4, Fat 9.5, SaturatedFat 1.9, Cholesterol 105.8, Sodium 378.8, Carbohydrate 72.4, Fiber 5, Sugar 12.1, Protein 11.2
VA VOOM VEGGIE BURGERS
I got this recipe when I worked at Colonial Pines Inn, a bed and breakfast in Highlands, N.C. Delicious! Feel free to put in what you like, maybe some chopped mushrooms,wheat germ,seasonings, etc.
Provided by Sharon123
Categories < 30 Mins
Time 27m
Yield 5 patties
Number Of Ingredients 7
Steps:
- Mix ingredients all together.
- Shape into patties.
- Fry on low heat in olive oil, till each side is browned.
- Serve with lettuce and tomato and grilled onions on a bun, with your favorite toppings.
- Enjoy!
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- If your brown rice isn’t cooked yet, start there by following this method for the best results. Otherwise, move onto the next step.
- Heat skillet over medium heat. Once hot, add raw walnuts and toast for 5-7 minutes, stirring frequently, until fragrant and golden brown. Let cool and move onto the next step.
- In the meantime, heat the same skillet over medium heat. Once hot, add oil and onion. Season with a bit of salt and pepper and sauté for 3-4 minutes, or until onion is fragrant, soft, and translucent. Remove from heat and set aside.
- Once walnuts are cooled, add to blender or food processor with chili powder, cumin, smoked paprika, salt, pepper and coconut sugar and blend until a fine meal (see photo) is achieved. Set aside.
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