Veggie Beef Burgers Recipes

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VEGGIE BEEF BURGERS



Veggie Beef Burgers image

I developed this recipe as a way to get more nutritious vegetables into our diet. Be sure to finely chop the vegetables (I use my food processor) so that they cook thoroughly. - Dolores Tolson, Oklahoma City, Oklahoma

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 10

1 medium green pepper, finely chopped
1 medium onion, finely chopped
1 celery rib, finely chopped
1 medium carrot, finely chopped
1 tablespoon Worcestershire sauce
1 tablespoon liquid smoke, optional
Salt and pepper to taste
2 pounds ground beef
8 hamburger buns, split
Lettuce leaves and sliced onion, tomatoes and pickles

Steps:

  • In a bowl, combine the first five ingredients. Add liquid smoke, salt and pepper if desired. Crumble beef over mixture and mix well. Shape into eight patties. Broil, grill or pan-fry until meat is no longer pink. Serve on buns with lettuce, onion, tomatoes and pickles.

Nutrition Facts :

BEEF, BEAN AND VEGGIE BURGERS



Beef, Bean and Veggie Burgers image

Provided by Katie Lee Biegel

Time 25m

Yield 6 burgers

Number Of Ingredients 17

1 tablespoon plus 2 teaspoons olive oil
1/2 cup finely diced yellow onions
1/2 cup grated carrots (see Cook's Note)
1/2 cup grated broccoli
1 jalapeño, seeds and membrane removed, finely minced
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1 pound lean ground sirloin
1/2 cup grated oats (see Cook's Note)
1/2 cup canned black beans, drained and rinsed, pulsed in a food processor
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 large egg, lightly beaten
6 hamburger buns, toasted
Sliced avocado, sliced tomato and ranch dressing, for topping

Steps:

  • Heat 2 teaspoons of the oil in a large skillet over medium heat. Add the onions, carrots, broccoli and jalapeño. Cook, stirring often, until the vegetables are tender, about 5 minutes. Add the chili powder, garlic powder and cumin. Cook to bloom the spices, about a minute. Transfer to a large mixing bowl; reserve the skillet.
  • Combine the vegetables with the beef, oats, beans, Worcestershire sauce, salt, pepper and egg. Lightly mix and form evenly into 6 patties.
  • In the same skillet, heat the remaining tablespoon oil over medium-high heat. Cook the burgers until browned and crusty on both sides, about 3 minutes per side.
  • Transfer the burgers to the buns, top with sliced avocado and tomato and drizzle with ranch dressing.

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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