GRILLED VEGGIE BURGERS
Most veggie burgers I have tried just have no taste. This is something I developed for flavor in mind.
Provided by shezashark
Categories Vegetable
Time 33m
Yield 8 burgers, 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Brush marinade on the mushroom and the red onion slices on both sides and grilled them until they are pliable but still firm about 3 mins a side on med heat. Remove on plate and allow to cool slightly. Dice them in small pieces and add to mixture below.
- Reserve marinade for brushing later.
- Drain rinse and pat dry beans and mash them with a potato masher. Add the carrot, garlic, pepper, ketchup, herbs and egg and mix well. Start adding the bread crumbs a few tablespoons at a time and add until the mixture will stick together without sticking to hands if you roll it.
- Make patties and arrange on plate and put in fridge until ready to cook or you can begin to cook on the grill on medium immediately.
- Brush grill with olive oil and warm it up on med heat. With the leftover marinade brush it lightly on the tops and put this side down first on the grill and brush to tops for when you will flip them. Grill on each side for 4 mins
- Add cheese and whatever other condiments you might like and hope you enjoy.
Nutrition Facts : Calories 241, Fat 9, SaturatedFat 1.5, Cholesterol 35.2, Sodium 236.2, Carbohydrate 31.8, Fiber 6.8, Sugar 2.6, Protein 9.3
VEGGIE BURGER FROM: MEL'S BAR AND GRILL
Make and share this Veggie Burger From: Mel's Bar and Grill recipe from Food.com.
Provided by Miss Annie
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Peel, seed and dice cucumber.
- Place into mixing bowl.
- Add curry, 1 ounce olive oil, half the garlic, and salt and pepper to taste set aside.
- Slice both ends of onion, peel outer layer.
- Slice onions to desire thickness and put on plate.
- Brush on both sides with olive oil salt and pepper both sides.
- Place on medium hot grill and mark both sides.
- Place onions in bowl and cover with plastic wrap.
- Set aside for 20 minutes.
- Place yogurt, mint, salt and pepper into mixing bowl.
- Whisk thoroughly.
- Set aside in refrigerator.
- Lightly brush olive oil on all sides of veggie burgers and flat bread.
- Lightly salt and pepper burgers and place on medium grill 2-3 minutes each side.
- Coat each half of the flatbread with mint yogurt.
- Place veggie burger on one half of flatbread, top with cucumbers and grilled onions and serve.
Nutrition Facts : Calories 324.2, Fat 30.6, SaturatedFat 4.8, Cholesterol 4, Sodium 25.6, Carbohydrate 12.8, Fiber 4.2, Sugar 4.1, Protein 3.4
SUMMER HARVEST VEGGIE GRILL
A very healthy mixture of all kinds of veggies, grilled to perfection! The best way to cook them is on a BBQ wok, (Square metal pan with holes in it) but I have also done it in a foil pan in the oven in winter. If you don't have a BBQ wok, you can use a foil pan on the BBQ, it works.
Provided by C and Ds Mommy
Categories Cauliflower
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Mix all ingredients together in a large bowl or better yet, a very large ziplock bag. Stir to coat all the veggies with the seasonings.
- If you have time, refridgerate for about 1 hour to let the flavours blend.
- Place in BBQ wok on the grill which has been pre heated to medium heat. Grill, turning frequently for about 10-15 minutes, or until veggies are done to your liking.
- If doing in the oven, place in foil pan and cover with foil wrap. Bake at 350 for about 30 minutes.
- Yummy!
Nutrition Facts : Calories 177.2, Fat 14, SaturatedFat 2, Sodium 32.8, Carbohydrate 12, Fiber 3.1, Sugar 5.3, Protein 3.2
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