HOUSTON'S VEGGIE BURGER
Steps:
- Add the beans to a large mixing bowl. Gently pat beans dry with a paper towel. Using the back side 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 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 5 ½ 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 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 : ServingSize 1 burger w/o cheese, Calories 302 kcal, Carbohydrate 56 g, Protein 11 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 47 mg, Sodium 815 mg, Fiber 10.5 g, Sugar 13 g
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.
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
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 DELIGHT
This is a veggie burger that I made up myself of off the basis of a few different recipes I know...a lot of it is my own adding though, because I like the textures. You can have this on Pita bread, regular bread, or on it's own with whatever you please! This would be excellent with a tahini sauce. I will update when I try with one from Zaar.
Provided by Sunday
Categories Low Cholesterol
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Rinse, and soak the beans overnight or until they have doubled in size looking plump.
- Drain the beans.
- Preheat oven to 350 degrees.
- Put the beans in a blender or food processor until finely chopped.
- Take the onions, parsley, garlic, cumin, salt, corianer seeds, baking soda, ground red pepper and add to the blender or food processor. Make sure to pulse it so they are only coarsely chopped.
- Empty into a bowl and stir in the flour.
- Then add chopped mushrooms, tomatoes (with no pulp), alfalfa sprouts, salt and sesame seeds with hands not mixing too much otherwise they will not hold.
- Now, with your hands, form enough to make either 4-6 patties (depends on the size you want), make sure your hands are wet as the miz will be easier to handle.
- Place on an oiled baking sheet, and cook approximately 10 minutes on each side or until brown and heat through.
- Enjoy!
- NOTE: prep time doesn't include soaking the beans overnight.
Nutrition Facts : Calories 315.3, Fat 5.4, SaturatedFat 0.6, Sodium 472.7, Carbohydrate 53.3, Fiber 14.3, Sugar 9.7, Protein 16.4
GARDEN VEGGIE BURGER (DIABETIC FREINDLY)
Always inspired by the internet and what I read, TRUE! This one is SOOOOOOOOOOOOOOOO simple, easy to do! NOTE: I used an egg ring, which makes the burgers 100 grams (when cooked) for 2**, (made 18 burgers!!!) Served on a bed of greens, caramelised onions (with spritz of balsamic) and homemade roasted peppers, this gets the WHOO HOO! NOTE: Original recipe http://www.informationaboutdiabetes.com/recipes/Garden_Vegetable_Burgers.htm *** For my food lifestyle with the other foods on the plate, is more than enough re a portion; for a male 150 grams may do too! :)
Provided by mickeydownunder
Categories < 30 Mins
Time 25m
Yield 18 burgers, 9 serving(s)
Number Of Ingredients 11
Steps:
- After finely dicing and chopping above ingredients, MIX all in bowl until well combined.
- NOTE: fresh coriander is best.
- NOTE --- capers drained
- NOTE --- tomatoes seeded
- See note in introduction re portion size.
- HEAT cast iron pan on medium high, cook burgers until done.
- NOTE: Due to the additional ingredients, the burgers cook quickly and the mix does seem moister than most burger recipes; insuring it is mixed well will prevent burgers from falling apart; I put them in the fridge for 1 hour after mixing and find that helps before cooking.
- ENJOY!
Nutrition Facts : Calories 137.2, Fat 8.2, SaturatedFat 3, Cholesterol 34.3, Sodium 256.4, Carbohydrate 4.7, Fiber 1.1, Sugar 1.4, Protein 11
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