Veggie Burger On Toasted Wheat Bread Recipes

VEGGIE BURGERS

Steps:

• In a large bowl, combine the first six ingredients. Pour about 1/2 cup batter onto a hot griddle lightly coated with cooking spray. Fry for 2-3 minutes on each side or until golden brown. Serve on toasted bread with onion and lettuce if desired.

VEGGIE BURGER ON TOASTED WHEAT BREAD

Steps:

• Grate zucchini, carrot, and potato.
• In a large bowl combine zucchini, potato, carrot, onion, egg, salt & pepper and a pinch of dill.
• For each burger pour about 1/2 cup batter onto a hot griddle coated with cooking spray. Cook about 4 to 5 min on each side or until golden brown.
• Serve on toasted wheat bread top with mayo, onion, and lettuce.

VEGETARIAN BURGERS OR LOAF

Steps:

• In a skillet heat olive oil over medium heat; add onion and garlic and cook until onion has softened, about 2 minutes. Add squash carrots and toss until tender. Boil rice until tender.
• Add rice and chick pea, lentil mushroom to the skillet. Stir and cook for 2 minutes. Remove pan from heat.
• Blend lightly in a food processor add cilantro soy sauce and egg.
• Add wheat germ, bread crumb and rolled oats, salt and pepper pulse in blender and refrigerate for 1 hour; or blend well by hand.
• Put a little flour on a large plate. Make desired size round diameter patties with cooled veggie mixture. Dip both sides of patties in the flour. Refrigerate patties for 15 to 20 minutes.
• Place patties on a greased broiling pan. Broil for 5 minutes on each side. Or lightly fry in a pan.
• Serve on a toasted hamburger bun with all the fixings, if desired.
• Adjust amount of bread - oats - wheat germ to your tastes or for desired consistency for either burger or loaf.
• I like to add an additional 2 cloves of garlic fresh after the cooking while blending the bread crumbs.
• Beans, lentil and chick peas can be of the canned variety this cuts down the preparation time but dried taste better. You need to soak and boil for a while 2-3 hours if you use dried beans boil in order chick peas ½ hour later add red beans and in the last half hour add the lentil.
• For the loaf cook at 350 degrees for 1 hour and 15 minutes after the first ½ hour of cooking you add a small can of stewed tomatoes on top of the loaf. A ½ teaspoon of hot pepper flakes blended on in the stewed tomatoes if you like a little spice.

THE BEST VEGGIE BURGER

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.