Alkaline Grain Veggie Burgers Recipe 43

THE BEST VEGGIE BURGER (BETTER THAN STORE-BOUGHT)

The Best Veggie Burger (Better Than Store-bought) image

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

Ingredients

8 ounces (225 grams) mushrooms
1 medium carrot
1 1/2 cups (85 grams) broccoli florets
1/4 medium onion
2 medium garlic cloves
2 tablespoons (30 grams) oil such as olive oil, avocado oil or grape seed, plus more for cooking
1 teaspoon smoked paprika
1 teaspoon chili powder
3/4 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
1 (15-ounce) can black beans, drained and rinsed
1/3 cup (35 grams) walnut halves (about 14 halves)
2 cups packed (85 grams) spinach leaves
Handful tender fresh herbs like chives, parsley or cilantro (optional)
1/2 cup (35 grams) panko breadcrumbs or use homemade breadcrumbs
2 large eggs or flax eggs
1 tablespoon (15 grams) tomato paste
3/4 cup (115 grams) cooked brown rice
Bread rolls, lettuce, tomato, cheese and favorite burger sauces

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

GREAT GRAIN BURGERS

Great Grain Burgers image

I've experimented with many combinations of ingredients to make a good meatless burger, and this is our favorite. These patties cook up golden brown and crispy and make delicious sandwiches. -Pat Whitaker, Alsea, Oregon

Provided by Taste of Home

Categories Lunch

Time 1h15m

Yield 12 servings.

Number Of Ingredients 19

Ingredients

1/2 cup uncooked brown rice
1/2 cup uncooked bulgur
1 tablespoon salt-free seasoning blend
1/4 teaspoon poultry seasoning
2 cups water
1/4 cup egg substitute
1/2 cup fat-free cottage cheese
2 cups finely chopped fresh mushrooms
3/4 cup old-fashioned oats
1/3 cup finely chopped onion
2 tablespoons minced fresh parsley
1 teaspoon salt
1/2 teaspoon dried basil
1/8 teaspoon celery seed
1 cup shredded part-skim mozzarella cheese
1/4 cup shredded reduced-fat cheddar cheese
3 teaspoons canola oil, divided
12 sandwich rolls
Optional toppings: watercress and tomato, red onion and avocado slices

Steps:

Place the first 5 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 30 minutes. Remove to a bowl; cool slightly. Refrigerate, covered, until cold., Place egg substitute and cottage cheese in a blender; cover and process until smooth. Transfer to a large bowl. Stir in mushrooms, oats, onion, parsley and seasonings. Add mozzarella cheese, cheddar cheese and rice mixture; mix well. Refrigerate, covered, 2 hours or overnight before shaping., Shape 1/2 cupfuls of mixture into patties, pressing to adhere. In a large nonstick skillet, heat 1 teaspoon oil over medium heat; cook 4 patties until lightly browned, about 5 minutes per side. Repeat with remaining patties and oil. Serve on rolls, with toppings as desired.

Nutrition Facts : Calories 335 calories, Fat 9g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 701mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 3g fiber), Protein 14g protein.

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