Basic Veggie Burgers Recipes

BASIC VEGGIE BURGERS

Steps:

• In a small mixing bowl, combine the cornstarch with 2 tablespoons of water and mix with a fork until the cornstarch is completely dissolved.
• In a food processor, combine the cornstarch slurry, seitan, broccoli, bread crumbs, and salt, and process until there are no more big chunks and everything is thoroughly mixed. It will look like a strange green oatmeal. Transfer to a bowl and let rest in the refrigerator for at least 30 minutes and up to four days covered.
• When you are ready for burgers, divide the burger mixture into sixths, shape the portions into rough balls by rolling them in your hands, and gently press them into patties. I like to use a ring mold to make prettier patties, but you probably don't have one of those, and I applaud your rustic sensibility.
• Heat a large sauté pan over medium heat with enough oil to slick the pan. When the oil shimmers, place as many patties as will fit comfortably in the pan. Once you see the edges start to caramelize, after about 3 minutes, carefully flip the patties and cook an additional 2 minutes. Put the burgers on buns with whatever toppings make you feel badass, listen to "The Boys Are Back in Town" by Thin Lizzy, eat your super-awesome veggie burger, and flip people off from the window.

EASY VEGGIE BURGERS

Steps:

• Drain and rinse beans with cold water.
• Drain again and pat dry with paper towels.
• Add beans, onions, garlic, egg, 2 tbsp barbecue sauce, Worcestershire sauce, oil, salt and pepper to food processor.
• Pulse until beans are the size of peas.
• Place pulsed mixture into a large bowl.
• Add flour and stir until evenly mixed.
• Add bread crumbs and mix well.
• Add cheese and mix with your hands (mixture is thick).
• Divide mixture into six portions.
• Flour your hands and shape into 1/2-inch thick burgers (if you don't flour your hands the mixture will stick to them).
• The burgers may be refrigerated in a sealed container for 1 day or frozen until ready to grill.
• Oil your grill and preheat grill to medium-high.
• Place burgers on grill.
• Brush with remaining barbecue sauce.
• Barbecue with lid down until hot, turning once, for 8 to 10 minutes.
• Serve on buns with desired toppings i.e. pickles, onions, tomatoes, salsa.
• For vegetarian make sure you use either a vegetarian Worcestershire sauce or the soy sauce.

EASY VEGGIE BURGERS

Steps:

• In a large bowl, combine bulgur and 1 cup boiling water. Cover tightly and let sit until bulgur is tender, 30 minutes. Strain through a fine-mesh sieve, pressing to remove liquid, then return bulgur to bowl. In a food processor, pulse pinto beans until coarsely chopped. Add beans to bulgur, along with Swiss cheese, carrots, scallion, and egg. Season with salt and pepper; mix well.
• In a large skillet, heat olive oil over medium. Add 1/2 cup bean mixture and press lightly with a spatula to flatten. Make 3 more patties, working in batches if necessary (add more oil for second batch), and cook until browned and cooked through, 3 minutes per side. Serve burgers on buns with sprouts and avocado slices.

SIMPLE VEGGIE BURGERS

Steps:

• Place about 3/4 of the beans into a large bowl and mash with a fork.
• Stir in remaining ingredients and mix until well combined.
• Shape into four 1/2 inch thick patties (May wrap in plastic and refrigerate up to 24 hours at this point.
• Heat 2 tsp vegetable oil in nonstick skillet over medium heat (or spray with nonstick spray such as Pam) and cook patties, turning once, for 10 to 12 minutes or until golden. **If cooking on bbq I use my vegetable grill so that pieces don't fall into bbq.**.

BEST EVER VEGGIE BURGER

Steps:

• Preheat oven to 325°. Spread beans evenly on a parchment-lined rimmed baking pan. Bake until beans start to split open, 6-8 minutes. , Meanwhile, in a large dry nonstick skillet over medium heat, cook and stir walnuts, cumin, fennel and smoked paprika until fragrant, 2-3 minutes. Remove from pan and cool. In the same skillet skillet, heat oil from sun-dried tomatoes over medium heat. Add carrot, shallot and sun-dried tomatoes; cook and stir until tender, about 5 minutes. Add garlic; cook 1 minute longer. Remove from the heat; cool slightly. , Transfer carrot mixture to a food processor. Add beans, walnut mixture, oats, chia seeds, soy sauce and garlic salt. Pulse until combined. Shape into four 4-in. patties., In the same skillet over medium heat, cook patties in olive oil until browned, 3-4 minutes on each side. If desired, baste with barbecue sauce and serve on buns with toppings of your choice.