Best Ever Veggie Burgers Recipes

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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

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

THE BEST EVER VEGAN BURGER RECIPE BY TASTY



The Best Ever Vegan Burger Recipe by Tasty image

Here's what you need: walnuts, cremini mushroom, olive oil, low sodium soy sauce, cumin, yellow onion, garlic, salt, red bell pepper, tomato paste, black beans, beet, brown rice, vegan mayonnaise, vegan worcestershire, liquid smoke, vital wheat gluten, vegan bbq sauce, vegan cheese, burger buns, vegan mayonnaise, lettuce, sliced tomato, red onion

Provided by Rachel Gaewski

Categories     Lunch

Yield 4 servings

Number Of Ingredients 24

1 cup walnuts
8 oz cremini mushroom
2 tablespoons olive oil, divided
2 tablespoons low sodium soy sauce
½ teaspoon cumin
1 yellow onion, diced
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon red bell pepper
1 tablespoon tomato paste
1 cup black beans, cooked
3 tablespoons beet, grated
1 cup brown rice, cooked
1 tablespoon vegan mayonnaise
1 teaspoon vegan worcestershire
1 teaspoon liquid smoke
½ cup vital wheat gluten
vegan bbq sauce, for basting
4 slices vegan cheese
4 burger buns
vegan mayonnaise, to serve
lettuce, to serve
sliced tomato, to serve
red onion, sliced, to serve

Steps:

  • Add walnuts to the bowl of a food processor and pulse until crumbly.
  • Add mushrooms and blend until finely chopped.
  • In a large skillet over medium heat, add 1 tablespoon olive oil and add the mushroom walnut mixture, cooking for 5-8 minutes or until all moisture has evaporated.
  • Add soy sauce and cumin and cook, stirring occasionally, until dry. Transfer mixture to a bowl.
  • Add 1 tablespoon of olive oil to skillet. Add the onion and cook, stirring occasionally, until semi-translucent, about 3 minutes.
  • Add garlic, salt, pepper, and tomato paste, and cook for for another 3-5 minutes until fragrant. Set aside.
  • Add black beans and onion mixture to food processor, and blend until mostly smooth.
  • Transfer mixture to bowl and add beets, rice, vegan mayo, worcestershire sauce, and liquid smoke, and stir until combined.
  • Add in vital wheat gluten and use hands to knead burger mixture together until all wheat gluten is fully incorporated.
  • Form burgers into 4 patties about 3-inches (7 cm) in diameter and 1-inch (2 cm) thick.
  • In large cast-iron pan, over medium-high heat cook patties about 5 minutes on each side.
  • Add on vegan cheese slices and melt.
  • Assemble burger with vegan mayo, lettuce, tomato, and red onion.
  • Enjoy!

Nutrition Facts : Calories 876 calories, Carbohydrate 110 grams, Fat 34 grams, Fiber 10 grams, Protein 35 grams, Sugar 12 grams

BEST EVER VEGGIE BURGER



Best Ever Veggie Burger image

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 16

1 cup canned black beans, rinsed and drained
1 cup chopped walnuts
1-1/2 teaspoons ground cumin
1/2 teaspoon ground fennel seed
1/4 teaspoon smoked paprika
1 tablespoon oil from sun-dried tomatoes
1/4 cup shredded carrot
1 large shallot, minced
2 tablespoons oil-packed sun-dried tomatoes, chopped
1 garlic clove, minced
1/4 cup old-fashioned oats
1 tablespoon chia seeds
2 teaspoons reduced-sodium soy sauce
1/2 teaspoon garlic salt
1 tablespoon olive oil
Optional: Barbecue sauce, toasted hamburger buns, sriracha mayo, lettuce, red onion and tomato

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.

Nutrition Facts : Calories 357 calories, Fat 28g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 479mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 7g fiber), Protein 9g protein.

THE BEST VEGGIE BURGER



The Best Veggie Burger image

These veggie burgers are hearty, savory, and rich in meaty flavor, thanks to cremini mushrooms, rice, black beans, and walnuts. Your family may think you made them with real meat! The texture is a little softer than a beef patty, but a wonderful contrast to the beautiful, pan-fried crust that really stands up to the bun and toppings.

Provided by NicoleMcmom

Categories     Veggie Burgers

Time 1h20m

Yield 8

Number Of Ingredients 18

1 (16 ounce) package cremini mushrooms, cut in half
½ small onion, chopped
3 tablespoons olive oil, divided
1 (15 ounce) can black beans, rinsed and drained
1 (8.8 ounce) pouch cooked brown rice, cooled
½ cup walnuts
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
2 teaspoons soy sauce
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon chili powder
½ teaspoon kosher salt, or more to taste
½ teaspoon ground black pepper, or more to taste
1 large egg
¾ cup dry bread crumbs
8 slices Muenster cheese
8 (2 ounce) hamburger buns, split and toasted

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.

Nutrition Facts : Calories 399.7 calories, Carbohydrate 54.1 g, Cholesterol 23.3 mg, Fat 14.2 g, Fiber 8.1 g, Protein 14.3 g, SaturatedFat 2.2 g, Sodium 834.8 mg

PERFECT VEGGIE BURGERS



Perfect Veggie Burgers image

Provided by Food Network Kitchen

Time 1h40m

Yield 6 burgers

Number Of Ingredients 16

1/3 cup quick-cooking barley
3 tablespoons extra-virgin olive oil
1 small onion, chopped
1 small stalk celery, chopped
Kosher salt
2 cloves garlic, chopped
5 tablespoons barbecue sauce
1 medium carrot, finely grated
1 cup canned pinto or black beans, drained and rinsed
1/3 cup breadcrumbs
1/3 cup walnuts, chopped
2 teaspoons soy sauce
2 large egg whites
2 tablespoons chopped fresh parsley
6 soft buns, split
Onion rings, for topping

Steps:

  • Prepare the barley as the label directs. Let cool completely.
  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion, celery and a pinch of salt; cook, stirring occasionally, until golden, 12 to 14 minutes. Add the garlic, 3 tablespoons barbecue sauce and the carrot; cook, stirring, until the mixture dries out slightly, 1 to 2 minutes. Transfer to a food processor and let cool completely.
  • Add the barley, beans, breadcrumbs, walnuts, soy sauce, egg whites, parsley and 1/2 teaspoon salt to the food processor. Pulse until finely ground with some chunks. Form into six 4-inch-wide, 1/2-inch-thick patties and place on a baking sheet lined with parchment paper. Cover and refrigerate until firm, 1 to 4 hours.
  • Preheat the broiler. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium heat. Working in batches, cook the patties until golden brown, about 6 minutes per side. Meanwhile, place the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes. Serve the patties on the buns; top with the remaining 2 tablespoons barbecue sauce and onion rings.

THE BEST VEGGIE BURGERS EVER!



The Best Veggie Burgers Ever! image

These will be the best veggie burgers you will ever eat! You will never ever go back to soy burgers again!!

Provided by forampen

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 24

4 -6 hamburger buns with sesame seeds (round buns you get everywhere, you can use plain but sesame seeds give an excellent flavor)
6 -8 medium potatoes
1/2 cup peas
1 bunch string bean, chopped in medium pieces
2 carrots, chopped in medium pieces
1 1/2 teaspoons ginger paste, you can use more if you like (fresh)
1 1/2 teaspoons green chilies, paste (the dark green medium sized kind you get)
salt
1 teaspoon sugar
1 cup grated carrot
1 cup grated cabbage (u can get creative and use multicolor here ( purple and green)
mayonnaise
1 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon sugar
1 tablespoon fresh cream (optional)
lettuce
1 sliced tomatoes (round)
1 sliced onion (round)
1 sliced cucumber (round)
mustard or honey mustard
mayonnaise
ketchup
oil

Steps:

  • Directions:.
  • Boil the potatoes till soft, peel off skin and mash them in a big bowl.
  • Boil the peas, carrots and string beans till soft and add to mashed potatoes and mash the whole mixture well.
  • Add the ginger and green chilly paste. Add salt and sugar and mix well.
  • Make round patties by scooping up handfuls and shaping them and place on a dish covered with foil. Cover the patties with foil after done.
  • Coleslaw.
  • Mix all the ingredients mentioned in a big bowl till well incorporated.
  • Keep aside in refrigerator.
  • Now take a flat skillet, heat it, pour a small amount of oil on it and place the patties to cook.
  • Lower heat to medium and cook on both sides till golden brown.
  • (Note: For this step, you can also roll the patties in breadcrumbs before cooking).
  • Take a burger bun, place it on the skillet and lightly heat on both side till it shows some color.
  • Take a dish, place the bottom half of the bun on it, and spread some mustard and mayonnaise on it. Put a couple of lettuce leaves on top of it.
  • Now place the cooked patty on it.
  • On the patty, put some coleslaw and place one or two slices each of tomato, onion and cucumber.
  • Close the top of the bun and take a BIG JUICY bite!
  • These should be served with ketchup and fries on the side. The patties are good enough to eat as is also, if you do not want to make a burger.
  • These are the best burgers you will eat, both juicy and flavorful unlike the dry patties you get elsewhere.

Nutrition Facts : Calories 447.6, Fat 2.5, SaturatedFat 0.6, Sodium 563.9, Carbohydrate 95.6, Fiber 12.4, Sugar 14.5, Protein 13.5

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From howtofeedaloon.com


19 OF OUR FAVORITE VEGGIE BURGER RECIPES - FORKS OVER …
2021-08-23 Lentil Burger Lettuce Wraps. In these exquisite plant-based patties, brown rice, lentils, and a partially blended tomato-veggie mix form a moist and tender patty. Serve with a lemony hummus that takes a few minutes to whip up. One reviewer writes, “Our new favorite plant-based burger recipe.”. View Recipe.
From forksoverknives.com


THE BEST BLACK BEAN VEGGIE BURGER - THE ENDLESS MEAL®
2018-07-05 Instructions. Saute the onion and garlic in the oil for 2 minutes. Add the sauteed veggies to a large bowl then add all other ingredients and mix well. 1 teaspoon avocado oil, 1 medium onion, 3 cloves garlic. Form into 10 thick patties and place them on a baking sheet or platter in a single layer.
From theendlessmeal.com


17 BEST VEGGIE AND VEGAN BURGER RECIPES - DELISH
2020-05-28 Try our 50 best-ever vegetarian dinner recipes.. View Gallery 19 Photos Chelsea Lupkin . 1 of 19. Classic Veggie Burger Unleash your inner herbivore with this hearty veggie burger. Get the recipe ...
From delish.com


BEST NO-BEAN VEGGIE BURGER - HEALTHFUL BLONDIE
2021-06-29 Heat a large saute pan to medium-high with 1 Tablespoon of olive oil or avocado oil. Add in carrots, mushrooms, and yellow onion. Saute for 5 minutes. Add in minced garlic, stir, and saute for another 1 minute. Add in frozen peas, spinach, …
From healthfulblondie.com


EASIEST-EVER GRILLED VEGGIE BURGERS RECIPE | BON APPéTIT
2018-06-20 Step 5. Using oiled hands, form mixture into 8–10 patties about ½" thick (about a scant ¾ cup each). Grill until lightly charred around the …
From bonappetit.com


HOMEMADE VEGGIE BURGER RECIPE | OLIVEMAGAZINE
2022-06-19 Heat the oven to 220C/200C/gas 7. Toss the aubergine, courgette, red onion and pepper with 1 tbsp oil, the thyme leaves and season. Tip onto a large baking sheet on one layer and roast for 15 minutes until softened and starting to char. Peel the skin off the pepper once roasted. Toss the tomato with the basil and vinegar, and season.Add a tbsp ...
From olivemagazine.com


10 BEST VEGGIE BURGER RECIPES IN THE WORLD - HURRY THE FOOD UP
2021-03-12 Add the egg, cumin, ground coriander, lime zest and grated cheese. Season with salt and pepper and stir really well. Form four patties and fry them on medium heat with normal oil, both sides roughly 3-4 minutes. Mash up the avocado with mayonnaise, salt, pepper, lime juice and chopped coriander.
From hurrythefoodup.com


RECIPE: BEST-EVER VEGGIE BURGER - PINTEREST
Vegan Beet Burgers! Quick and easy recipe for a hearty veggie burger with a perfect bite (not mushy). Egg-free, dairy-free, vegetarian. #itdoesnttastelikechicken #vegan #food #glutenfree #dairyfree #vegetarian #cleaneating #foodgasm #healthyfood #veganfood #veganrecipes
From pinterest.com


VEGGIE BURGER RECIPES - VEGGIE BURGERS & VEGGIE BURGER IDEAS
Black bean burgers, portobello mushroom burgers, lentil burgers, and more! Curry Spiced Lentil Burgers with Cilantro Chutney. 47 mins. Portobello Mushroom Burger. 30 mins. Black Bean Burgers With Spicy Mayonnaise. 30 mins. Grilled Eggplant Sandwich.
From simplyrecipes.com


THE BEST VEGAN BURGER (GF, SOY-FREE) - MINIMALIST BAKER RECIPES
2021-06-27 Turn the heat off and set aside. Place the cashews in a food processor and pulse until cashews are a small, even crumb texture — about 10 pulses. Place the cashew crumbs in a bowl and set aside. Add the cooled rice to the now-empty food processor and pulse until slightly crumbled, about 5 pulses.
From minimalistbaker.com


DELICIOUS VEGGIE BURGER RECIPES | AMBITIOUS KITCHEN
Veggie Burgers. Amazing veggie burger recipes packed with hearty plant-based protein thanks to beans and legumes. Here you’ll find satisfying meatless burgers made with black beans, sweet potato and even lentils. you are! you to be! Having ambition is about being brave. It's about having the confidence to do what we were made to do.
From ambitiouskitchen.com


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