Broccoli Burgers Recipes

BROCCOLI BURGERS

Steps:

• In a food processor pulse the fresh broccoli, onion and garlic. Don't over process but should be chopped well. If you are using frozen broccoli make sure to defrost and squeeze out all the excess water. If you are using a combination of both process the onion and fresh broccoli with the garlic first and then add the frozen broccoli. Just pulse a few times after you've added the frozen broccoli.
• In a large bowl, combine the broccoli mixture,egg, cheese, flour and seasonings.
• Form the mixture into 1/2 inch thick patties that are about 4 inches wide. You should get about six burgers from this recipe.
• Heat the oil in a large skillet over medium high heat and add the burgers.
• Cook the burgers for about eight minutes on each side until they are golden brown.
• Transfer to a large paper towel lined plate. Serve warm.

BROCCOLI BURGERS

Steps:

• In bowl beat eggs to blend.
• Stir in broccoli, almonds, onion, bread crumbs and water.
• Add salt and pepper to taste.
• On an oiled 12-by-15-inch baking sheet shape mixture into 4 patties each 3/4 inch thick.
• Bake at 375°F, turning halfway through cooking until each side is golden brown, about 25 minutes total.
• Serve on buns with mayonnaise and lettuce.

ROASTED BROCCOLI CHICKPEA BURGERS WITH SPICY CASHEW MAYO

Steps:

• Preheat oven to 400F.
• Place broccoli florets on a baking sheet lined with a Silipat or parchment paper. Spray with olive oil spray or drizzle with a bit of oil. Bake for 15 minutes and then set aside to cool.
• Heat a large pan sprayed with oil over medium heat. Place cooled broccoli florets, chickpeas, flax, worcestershire sauce, hot sauce, dijon, garlic, salt, and pepper in a large food processor. Process until well-combined.
• Stir in breadcrumbs by hand. Form into four tightly packed patties.
• Cook for six minutes per side (12 minutes total). Serve on whole-grain buns with spicy cashew mayo and extra hot sauce.

BROCCOLI CHEDDAR QUINOA BURGERS

Steps:

• Preheat the oven to 350 degrees F.
• Line two baking sheets with aluminum foil and spray with nonstick spray. Spread the beans on one sheet in a single layer. Spread the chopped broccoli on the other sheet in a single layer. Sprinkle the broccoli with salt and pepper. Roast the beans and broccoli for 12 to 15 minutes, until the beans split open and the broccoli cooks a bit.
• While the beans and broccoli are roasting, heat a skillet over medium low heat. Add the olive oil, diced onion and garlic and cook until softened, about 5 to 6 minutes.
• At this time, you can also pulse the cashews and oats in your food processor until they are finely chopped. Don't wash the food processor because we will be using it again!
• In a large bowl, stir together the mayo, egg yolk, smoked paprika and honey. Stir in the sautéed onion mixture, quinoa, the beans and the broccoli. Add in the oats and the cashews. Use a potato masher or fork to smash the mixture together until it is somewhat combined. Take 1/3 of the mixture and place it back in the food processor. Pulse it a few times until it's all very finely chopped and combined, then transfer it back to the large bowl. Stir in the cheddar cheese, salt and pepper. Mix everything together (I suggest using your hands - it will be sticky!) until combined.
• At this point, form the mixture into patties or burgers - whatever the size of your bun is! You can go with 4 or 6 patties - or even smaller for slider size. You can stick the patties in the fridge until it's time to use them, meaning that you can make them ahead of time. You don't have to refrigerate them before cooking, but sometimes I find that refrigerating them for 20 minutes can be helpful.
• When you're ready to cook, heat a large nonstick skillet over medium heat. Add a high heat oil - like canola, grapeseed or coconut. Once the oil is hot, add the patties and cook them for 5 to 6 minutes on each side. Be gentle when flipping to ensure they don't fall apart! A minute or so before removing them from the skillet, add a slice of cheddar on top so it melts.
• Serve on buns with the spicy mayo and tomato.
• As a note, these cannot be grilled on an outdoor grill (like most homemade veggie burgers can't!) - they will fall apart. You can, however, place a cast iron skillet on the grill and cook them outdoors that way.

BEAUTIFUL BROCCOLI BURGERS

Steps:

• Turn your oven to 250C (480F).
• Squeeze defrosted broccoli to remove as much moisture as possible to give you about 250g (9oz) broccoli. Place chopped broccoli in a medium bowl. Finely chop bacon (or ham) and add to the broc. Add eggs, parmesan and a pinch of salt. Stir to combine.
• With clean hands form 1/4 the mixture into a medium patty about 1cm (1/2in) tall. Place on a baking tray lined with paper. Repeat with the remaining mixture. Drizzle with a little oil.
• Bake patties for 13-15 minutes or until golden brown and sizzling. Until the burgers feel cooked and springy when you touch them. If you're not sure give them more time.
• When the burgers are cooked divide the mayo between 2 plates. Top each with 2 hot burger patties and the leaves and enjoy!

CHICKPEA-BROCCOLI BURGERS

Steps:

• In small saucepan, bring couscous and water to a boil; turn off heat, cover and let stand until liquid is absorbed and couscous is tender, about 10 minutes- Reserve 1 cup couscous and save remaining for another use.
• Meanwhile, steam broccoli until tender, 5 to 7 minutes- Remove from steamer and set aside to cool.
• In medium skillet, heat oil over medium heat. Add onion and cook, stirring often, until soft, about 5 minutes- Stir in cumin.
• Remove from heat and allow to cool.
• Preheat oven to 400 degrees, then line a large cookie sheet with foil, and dust with breadcrumbs.
• In food processor, combine couscous, broccoli, onions, chickpeas and tahini- Process until blended, stopping to scrape down sides of bowl when necessary.
• Transfer mixture to large bowl.
• Gradually add 1/4 cup bread crumbs- Add enough additional bread crumbs until mixture is stiff enough to form into patties but still moist- Season with salt.
• Shape mixture into 3-inch patties (1/2-inch thick).
• Put patties on prepared cookie sheet- Bake until lightly browned on both sides about 50 minutes, turning once halfway.
• They can be served at this point or grilled or broiled until crispy for 1 or 2 minutes per side.

VEGAN BROCCOLI BURGER PATTY

Steps:

• Start with cleaning and preparing all of the vegetable.
• Bring a big pot of water to the boil, and put in the cavolo nero (or kale), after two minutes add the broccoli florets and let them boil for ca. 5 more minutes. Then add in the frozen peas and boil for two minutes more. Drain (keep some of the cooking liquid) and set aside to allow it to cool down for a bit.
• Chop up the celery and add it to a food processor together with the broccoli, cabbage, and peas. Process for a few seconds, make sure to still leave some texture. Transfer to a medium large bowl.
• In the meantime, heat a little coconut oil in a small pan and sauté the onion for 2-3 minutes (you can also add garlic if you wish).
• Transfer the onions to the bowl with the broccoli mix. Add the oats, tigernut flour, chopped up nuts of your choice (I used pecans), a bit of the cooking liquid, herbs and salt.
• Mix it well, I found this easiest to do by hand.
• If the "dough" is a bit to wet adjust by adding a bit extra of the oats or tigernut flour. If it is too wet add a bit more of the cooking liquid. And form the burger patties with your hands. This portion makes 8 big burger patties, about 1-1½ cm thick.
• In a large pan, heat some oil and cook the broccoli burger patties for 2-3 minutes on each side, until golden. Watch out the burn easily if you have the heat to high.
• Serve them on a burger bun (like my yeast free "Cauliflower Sandwich Breads", see link above) with lettuce, fresh or grilled veggies, and my great "Carrot Ketchup" (see link above).
• These burger patties are quite filling, we can only eat one per person, so this recipe serves 4-8 people, depending on your appetite ????

CHEEZY BROCCOLI QUINOA BURGERS

Steps:

• Steam broccoli until tender, either using a steamer basket or just in a small pan with a little water in the bottom. Drain and let cool until cool enough to handle.
• Once cool, add broccoli to a food processor and pulse until chopped into very small pieces, 10 - 15 pulses. Add chickpeas, quinoa and mustard and pulse until a dough starts to form.
• Transfer mixture to a bowl, add in remaining ingredients (starting with 4 tablespoons quinoa flour) and knead by hand until dough can be formed into patties, adding more quinoa flour as needed.
• Form dough into patties and place on a parchment lined sheet / plate. Chill in fridge for at least 1 hour.
• Cooking options:
• 1) Heat oil over medium high heat. To test if it's ready, sprinkle a little water on the pan. If water immediately sizzles, the pan is ready. Add burgers to pan, cooking until browned on both sides, 2 - 3 minutes per side. Place on wire rack to cool while finish cooking.
• 2) Preheat oven to 350 degrees F. Line a baking sheet with parchment, add patties and bake on the center rack for 20 - 30 minutes, flipping halfway through, until burgers are crispy.

BROCCOLI HAMBURGER CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare the broccoli according to package directions.
• In a skillet over medium heat, mix the ground beef, mushrooms, and onion. Cook until beef is evenly brown; drain grease. Season with salt and pepper, and mix in cream of celery soup and sour cream. Continue cooking until heated through. Transfer to a medium baking dish, and evenly layer with broccoli. Top with cheese.
• Bake 1 hour in the preheated oven, until bubbly and lightly brown.

BROCCOLI CHEDDAR CHICKEN BURGERS

Steps:

• Cook the broccoli until it is soft but not mushy. Follow the tips listed above.
• Add the cooked broccoli florets to the food processor.
• Buzz the broccoli florets until all large pieces are well chopped. Set aside.
• In a large mixing bowl, combine all of the ingredients. Ground chicken, olive oil, salt, pepper, garlic powder, onion powder, chopped broccoli, parmesan cheese, and shredded cheddar cheese.
• Mix everything together using your hands.
• Once well combined, form your chicken burger patties.
• Cook the patties in a non-stick skillet that has been sprayed with olive oil cooking spray. Or, you can grill your burgers. If grilling, please follow the tips listed above.
• Enjoy your burger on a bun or wrapped in lettuce. Top with cheese, tomato, mayo or any toppings you enjoy!

VEGAN BROCCOLI BURGERS

Steps:

• Steam/cook broccoli (fresh or frozen) in a saucepan on medium heat until broccoli is fork-tender.
• In a blender of food processor, pulse walnut pieces until they resemble a course meal, but have not yet become walnut butter. Place walnut pieces in a large mixing bowl.
• In a blender or food processor, pulse cooked/drained broccoli until it is crumbled into very tiny pieces, but not yet a puree (eeeeeewwww).
• Please broccoli and remaining ingredients in mixing bowl with walnuts and rice. If your mixture seems dry and crumbly, go ahead and add a tablespoon of water. This stuff can turn into soggy goop pretty quickly, so you'll want to be very careful to add only a scant tablespoon og water at a time to your burger mixture.
• Stir burger mix well, then shape into 4 equal burgers.
• Pour a tablespoon or 2 of oil (just enough to coat the pan) in a skillet and place on medium to medium-high heat.
• Gently pan-fry your burgers, allowing a few minutes for cooking on each side.
• You'll know they are done when the burger surface has a nice dark brown crispiness.
• Serve burgers warm on vegan buns with veggies and condiments of your choice (I chose a mix of Just Mayo, pickle relish, and ketchup.)

BROCCOLI BURGERFIT BURGER

Steps:

• Cut stalk from head of broccoli. Rough chop the head, including any greens. To cut the stalk, cut the bottom off so that it can stand flat.
• Stand the stem up and cut off the tough outside, following the shape of the stem.
• Once all of the exterior is removed, roughly chop the remaining stalk. Add the broccoli, greens, stalk, ½ teaspoon salt, and ½ cup of water to a saucepan. Put heat on medium and bring to a simmer. Reduce the heat if water is evaporating. Cook time is about 10 minutes. You want the broccoli soft but not mushy.
• Once the broccoli is cooked, put the broccoli, oregano, cumin, and garlic in the food processor (or finely chop). Taste vegetable mixture and add more salt if desired. Let the mixture cool completely.
• In a large bowl, mix the ground meat and remaining 1 teaspoon of salt. Gradually incorporate the vegetable mixture into the ground meat. Add as much as you can while still being able to form your burgers as normal.*If you end up adding too much vegetable mixture, don't worry! Just form your burgers and cook in the oven for 20 minutes at 350 degrees.
• Cook burgers on medium heat on the stove for 3-5 minutes on each side or to your preference. Cooking times vary depending on what type of meat you're using.
• Optional: Serve with sharp cheddar cheese.