VEGAN BURGER RECIPE
This amazing vegan burger recipe is easy to make with simple basic ingredients and the best veggie bean patty, that's gluten-free, soy-free, and grillable! It's flavorful, hearty, rich in protein, and perfect for summertime BBQ grilling to satisfy meat-eaters, vegetarians, and vegans alike!
Provided by Bianca Zapatka
Categories Appetizer Lunch & Dinner Side Dish
Number Of Ingredients 19
Steps:
- Note: For the best results, I recommend measuring the ingredients in grams. Simply click on the word "metric" right above the ingredient list. Also, make sure to check the step-by-step pictures above!
Nutrition Facts : ServingSize 1 Burger, Calories 354 kcal, Protein 23.4 g, Carbohydrate 25.8 g, Fat 13.5 g
VEGAN 'CHICKEN' BURGERS
These vegan 'chicken' burgers are made with TVP for the perfect 'meaty' texture! They're so easy to make, and perfect with your favourite burger sauce.
Provided by Becca Heyes
Categories Main meal
Time 50m
Number Of Ingredients 10
Steps:
- Pour the hot vegetable stock into a large bowl, and add the dried TVP chunks. You can add a little more water if needed, to ensure they're fully covered in liquid. Soak for at least 15 minutes, until soft - you may need to give them a stir every few minutes to ensure all the chunks are soaking properly, as they tend to float to the surface of the liquid.
- Drain the liquid from the TVP chunks, collecting a small amount of it in a bowl.
- Place the soaked TVP chunks in a food processor, and pulse a few times to chop the TVP into a mince-like texture.
- Transfer the TVP to another mixing bowl, and add the remaining ingredients (not including the oil). Add about a tablespoon of the soaking liquid, and mix thoroughly.
- Heat a dash of oil in a frying pan. Take a handful of the TVP mixture, and form it into a burger shape. I found I needed to squeeze it together quite firmly. Place in the pan, and repeat with some more of the mixture - I cooked 3 burgers at a time, making 6 in total. Cook the burgers for a few minutes each side, over a medium heat, until crispy and golden brown.
- Serve in buns with salad and sauce.
Nutrition Facts : ServingSize 1 burger patty, Calories 178 kcal, Carbohydrate 15.9 g, Protein 17 g, Fat 4.7 g, SaturatedFat 0.6 g, Sodium 391 mg, Fiber 5.9 g, Sugar 4.1 g
EASY VEGAN BURGER PATTIES
Delicious dinner inspiration and easy to make. This vegan, gluten-free dinner option is a favorite of mine and an easy midweek go-to dinner. Quinoa, sweet potato, and kidney bean burgers that you can serve in a bun or on a bed of spinach topped with avocado, tomato, sauteed or pickled red onion, cilantro/coriander, and other favorite toppings. Yum!
Provided by VME
Categories Main Dish Recipes Burger Recipes Veggie
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and place into a bowl.
- Mash sweet potatoes, kidney beans, onion, and garlic together until it comes together. Mix in salt, black pepper, cumin, paprika, and cayenne. Add cooked quinoa and combine. Shape mixture into patties.
- Heat olive oil in a pan over medium-high heat. Cook patties in the hot oil until browned, 5 to 7 minutes per side.
Nutrition Facts : Calories 267.5 calories, Carbohydrate 48.2 g, Fat 4.8 g, Fiber 11.4 g, Protein 9.3 g, SaturatedFat 0.5 g, Sodium 874.2 mg, Sugar 5.1 g
THE BEST EVER VEGAN BURGER RECIPE BY TASTY
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
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
VEGAN CHEESEBURGERS
The new generation of vegan meat alternatives, such as Impossible and Beyond, are at their best when still medium-rare and juicy. Flipping the patties frequently as they cook ensures an evenly cooked interior and good flavor development on the exterior. To make the burgers vegetarian, feel free to use any good melting cheese, such as American, Cheddar or Swiss, but to make them strictly vegan, be sure to look for vegan burger buns, as standard supermarket burger buns frequently contain milk or other dairy products.
Provided by J. Kenji López-Alt
Categories easy, quick, weekday, burgers, main course
Time 15m
Yield 4 cheeseburgers
Number Of Ingredients 6
Steps:
- Divide vegan ground meat into 4 equal pieces. Pick up one piece, transfer to a cutting board, and use your hands to press and shape it into a patty about 1/4-inch wider than your bun. Repeat to form remaining patties. Put three fingers of one hand together, and press a shallow indentation into the center of each patty. Season with salt and pepper.
- In a large skillet, heat oil over medium-high until shimmering. Add patties and cook, flipping frequently, until well browned and an instant-read thermometer inserted into the coolest part of the center of the patty registers 120 to 125 degrees for medium-rare, or 130 to 135 degrees for medium. Immediately add cheese slices to the top of the patties, and transfer them to a large plate.
- Dress bottom buns as desired. Place a patty on top, and dress top bun as desired. Close cheeseburgers and serve.
17 VEGAN BURGERS THAT'LL MAKE YOU DROOL
These vegan burger recipes are so good, they might become your new BBQ faves. One bite, and I bet you'll forget all about the beef and cheese.
Provided by insanelygood
Categories Dinner Recipe Roundup
Number Of Ingredients 17
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
CHEESY, STUFFED PORTOBELLO MUSHROOM BURGERS
Mushrooms are wonderful and, these days, they are getting called upon to play so many different parts. One of the most popular things is to use mushrooms as a substitute for meat. It works well because they have such wonderful texture and heartiness. The portobello is the top dog of the cultivated mushroom world because it's large and can be a meal unto itself. They are cultivated mushrooms (as opposed to wild, foraged kinds) and are earthy and meaty. Regarding mushrooms in general: Wash them just before cooking (if they are dirty) so they are clean but don't sit around, waterlogged, in your fridge. Many people scrape the brown "ribs" out of the insides of the portobello and peel the outer skin. Why? I say leave everything on the mushroom (except dirt). Make sure you cook mushrooms long enough-they take longer than you think to reach full flavor.
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h
Yield 2 burgers
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F. Line 2 rimmed baking sheets with parchment and set aside.
- Roast the mushrooms: Arrange the mushrooms, stem side up, onions and garlic cloves in a single layer on 1 prepared baking sheet. Drizzle with half of the olive oil. Drizzle 1/2 cup water around the mushrooms on the baking sheet. Season generously with salt and pepper. Roast in the center of the oven until the mushrooms shrink in size and become darker brown, 15 to 18 minutes. Remove and let cool.
- Bread the mushrooms: In a medium bowl, whisk the eggs with a splash of water. In another medium bowl, combine the breadcrumbs with the granulated garlic. Dip each mushroom in the egg mixture and then coat completely with the breadcrumbs. Reserve everything.
- Fry the mushrooms: In a large skillet, heat the remaining olive oil over medium heat until it begins to smoke. Add the mushrooms in a single layer. Cook on one side until golden brown, 2 to 3 minutes. Flip and cook on the second side until golden brown, another 2 to 3 minutes. Remove the mushrooms from the oil and arrange in a single layer on a clean baking sheet. Season with salt and pepper.
- Make the filling: In a medium bowl, combine the roasted garlic cloves and onion slices with the cheese. Add any remaining egg and 1/4 cup of the breadcrumbs leftover from the breading. Add the basil and mix well.
- Assemble and bake: On the same baking sheet, place 2 portobellos, stem-side up, with some distance between them. Pile half of the filling on each and then top with the remaining mushrooms, pressing gently but firmly down, so it forms a fairly compact sandwich. Bake until the cheese melts, 6 to 8 minutes.
- Arrange the lettuce to form 2 cups. Drizzle some pickle juice and red wine vinegar into the cups. Season with salt and pepper and then top with some sliced pickles.
- Place each mushroom burger onto a bottom bun. Flip a lettuce cup onto each burger and top with the top bun. Serve.
CHEESY VEG BURGERS
Packed with goodness - though your kids would never know
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Yield Makes 8 burgers
Number Of Ingredients 10
Steps:
- Heat 1 tbsp oil in a shallow saucepan over a medium flame. Tip in vegetables, seasoning and soy sauce, then cook, stirring occasionally, for 10 mins until soft. Tip veg into a food processor with the beans, cheese and bread, season, then pulse to a thick paste.
- With wet hands, mould mix into 8 burgers. These can be kept in the fridge for 2 days or frozen, stacked between greaseproof sheets for up to 2 months.
- To cook, heat oil in a frying pan and fry 2-3 mins on each side until crispy. Serve with toasted buns, salad, ketchup and mayo.
Nutrition Facts : Calories 177 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 2.13 milligram of sodium
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