BEST OF EVERYTHING VEGGIE BURGERS
I have two different veggie burger recipes and found that mixing them into one created the ULTIMATE veggie bean burger. My meat-and-potatoes firefighter husband LOVES these and says he could eat them every week!
Provided by Bank of America
Categories Main Dish Recipes Burger Recipes Veggie
Time 41m
Yield 6
Number Of Ingredients 14
Steps:
- Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.
- Preheat an outdoor grill for high heat. Lightly oil a sheet of aluminum foil. Mash black beans in a large bowl with a fork until thick and pasty; set aside.
- Place the bell pepper, onion, mushrooms, and garlic in the bowl of a food processor, and chop finely. Stir the bell pepper mixture into the mashed black beans. Place the brown rice and mozzarella cheese in the food processor, and process until combined. Stir the mixture into the black beans.
- Whisk together the eggs, chili powder, cumin, garlic salt, and hot sauce. Stir the egg mixture into the black bean mixture. Stir in the bread crumbs, adding additional bread crumbs as needed until the mixture is sticky and holds together. Divide into 6 large patties.
- Place patties onto the prepared foil, and grill until browned and heated through, about 8 minutes per side.
Nutrition Facts : Calories 316.8 calories, Carbohydrate 49.4 g, Cholesterol 71 mg, Fat 5.8 g, Fiber 12.7 g, Protein 18.2 g, SaturatedFat 2.3 g, Sodium 1703.9 mg, Sugar 2.5 g
FAVORITE VEGGIE BURGERS, THEY ACTUALLY HOLD TOGETHER
This recipe comes from www.dietdessertndogs.com This is my favorite veggie burger recipe. they hold together and are quite flavorful. I usually use 1/2t salt and bake them for an extra 10-15 minutes
Provided by valgal123
Categories Lactose Free
Time 40m
Yield 6 burgers, 3-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375F (190C). Line a cookie sheet with parchment paper, or spray with nonstick spray.
- Place everything except the flour in the bowl of a food processor and blend until almost smooth and only small flecks of vegetables remain (I like my burgers fairly homogenous; if you prefer chunkier burgers, process a bit less). Sprinkle with 1/4 cup (60 ml) flour to start, and pulse to combine; check the texture of the mixture with your hands. It should be very moist but still hold together. If the mixture is too wet, add more flour until desired consistency is reached.
- Shape the mixture into 6-8 burgers, depending on how big you'd like them. Flatten each burger to 1/2 inch (2.5 cm) thickness and place on the cookie sheet, spacing evenly (these won't spread as they bake).
- Bake about 15 minutes on one side, then flip and bake another 10-15 minutes on the other side, until burgers are lightly browned. These may also be cooked on a flat grill; spray with olive oil spray and grill 8-10 minutes on one side, then flip and grill another 5-8 minutes on the other side.
Nutrition Facts : Calories 238.4, Fat 14.2, SaturatedFat 1.4, Sodium 617.1, Carbohydrate 21.4, Fiber 5.1, Sugar 3.1, Protein 9.5
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.
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.
VEGGIE BURGERS
These veggie burgers get their rich, earthy flavor from mushrooms and nutty quinoa, and are topped with sharp radish sprouts and cool cucumbers. Greek yogurt is a zesty Mediterranean replacement for ketchup. Serve these with our Golden-Beet Salad as a side dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Quinoa Recipes
Number Of Ingredients 15
Steps:
- Pulse mushrooms in a food processor until finely chopped, and transfer to a bowl. Shred zucchini, place on paper towels, and squeeze to remove excess moisture. Add to mushrooms.
- Heat 2 tablespoons oil in a large pan over medium heat. Add shallot and red-pepper flakes, and cook until softened, about 2 minutes. Add mushrooms and zucchini, and cook until tender, about 2 minutes. Remove from heat, and add Parmesan, quinoa, and salt. Season with pepper. Let cool completely, then stir in egg and breadcrumbs. Cover, and refrigerate until cold and firm, about 1 hour.
- Heat remaining 2 tablespoons oil in a large nonstick skillet over medium heat. Shape mixture into six 1/2-inch-thick patties, pressing firmly. Cook in batches until golden brown and cooked through, about 3 minutes per side.
- Wipe pan clean, and return to medium heat. Brush cut sides of buns with oil, and heat buns, cut sides down, until toasted, about 1 minute. Spread yogurt-garlic sauce on cut sides of bun halves. Divide burgers, sprouts, and cucumber among bottom halves. Sandwich with top halves.
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- Preheat the oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy clean-up.
- Roast the sweet potatoes: Slice the sweet potatoes down the center lengthwise. Place the sweet potatoes, cut side down, on the prepared baking sheet. Roast until they yield to a gentle squeeze, 30 to 40 minutes or longer. Set aside for now. (If you’ll be baking the burgers, reserve the parchment-lined pan and leave the oven on.)
- Meanwhile, in a small saucepan, combine the quinoa and water. Bring the mixture to a boil over medium-high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer, uncovered, until all of the water is absorbed, 11 to 14 minutes. Remove the pan from the heat, cover, and let the quinoa steam for 10 minutes.
- Once the sweet potatoes are cool enough to handle, remove and discard the skin (it should pull off easily) and roughly chop the insides. In a large mixing bowl or the bowl of your electric mixer, combine the cooled sweet potatoes and quinoa, black beans, onion, cilantro, garlic, adobo sauce, cumin, chili powder, and salt. Use a potato masher, pastry cutter, large spoon or the paddle attachment of your mixer to mix really well. It’s ok if the black beans get smashed in the process.
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