THE BEST GRILLABLE VEGGIE BURGER
The perfect veggie burger that can hold up during the grilling process with a perfect texture inside and out!
Provided by makeyourmeals
Number Of Ingredients 15
Steps:
- Heat a skillet over medium heat. Once hot, add walnuts and toast them for about 8 minutes, stirring them occasionally until they start to turn golden brown. Cool completely.
- Grind the walnuts in the food processor just until they resemble breadcrumbs. Set aside.
- In the same skillet, heat olive oil over medium heat. Once hot, add the onions, and sauté until for 3 minutes. Add the garlic and sauté for an additional 2 minutes.
- Add mushrooms and salt to the skillet.
- When the mushrooms start releasing liquid, add the cumin, chili powder, smoked paprika, Italian seasoning, and black pepper. Cook until all the liquid evaporates.
- In a large bowl, mix together the black beans, brown rice, sautéed mushrooms mixture, ground walnuts, breadcrumbs, and barbecue sauce. Mix until everything is well incorporated. Adjust the seasoning as desired.
- Divide the burger mixture into 5 firmly packed patties, approximately ¾ inches thick. .
- To grill the burgers, preheat your grill over medium heat. Cook for about 5 minutes, then flip gently. Cook for an additional 4-5 minutes on the other side.
- To bake the burgers, bake on a well-greased baking sheet at 375°F for 30-40 minutes, flipping halfway through.
- To fry the burgers, heat a skillet over medium-high heat. Add olive oil to coat the pan. Cook burgers on one side for 5 minutes, then flip. Cook for an additional 4-5 minutes until golden brown.
- Can freeze raw burgers by placing them on a baking sheet lined with parchment paper. Once semi-frozen, stack burgers with parchment paper in between each burger. Store in air-tight container for up to 6 months.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
GRILLED VEGGIE BURGERS
Most veggie burgers I have tried just have no taste. This is something I developed for flavor in mind.
Provided by shezashark
Categories Vegetable
Time 33m
Yield 8 burgers, 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Brush marinade on the mushroom and the red onion slices on both sides and grilled them until they are pliable but still firm about 3 mins a side on med heat. Remove on plate and allow to cool slightly. Dice them in small pieces and add to mixture below.
- Reserve marinade for brushing later.
- Drain rinse and pat dry beans and mash them with a potato masher. Add the carrot, garlic, pepper, ketchup, herbs and egg and mix well. Start adding the bread crumbs a few tablespoons at a time and add until the mixture will stick together without sticking to hands if you roll it.
- Make patties and arrange on plate and put in fridge until ready to cook or you can begin to cook on the grill on medium immediately.
- Brush grill with olive oil and warm it up on med heat. With the leftover marinade brush it lightly on the tops and put this side down first on the grill and brush to tops for when you will flip them. Grill on each side for 4 mins
- Add cheese and whatever other condiments you might like and hope you enjoy.
Nutrition Facts : Calories 241, Fat 9, SaturatedFat 1.5, Cholesterol 35.2, Sodium 236.2, Carbohydrate 31.8, Fiber 6.8, Sugar 2.6, Protein 9.3
THE ULTIMATE VEGGIE BURGER
You make a veggie burger because you want the hamburger experience without the meat. This one delivers. It's got a firm, beefy texture that takes on the char and smoke of the grill, but is adaptable enough to cook inside on your stove. The enemy of a veggie burger is mushiness, which stems from a high moisture content. To combat that, the very watery ingredients - mushrooms, tofu, beans and beets - are roasted to both dehydrate them somewhat and intensify their flavors. Yes, the ingredient list here is long; you need a diverse lot to make a good veggie burger. And each one adds something in terms of flavor and/or texture. Garnish this any way you like, and don't forget to toast the buns.
Provided by Melissa Clark
Categories dinner, lunch, burgers, main course
Time 3h30m
Yield 6 burgers
Number Of Ingredients 17
Steps:
- Heat oven to 425 degrees. Slice tofu into 1/4-inch-thick slabs and pat dry with paper towel. Arrange tofu on one half of a rimmed baking sheet; brush both sides with oil. Spread mushrooms on the other half of the baking sheet; toss with 2 tablespoons oil and salt and pepper.
- On a second rimmed baking sheet, toss beans and grated beet with 1 tablespoon oil and salt and pepper, then spread the mixture into one layer.
- Transfer both baking sheets to the oven. Roast bean-beet mixture, tossing occasionally, until beans begin to split and beets are tender and golden, about 15 minutes. Roast mushrooms and tofu until golden and most of the liquid has evaporated, about 25 minutes. Let everything cool.
- Place nuts in a food processor and pulse until coarsely ground. Add cooled bean-beet mixture, mushrooms, tofu, panko, cheese, eggs, mayonnaise, scallion, garlic, pimentón and 3/4 teaspoon salt. Pulse until ingredients are just combined. Pulse in tempeh and rice but do not overprocess. You want small chunks, not a smooth mixture. Scrape mixture into a bowl and chill at least 2 hours or up to 5 days (you can also freeze the burger mix).
- When you are ready to make the burgers, divide mixture into 6 equal portions and form each portion into a patty about 1 inch thick. Return to the fridge until just before grilling. They grill better when they start out cold.
- Heat the grill. Cook the burgers over a low fire until they are charred on both sides and firm when you press on them, 4 to 6 minutes per side. If they start to burn before they firm up, move them to the sides of the grill to finish cooking over indirect heat. Alternatively, you can cook these on a grill pan or in a skillet over low heat.
Nutrition Facts : @context http, Calories 441, UnsaturatedFat 20 grams, Carbohydrate 28 grams, Fat 29 grams, Fiber 7 grams, Protein 22 grams, SaturatedFat 7 grams, Sodium 629 milligrams, Sugar 4 grams, TransFat 0 grams
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.
GRILLED VEGGIE BURGER FOIL PACKS
Veggie burgers stay moist and delicious when grilled in foil packets alongside colorful vegetables.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Heat coals or gas grill for direct heat. Spray half of one side of four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
- Mix mushrooms, green beans, bell pepper strips, onion and barbecue sauce. Place vegetable mixture on sprayed side of foil sheets. Top with burger patties. Fold foil over patties and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
- Cover and grill packets 4 to 6 inches from medium heat 20 to 25 minutes or until vegetables are tender. Place packets on plates; unfold foil.
Nutrition Facts : Calories 160, Carbohydrate 31 g, Cholesterol 0 mg, Fiber 9 g, Protein 15 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 590 mg
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- If your brown rice isn’t cooked yet, start there by following this method for the best results. Otherwise, move onto the next step.
- Heat skillet over medium heat. Once hot, add raw walnuts and toast for 5-7 minutes, stirring frequently, until fragrant and golden brown. Let cool and move onto the next step.
- In the meantime, heat the same skillet over medium heat. Once hot, add oil and onion. Season with a bit of salt and pepper and sauté for 3-4 minutes, or until onion is fragrant, soft, and translucent. Remove from heat and set aside.
- Once walnuts are cooled, add to blender or food processor with chili powder, cumin, smoked paprika, salt, pepper and coconut sugar and blend until a fine meal (see photo) is achieved. Set aside.
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