High Protein Veggie Burger Recipes
HIGH-PROTEIN VEGGIE BURGER
Made with textured vegetable protein and rolled oats, this easy veggie burger recipe packs 16 grams of filling protein and takes just 20 minutes to make.
Categories healthy low-fat vegan vegetarian dinner
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring 3/4 cup of water to a boil. Meanwhile, in a large bowl combine textured vegetable protein, quick-cooking oats, oregano, basil, parsley, onion powder, garlic powder, tomato paste, and soy sauce. Add boiling water to mixture. Let mixture sit for five minutes to allow the textured vegetable protein to soak up the flavors.
- Add the olive oil and nutritional yeast. Mix well.
- In a food processor add the mixture and process for two to three minutes. Form four to six patties by hand.
- Heat olive oil in a large skillet on medium-high. Cook each patty for 5 to 8 minutes on each side, or until golden brown.
Nutrition Facts : Calories 177 calories
KETO VEGGIE BURGERS
These meatless burgers are super tasty AND they're super low-carb & low-cal, too!
Provided by Marley (Sister Sidekick)
Yield 6 veggie burgers
Number Of Ingredients 15
Steps:
- In a large non-stick skillet, warm olive oil over medium heat. Add onions, garlic, and celery. Sauté for 2 minutes, or until onions begin to soften.
- Add mushrooms and riced cauliflower. Stirring as needed, cook for an additional 10-12 minutes to remove unwanted moisture from the veggies. If the veggies begin to brown, the excess moisture has likely been cooked out. Remove the pan from heat.
- To the warm veggie mixture, add tamari, salt, parsley, paprika, cumin, and garlic powder. Stir to combine. Add the shredded cheese and mix until the cheese has melted and is fully incorporated. Next, add the flax meal and chia seeds. Stir until thoroughly combined. Set aside to cool and thicken.
- Preheat the oven to 400 degrees. Prepare a baking sheet by either greasing it very well or using my preferred method and line it with parchment paper. As noted in the tips, silicone mats are not recommended.
- Once the mixture has cooled enough to easily touch (about 5-10 minutes) form the dough into 6 patties and place on the baking sheet. The mixture will be sticky and should come together easily. I recommend oiling your hands to help with sticking. If your dough wants to fall apart, you may need to add another tablespoon (or more) of flax meal and leave it to thicken a bit longer before forming patties.
- Bake veggie burgers for 30 minutes or longer (oven temps may vary). Patties are done when they are nicely browned with a crispy exterior. Allow cooling for a minimum of 5 minutes before serving. Patties will harden/thicken as they cool. Enjoy!
- Storage and reheating: Store in the refrigerator in an airtight container for up to 3 days or freeze for up to 2 months. Reheat frozen veggie burgers in an air fryer at 350 degrees for 5-7 minutes (preferred method) or in a 375-degree oven for about 10 minutes. I also enjoy them cold.
THE GREEN WARRIOR BURGER
Time 30m
Yield 4 burgers
Number Of Ingredients 16
Steps:
- Cook the garden peas in boiled water for just 2-5 minutes or as long as the instructions on the package say. Leave them to cool or simply wash with cold water, don't place them in the food processor while they are still hot.
- In a food processor blend the onion with the oats.
- Add the rest of the ingredients for the patties: the fresh leafy greens, the butter beans, the peas and seasoning. Blend until you get a sticky, smooth green mixture like the one in the video.
- Shape the mixture into burger patties and brush each side with olive oil.
- Heat a non-stick pan to medium heat, drizzle just a little bit of olive oil and place the patties in the pan, cooking each side for 4-5 minutes. When one side is cooked and you flip the patties, place a slice of mozzarella or vegan cheese on top and cover with a lid while the other side is cooking, to allow it melt.
- Serve the patties in a burger with fresh spinach or other salad greens (like cress), sun-dried tomato pesto and avocado.
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- Place a rack in the center of your oven and preheat to 350 degrees F. Line a baking sheet with parchment paper or a silpat mat.
- Place the red pepper and onion in the bowl of a food processor fitted with a steel blade. Pulse until minced. Transfer the mixture to a large mixing bowl.
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- Cook quinoa according to package directions, omitting the salt, about 14 min. Transfer to a large bowl.
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- Black Bean and Mushroom Burgers With Creamy Mustard. Sometimes, to make the best burger, you’ve just got to do it yourself. This is one of them you’ve got to make.
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- High Protein Jalapeño Black Bean Burgers. Love spicy food? You will love these spicy High Protein Jalapeño Black Bean Burgers from Rene Barker. Each patty is packed with beans, onions, and garlic, plus spicy brown mustard, Sriracha, and jalapeños.
- Spicy Sweet Potato and Chickpea Burger. These Spicy Sweet Potato and Chickpea Burger s from Silvia Ribas are packed with flavor from carefully selected spices such as cumin, paprika, and turmeric.
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- Bring a large pot of water to a boil. Once boiling, add the textured vegetable protein and let simmer for 10-12 minutes. Drain the TVP and set aside.
- In the bowl of a food processor, add the cooked beans, oil, maple syrup, tomato paste, soy sauce, nutritional yeast, spices, liquid smoke, and water. Process for 10-20 seconds, scraping down the sides if needed and process again until it forms a purée. It doesn't have to be completely smooth.
- Add the rehydrated TVP and process for 7-10 seconds, or until the TVP is very finely chopped, the mixture should look like bolognese sauce. You don't want to have big chunks of TVP otherwise the burgers won't hold together well.
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