Houstons Restaurant Copycat Veggie Burgers Recipes

HOUSTON'S VEGGIE BURGER

Houston's Veggie Burger image

This is a veggie burger that even hearty meat-eaters will love! Made with beans, oats, brown rice, beets and a whole lot of spices, this veggie burger is a real crowd pleaser.

Provided by Gina

Time 55m

Number Of Ingredients 18

Ingredients

1 (15-ounce can) black beans (drained and rinsed)
1 teaspoon olive oil
¼ cup chopped onion
1 clove garlic (minced)
1 teaspoon smoked paprika
1 teaspoon cumin
½ teaspoon chili powder ((check labels for gluten-free))
1 teaspoon kosher salt
Freshly ground black pepper (to taste)
¼ cup BBQ sauce
1 tablespoon molasses
¼ cup old fashioned oats ((check labels for gluten-free))
1 ¼ cup cooked brown rice
2 tablespoons finely chopped canned beets
1 tablespoon beet juice
1 large egg (lightly beaten)
4 whole wheat 100 calorie hamburger buns (or Gluten-free bun)
Optional toppings: Sliced pepper Jack cheese, (lettuce, tomato, avocado, BBQ sauce, ketchup)

Steps:

Add the beans to a large mixing bowl. Gently pat beans dry with a paper towel. Using the back side of a fork or potato masher, mash beans until smooth and pasty.
Heat a small skillet over medium heat.
When hot, add the oil, onion and garlic. Sauté 3 minutes then transfer to the bowl with the beans.
In a small bowl, add the paprika, cumin, chili powder, salt and pepper. Mix until combined then add to the large bowl.
Using the same small bowl, mix the BBQ sauce and molasses until thoroughly combined.
Add 3 tablespoons of the mixture to the large bowl and set aside the rest for basting during cooking
In a food processor fitted with a metal blade, process oats until fine.
Add the oats to the large bowl with the beans, veggies and sauce.
Add the rice, beets, beet juice and egg and mix everything until combined.
Using your hands, form the mixture into 4 patties, about 5 ½ ounces each. Place patties on a freezer safe plate and freeze for 30 minutes. Alternatively, you can put them in the refrigerator for 2 hours or more.
Heat a large flat skillet over medium heat. Spray with oil and, using a spatula, transfer patties to the skillet.
Cook the patties for 5 minutes, carefully flip with the spatula, baste with the remaining sauce and cook an additional 5 minutes. Add cheese during the last 2 minutes, if using.
With the spatula, place each patty on a bun and top with your desired toppings.

Nutrition Facts : ServingSize 1 burger w/o cheese, Calories 302 kcal, Carbohydrate 56 g, Protein 11 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 47 mg, Sodium 815 mg, Fiber 10.5 g, Sugar 13 g

HOUSTON'S VEGGIE BURGER RECIPE

Houston's Veggie Burger Recipe image

Made with oats, brown rice, beans, and beets seasoned with a special blend of spices, this veggie burger recipe can please even meat lovers.

Provided by Hunter May

Categories Hamburger

Time 55m

Yield 4

Number Of Ingredients 17

Ingredients

15 oz drained and rinsed black beans
1 tsp olive oil
¼ cup chopped onion
1 clove minced garlic
1 tsp smoked paprika
1 tsp cumin
½ tsp check labels for gluten-free chili powder
1 tsp kosher salt
to taste freshly ground black pepper
¼ cup BBQ sauce
1 tbsp molasses
¼ cup check labels for gluten-free old-fashioned oats
1¼ cups cooked brown rice
2 tbsp finely chopped canned beets
1 tbsp beet juice
1 large, lightly beaten egg
4 or Gluten-free bun whole wheat 100 calorie hamburger buns

Steps:

Add the beans to a large mixing bowl. Gently pat beans dry with a paper towel.
Using the backside of a fork or potato masher, mash beans until smooth and pasty.
Heat a small skillet over medium heat.
When hot, add the oil, onion, and garlic. Sauté for 3 minutes then transfer to the bowl with the beans.
In a small bowl, add the paprika, cumin, chili powder, salt, and pepper. Mix until combined then add to the large bowl.
Using the same small bowl, mix the BBQ sauce and molasses until thoroughly combined.
Add 3 tablespoons of the mixture to the large bowl and set aside the rest for basting during cooking
In a food processor fitted with a metal blade, process oats until fine.
Add the oats to the large bowl with the beans, veggies, and sauce.
Add the rice, beets, beet juice, and egg and mix everything until combined.
Using your hands, form the mixture into 4 patties, about 5½ ounces each. Place patties on a freezer-safe plate and freeze for 30 minutes. Alternatively, you can put them in the refrigerator for 2 hours or more.
Heat a large flat skillet over medium heat. Spray with oil and, using a spatula, transfer patties to the skillet.
Cook the patties for 5 minutes, carefully flip with the spatula, baste with the remaining sauce, and cook for an additional 5 minutes. Add cheese during the last 2 minutes, if using.
With the spatula, place each patty on a bun and top with your desired toppings.

Nutrition Facts : Carbohydrate 150.46g, Cholesterol 39.99mg, Fat 7.58g, Fiber 20.93g, Protein 34.30g, SaturatedFat 1.68g, ServingSize 4.00, Sodium 629.08mg, Sugar 0.00, UnsaturatedFat 2.52g