I Cant Believe Its Not Cow Veggie Burger Recipes

BEETROOT BURGER

Steps:

• Put the onion in a food processor and pulse until it resembles rice. Heat 1 tbsp oil in a large frying pan, tip in the onion and fry for 10 mins until soft and just golden. Stir in the garlic and fry for 1 min more. Tip the mixture into a large bowl.
• Put the mushrooms in the food processor and pulse until they also resemble rice. Heat the remaining oil in the pan, add the mushrooms and fry for 10-15 mins, until any liquid that's released has evaporated and the mushrooms are tender. Tip into the bowl with the onions.
• Put the tofu, beetroot, beans, tomato purée, mayonnaise, miso, flour and flaxseed in the food processor with some seasoning and blitz until smooth. Scrape into the bowl with the veg. Add the pecans and half the rice to the food processor and pulse until finely chopped, or a little chunkier, if you prefer. Tip into the bowl with the veg and tofu mixture, along with the rest of the rice.
• Use your hands to shape the mixture into patties roughly the same size as your burger buns. The patties will be delicate, so chill for at least 30 mins before cooking. If you want to barbecue them, freeze for 30-45 mins first until firm.
• Heat a frying pan over a medium heat or light the barbecue, and brush both sides of the patties with a little oil. Cook for 5-8 mins on each side, turning once after a crust has formed, until charred and hot through to the centre. Avoid moving or turning too often, as they will be more delicate than meat patties. Top with the cheese, if using, for the final minute or so (see tip, below). Toast the buns on the barbecue or in the pan, then spread each with a little chilli jam. Fill with a few lettuce leaves, the patties and some smashed avocado mixed with a squeeze of lime.

I-CAN'T-BELIEVE-IT'S-NOT-COW VEGGIE BURGER

Steps:

• Drain the chili using a colander. Drain as much of the liquid as you can. Preheat oven at 400 F / 200°C
• In a medium pan, heat one tbsp of olive oil, add the chopped onion and cook for about 3 min; add the minced garlic and the scallion, cook for 2 more minutes and then add the cumin powder, black pepper and salt to taste (2 pinches aprox). Mix well. Reduce heat to medium and add the mushrooms on top of the seasoned mixture, do not stir for the first 2 minutes (if you stir the mushrooms too much, they'll release their water and the mixture will be soggy), then stir once and enough to get everything together, use a spatula or your sauté skills to do this. Let heat up for about 3-4 min until the mushrooms start to look cooked but not super soft. Set aside.
• On a big bowl smash the drained chili with a fork or use a food processor for this; the beans should form a sticky paste. Add the flour, the toasted oats (toast them on a pan, stir constantly until they start getting golden brown) the corn starch and the breadcrumbs, mix well to get a firm dough. Add the mushrooms and mix again to obtain a slightly sticky but still firm dough, just enough so that you can roll a ball with your hands, it might leave a little dough in your fingers. If its TOO sticky add more breadcrumbs, if its too dry add one tablespoon of the chili liquid (water in case you tossed liquid).
• Taste your dough and add more salt if desired, most caned food have a lot of salt already, so be careful and always try it first! I recommend choosing low sodium for a happier life :).
• Divide your dough in 4 and form patties, aprox 1/2 inch - 1.2 cm. thick. Brush a baking tray with some of the olive oil and place the patties, brush them with olive oil too. Bake for 23-25 minutes until they look dark brown and are a little crispy on the outside.
• -While oven waiting- This is a great idea to add more flavor to your burgers: sauté the sliced onions in a small pan with one tbsp of olive oil and the serrano or jalapeño peppers (you can omit the peppers if you're not a big fan).
• Serve on a hot bun with your favorite dressings and vegetables, don't forget the stir fry onions!
• PROVECHO :).