Pistachio Veggie Burger Recipes
PISTACHIO VEGGIE BURGER
This is from the California Pistachio Commision. It looks different and delicious, I have yet to try it, but putting it here so I can soon!
Provided by Sharon123
Categories Cheese
Time 27m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients, except dressing and mix well. Shape into 6 patties. Brush both sides generously with dressing and place in a grill basket with a fine grid. Grill in covered barbecue over medium coals for 5 to 6 minutes. Or you may cook this inside in a grill pan or under the broiler. Baste with dressing and flip burger. Cook another 5 to 6 minutes.
- Serve in buns with fixings. Enjoy!
Nutrition Facts : Calories 409.8, Fat 16.3, SaturatedFat 3.5, Cholesterol 42.6, Sodium 406.2, Carbohydrate 46.8, Fiber 13.6, Sugar 3.6, Protein 22.5
PISTACHIO VEGGIE BURGER
Burger with crunchy and gooey pistachio cheese patties and Garlic Herb Mayonnaise.
Provided by Shreya Jaiswal
Categories Veggie Burgers Collection
Time 30m
Yield 4
Number Of Ingredients 17
Steps:
- MethodCombine ingredients for Garlic Herb Mayonnaise; set aside.Pressure cook rajma and bring to room temperature.Combine all ingredients for patties. Shape mixture into 4 patties about 1/2 inches thick.In a nonstick pan, heat 2 tsp oil over medium-high heat. Add patties and cook until browned.Slice each burger bun into two. Grill in oven for 5 min or on tawa till slightly toasted.On lower half of bun place a lettuce leaf and apply 1 tbsp mayonnaise. Arrange tomato slice over it. Place a piece of pattie on vegetable and top it with another tbsp of mayonnaise. Cover with upper slice of the bun and serve.
THE BEST VEGGIE BURGER
These veggie burgers are hearty, savory, and rich in meaty flavor, thanks to cremini mushrooms, rice, black beans, and walnuts. Your family may think you made them with real meat! The texture is a little softer than a beef patty, but a wonderful contrast to the beautiful, pan-fried crust that really stands up to the bun and toppings.
Provided by NicoleMcmom
Categories Veggie Burgers
Time 1h20m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with foil.
- Place mushrooms and onion on the prepared baking sheet. Drizzle with 1 tablespoon oil and toss to coat.
- Roast in the preheated oven for 10 minutes. Reduce heat to 425 degrees F (220 degrees C) and add black beans to the pan. Cook until mushrooms and onions are browned and beans are dried on the surface, about 5 more minutes.
- Remove from the oven and let mixture cool for 10 minutes.
- Transfer mixture to a food processor. Add rice and walnuts and pulse until roughly chopped. Add Worcestershire sauce, ketchup, soy sauce, garlic powder, paprika, chili powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper and pulse until just combined. Add egg and pulse until just combined.
- Transfer mixture to a medium bowl and fold in bread crumbs until well mixed. Chill for 10 minutes.
- Form mixture into 8 patties and season each with salt and pepper.
- Heat 1 tablespoon oil in a large skillet. Add 4 patties and cook, undisturbed, until browned and a nice crust has formed, about 4 minutes. Flip and cook until done, 4 to 5 more minutes. Top with Muenster cheese and place on toasted buns.
- Add remaining 1 tablespoon oil to the skillet and repeat to cook remaining patties.
Nutrition Facts : Calories 399.7 calories, Carbohydrate 54.1 g, Cholesterol 23.3 mg, Fat 14.2 g, Fiber 8.1 g, Protein 14.3 g, SaturatedFat 2.2 g, Sodium 834.8 mg
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