Va Voom Veggie Burgers Recipes

VEGGIE BURGERS (LOW FAT AND LOW CHOLESTEROL!!)

Steps:

• Cook the mushrooms in a non stick frying pan without oil, stirring, for 8-10 minutes to drive off all the moisture.
• Whizz together the onion, courgette, carrot and nuts in a processor, until they are beginning to bind together.
• Stir in the mushrooms, breadcrumbs, parsley, yeast extract and seasoning to taste. Shape into burgers with lightly floured hands and chill.
• Cook the burgers in a non stick frying pan with very little oil or under a hot grill for about 8-10 minutes turning once, until they are cooked and golden brown.

BETTER THAN STORE BOUGHT VEGGIE BURGERS

Steps:

• Put chickpeas, onion, jicama/water chestnuts, oats, egg, chili powder/cayenne pepper, salt, and pepper in food processor and pulse until roughly chopped. You want the mixture to stick together but not be wet. (If needed, add 1 TBS water at a time until the mixture comes together).
• Put mixture in the fridge for about 10 minutes.
• Using wet hands, mold the mixture into patties.
• Put patties back in the fridge for a few minutes to firm up.
• Spray a large non-stick pan with cooking spray or lightly coat in vegetable oil. Cook patties for about 5 minutes on each side.

RED BEAN AND MUSHROOM VEGGIE BURGERS

Steps:

• Heat the oil in a large pan and cook the onion and garlic over a moderate heat, stirring, until softened.
• Add the spices and cook for a further minute, stirring continuosly.
• Add the mushrooms and cook, stirring, until softened and dry then remove from heat.
• Stir the mashed kidney beans into the pan, with the fresh cilantro and some salt & pepper.
• Using floured hands, form the mixture into four flat burger shapes (if the mix is too sticky to handle, mix in a little flour).
• Brush the burgers with oil and cook on a hot BBQ or under a preheated grill (broiler) for 8-10 minutes, turrning once, until golden brown.

AMAZING VEGGIE BURGERS

Steps:

• Drain beans, then rinse with cold water. Drain well, then pat dry with paper towels. Place in a food processor fitted with a metal blade. Add onion, garlic, egg, 2 tbsp (30 mL) of the barbecue sauce, Worcestershire, oil, salt and pepper. Pulse just until beans are about the size of peas. Don't purée. Turn into a large bowl.
• 2. Stir in flour with a spatula until evenly mixed. Sprinkle with bread crumbs. (Only store-bought bread crumbs or crackers ground in a processor until very fine will work.) Stir inches Mixture will be very thick. Scatter with cheese and work in with your hands. Divide mixture into 6 portions. Using well-floured hands, shape into burgers, about 1/2 in (1 cm) thick. If making ahead, refrigerate in a sealed container up to 1 day or freeze.
• 3. Cook burgers in a well-oiled frying pan over medium heat for 5 minutes, or until browned on the bottom. Turn over and spoon the remaining barbecue sauce on top. Cover and continue cooking until heated through, about 5 minutes more.

BEAN AND VEGGIE BURGERS

Steps:

• In food processor bowl with metal blade, combine beans, oats, mushrooms, onion, carrot, bell pepper, garlic, ketchup and salt; process with on/off pulses until coarsely chopped. DO NOT PUREE.
• Shape mixture into 4 patties, 1/2 inch thick.
• Spray broiler pan with nonstick cooking spray.
• Place patties on sprayed pan.
• Broil 4 to 6 inches from heat for 10 to 12 minutes or until patties are thoroughly heated, turning once.
• Place lettuce, tomato slices and patties on bottom halves of buns.
• If desired, top with ketchup or mustard.
• Cover with top halves of buns.