Vegan Broccoli Burgers Recipes

VEGAN BROCCOLI BURGER PATTY

Steps:

• Start with cleaning and preparing all of the vegetable.
• Bring a big pot of water to the boil, and put in the cavolo nero (or kale), after two minutes add the broccoli florets and let them boil for ca. 5 more minutes. Then add in the frozen peas and boil for two minutes more. Drain (keep some of the cooking liquid) and set aside to allow it to cool down for a bit.
• Chop up the celery and add it to a food processor together with the broccoli, cabbage, and peas. Process for a few seconds, make sure to still leave some texture. Transfer to a medium large bowl.
• In the meantime, heat a little coconut oil in a small pan and sauté the onion for 2-3 minutes (you can also add garlic if you wish).
• Transfer the onions to the bowl with the broccoli mix. Add the oats, tigernut flour, chopped up nuts of your choice (I used pecans), a bit of the cooking liquid, herbs and salt.
• Mix it well, I found this easiest to do by hand.
• If the "dough" is a bit to wet adjust by adding a bit extra of the oats or tigernut flour. If it is too wet add a bit more of the cooking liquid. And form the burger patties with your hands. This portion makes 8 big burger patties, about 1-1½ cm thick.
• In a large pan, heat some oil and cook the broccoli burger patties for 2-3 minutes on each side, until golden. Watch out the burn easily if you have the heat to high.
• Serve them on a burger bun (like my yeast free "Cauliflower Sandwich Breads", see link above) with lettuce, fresh or grilled veggies, and my great "Carrot Ketchup" (see link above).
• These burger patties are quite filling, we can only eat one per person, so this recipe serves 4-8 people, depending on your appetite ????

VEGAN BROCCOLI BURGERS

Steps:

• Steam/cook broccoli (fresh or frozen) in a saucepan on medium heat until broccoli is fork-tender.
• In a blender of food processor, pulse walnut pieces until they resemble a course meal, but have not yet become walnut butter. Place walnut pieces in a large mixing bowl.
• In a blender or food processor, pulse cooked/drained broccoli until it is crumbled into very tiny pieces, but not yet a puree (eeeeeewwww).
• Please broccoli and remaining ingredients in mixing bowl with walnuts and rice. If your mixture seems dry and crumbly, go ahead and add a tablespoon of water. This stuff can turn into soggy goop pretty quickly, so you'll want to be very careful to add only a scant tablespoon og water at a time to your burger mixture.
• Stir burger mix well, then shape into 4 equal burgers.
• Pour a tablespoon or 2 of oil (just enough to coat the pan) in a skillet and place on medium to medium-high heat.
• Gently pan-fry your burgers, allowing a few minutes for cooking on each side.
• You'll know they are done when the burger surface has a nice dark brown crispiness.
• Serve burgers warm on vegan buns with veggies and condiments of your choice (I chose a mix of Just Mayo, pickle relish, and ketchup.)

CHEEZY BROCCOLI QUINOA BURGERS

Steps:

• Steam broccoli until tender, either using a steamer basket or just in a small pan with a little water in the bottom. Drain and let cool until cool enough to handle.
• Once cool, add broccoli to a food processor and pulse until chopped into very small pieces, 10 - 15 pulses. Add chickpeas, quinoa and mustard and pulse until a dough starts to form.
• Transfer mixture to a bowl, add in remaining ingredients (starting with 4 tablespoons quinoa flour) and knead by hand until dough can be formed into patties, adding more quinoa flour as needed.
• Form dough into patties and place on a parchment lined sheet / plate. Chill in fridge for at least 1 hour.
• Cooking options:
• 1) Heat oil over medium high heat. To test if it's ready, sprinkle a little water on the pan. If water immediately sizzles, the pan is ready. Add burgers to pan, cooking until browned on both sides, 2 - 3 minutes per side. Place on wire rack to cool while finish cooking.
• 2) Preheat oven to 350 degrees F. Line a baking sheet with parchment, add patties and bake on the center rack for 20 - 30 minutes, flipping halfway through, until burgers are crispy.