Vegan Burgers With Alfalfa Sprouts Recipes

VEGAN BURGERS WITH ALFALFA SPROUTS

Steps:

• Preheat the broiler.
• In a bowl, mix the water, oats, onion, rosemary, and salt.
• Finely chop 1/2 cup of alfalfa sprouts and add to the mixture in the bowl.
• Add the faux-beef and mix well.
• Make 4 3/4 inch thick patties and place them on an unheated broiler pan.
• Broil 2-3 inches away from heat for 6 minutes.
• Turn and broil for another 6-8 minutes or until they're as done as you like them.
• While the patties are broiling, measure the nutritional yeast into 4 equal parts (1 TBSP each).
• Place 1 TBSP nutritional yeast flakes on each patty when they're done broiling.
• Garnish the top of the patties with the rest of the sprouts.

VEGETARIAN BURGER

Steps:

• Heat oven to 400 degrees. Scrub sweet potato, and prick with a fork. Bake until tender, about 40 minutes. Remove from oven, and peel when cool enough to handle. Transfer to a large bowl, mash, and set aside.
• Meanwhile, rinse millet. Bring 2 1/2 cups water to a boil; add millet and 1 teaspoon salt. Cover, reduce heat to medium low, and simmer until all the water is absorbed, about 15 minutes. Remove from heat, and add to mashed sweet potato; mix to combine.
• Place carrot and celery in a food processor; pulse to chop finely. Transfer from processor to a small bowl. Pulse onion and garlic until finely chopped, and add to carrot and celery. Heat 2 teaspoons sesame oil in a skillet over medium-low heat. Add garlic, onions, celery, and carrots; cook until onions are translucent, about 7 minutes. Add to millet mixture; stir to combine.
• Bring a small saucepan of water to a boil. Add 1 teaspoon salt and peas; cook until tender but still firm, about 3 minutes. Drain; transfer peas to a bowl of ice water for 1 to 2 minutes. Drain again, and combine with chickpeas in a food processor; pulse to chop medium-fine. Add to millet mixture.
• Add coriander, cumin, fennel, cayenne, flour, sunflower seeds, lemon juice, chives, parsley, remaining 1 1/2 teaspoons salt, and pepper. Mix well, and form into 8 patties.
• Heat 2 teaspoons sesame oil in a nonstick skillet over medium heat. Add four patties, and cook until golden brown and heated through, 7 to 8 minutes per side. Keep warm in a low oven; repeat with remaining 2 teaspoons oil and patties.
• Serve immediately with sprouts and tahini sauce on buns brushed with olive oil and toasted. Serve Grilled Pineapple and Avocado Salsa on the side.

MEXICANA VEGGIE BURGERS

Steps:

• Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Stir corn into hot rice.
• Heat 1 tablespoon oil in a skillet over medium heat; cook and stir black beans, chickpeas, and garlic until warmed, 3 to 5 minutes.
• Combine rice mixture and bean mixture in a large bowl. Stir Cheddar cheese, 1/3 cup flour, and a pinch of red pepper flakes into rice-bean mixture into a thick mixture; form into patties.
• Mix about 1/4 cup flour, Cajun seasoning, and a pinch of red pepper flakes in a small bowl. Coat each patty in flour mixture.
• Heat 1 tablespoon oil in a skillet over medium heat; pan-fry patties until golden brown, about 5 minutes per side.