Vegan Soy Lentil Veggie Burger Sliders Using Tvp Recipes

VEGAN LENTIL BURGERS

Steps:

• Bring the lentils and 1 3/4 cup of the broth to a boil in a medium saucepan over high heat. Reduce heat to medium-low, partially cover and simmer until the lentils are fully softened and the liquid is absorbed, about 30 minutes. Transfer to a medium bowl with the remaining 1 tablespoon broth and mash well with a potato masher. Set aside.
• Heat the oil in a large nonstick skillet over medium heat. Add the chopped onion, lemon juice and 1/4 teaspoon salt and cook, stirring, until softened, about 6 minutes. Add the spinach, garlic, 1 1/2 teaspoons black pepper and cumin and stir until the spinach is wilted, about 3 minutes.
• Add the spinach mixture, breadcrumbs, walnuts and 3/4 teaspoon salt to the lentils and mix thoroughly. Cover and refrigerate for at least 1 hour or overnight.
• Preheat the grill to medium-high. Form the mixture into six 4-inch patties and spray with cooking spray on each side. Grill until nice grill marks form, about 3 minutes per side. Place the patties in the buns with the sliced onion and other toppings, as desired, and serve.

TVP VEGGIE BURGERS

Steps:

• Stir TVP into boiling water in a medium mixing bowl.
• Add ketchup, Worcestershire, soy (appx. 2 tsp), salt, herbs and spices.
• Let stand 10 minutes.
• Heat carrots, celery, onion, garlic and basic in a little oil in a skillet, until JUST softened.
• Mix veggies into TVP mixture, slowly adding flour until the mixture holds its own shape (like a mix between dough and ground beef).
• Shape into 6 patties (1/2 inch think or so).
• Cook in frying pan in a bit of oil until both sides are hardened up and darkened.
• I've tried adding chili powder to the oil in the pan before cooking the patties, and it adds nice flavour.
• Also, when shaping the final mixture, it really helps to wet your hands with a bit of water to prevent it sticking.

VEGGIE BURGER SLIDERS RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• In a large bowl, add half of the black beans and mash well (a few chunks are fine).
• Add the mushrooms, broccoli, remaining black beans, red onion, garlic, dill, paprika, red pepper flakes, rosemary, salt, pepper, and liquid smoke.
• Mix thoroughly, then mash until the mixture is well-combined.
• Add the bread crumbs and eggs and mix until thoroughly combined.
• Grease a 13x18-inch (33x45 cm) baking sheet with olive oil.
• Transfer the veggie burger mixture to the pan. Using a spatula and your hands, form the mixture into a rectangle that is roughly the size of the slider buns.
• Bake for 40 minutes, or until firm and browned, flipping halfway through.
• Make the avocado dressing: add the avocado, jalapeño, Greek yogurt, garlic, lime juice, olive oil, salt, pepper, and water to a blender, and blend until smooth.
• Keeping the slider buns attached, cut in half lengthwise with a serrated knife. Remove the top half and set aside.
• When veggie burger is done baking, remove from oven and place on top of bottom half of slider buns.
• Spread the avocado dressing over the veggie burger, then top with the tomatoes and lettuce.
• Cover with the top slider buns, and cut into 12 sliders.
• Enjoy!