Veggieburger Recipes

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THE BEST VEGGIE BURGER (BETTER THAN STORE-BOUGHT)



The Best Veggie Burger (Better Than Store-bought) image

There's no getting around the fact that vegetable burgers take more time than regular hamburgers, but they are well worth it (trust us). Nothing is difficult about the process, so stick with us. You can do this! Once you make the burger mixture, you can keep it in the fridge for 24 hours. Or you can form the patties, cook them and freeze up to three months (this is what we do).

Provided by Adam and Joanne Gallagher

Categories     American

Time 1h20m

Yield Makes 8 (3 1/4 ounce) veggie burgers

Number Of Ingredients 19

8 ounces (225 grams) mushrooms
1 medium carrot
1 1/2 cups (85 grams) broccoli florets
1/4 medium onion
2 medium garlic cloves
2 tablespoons (30 grams) oil such as olive oil, avocado oil or grape seed, plus more for cooking
1 teaspoon smoked paprika
1 teaspoon chili powder
3/4 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
1 (15-ounce) can black beans, drained and rinsed
1/3 cup (35 grams) walnut halves (about 14 halves)
2 cups packed (85 grams) spinach leaves
Handful tender fresh herbs like chives, parsley or cilantro (optional)
1/2 cup (35 grams) panko breadcrumbs or use homemade breadcrumbs
2 large eggs or flax eggs
1 tablespoon (15 grams) tomato paste
3/4 cup (115 grams) cooked brown rice
Bread rolls, lettuce, tomato, cheese and favorite burger sauces

Steps:

  • Heat the oven to 400 degrees F. Line two rimmed baking sheets with foil, parchment paper or silicon baking mats.
  • Using a damp paper towel, brush all dirt from mushrooms. Cut away and discard any hard stems. Roughly chop the mushrooms, carrot, broccoli and onion into 1/2-inch chunks. Toss vegetables into the bowl of a food processor. Add the garlic, olive oil, smoked paprika, chili powder, salt and pepper. Close the lid and pulse 10 to 20 times until coarsely ground.
  • Spread the ground vegetables onto one of the lined baking sheets. Pat them down with a spatula until a very thin layer of vegetables covers the majority of the baking sheet. Roast the vegetables for 15 minutes. (If the veggies around the outer edges start to turn dark brown, stir and press them back down into a thin layer).
  • Meanwhile, spread the drained black beans onto the second baking sheet in one layer. When the vegetables have roasted for 15 minutes, stir them and press into a thin layer once more. Transfer both baking sheets (vegetables and the black beans) to the oven. Roast until the beans begin to split and look dry and the vegetables look drier and toasted, about 15 minutes. Let everything cool.
  • While the beans and vegetables roast, rinse the food processor bowl and pat dry.
  • Place the walnuts, spinach and fresh herbs in it. Pulse until they are about the size of breadcrumbs.
  • Add cooled beans and pulse 5 to 10 times until the beans look crumbly with large crumbs.
  • Add the roasted vegetables, panko breadcrumbs, eggs and the tomato paste. Pulse until everything is just combined. You want to keep some texture, don't pulse until a smooth mixture.
  • Scrape the mixture into a bowl and fold in the rice.
  • Refrigerate the veggie burger mix up to 24 hours. Or make patties, cook them and freeze wrapped in foil up to 3 months.
  • When you are ready to make the burgers, divide into 8 equal portions (about 3 1/4 ounces or 90 grams each). Form each portion into a 1/2-inch thick patty.
  • Heat a skillet over medium-low heat, add oil, and then place patties in one layer. (We use about 1 tablespoon of oil to cook 4 burgers). Cook until heated through, firm and browned on both sides, about 4 to 6 minutes on each side. If any bits fall from the sides as you flip, press them back into the sides of the patty. Be careful when flipping so they stay together.
  • For an outdoor grill, we recommend placing a cast iron pan or griddle over a low fire to cook the burgers.
  • To reheat frozen cooked burgers: Bake in a 350 degree F oven until heated through, 15 to 20 minutes. Or reheat in a skillet over medium-low heat until heated through, 5 to 10 minutes on each side. We do not recommend microwaving the patties (they steam and become floppy).

Nutrition Facts : ServingSize 1 burger patty (no bread/cheese/toppings), Calories 188, Protein 8.3g, Carbohydrate 22.7g, Fiber 5.4g, Sugar 2.8g, Fat 8g, SaturatedFat 1.3g, Cholesterol 46.5mg, Sodium 321.2mg

DOUBLE PATTY VEGGIE BURGER



Double Patty Veggie Burger image

Provided by Kardea Brown

Categories     main-dish

Time 30m

Yield 4 burgers

Number Of Ingredients 22

1/2 cup vegan mayonnaise
1/2 cup ketchup
1 tablespoon dill pickle relish
1 teaspoon dill pickle juice
Pinch of garlic powder
Pinch of sweet paprika
Kosher salt and freshly ground black pepper
1 cup canned black beans, drained and rinsed
2 tablespoons grated peeled raw beets
1 teaspoon garlic powder
1/2 teaspoon onion powder
Kosher salt
1/2 cup panko
1/2 cup cooked brown rice
1 teaspoon Worcestershire sauce
1/4 teaspoon liquid smoke
3 tablespoons canola oil
8 slices American cheese, optional
4 whole-wheat sesame buns
1/2 cup dill pickle hamburger chips
1/2 cup diced onion
1 cup shredded lettuce

Steps:

  • For the special sauce: Stir together the mayonnaise, ketchup, pickle relish, pickle juice, garlic powder, paprika and a pinch each of salt and pepper and set aside.
  • For the burgers: Add the black beans, beets, garlic powder, onion powder and 1/2 teaspoon salt to a food processor and pulse until coarsely chopped. Add the panko, rice, Worcestershire sauce and liquid smoke and pulse just until the mixture starts to come together. Transfer the mixture to a medium bowl and stir until thoroughly combined. Using wet hands, form 8 patties and place on a plate.
  • Heat a cast-iron pan over medium-high heat and add 2 tablespoons of the oil. Add the patties and cook for about 4 minutes. Flip the patties, top with the cheese, if you like, and add the remaining tablespoon of oil to the pan. Cook until patties are hot and the cheese has melted, about 4 minutes more.
  • To assemble, spread each bottom bun with a thin layer of the special sauce and top with some of the pickles and onions. Cover with a patty, followed with some lettuce and repeat the process with the remaining sauce, pickles, onions, patties and lettuce. Top with the top bun.

BOBBY FLAY'S VEGGIE BURGER



Bobby Flay's Veggie Burger image

Full disclosure: I have never met a veggie burger that I like...never! Until now, that is. A few months ago, I had to create a veggie burger, on the fly, for a veggie burger battle on Beat Bobby Flay. Don't ask me what made me grab mushrooms, quinoa and chickpeas off the pantry shelves, but I am glad that I did. It is a perfect combination of flavors and textures. This burger is delicious. It's not a hamburger and never will be, but for those who no longer eat meat, I think it is a great alternative.

Provided by Bobby Flay

Categories     main-dish

Time 4h35m

Yield 4 servings

Number Of Ingredients 26

3 tablespoons canola oil, plus more for frying
1 pound cremini mushrooms, stemmed, sliced 1/4-inch thick
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup Bobby's BBQ Sauce or your favorite barbecue sauce
1 cup semi-loosely packed Quinoa, recipe follows
1/2 cup semi-loosely packed Chickpea Puree, recipe follows
3 tablespoons chopped fresh cilantro
2 large eggs (for egg wash), seasoned with 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper
1 cup quinoa flour, seasoned with 1 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper
4 thin slices smoked Gouda
4 soft sesame seed buns, lightly toasted
Green Onion-Mustard Slaw, recipe follows
1/2 teaspoon kosher salt
1/2 cup red quinoa
One 15.5-ounce can chickpeas
1/2 cup red wine vinegar
4 tablespoons honey
4 tablespoons Dijon mustard
4 tablespoons whole grain mustard
1 tablespoon granulated sugar
1/4 head red cabbage, thinly sliced
1/4 head white cabbage, thinly sliced
3 green onions (green and pale green parts), thinly sliced
1/2 medium red onion, coarsely grated
Kosher salt and freshly ground black pepper

Steps:

  • 1. Heat 2 tablespoons of the oil in a large saute pan over high heat until it begins to shimmer. Add the mushrooms and let sit for at least 3 minutes without touching. Stir and let sit again until mushrooms begin to brown and water begins to evaporate. Cook until golden brown and dry. Season with salt and pepper. Add the barbecue sauce and a splash of water and cook until the mushrooms are glazed, about 2 minutes. Transfer to a baking sheet and let cool to room temperature.
  • 2. Combine the mushrooms, Quinoa and Chickpea Puree in a bowl. Mix in the cilantro. Taste for seasoning, adding more salt and pepper if needed. (Remember that the quinoa was seasoned with salt, the mushrooms were seasoned with salt and pepper and the egg wash and quinoa flour will be seasoned). Cover the mixture and refrigerate until chilled, at least 2 hours.
  • 3. Heat 2 inches of oil in a medium high-sided saute pan over high heat until it registers 350 degrees F on a deep-fry thermometer.
  • 4. Form the burgers (using a ring mold) into 4 burgers (I got 4 burgers that were each about 4 1/8 ounces).
  • 5. Whisk together the eggs in a shallow bowl and season with salt and pepper. Put the quinoa flour in a shallow bowl and season with salt and pepper.
  • 6. Using a fish spatula, gently put a patty into the egg wash; remove and let the excess drip off. Dredge the patty in the flour and tap off the excess. Repeat with the remaining patties.
  • 7. Fry the patties until golden brown and crisp, about 3 minutes, flipping halfway through the cooking process. Remove to a plate lined with paper towels.
  • 8. Heat the remaining 1 tablespoon oil in a large nonstick pan over high heat until it shimmers. Add the patties and top each with a slice of cheese. Remove from the heat and slowly add 1/4 cup of water to the pan (careful not to hit the burger). Cover, return to the heat and count to 10. Remove the lid, the cheese will be melted.
  • 9. Place the burgers on the bottoms of the buns, top with a large dollop of Green Onion-Mustard Slaw and drizzle with some of the reserved mustard dressing.
  • Combine the salt with 1 cup of water in a medium saucepan and bring to a boil over high heat. Stir in the quinoa, bring to another boil, reduce the heat to medium-low, cover and cook until tender and the water is absorbed, about 25 minutes. Remove from the heat, let sit for 10 minutes and fluff with a fork. Spread evenly onto a baking sheet and let cool completely. The quinoa can be made a day ahead and stored in a container with a tight lid.
  • 1. Drain the chickpeas in a colander. Rinse and drain again. Line a baking sheet with paper towels and drain the chickpeas for at least 15 minutes.
  • 2. Transfer the chickpeas to a food processor and process until coarsely chopped. Transfer to a bowl.
  • 1. Whisk together the vinegar, honey, mustards and sugar in a medium bowl until smooth.
  • 2. Combine both cabbages and both onions in a large bowl. Add 1/2 cup of the dressing and toss to combine. Season the slaw with salt and pepper and let sit at room temperature for at least 30 minutes to allow the flavors to meld and the cabbage to wilt. The slaw can be made 4 hours in advance and stored covered in the refrigerator. Reserve the remaining dressing for the burger.

THE ULTIMATE VEGGIE BURGER



The Ultimate Veggie Burger image

You make a veggie burger because you want the hamburger experience without the meat. This one delivers. It's got a firm, beefy texture that takes on the char and smoke of the grill, but is adaptable enough to cook inside on your stove. The enemy of a veggie burger is mushiness, which stems from a high moisture content. To combat that, the very watery ingredients - mushrooms, tofu, beans and beets - are roasted to both dehydrate them somewhat and intensify their flavors. Yes, the ingredient list here is long; you need a diverse lot to make a good veggie burger. And each one adds something in terms of flavor and/or texture. Garnish this any way you like, and don't forget to toast the buns.

Provided by Melissa Clark

Categories     dinner, lunch, burgers, main course

Time 3h30m

Yield 6 burgers

Number Of Ingredients 17

4 ounces extra-firm tofu, drained
Olive oil
1/2 pound cremini mushrooms, trimmed and sliced
3/4 teaspoon kosher salt, more as needed
Black pepper, as needed
1 (15-ounce) can kidney beans, drained
1 medium beet, peeled and coarsely grated (3/4 cup)
3/4 cup tamari almonds or cashews
1/3 cup panko bread crumbs
2 ounces Cotija cheese or queso blanco, crumbled or grated (about 1/2 cup)
2 large eggs
2 tablespoons mayonnaise
2 scallions, sliced
3 garlic cloves, finely chopped
3/4 teaspoon dulce pimentón or sweet smoked paprika
4 ounces tempeh, crumbled
1/2 cup cooked brown rice

Steps:

  • Heat oven to 425 degrees. Slice tofu into 1/4-inch-thick slabs and pat dry with paper towel. Arrange tofu on one half of a rimmed baking sheet; brush both sides with oil. Spread mushrooms on the other half of the baking sheet; toss with 2 tablespoons oil and salt and pepper.
  • On a second rimmed baking sheet, toss beans and grated beet with 1 tablespoon oil and salt and pepper, then spread the mixture into one layer.
  • Transfer both baking sheets to the oven. Roast bean-beet mixture, tossing occasionally, until beans begin to split and beets are tender and golden, about 15 minutes. Roast mushrooms and tofu until golden and most of the liquid has evaporated, about 25 minutes. Let everything cool.
  • Place nuts in a food processor and pulse until coarsely ground. Add cooled bean-beet mixture, mushrooms, tofu, panko, cheese, eggs, mayonnaise, scallion, garlic, pimentón and 3/4 teaspoon salt. Pulse until ingredients are just combined. Pulse in tempeh and rice but do not overprocess. You want small chunks, not a smooth mixture. Scrape mixture into a bowl and chill at least 2 hours or up to 5 days (you can also freeze the burger mix).
  • When you are ready to make the burgers, divide mixture into 6 equal portions and form each portion into a patty about 1 inch thick. Return to the fridge until just before grilling. They grill better when they start out cold.
  • Heat the grill. Cook the burgers over a low fire until they are charred on both sides and firm when you press on them, 4 to 6 minutes per side. If they start to burn before they firm up, move them to the sides of the grill to finish cooking over indirect heat. Alternatively, you can cook these on a grill pan or in a skillet over low heat.

Nutrition Facts : @context http, Calories 441, UnsaturatedFat 20 grams, Carbohydrate 28 grams, Fat 29 grams, Fiber 7 grams, Protein 22 grams, SaturatedFat 7 grams, Sodium 629 milligrams, Sugar 4 grams, TransFat 0 grams

EASY VEGGIE BURGERS



Easy Veggie Burgers image

These burgers have been tested and approved by my DD. The original recipe is from Chatelaine. The original name of this recipe is "Amazing Veggie Burgers".

Provided by Dreamer in Ontario

Categories     Black Beans

Time 13m

Yield 6 serving(s)

Number Of Ingredients 13

19 ounces black beans
1/3 cup onion, coarsely chopped
1 garlic clove, minced
1 egg
3 tablespoons barbecue sauce or 3 tablespoons ketchup
1 tablespoon soya sauce or 1 1/2 teaspoons HP steak sauce
1 teaspoon canola oil
1/2 teaspoon salt
1/2 teaspoon pepper, freshly ground
1/3 cup all-purpose flour
1/2 cup dry breadcrumbs (must be store bought to work) or 1/2 cup cracker crumb, ground in processor until very fine (must be store bought to work)
1/2 cup old cheddar cheese, shredded
6 crusty bread rolls

Steps:

  • Drain and rinse beans with cold water.
  • Drain again and pat dry with paper towels.
  • Add beans, onions, garlic, egg, 2 tbsp barbecue sauce, Worcestershire sauce, oil, salt and pepper to food processor.
  • Pulse until beans are the size of peas.
  • Place pulsed mixture into a large bowl.
  • Add flour and stir until evenly mixed.
  • Add bread crumbs and mix well.
  • Add cheese and mix with your hands (mixture is thick).
  • Divide mixture into six portions.
  • Flour your hands and shape into 1/2-inch thick burgers (if you don't flour your hands the mixture will stick to them).
  • The burgers may be refrigerated in a sealed container for 1 day or frozen until ready to grill.
  • Oil your grill and preheat grill to medium-high.
  • Place burgers on grill.
  • Brush with remaining barbecue sauce.
  • Barbecue with lid down until hot, turning once, for 8 to 10 minutes.
  • Serve on buns with desired toppings i.e. pickles, onions, tomatoes, salsa.
  • For vegetarian make sure you use either a vegetarian Worcestershire sauce or the soy sauce.

BEST EVER VEGGIE BURGER



Best Ever Veggie Burger image

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 16

1 cup canned black beans, rinsed and drained
1 cup chopped walnuts
1-1/2 teaspoons ground cumin
1/2 teaspoon ground fennel seed
1/4 teaspoon smoked paprika
1 tablespoon oil from sun-dried tomatoes
1/4 cup shredded carrot
1 large shallot, minced
2 tablespoons oil-packed sun-dried tomatoes, chopped
1 garlic clove, minced
1/4 cup old-fashioned oats
1 tablespoon chia seeds
2 teaspoons reduced-sodium soy sauce
1/2 teaspoon garlic salt
1 tablespoon olive oil
Optional: Barbecue sauce, toasted hamburger buns, sriracha mayo, lettuce, red onion and tomato

Steps:

  • Preheat oven to 325°. Spread beans evenly on a parchment-lined rimmed baking pan. Bake until beans start to split open, 6-8 minutes. , Meanwhile, in a large dry nonstick skillet over medium heat, cook and stir walnuts, cumin, fennel and smoked paprika until fragrant, 2-3 minutes. Remove from pan and cool. In the same skillet skillet, heat oil from sun-dried tomatoes over medium heat. Add carrot, shallot and sun-dried tomatoes; cook and stir until tender, about 5 minutes. Add garlic; cook 1 minute longer. Remove from the heat; cool slightly. , Transfer carrot mixture to a food processor. Add beans, walnut mixture, oats, chia seeds, soy sauce and garlic salt. Pulse until combined. Shape into four 4-in. patties., In the same skillet over medium heat, cook patties in olive oil until browned, 3-4 minutes on each side. If desired, baste with barbecue sauce and serve on buns with toppings of your choice.

Nutrition Facts : Calories 357 calories, Fat 28g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 479mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 7g fiber), Protein 9g protein.

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From foodrevolution.org


BAKED HOMEMADE VEGGIE BURGER RECIPE - AN ITALIAN IN MY KITCHEN
2016-04-19 Instructions. Pre-heat oven to 350° (180° celsius) line a cookie sheet with parchment paper, oil very lightly. Wash, peel and grate vegetables, squeeze out excess moisture and place in a medium bowl. Add parsley, flour, egg, salt and pepper and mix gently to combine. Form into patties (5 or 6) and place on cookie sheet.
From anitalianinmykitchen.com


VEGGIE BURGER RECIPES - BBC FOOD
Smoky roast carrot burgers. These delicious carrot and tofu veggie burgers can be fried, baked or barbecued. Each serving provides 677kcal, 12g protein, 48g …
From bbc.co.uk


OUR FAVOURITE VEGGIE BURGER RECIPE
2019-07-04 Add egg white and season with salt and pepper. Stir in enough bread crumbs so that the mixture holds together. Shape mixture into 6 disks and place on a plate. Chill for 1 hour. Step 2. Heat 2 tablespoons olive oil in non-stick skillet and cook veggie burgers until golden on each side. In a small bowl mix together yogurt and mint. eggs and dairy.
From foodnetwork.ca


GRILLABLE VEGGIE BURGER | MINIMALIST BAKER RECIPES
2021-06-21 Otherwise, move onto the next step. Heat skillet over medium heat. Once hot, add raw walnuts and toast for 5-7 minutes, stirring frequently, until fragrant and golden brown. Let cool and move onto the next step. In the meantime, heat the same skillet over medium heat. Once hot, add oil and onion.
From minimalistbaker.com


BEST VEGGIE BURGER RECIPE (GRILLED OR BAKED!) – A COUPLE COOKS
2018-07-26 Brush both sides of the burgers with olive oil. Place the burgers on a grill and grill for 10 to 12 minutes on one side, until firm and grill marks appear. Gently flip the burgers and brush them with barbecue sauce. Grill for an additional 10 …
From acouplecooks.com


VEGGIE BURGER RECIPE | FORKS OVER KNIVES
2015-11-30 Form the mixture into palm-size patties about ⅜-inch thick. Place the cornmeal or chickpea flour coating on a plate. Gently coat both sides of each burger, one at a time. Roll the edges against a flat surface to make a round shape with flat …
From forksoverknives.com


BEST VEGGIE BURGER RECIPE - LOVE AND LEMONS
Add the mushrooms and a generous pinch of salt, and sauté until soft and browned, 6 to 9 minutes, turning down the heat slightly, as needed. Stir in the tamari, vinegar, and mirin. Stir, reduce the heat, then add the garlic, smoked paprika, and sriracha. Remove the pan from the heat and let cool slightly.
From loveandlemons.com


THE BEST HOMEMADE VEGGIE BURGER RECIPE - YOUTUBE
For the full Homemade Veggie Burger Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste: https://www.inspiredtast...
From youtube.com


A VEGGIE BURGER RECIPE THAT DOESN'T HAVE 15 INGREDIENTS FOR ONCE
2018-06-20 Whisk in the garlic, chili powder, and salt, then fold in the tofu and beans, followed by the cooked quinoa. Combine the ground flax with the water until it has a …
From bonappetit.com


BEST VEGGIE BURGER RECIPES | OLIVEMAGAZINE
2021-06-23 Falafel and halloumi burgers. A great low-calorie recipe for vegetarians. A hearty chickpea burger stuffed into a pitta pocket. For a smoky flavour, try cooking these easy-to-make falafel on the BBQ then serve in warm pitta with traditional pickled chillies. Check out our low calorie vegetarian meals here.
From olivemagazine.com


THE BEST VEGGIE BURGER RECIPES | BBC GOOD FOOD
9) Ultimate veggie burger with pickled carrot slaw. This low-fat veggie burger made with sweet potato, quinoa, and mushrooms is a much-needed change from the standard (dry) vegetarian bean burger. It takes only 35 minutes from start to finish and will have people going in for seconds, and if they can manage, thirds!
From bbcgoodfood.com


VEGGIE BURGER RECIPE - GORDON RAMSAY RESTAURANTS
In a food processor, blitz half the chickpeas, turmeric, chopped red onion, garlic and lime zest. Add the breadcrumbs, egg and additional chickpeas to the mix and pulse until the mix is broken but still coarse. Next season by adding the coriander, tarragon and mint to the mix. Scrape the bowl and form your patty, molding the mix into an approx ...
From gordonramsayrestaurants.com


6 WAYS TO USE VEGGIE BURGERS (OTHER THAN ON A BUN)
2017-05-04 Veggie burgers are just the thing for the easy and tasty Vegan Philly Cheesesteak dinner— meaty but not too meat-imitation-y; hearty but not gluten-filled like seitan. Vegan burgers and a jar of salsa give you lots of flavor with very little effort to make Crazy-Easy Vegan Sloppy Joes. Served with fresh corn on the cob or sweet potatoes, they ...
From vegkitchen.com


35 VEGAN VEGGIE BURGER RECIPES - VEGAN RICHA
2015-08-23 Before we hit all the pumpkin, squash, orange and fall, make these Burgers! 35 Amazing Vegan Veggie Burger Recipes. The list keeps growing, its more like 45+! No fake meats, loads of beans, lentils, veggies and loads of gluten-free and soy-free options. The kind of burgers we love in this house. Tips to make great Veggie/Bean Burgers: Keep burger patties …
From veganricha.com


FAVORITE VEGGIE BURGERS RECIPE - COOKIE AND KATE
2020-08-19 Place the sweet potatoes, cut side down, on the prepared baking sheet. Roast until they yield to a gentle squeeze, 30 to 40 minutes or longer. Set aside for now. (If you’ll be baking the burgers, reserve the parchment-lined pan and leave the oven on.) Meanwhile, in a small saucepan, combine the quinoa and water.
From cookieandkate.com


BEST VEGGIE BURGER RECIPE EVER - HOW TO MAKE VEGGIE BURGERS AT …
2016-04-20 Cook the eggs to your liking. (I cooked mine until the egg white was set and the yolk runny, about 3 minutes.) To assemble the burgers, first, add rocket leaves to the buns. Then add tomato and avocado slices, blue cheese, eggs and marinated red onion. Finish the burger by adding the other half of the bun on top.
From blondelish.com


VEGGIE BURGER RECIPES | ALLRECIPES
Find a new favorite veggie burger recipes in this collection of 80+ black bean burgers, quinoa burgers, tofu burgers, chickpea burgers, Greek and Mexican-style veggie burgers, portobello burgers, and more.
From allrecipes.com


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