Best Ever Veggie Burgers Recipes

THE BEST EVER VEGAN BURGER RECIPE BY TASTY

Steps:

• Add walnuts to the bowl of a food processor and pulse until crumbly.
• Add mushrooms and blend until finely chopped.
• In a large skillet over medium heat, add 1 tablespoon olive oil and add the mushroom walnut mixture, cooking for 5-8 minutes or until all moisture has evaporated.
• Add soy sauce and cumin and cook, stirring occasionally, until dry. Transfer mixture to a bowl.
• Add 1 tablespoon of olive oil to skillet. Add the onion and cook, stirring occasionally, until semi-translucent, about 3 minutes.
• Add garlic, salt, pepper, and tomato paste, and cook for for another 3-5 minutes until fragrant. Set aside.
• Add black beans and onion mixture to food processor, and blend until mostly smooth.
• Transfer mixture to bowl and add beets, rice, vegan mayo, worcestershire sauce, and liquid smoke, and stir until combined.
• Add in vital wheat gluten and use hands to knead burger mixture together until all wheat gluten is fully incorporated.
• Form burgers into 4 patties about 3-inches (7 cm) in diameter and 1-inch (2 cm) thick.
• In large cast-iron pan, over medium-high heat cook patties about 5 minutes on each side.
• Add on vegan cheese slices and melt.
• Assemble burger with vegan mayo, lettuce, tomato, and red onion.
• Enjoy!

VEGGIE BURGERS

Steps:

• Preheat oven to 180C/350F (standard) or 160C/320F (fan/convection).
• Pile mushrooms on a baking tray. Drizzle over oil, toss, then spread on the tray.
• Spread beans on another tray, sprinkle carrots all over.
• Put beans on top shelf and mushrooms on the shelf underneath.
• Bake for 15 minutes or until surface of beans is dried out and splitting and they look thoroughly unappetising, and the carrots around the edge of the tray are a bit golden. (Note 5) Remove tray with beans from oven.
• Move mushrooms to top shelf, bake for further 10 minutes until dried out and wrinkly. Remove from oven, cool.
• Place cashews in food processor. Blitz until they are breadcrumb size, don't blitz to powder.
• Add beans, mushrooms and carrot. Blitz on high for 10 seconds or until chopped to large crumb size (see video and photos).
• Add breadcrumbs, egg, parmesan, garlic, paprika, mayonnaise, salt and pepper. Blitz for 15 - 30 seconds until it comes together like meat burger mixture but you can still see bits in it. (Note 6)
• Add rice and shallots, blitz for 2 seconds until just dispersed (over blitzed rice = gluey).
• Mixture should hold together well to form patties, but not stick to hands. If too wet, add breadcrumbs. If too crumbly, blitz more.
• Shape into 4 - 6 patties, between 1.5 - 1.8cm / 0.6 - 0.7" thick and 10cm / 4" wide (Note 7). Refrigerate for at least 1 hour.
• Cook burgers cold, straight from the fridge.
• Heat 2 - 3 tbsp olive oil skillet on the stove over medium to medium-high heat.
• Add 3 - 4 patties and cook until deep golden and crispy, 4 minutes. Carefully flip then cook the other side for 4 minutes until golden, then transfer to paper towel lined plate to drain.
• Cook cold, straight from fridge. Brush BBQ and Veggie patties with oil. Heat BBQ to medium high. Cook 4 minutes each side until a nice dark crust forms.
• Toast buns, spread top bun with relish or sauce of choice. Top with your choice of burger fillings and the Veggie Burger, then more sauce if desired.

THE BEST VEGGIE BURGER (BETTER THAN STORE-BOUGHT)

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).

BEST EVER VEGGIE BURGERS

Steps:

• Process pinto beans, onion, brown rice, almonds, cashews, mushrooms, black olives, and garlic in batches in a food processor until completely chopped; transfer to a large mixing bowl.
• Mix Parmesan cheese, egg, flaxseed, vegetable bouillon, and Worcestershire sauce into the bean mixture. Cover bowl with plastic wrap and refrigerate for 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Form bean mixture into 12 patties and arrange onto a non-stick baking sheet.
• Bake burgers in preheated oven for 10 minutes, turn, and continue baking until cooked through, about 10 minutes more.
• Heat a skillet over medium heat. Cook burgers in hot skillet until browned, 3 to 5 minutes per side.