Cooks Illustrated Veggie Burgers Recipes

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VEGGIE BURGERS



Veggie Burgers image

Recipe video above. A Veggie Burger created by a carnivore, for carnivores. It is not a vegetarian burger pretending to be a meat burger, packed with obscure ingredients. This is just a flavour packed, juicy vegetarian burger that's satisfyingly meaty! Chilling time: 1 hour

Provided by Nagi

Categories     BBQ     Mains

Time 30m

Number Of Ingredients 17

250g/8oz mushrooms, sliced
2 tsp olive oil
400g / 14 oz can cannellini beans, drained (Note 1)
1 large carrot , grated
1/2 cup (70g) cashews, raw unsalted (Note 2)
1/2 cup (55g) panko breadcrumbs (Note 3)
1/2 cup (50g) grated parmesan
1 egg
2 tbsp mayonnaise
1 garlic clove (, minced)
1/2 tsp each paprika, salt and pepper
3/4 cup (150g) cooked brown rice (Note 4)
3/4 cup green onions (, sliced)
2 - 3 tbsp olive oil (or other)
Soft buns, lettuce, tomato, cheese, pickles, sauces, avocado, beetroot
French fries
Baked potato wedges

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.

Nutrition Facts : ServingSize 170 g, Calories 358 kcal

COOKS ILLUSTRATED VEGGIE BURGERS



COOKS ILLUSTRATED VEGGIE BURGERS image

Categories     Sandwich     Bean     Fourth of July     Vegetarian     Lunch

Yield 12 burgers

Number Of Ingredients 14

3/4 cup dried brown lentils, rinsed and picked over
2 1/2 teaspoons table salt
3/4 cup bulgur wheat
2 tablespoons vegetable oil
2 medium onions, chopped fine (2 cups)
1 large celery rib, chopped fine (about 1/2 cup)
1 small leek, white and light green parts only, chopped fine (about 1/2 cup)
2 medium garlic cloves, minced or pressed through garlic press (2 teaspoons)
1 pound cremini or white mushrooms, cleaned and sliced about 1/4 inch thick (about 6 1/2 cups)
1 cup raw unsalted cashews
1/3 cup mayonnaise
2 cups panko (Japanese bread crumbs)
Ground black pepper
12 burger buns for serving

Steps:

  • Bring 3 cups water, lentils, and 1 tsp salt to boil in medium saucepan over high heat; reduce heat and simmer, uncovered, stirring occasionally, until lentils are just beginning to fall apart, about 25 minutes. Drain and dry. Cool lentils to room temperature. While lentils simmer, bring 2 cups water and 1/2 tsp salt to boil in small saucepan. Stir bulgur wheat into boiling water and cover; let stand off heat until water is absorbed, 15-20 minutes. Drain in fine-mesh strainer; press out excess moisture. Transfer bulgur to medium bowl and set aside. Heat 1 tbsp oil in 12-inch nonstick skillet over medium-high heat. Add onions, celery, leek, and garlic; cook, stirring occasionally, until vegetables begin to brown, about 10 minutes. Spread vegetable mixture on second baking sheet to cool; set aside. Add remaining 1 tbsp oil to skillet; heat then add mushrooms and cook, stirring occasionally, until golden brown, about 12 minutes. Spread mushrooms on baking sheet with vegetable mixture; cool to room temperature. Process cashews in food processor until finely chopped; stir into bulgur along with cooled lentils, vegetable-mushroom mixture, and mayonnaise. Transfer half of mixture to food processor and pulse until coarsely chopped; mixture should be cohesive but roughly textured. Transfer mixture to large bowl; repeat with remaining mixture. Stir in panko, 1 teaspoon salt, and pepper to taste. Line baking sheet with paper towels. Divide mixture into 12 portions, about 1/2 cup each; set patties on baking sheet. (Patties can be covered with plastic wrap and refrigerated up to 3 days.) Grill burgers, without moving them, until well browned, about 5 minutes; flip burgers and continue cooking until well browned on second side, about 5 minutes.

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