Houstons Restaurant Copycat Veggie Burgers Recipes

VEGGIE BURGER- HOUSTON'S REPLICA

Steps:

• Mix the first 4 ingredients for the sauce and set aside. For the burger, add all ingredients to a food processor, plus half the sauce and lightly blend until all ingredients are well blended and thick. Form mixture into patties and place on a baking sheet and freeze until firm. Can take up to 4 hours, so prepare in advance. Freezing the patties will help keep their shape while cooking.
• You can fry these in a pan in coconut oil usually about 4 minutes on each side. Add the sauce once you flip the burgers over as it makes the pan sticky. Add cheese if desired. I haven't tried, but I would consider broiling them in the oven too.
• Serve with condiments, lettuce, tomato, pickle and onion on a sourdough bun.
• You can also throw in extra ingredients like shredded zucchini, carrot or pepper to add zing and different flavor to the burger. These are high water content vegetables so you may need to adjust flax, rice combination.

HOUSTON'S VEGGIE BURGER

Steps:

• Add the beans to a large mixing bowl. Gently pat beans dry with a paper towel. Using the back side of a fork or potato masher, mash beans until smooth and pasty.
• Heat a small skillet over medium heat.
• When hot, add the oil, onion and garlic. Sauté 3 minutes then transfer to the bowl with the beans.
• In a small bowl, add the paprika, cumin, chili powder, salt and pepper. Mix until combined then add to the large bowl.
• Using the same small bowl, mix the BBQ sauce and molasses until thoroughly combined.
• Add 3 tablespoons of the mixture to the large bowl and set aside the rest for basting during cooking
• In a food processor fitted with a metal blade, process oats until fine.
• Add the oats to the large bowl with the beans, veggies and sauce.
• Add the rice, beets, beet juice and egg and mix everything until combined.
• Using your hands, form the mixture into 4 patties, about 5 ½ ounces each. Place patties on a freezer safe plate and freeze for 30 minutes. Alternatively, you can put them in the refrigerator for 2 hours or more.
• Heat a large flat skillet over medium heat. Spray with oil and, using a spatula, transfer patties to the skillet.
• Cook the patties for 5 minutes, carefully flip with the spatula, baste with the remaining sauce and cook an additional 5 minutes. Add cheese during the last 2 minutes, if using.
• With the spatula, place each patty on a bun and top with your desired toppings.

HOUSTON'S RESTAURANT COPYCAT VEGGIE BURGERS

Steps:

• Stir together barbecue sauce and molasses. Set aside.
• In a large bowl, mash beans. Stir in 3 tablespoons of the barbecue mixture (reserving remaining for brushing) and remaining ingredients -- rice through egg white. Form into four 6 oz patties.
• Heat olive oil in a cast iron or non-stick skillet over medium. Grill burgers for 2 minutes on one side. Turn and brush with remaining barbecue/molasses mixture. Top with Monterey Jack and grill for another 2 minutes or until cheese is melted.
• Serve with lettuce, tomatoes, pickles, onions and mustard on a bun which has been grilled in butter.

HOUSTON'S WE HAVE A VEGGIE BURGER

Steps:

• Makes 15 patties for freezing.
• Mix everything with brown rice, then layer patties between parchment paper squares before marinating and grilling.
• 1/4 teaspoon of minced jalapenos was enough for us, and we like spicy!
• Bake at 375 and watch for time. We pull them out when they look right.
• Glaze:.
• Soy.
• Honey.
• Hoisin.
• Molasses.
• Dip let sit in marinade before grilling/baking.