The Woodward Veggie Burger Recipes

VEGGIE BURGER

Steps:

• Preheat the oven to 350 degrees F.
• In a food processor, pulse the cauliflower, mushrooms onions and Brussels sprouts in separate batches. Mix together in a large bowl. Mix in a little oil and salt. Spread out on a baking pan and roast, stirring every 15 minutes, for 1 hour; let cool. (This step is important because roasting helps evaporate moisture from the vegetables and adds deep roasted flavor to the final product.)
• Toss the chickpeas with the potato starch, then grind with a meat grinder or pulse in a food processor.
• In a large mixing bowl, combine the ground chickpeas and roasted vegetables with the lentils, oats, pumpkin seeds, quinoa, smoked paprika, cayenne, chile powder, curry powder, garlic powder, mustard powder, sage powder, sorghum, black pepper, white pepper and cider vinegar. Mix thoroughly by hand. Refrigerate for a few hours to let the oats absorb the oil and moisture.
• Form into 8 patties. Cook in oil in a skillet over medium heat until golden brown and hot throughout. Serve on buns with your favorite burger toppings.

THE WOODWARD VEGGIE BURGER

Steps:

• In a frying pan, saute onions and garlic in the olive oil.
• When onions are translucent, add the basil and mix well.
• Add the mixture to the cooked rice.
• Lightly toast nuts in frying pan and allow to cool.
• In a blender or food processor, grind all the nuts and sunflower seeds until coarsely ground.
• Add to the rice mixture with the tamari sauce and tahini.
• Shape into patties.
• To cook, brown in a nonstick pan on medium heat in olive oil.
• Veggyburgers should be served in pita bread or burger buns with your favorite accompianments.
• Enjoy!

THE BEST VEGGIE BURGER

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with foil.
• Place mushrooms and onion on the prepared baking sheet. Drizzle with 1 tablespoon oil and toss to coat.
• Roast in the preheated oven for 10 minutes. Reduce heat to 425 degrees F (220 degrees C) and add black beans to the pan. Cook until mushrooms and onions are browned and beans are dried on the surface, about 5 more minutes.
• Remove from the oven and let mixture cool for 10 minutes.
• Transfer mixture to a food processor. Add rice and walnuts and pulse until roughly chopped. Add Worcestershire sauce, ketchup, soy sauce, garlic powder, paprika, chili powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper and pulse until just combined. Add egg and pulse until just combined.
• Transfer mixture to a medium bowl and fold in bread crumbs until well mixed. Chill for 10 minutes.
• Form mixture into 8 patties and season each with salt and pepper.
• Heat 1 tablespoon oil in a large skillet. Add 4 patties and cook, undisturbed, until browned and a nice crust has formed, about 4 minutes. Flip and cook until done, 4 to 5 more minutes. Top with Muenster cheese and place on toasted buns.
• Add remaining 1 tablespoon oil to the skillet and repeat to cook remaining patties.