Veggie Burger 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

VEGGIE BURGER



Veggie Burger image

Provided by Food Network

Categories     main-dish

Time 4h50m

Yield 8 burgers

Number Of Ingredients 25

1/2 head cauliflower, cored and divided into florets
4 ounces fresh shiitake mushrooms
1/2 cup diced yellow onion
1/2 cup Brussels sprouts
Oil
1/2 tablespoon kosher salt
2 cans chickpeas, drained and rinsed
2 tablespoons potato starch
1/2 cup cooked lentils
1/2 cup gluten-free oats
1/2 cup toasted pumpkin seeds
1/2 cup cooked quinoa
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon ancho chile powder
1/2 teaspoon curry powder
1/2 teaspoon garlic powder
1/2 teaspoon mustard powder
1/2 teaspoon sage powder
1/2 teaspoon sorghum syrup
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon cider vinegar
8 hamburger buns
Serving suggestion: your favorite burger toppings

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 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

THE BEST VEGAN BURGER



The best vegan burger image

Packed with flavour, these vegan corn burgers are healthy and seriously satisfying.

Provided by Jamie Oliver

Categories     Healthy meals     Vegetables     Father's day     Bonfire night recipes     American     Bread

Time 30m

Yield 4

Number Of Ingredients 13

1 x 400 g tin of chickpeas
1 x 340 g tin of sweetcorn
½ a bunch of fresh coriander, (15g)
½ teaspoon paprika
½ teaspoon ground coriander
½ teaspoon ground cumin
1 lemon
3 heaped tablespoons plain flour, plus extra for dusting
rapeseed oil
1 small round lettuce
2 large ripe tomatoes
tomato ketchup
4 wholemeal burger buns

Steps:

  • Drain the chickpeas and sweetcorn, then tip into a food processor. Pick the coriander leaves, adding half the leaves and all the stalks to the processor.
  • Add the spices, flour and a pinch of sea salt, finely grate in the lemon zest, then pulse until combined, but not smooth - you want to retain a bit of texture.
  • On a flour-dusted surface, divide and shape the mixture into 4 equal-sized patties, roughly 2cm thick. Place in the fridge for 30 minutes to firm up.
  • Heat a splash of oil in a large frying pan over a medium heat, add the patties and cook for 10 minutes, or until golden and cooked through, turning halfway.
  • Meanwhile, click off, wash and spin-dry four nice lettuce leaves, then finely slice the tomatoes horizontally.
  • Squeeze a large dollop of ketchup onto the base of each bun (toast them if you like), then top with the burgers. Layer over a couple of slices of tomato, a lettuce leaf, a few coriander leaves and finally the burger tops. Delicious served with a fresh green salad.

Nutrition Facts : Calories 417 calories, Fat 7.1 g fat, SaturatedFat 1 g saturated fat, Protein 18.1 g protein, Carbohydrate 74.6 g carbohydrate, Sugar 6.1 g sugar, Sodium 1.3 g salt, Fiber 11.7 g fibre

VEGGIE BURGER RECIPE



Veggie Burger Recipe image

This easy veggie burger recipe is so delicious and easy to prepare, it's quickly become a weeknight vegan staple in our home.

Provided by Chocolate Covered Katie

Categories     Main Course

Time 20m

Number Of Ingredients 7

1 can pinto or black beans ((other varieties also work))
3 tbsp tomato paste or ketchup
1/2 tsp salt
1/2 tsp garlic powder, (optional)
1/4 tsp onion powder
2 tbsp flour of choice or oat bran
1/2 cup cooked diced vegetables of choice

Steps:

  • These burgers can be baked, grilled, or fried, and feel free to use whatever veggies you have on hand. For the burgers in the pictures, I used roasted mushrooms, asparagus, and onion. You can also change up the flavor by adding different spices, such as paprika, cumin, or curry powder.To make the veggie burgers, first drain, rinse, and mash the beans either by hand or in a food processor, depending on desired burger texture. Stir in all other ingredients, and form patties. (Add more flour if too soft to form patties.) Either pan fry--flipping halfway through cooking--or place on a parchment-lined pan and bake at 350 F for 10 minutes. Flip, then bake an additional 10 minutes or until desired texture is reached. (You can also grill the burgers. Grilling instructions are listed earlier in this post.) Leftovers can be refrigerated or frozen in meal prep containers for a later day. If you make the burgers, be sure to rate the recipe below!View Nutrition Facts

Nutrition Facts : Calories 70 kcal, ServingSize 1 serving

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

SWEET POTATO-BLACK BEAN BURGERS



Sweet Potato-Black Bean Burgers image

These vegan sweet potato-black bean burgers spiced with curry powder are easy to make. Blending the mixture with your hands gives you a soft, uniform texture then the outside gets crispy by cooking in a cast-iron pan. To make this recipe gluten-free too, use gluten-free oats and serve the patty in a lettuce wrap, omitting the bun.

Provided by Robin Bashinsky

Categories     Healthy Vegetarian Burger Recipes

Time 45m

Number Of Ingredients 14

2 cups grated sweet potato
½ cup old-fashioned rolled oats
1 cup no-salt-added black beans, rinsed
½ cup chopped scallions
¼ cup vegan mayonnaise
1 tablespoon no-salt-added tomato paste
1 teaspoon curry powder
⅛ teaspoon salt
1/2 cup plain unsweetened almond milk yogurt
2 tablespoons chopped fresh dill
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
4 whole-wheat hamburger buns, toasted
1 cup thinly sliced cucumber

Steps:

  • Squeeze grated sweet potato with paper towels to remove excess moisture; place in a large bowl. Pulse oats in a food processor until finely ground; add to the bowl with the sweet potatoes. Add beans, scallions, mayonnaise, tomato paste, curry powder and salt to the bowl; mash the mixture together with your hands. Shape into four 1/2-inch-thick patties. Place the patties on a plate; refrigerate for 30 minutes.
  • Stir yogurt, dill and lemon juice together in a small bowl; set aside.
  • Heat oil in a large cast-iron skillet over medium-high heat. Add the patties; cook until golden brown, about 3 minutes per side.
  • Divide the yogurt sauce evenly among top and bottom bun halves. Top each bottom bun half with a burger and cucumber slices; replace top bun halves.

Nutrition Facts : Calories 453.6 calories, Carbohydrate 54.2 g, Fat 22.2 g, Fiber 8.9 g, Protein 11.5 g, SaturatedFat 2.7 g, Sodium 432.4 mg, Sugar 8.8 g

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From tastyeasyfoodrecipe.com


BEST VEGGIE BURGER RECIPES - OLIVEMAGAZINE
2021-06-23 Looking for the best veggie burger recipe? Try one of our vegan and vegetarian burgers from black bean to mushroom. Next, try our vegetarian BBQ recipes. Advertisement. Out with boring veg burgers and in with our ultimate grillable vegan burgers, spicy beetroot and halloumi with chilli jam, vibrant allotment burger or the jerk halloumi burger for a Jamaican …
From olivemagazine.com


HEALTHY VEGETARIAN BURGER RECIPES | EATINGWELL
This vegan burger recipe is one you'll want to make again and again. Savory chickpea and zucchini patties are topped with a creamy, herb-flecked tahini ranch sauce, juicy tomato slices and peppery arugula for a satisfying and healthy homemade veggie burger. Serve them on buns or stuff them in pitas. We recommend making extra sauce--it's a great dip for veggie sticks and, …
From eatingwell.com


VEGGIE BURGER RECIPES | ALLRECIPES
Portobello Mushroom Burgers. Rating: 4.61 stars. 965. The steak of veggie burgers. Serve on a bun with lettuce, tomato, and aioli sauce. Oh yeah! By Bob Cody. A tray of fresh of the stove zucchini patties. Garnished with sliced green onions and a side of sour cream.
From allrecipes.com


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