How To make Garden Burgers

Chef Makes Unbelievable Gourmet VEGAN Burgers

2 incredible vegan burger recipes by Chef Gaz Oakley

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Easy Black Bean Veggie Burgers | Best Veggie Burger EVER

Quick Black Beans Burger Recipe ???? Looking for an easy black bean burger recipe? Look no further. This veggie burger comes together easily in a single bowl and has extra veggies in it!
Don't have black beans? Make it a white bean burger! Or chickpea burger. This recipe is versatile and easy to adjust to whatever you have in your fridge. Boom! Meatless recipe done and done.

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Delicious Veggie Burger Recipe - Homemade Veggie Burger - Black Bean Burger Patties | Food Impromptu

Delicious Veggie Burger Recipe - Homemade Veggie Burger - Black Bean Burger Patties

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▶️ RECIPE INGREDIENTS: (8 to 9 Patties)

2 Cups / 1 Can (540ml - low sodium) of Cooked Black Beans (Rinsed/well drained)
3 Tablespoon Olive Oil
2 Cups Onion - chopped
2 Tablespoon Garlic
2 Cups Finely Grated Carrot (240g)
2 Teaspoon Paprika
1 Teaspoon Cumin
1/2 Teaspoon Ground Black Pepper
1/4 Teaspoon Cayenne Pepper (Optional)
Salt to taste (I added 1+1/4 Teaspoon of Pink Himalayan salt)
1 Tablespoon White Vinegar (I added White Wine Vinegar)
1 Tablespoon Balsamic Vinegar
1/4 Cup / 60ml Passata or Tomato puree
1/2 Cup / 80g Chickpea Flour OR Gram Flour
1/4 Teaspoon Baking Soda
2 to 3 Tablespoon Oil for frying the patties

Siracha Mayo:
Vegan Mayo + Sriracha Sauce to taste

▶️ METHOD:

To a heated pan add oil, onion, 1/4 teaspoon salt and fry on medium heat until the onion is caramelized. Add finely chopped garlic and fry for about 1 minute or until fragrant.

Next add the black beans, Paprika, Cumin, Black pepper, Cayenne, salt and mix well. Fry the beans until all the moisture is evaporated and the beans are almost DRY. Regulate the heat if needed - to prevent the spices from burning. Add the finely grated carrot and mix. Cook on medium to medium-high heat until the carrots are cooked, moisture evaporated and the mixture is dry. Turn off the heat and then mash most of the beans. Allow the mixture to cool down UNCOVERED.

Add white vinegar, balsamic vinegar, tomato puree and mix. Then add chickpea flour and baking soda and mix thoroughly. Knead the dough with your hands until the ingredients are completely combined.

Oil a 1/3 cup and also rub oil on your palms to prevent the dough from sticking while forming patties. Make 1/2 inch thick patties. Fry as many as you want and store the rest of the raw patties in the refrigerator for later.

(NOTE: You could make these patties in advance and store it in the refrigerator in an airtight container separated/lined with parchment paper for 4 to 5 days. This recipe is perfect for meal prep)

To a heated pan, add 2 to 3 Tablespoons of oil. Let the oil heat up and then add the patties - 3 or 4 at a time, do not over crowd the pan. Now reduce the heat to medium-low to low (depending on the heat of your stove) and cook it for about 3 minutes or so. Cooking on lower heat will prevent the patties from burning and will also cook the chickpea flour properly and prevent any raw flour taste.

Flip the patties and cook for about another 3 minutes on medium-low heat. Towards the end turn the heat to medium-high and cook for 30 seconds or so to give a slight char/crust. Be careful not to burn it. Remove from the pan and on a plate lined with paper towel. This will prevent the patties from getting soggy and will also soak any excess oil.

Let it slightly cool down and serve with your favorite dip or make a burger. This recipe is perfect for meal prep.

▶️ IMPORTANT TIPS:

- Make sure to fry the beans until all the moisture is gone and the beans are DRY and only then add the grated carrots and then again cook until the moisture is gone and the mixture is dry. This will prevent the dough from getting soggy

- The White vinegar cuts down the sweetness of the carrots and enhances the flavour of the beans by adding a very slight sourness. It also reacts with the baking soda and makes the patties less dense. The Balsamic Vinegar adds a unique sweet fermented flavour to the patties. So please do not skip it

- Cooking the patties on a lower heat will prevent the patties from burning and will also cook the patties evenly

- Towards the end of the frying process, turn the heat to medium-high for 30 seconds or so to get a nice golden crust/slight char. This adds a lot of flavour

- You can make these patties in advance and store in the refrigerator, in an airtight container separated/lined with parchment paper for 4 to 5 days. This recipe is perfect for meal prep.

Enjoy!

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Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.

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Lana Condor Tastes the Best Veggie Burgers | The Burger Show

Lana Condor taste-tests the best veggie burgers in NYC.

The actress and star of Netflix's rom-com To All The Boys I've Loved Before will judge best-in-class veggie burgers from Shake Shack and Superiority Burger, and see if Alvin's own recipe can stand up to the test.

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Season 4
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First We Feast videos offer an iconoclastic view into the culinary world, taking you behind-the-scenes with some of the country's best chefs and finding the unexpected places where food and pop culture intersect.

VEGAN MUSHROOM WALNUT BURGERS - My Fave Veggie Burger, 100% Plant-Based

VEGAN MUSHROOM WALNUT BURGERS - My Fave Veggie Burger, 100% Plant-Based

Thanks for watching! Here's the original video:

And here's the full blog post with the written recipe:

Annnd another blog post, written by my mom, with tons of other substitutions:

FLAX EGG INSTRUCTIONS: Mix 1 Tbsp ground flax with 2 Tbsp cold water. Stir to combine, and let it sit for 5 minutes.

I hope you enjoy these burgers as much as I do! I made about three batches while making this video so my freezer is full and I'm set for the summer.

Let me know if you have any other questions!

About me:

I'm Paula. I'm a former professional cook and overall eating enthusiast.

I started this channel because I love making dinner and I love eating dinner.. but mostly it's because all I've ever wanted in life is to have my own cooking show. When I didn't get a callback after submitting my tape to Food Network in 2003, I put that dream to rest for a while. Until I clued in, I can do it myself on YouTube!

I love sharing the tips I've learned from professional kitchens and tidbits from my holistic nutrition education. But mostly I just want to show you how to make dinner. (See what I did there?) ????

My cooking style is simple but flavourful. I cook with a lot of veggies but I'm not vegetarian. For me, a typical dinner is plant-forward, budget-friendly, non-fussy, and really delicious. As a step-mom, I make a lot of family friendly comfort food, as well as a lot of simple, realistic dinners for one (or two).

If this sounds like your vibe, subscribe to my channel here:
I upload new cooking videos every Wednesday.

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How to Make Black Bean Veggie Burgers | Allrecipes.com

Check out the recipe @

Watch how to make truly tasty vegetarian burgers. Healthy black beans give these burgers some heft, and garlic, chili powder, cumin, and chili sauce add tremendous flavor. They're excellent baked in the oven or grilled outside on the barbeque. Top them with all the fixings. You'll forget all about frozen veggie burgers.

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