My Best Veggie Burger | Vegan/Vegetarian Recipe + Soy-free + Gluten-free + Eggless
✿ Veganlovlie Recipes / Vegan Burger : These veggie burgers will not disappoint you! They are tasty and moist and don't fall apart. Try them in our Homemade Burger Buns with Turmeric and Coconut - link below.
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✿ VIDEOS MENTIONED / RECIPE SUGGESTION ✿
-- Homemade Burger Buns with Turmeric and Coconut -
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-- Homemade Soyfree Soy Sauce
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How To Make The BEST Veggie Burgers (4 vegan recipes)
I'm not the biggest veggie burger fan, I never have been, but these 4 recipes are the ones that made me realize that there were vegan veggie burger recipes that I could LOVE.
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Recipes:
BLACK BEAN BURGER
15 oz black beans, 1 can, drained and rinsed
½ cup jarred roasted red pepper, finely chopped
1 cup fresh broccoli, minced
½ cup red onion, minced
1-2 cloves roasted garlic
¼ teaspoon cayenne pepper
½ teaspoon cumin
1 teaspoon salt
¾ -1 cup flour or cornmeal (or more if it is still too wet - if using cornmeal
¼ cup nutritional yeast
1 tsp Balsamic Vinegar
1 tsp Tomato paste
MUSHROOM LENTIL BURGER by Rachel!
1 tablespoon chia seeds
3 tablespoons water
3 tablespoons olive oil, divided
8 oz mushrooms, finely chopped
1 tablespoon soy sauce
½ tsp turmeric
½ tsp cumin
1 tsp vegan worcestershire sauce
½ teaspoon smoked paprika
1 small onion, diced
2 cloves garlic, minced
½ teaspoon salt
½ teaspoon pepper
1 ½ cups lentils, cooked
1 cup oats
SWEET POTATO AND WHITE BEAN BURGER
1 medium sweet potato, roasted and peeled
15 oz white beans, or navy beans, drained and rinsed
1 small yellow onion, finely chopped
1 teaspoon garlic powder or roasted garlic
kosher salt, to taste
freshly ground black pepper, to taste
⅓ cup nutritional yeast
1 teaspoon red pepper flakes
⅓ cup fresh parsley, finely chopped
1 tablespoon lemon juice
¾ cup oats (I ground mine up, but that’s up to you!) use more if you want them firmer.
canola oil, as needed
PORTOBELLO MUSHROOM BURGER
4 large portobello mushrooms
Extra-virgin olive oil, for drizzling
Balsamic vinegar, for drizzling
low-sodium soy sauce, for drizzling
Sea salt and freshly ground black pepper
Timestamps:
0:00 - Intro
0:30 - Rare & Statistics
1:50 - Roasted Pepper & Black Bean Burger
6:44 - Mushroom Lentil Burger
9:46 - Sweet Potato & White Bean Burger
14:00 - Portobello Mushroom Burger
15:20 - Outro
Homemade Veggie Burgers Recipe: Veggie Burger Recipe: Veggie Burger Video Recipe
In this recipe I show you how to make a butterbean veggie burger that is loaded with flavor and protein for those who are vegetarian or for those who just want an alternative to meat once in a while. The recipe can be found below. Enjoy!
The Knives I Use In My Kitchen
The Gear I Use To Sharpen My Knives:
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Spyderco 302UF:
Spyderco 302U:
Surgical Black Arkansas:
INGREDIENTS:
1 1/2 CUPS OF ALLEN'S BUTTER BEANS 15oz can
1/2 to 1 BROWN ONION CHOPPED FINELY AND FRIED SEPARATELY OR EQUAL AMOUNT OF FRIED SHALLOTS
1/2 TO 3/4 CUP CHOPPED CRIMINI MUSHROOMS FRIED SEPARATELY WITH THE ONIONS
1 1/2 TO 2 TBSP. FINELY CHOPPED CHILLI OR JALAPENO PEPPER FRIED SEPARATELY WITH THE MUSHROOMS AND ONIONS.
2-4 CLOVES OF GARLIC MINCED AND FRIED WITH THE JALAPENO, MUSHROOMS AND ONIONS.
1/2 CUP WALNUTS MINCED UP FINE/ROUGH TO BE ADDED TO BATTER AFTER IT'S MADE OR MIXED NUTS WILL DO.
A HANDFUL OF SHREDDED CHEESE OF YOUR CHOICE FOR THE BEAN BURGER MIX
SOME SESAME SEEDS TO TASTE IS OPTIONAL
1 EGG AND ONE YOLK OF AN EGG
4 SLICES OF MONTEREY JACK ONE FOR EACH BURGER
3-4 OZ BREADCRUMBS
1/2 TSP. CUMIN
1/2 TSP. THYME DRIED
1/2 TSP. DRIED ROSEMARY
1/2 TSP. DRIED OREGANO
SALT AND BLACK PEPPER TO TASTE
ENOUGH FLOUR FOR DREDGING
PITA BREADS OR SOME KIND OF GOURMET ROLL OR FLATBREAD FOR SERVING ON
OPTIONAL: DON'T SERVE ON BREAD MAKE A NICE SPINACH OR BABY LETTUCE SALAD
METHOD:
PEEL AND DICE THE ONION AND GARLIC THEN FRY IN A PAN WITH OIL FOR 3 MINUTES.
DICE UP THE MUSHROOMS AND JALAPENO ADD TO THE PAN TO FRY FOR ANOTHER 2 MINUTES.
NOW ADD IN THE THYME, CUMIN, ROSEMARY, OREGANO, SALT AND BLACK PEPPER.
NOW ADD THIS MIXTURE TO A MEDIUM/LARGE BOWL.
ADD YOUR BUTTER BEANS NOW ALONG WITH THE BREADCRUMBS AND EGG AND MIX ALL TOGETHER
MAKE SURE TO CRUSH UP THE BEANS WELL BUT NOT TO SMOOTH AS YOU WANT SOME TEXTURE IN THIS MIXTURE.
ADD YOUR SHREDDED CHEESE NOW AND MIX IN WELL.
ALLOW MIXTURE TO STAND FOR 10-15 FOR FLAVORS TO MARRY.
GET SOME FLOUR ON YOUR BOARD.
TAKE HANDFULLS OF THE MIXTURE AND FORM INTO PATTIES USE THE FLOUR TO MAKE IT HANDLE EASIER.
THE FLOUR ON THE OUTSIDE IS A GOOD WAY TO MAKE FOR A GOLDEN CRUST ON THE BURGER.
FRY THE BURGER FOR 2-3 MINUTES ON EACH SIDE IN ENOUGH OIL UNTIL THEY ARE HOT ALL THE WAY THROUGH
AND GOLDEN CRISPY ON THE OUTSIDE.
4 Levels of Veggie Burgers: Amateur to Food Scientist | Epicurious
Presented by Lightlife™ | We challenged chefs of three different skill levels - amateur Stephen, home cook Gabrielle, and professional chef and cookbook author Louisa Shafia - to make us their best veggie burger. Once each of them had completed their meatless masterpiece, we asked food scientist Rose to explain the choices they made along the way - both good and bad. Which of these veggie burgers would you choose as a healthful alternative?
Follow Stephen on Instagram at @typethisexactly
Gabrielle is online at @gabchappel
Keep up with Louisa at @feastbylouisa and at
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ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
$172 vs $14 Veggie Burger: Pro Chef & Home Cook Swap Ingredients | Epicurious
Professional chef Palak Patel from The Institute of Culinary Education and home cook Lorenzo are swapping recipes and hitting the kitchen to make veggie burgers! We set Lorenzo up with a selection of the finest ingredients from chef Palak’s kitchen, along with her recipe for a $172 meatless burger. Meanwhile over with chef Palak, a relatively modest $14 worth of ingredients were being tweaked and augmented while elevating Lorenzo’s burg to gourmet status. Whose veggie burger are you throwing on the grill?
Chef Palak is on Instagram at @chefpalak
Keep up with Lorenzo at @rollinabenzo
Rose is on Instagram at @rosemarytrout_foodscience
Follow The Institute of Culinary Education at @iceculinary
Director: Cory Cavin
Director of Photography: Jack Belisle
Editor: Eric Bigman
Talent: Lorenzo Beronilla
Talent: Palak Patel
Sr. Culinary Director: Kelly Janke
Producer: Isabel Alcantara
Culinary Producer: Young Sun Huh
Culinary Associate Producer: Jessica Do
Line Producer: Jennifer McGinity
Associate Producer: Alicia Aswat
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operators: Lauren Pruitt, Brandon Yoon
Audio: Lily Van Leeuwen
Production Assistant: Alaina Chou
Culinary Assistant: Kim Klatzkin
Post Production Supervisor: Stephanie Cardone
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Diego Rentsch
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler
Still haven’t subscribed to Epicurious on YouTube? ►►
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
The NEW Beyond Burger is GOOD, but could be BETTER
Get a limited 67% off or more the Kove Split Speaker here:
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I've wanted to try out my version of the new beyond burger for a little while now... well ever since I tried it just a few weeks ago. I knew that it felt like it was missing something and I wanted to just tweak the recipe a bit to give it what I thought it was missing! So here is my new vegan beef recipe. You are going to LOVE this burger... plant based burger (no one would know)
Coming July 20th Making Vegan Meat The Plant Based Food Science Cookbook! Pre order now!
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0:00 Intro, Meat formula
0:35 Beyond Meat Ingredients
2:31 Thank YOU Cookbook
3:02 Making Meat Fat
4:29 Making Vegan Meat Recipe
6:38 Sponsored by Kove
8:00 Cooking the Meat
10:32 Taste Test
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