3 Incredible Veggie Burger Recipes!
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Portobello Halloumi Burger
4 portobello mushrooms, stems removed
1 tbsp thyme leaves
1 tsp garlic powder
8 halloumi slices
Oil
Pepper to taste
*Lightly salt mushrooms since the halloumi can be quite salty.
Toppings:
Burger buns
1 avocado, smashed
Arugula
Sriracha
tomato slices
Drizzle portobello mushrooms with oil and sprinkle with thyme and garlic. Season with pepper to taste. Grill or fry mushrooms to your liking. Meanwhile, grill or fry halloumi slices until golden on both sides. Assemble burger with your desired toppings and enjoy!
Black Bean Burger
½ red onion, finely diced
1 garlic clove, minced
2 cans black beans, rinsed and drained
½ cup breadcrumbs
2 chipotle peppers in adobo sauce
½ tsp ground cumin
¼ cup cilantro, chopped
Salt and pepper to taste
Oil
Toppings:
Green leaf lettuce
Tomato
Guacamole or avocado slices
Red onion rings
In a food processor, add all ingredients and pulse “dough” forms. Divide mixture into 4 and shape into burger patties. Place on a parchment-lined baking sheet and allow to chill in the refrigerator for at least 30 minutes. Fry burgers over medium-high heat until golden on both sides and cooked through. Assemble burger with desired toppings and enjoy!
*Lightly oil your hands when forming burger patties so mixture doesn’t stick to them.
Caramelized Onion Lentil Burger
1 onion, finely diced and caramelized
2 cups lentils, cooked
1 tbsp balsamic vinegar
½ cup breadcrumbs
1 garlic clove, minced
2 tsp thyme
1 egg
oil
Toppings:
Goat cheese
Sprouts
Roasted red pepper slices
In a large bowl, mix all ingredients together. Divide mixture and shape into burger patties. Place on a parchment lined baking sheet and refrigerate for at least 30 minutes. On a well oiled pan or grill, fry patties until golden and inside is cooked through. Assemble with desired toppings and enjoy!
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Easy Veggie Burgers | One Pot Chef
Easy Veggie Burgers are a wonderful meat-free main meal that everyone will love. Chickpeas are combined with carrot, garlic, mushrooms, herbs and spices. Formed into patties and fried until golden and crisp, these burgers are not only delicious, but very healthy - give it a go!
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RECIPE FACT SHEET
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INGREDIENTS IN THIS DISH:
400g Can of Chickpeas (drained and rinsed)
1 Carrot (peeled and grated)
3-4 Button Mushrooms (finely diced)
1/4 Cup of Sliced Sundried Tomatoes
1 Clove of Garlic (crushed)
Salt and Pepper
1 Teaspoon of Ground Coriander
1/2 Teaspoon of Mild Paprika
2 Eggs
1 Cup of Dry Breadcrumbs
Bread Rolls and Salad (to serve)
NOTE: If you don't want to use eggs, use some store-bought apple sauce to bind the mixture ;)
Preparation Time: About 15 minutes
Cooking Time: About 10 minutes
SERVES 4
ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC
(Look up Google for a conversion chart if using Imperial)
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Music Track:
Bright Wish
by Kevin MacLeod
Royalty Free Music - Used with Permission under Creative Commons license.
HOMEMADE VEGGIE BURGER RECIPE | DIY Veggie Burgers
Learn how to make a Homemade Veggie Burger with this simple and delicious DIY recipe.
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HOMEMADE VEGGIE BURGERS RECIPE
1 tablespoon avocado oil
1 onion, diced
4 cloves crushed garlic
1 cup baby spinach
2 teaspoons ground cumin
1 teaspoon dried oregano
1-15ounce can of kidney beans, drained and rinsed
8 ounces steamed beets
1.5 cups cooked quinoa
1 egg, beaten
2 tablespoons coconut flour
3/4 teaspoon salt
1/2 teaspoon black pepper
Pre-Heat oven to 350 Fº.
Heat a large non-stick skillet over a medium heat and add oil. Once the oil heats through, add in the onions along with a pinch of salt and cook for about 5 minutes, stirring occasionally, until the onions are translucent.
Add in the garlic, spinach, cumin, and oregano along with a mother pinch of salt and pepper. Stir and cook for a couple more minutes or until the garlic is fragrant and the spinach is wilted.
Shut off the heat and cool.
Transfer cooled ingredients into a food processor along with the kidney beans and pulse until everything is broken down. Be careful not to over-process the ingredients.
Grate beets using the large holes of a box growls to squeeze out any excess water and then transfer beets to a large bowl. Add in the ingredients from your food processor along with the quinoa, egg, coconut flour and some more salt and pepper.
Gently mix everything together and then using your hands, free-form 6 burger patties (each patty will be about 4 ounces) and place on a rimmed baking sheet that is coated with cooking spray.
Pop in to the oven and cook for 15 minutes on each side or until the patties have set up.
Remove from oven and grill for two minutes on each side or sauce in a non-stick skillet with a bit of avocado or coconut oil for a couple minutes on each side.
(If desires; you can also cover and refrigerate the patties once they are done baking and then grill when ready to eat.)
Store patties in the fridge for up to 5 days.
Makes 6 burgers.
Calories: 112; Total Fat: 3.5g; Saturated Fat: 0.9g; Cholesterol: 35mg; Sodium 509mg, Carbohydrate: 15.2g; Dietary Fiber: 5.6g; Sugars: 3.3g; Protein: 4.8g
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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
???? Let me know if you enjoyed my Vegan Burger Patties recipe?
▶️ 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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Spiced Veggie Burgers | Tesco with Jamie Oliver
DID YOU KNOW: a regular potato won’t count as 1 of your #5ADay… but a sweet potato will! Jamie Oliver imparts all kinds of veggie wisdom as he takes us through his favourite veggie burger recipe. Head to the link below for the recipe. #TescoAndJamie #EatMoreVeg
3-Ingredient Veggie Burgers You Could Make In Your Sleep | Big Little Recipes
No, veggie burgers don’t need a billion ingredients. This recipe, fresh from the Big Little Recipes cookbook only includes 3 and no one will be the wiser! The trick is to start with soaked (not canned) beans and then grind soaked chickpeas into oblivion, a time-tested strategy for Middle Eastern falafel. These hold well together and yield a crackly crust with a meaty center. GET THE RECIPE ►►
Also mentioned in this video
Joe Yonan's Black Bean-Chipotle Falafel Burgers | Genius Recipes:
PREP TIME: 13 hours 15 minutes
COOK TIME: 8 minutes
MAKES: 6 burgers
INGREDIENTS
Burgers
1 cup (180 grams) dried chickpeas
1 teaspoon Diamond Crystal kosher salt
1 (12-ounce/340-gram) can marinated artichokes, drained
½ cups (70 grams) drained, julienned sun-dried tomatoes
Fixings
Your pick of bread (like a potato bun, English muffin, or grainy toast)
Your pick of toppings (say, sliced cheddar and juicy tomato, spicy mayo, and raw onion, or Dijon mustard and sweet pickles)
Adapted with permission from Big Little Recipes by Emma Laperruque, published by Ten Speed Press, October 26, 2021. —Emma Laperruque
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