How To make Vegetarian Burgers
1 Celery stalk
1 sm Onion
1 Scallion
1 Garlic clove
1 c Cooked barley, drained (or
-substitute cooked brown -rice or cooked cracked -wheat 1 c Slightly cooked chick peas,
-drained (canned is fine, or -substitute cooked navy, -pinto or soy beans) 1/2 c Instant uncooked oatmeal
1/8 ts Salt
1 ts Paprika
1/2 ts Dried basil
2 tb Soy sauce
1/4 ts Ground black pepper
Olive oil as needed In a blender, finely chop celery, onion, scallion and garlic OR dice them by hand finely. Set aside. In a large mixing bowl, combine the barley, chick peas, oatmeal, salt, paprika, basil, soy sauce and pepper. Mix them thoroughly with a wooden spoon or with your hands. Add the chopped celery, onion, scallion and garlic to the barley mixture and mix again. Shape into six burgers. Heat olive oil in a nonstick skillet. Add burgers and brown 5-7 minutes on each side. Or bake the patties at 350'F. on a lightly oiled cookie sheet for 25 minutes.
Serve on a hamburger bun with sprouts and tomato slices or ketchup. Nutritional analysis per serving: 149.6 calories; 5.2 grams total fat; (0.7 grams saturated fat); 4.5 grams protein; 20.5 grams carbohydrates; trace milligrams cholesterol; 349.8 milligrams sodium.
How To make Vegetarian Burgers's Videos
Veggie Bhaji Burger | Jamie Oliver & Range Rover Evoque | AD
Jamie had a busy day cooking for the launch of the new Range Rover Evoque, and created this epic Veggie Burger inspired by an Onion Bhaji and the flavours of Brick Lane. It is delicious! He even got to have some fun with the new car too! Check it out...
Links from the video:
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Chef Makes Unbelievable Gourmet VEGAN Burgers
2 incredible vegan burger recipes by Chef Gaz Oakley
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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
The Best Vegan Burger recipe | Protien Packed Black Bean | Chef Joya
Hey Guys!!
I’ve heard you guys for a while now, wanting to make your own vegan burgers so I’ve decided to let another one of my babies out of the vault. I never thought I would share this recipe with anyone after July 2017, but here we are!
I know you’re going to enjoy this recipe as much as I do so let me know when you try it. If there is something you don’t like or allergic to, it’s simple, don’t use it.Your toppings can be whatever you want because it’s your burger and business.
I would love to hear what you think below and share with someone who would love this.
Sauté 1 onion (diced)
1 sweet bell pepper diced
4 cloves of Garlic (minced)
1 chopped jalapeno.
1 cup of chopped mushrooms
1 can black beans
Add in 1 cup of cooked red or brown lentils
1 tbsp My Red House seasoning
Add 1 cup of TVP or thawed vegan meat crumbles( don’t want mock meats? Add more mushrooms and lentils)
Add about 2 tbsp of veggie stock
Add 1/2 cup quick oatmeal
about a tsp vegan worcestershire sauce
Add about 4 dashes of tobasco sauce
Add tbsp beef vegan bouillon
1 tbsp of Chili Powder
Remove from heat and add to a bowl
1/2 tsp of liquid smoke
Add in 1 cup of vital wheat gluten flour (or other flour with bread crumbs, this will change the set time) and mix for 2 mins. Add more veggie stick or flour if needed.
Add extra seasonings as needed
Form into patties and chill in freezer for 15-45 mins
Heat any oil if your choosing on a flat top or skillet and cook for 2 mins on each side. Top it with whatever you choose but definitely make sure you use some Steak Sauce..
Enjoy!!
3 Ingredient Veggie Burgers #shorts
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BEST Homemade Veggie Burger Recipe – Better than store-bought!
How to make homemade veggie burgers that are hearty, flavorful and full of vegetables. These delicious vegetable-packed burgers are high in fiber (5 grams) and come in at just over 200 calories for one patty.
Printable Recipe:
Recipe Ingredients:
• 8 ounces (225 grams) mushrooms
• 1 medium carrot
• 1 ½ 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
EGG-FREE TIPS: When we first created this recipe, we called on eggs to help bind the burger together. They work like a charm, but since sharing these burgers with you, many of you have asked about making them vegan friendly Flax eggs are perfect in this recipe! They help bind and firm up the middles of the burgers. Here’s what you’ll need to make these veggie burgers vegan:
Use 2 flax eggs instead of the 2 eggs called for in the recipe. (Readers have commented that chia eggs work, as well. We have not tried this, yet.) To make 2 flax eggs, whisk 2 tablespoons flaxseed meal with 6 tablespoons water. Set the mixture aside for 5 to 10 minutes and then use in the recipe below.
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).
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