NO BEAN VEGGIE BURGER RECIPE RECIPES

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ULTIMATE VEGGIE BURGER RECIPE | BON APPéTIT



Ultimate Veggie Burger Recipe | Bon Appétit image

Veggie burgers are not easy to make awesome, but we think this one nails it. We solved the “mush” factor by folding in bouncy mushrooms and pleasantly firm black beans, threw a hard sear on it for crisp texture on the outside, and seasoned it aggressively to combat any blandness. There’s no imitation protein or weird ingredients, just a rich, moist mixture of vegetables, grains, and nuts that work with any toppings you want to throw at it. It may not be vegan, but it’s pretty darn good. This is part of BA's Best, a collection of our essential recipes.

Provided by Chris Morocco

Yield 6 Servings

Number Of Ingredients 23

¼ cup pearl barley
Kosher salt
1 pound shiitake mushrooms, stemmed
2 tablespoons olive oil, divided
Freshly ground black pepper
1 14.5-ounce can black beans, drained
1 medium onion, finely chopped
2 garlic cloves, finely chopped
½ cup unsalted, roasted cashews
1 tablespoon old-fashioned oats
¼ cup mayonnaise
1 large egg yolk
1 tablespoon miso
1 teaspoon chili powder
½ teaspoon agave nectar
½ teaspoon smoked paprika
Pinch of cayenne pepper
½ cup shredded sharp cheddar (about 2 ounces)
¼ cup Cotija cheese or Greek feta, finely crumbled (about 1 ounce)
1 tablespoon olive oil
6 slices cheese, such as American or cheddar (optional)
6 seeded hamburger buns, lightly toasted
Special Sauce, bread-and-butter pickles, torn lettuce, sliced tomatoes, and Dijon mustard (for serving)

Steps:

  • Preheat oven to 350°. Cook barley in a small pot of boiling salted water until very tender, 40–50 minutes. Drain; let cool.
  • Meanwhile, chop mushrooms into ¼"–½" pieces. Arrange in an even layer on a large rimmed baking sheet. Drizzle with 1 Tbsp. oil, season with salt and pepper, and toss to coat. Roast until mushrooms have lost half of their volume and are tender, 12–15 minutes. This step is essential—it removes much of the excess liquid from the mushrooms, which would lead to a mushy patty. Let cool.
  • Spread beans on another large rimmed baking sheet and roast, tossing once, until most of them have split open and look dry around the edges, 8–10 minutes. The beans are an essential addition for binding the patty, and add protein. Let cool.
  • Meanwhile, heat remaining 1 Tbsp. oil in a medium skillet over medium. Cook onion and garlic, stirring frequently, until soft, 8–10 minutes. Let cool. Pulse cashews and oats in a food processor until finely chopped.
  • Whisk mayonnaise, egg yolk, miso, chili powder, agave, paprika, and cayenne in a large bowl. Add cooled barley, mushrooms, beans, onion mixture, and cashew mixture. Mash with a potato masher until mixture is well blended and sticky, about 2 minutes. Transfer one-quarter of the mixture to food processor and pulse until very finely chopped. Return to bowl with remaining patty blend. Stir in cheddar and Cotija cheese; season with salt and pepper. Form mixture into 6 patties (lightly oiling your hands will prevent it from sticking).
  • Do Ahead: Patties can be made 2 days ahead; wrap tightly and chill. Or, freeze in a single layer, then wrap tightly up to 3 months. Thaw before cooking.
  • Heat oil in a large cast-iron skillet over medium. Working in batches, cook patties until dark brown on both sides, about 10 minutes total. Place cheese slices over burgers, if using; cover and cook just long enough for cheese to melt, about 1 minute. Serve on buns with your choice of toppings.

HOUSTON’S VEGGIE BURGER {COPYCAT RECIPE} - SKINNYTASTE



Houston’s Veggie Burger {copycat recipe} - Skinnytaste image

This is a veggie burger that even hearty meat-eaters will love! Made with beans, oats, brown rice, beets and a whole lot of spices, this veggie burger is a real crowd pleaser.

Provided by Gina

Categories     Dinner    Lunch

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 18

1 (15-ounce can) black beans (drained and rinsed)
1 teaspoon olive oil
¼ cup chopped onion
1 clove garlic (minced)
1 teaspoon smoked paprika
1 teaspoon cumin
½ teaspoon chili powder ((check labels for gluten-free))
1 teaspoon kosher salt
Freshly ground black pepper (to taste)
¼ cup BBQ sauce
1 tablespoon molasses
¼ cup old fashioned oats ((check labels for gluten-free))
1 ¼ cup cooked brown rice
2 tablespoons finely chopped canned beets
1 tablespoon beet juice
1 large egg (lightly beaten)
4 whole wheat 100 calorie hamburger buns (or Gluten-free bun)
Optional toppings: Sliced pepper Jack cheese, (lettuce, tomato, avocado, BBQ sauce, ketchup)

Steps:

  • Add the beans to a large mixing bowl. Gently pat beans dry with a paper towel. Using the back side of a fork or potato masher, mash beans until smooth and pasty.
  • Heat a small skillet over medium heat.
  • When hot, add the oil, onion and garlic. Sauté 3 minutes then transfer to the bowl with the beans.
  • In a small bowl, add the paprika, cumin, chili powder, salt and pepper. Mix until combined then add to the large bowl.
  • Using the same small bowl, mix the BBQ sauce and molasses until thoroughly combined.
  • Add 3 tablespoons of the mixture to the large bowl and set aside the rest for basting during cooking
  • In a food processor fitted with a metal blade, process oats until fine.
  • Add the oats to the large bowl with the beans, veggies and sauce.
  • Add the rice, beets, beet juice and egg and mix everything until combined.
  • Using your hands, form the mixture into 4 patties, about 5 ½ ounces each. Place patties on a freezer safe plate and freeze for 30 minutes. Alternatively, you can put them in the refrigerator for 2 hours or more.
  • Heat a large flat skillet over medium heat. Spray with oil and, using a spatula, transfer patties to the skillet.
  • Cook the patties for 5 minutes, carefully flip with the spatula, baste with the remaining sauce and cook an additional 5 minutes. Add cheese during the last 2 minutes, if using.
  • With the spatula, place each patty on a bun and top with your desired toppings.

Nutrition Facts : ServingSize 1 burger w/o cheese, Calories 302 kcal, CarbohydrateContent 56 g, ProteinContent 11 g, FatContent 4 g, SaturatedFatContent 1 g, CholesterolContent 47 mg, SodiumContent 815 mg, FiberContent 10.5 g, SugarContent 13 g

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