HOMEMADE VEGGIE BURGERS | JAMIE OLIVER BURGER RECIPES
Packed with flavour, these vegan corn burgers are healthy and seriously satisfying.
Total Time 30 minutes
Yield 4
Number Of Ingredients 13
Steps:
- Drain the chickpeas and sweetcorn, then tip into a food processor. Pick the coriander leaves, adding half the leaves and all the stalks to the processor.
- Add the spices, flour and a pinch of sea salt, finely grate in the lemon zest, then pulse until combined, but not smooth – you want to retain a bit of texture.
- On a flour-dusted surface, divide and shape the mixture into 4 equal-sized patties, roughly 2cm thick. Place in the fridge for 30 minutes to firm up.
- Heat a splash of oil in a large frying pan over a medium heat, add the patties and cook for 10 minutes, or until golden and cooked through, turning halfway.
- Meanwhile, click off, wash and spin-dry four nice lettuce leaves, then finely slice the tomatoes horizontally.
- Squeeze a large dollop of ketchup onto the base of each bun (toast them if you like), then top with the burgers. Layer over a couple of slices of tomato, a lettuce leaf, a few coriander leaves and finally the burger tops. Delicious served with a fresh green salad.
Nutrition Facts : Calories 417 calories, FatContent 7.1 g fat, SaturatedFatContent 1 g saturated fat, ProteinContent 18.1 g protein, CarbohydrateContent 74.6 g carbohydrate, SugarContent 6.1 g sugar, SodiumContent 1.3 g salt, FiberContent 11.7 g fibre
THE BEST VEGGIE BURGER (BETTER THAN STORE-BOUGHT)
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).
Provided by Adam and Joanne Gallagher
Total Time 1 hours 20 minutes
Prep Time 40 minutes
Cook Time 40 minutes
Yield Makes 8 (3 1/4 ounce) veggie burgers
Number Of Ingredients 19
Steps:
- Heat the oven to 400 degrees F. Line two rimmed baking sheets with foil, parchment paper or silicon baking mats.
- Using a damp paper towel, brush all dirt from mushrooms. Cut away and discard any hard stems. Roughly chop the mushrooms, carrot, broccoli and onion into 1/2-inch chunks. Toss vegetables into the bowl of a food processor. Add the garlic, olive oil, smoked paprika, chili powder, salt and pepper. Close the lid and pulse 10 to 20 times until coarsely ground.
- Spread the ground vegetables onto one of the lined baking sheets. Pat them down with a spatula until a very thin layer of vegetables covers the majority of the baking sheet. Roast the vegetables for 15 minutes. (If the veggies around the outer edges start to turn dark brown, stir and press them back down into a thin layer).
- Meanwhile, spread the drained black beans onto the second baking sheet in one layer. When the vegetables have roasted for 15 minutes, stir them and press into a thin layer once more. Transfer both baking sheets (vegetables and the black beans) to the oven. Roast until the beans begin to split and look dry and the vegetables look drier and toasted, about 15 minutes. Let everything cool.
- While the beans and vegetables roast, rinse the food processor bowl and pat dry.
- Place the walnuts, spinach and fresh herbs in it. Pulse until they are about the size of breadcrumbs.
- Add cooled beans and pulse 5 to 10 times until the beans look crumbly with large crumbs.
- Add the roasted vegetables, panko breadcrumbs, eggs and the tomato paste. Pulse until everything is just combined. You want to keep some texture, don’t pulse until a smooth mixture.
- Scrape the mixture into a bowl and fold in the rice.
- Refrigerate the veggie burger mix up to 24 hours. Or make patties, cook them and freeze wrapped in foil up to 3 months.
- When you are ready to make the burgers, divide into 8 equal portions (about 3 1/4 ounces or 90 grams each). Form each portion into a 1/2-inch thick patty.
- Heat a skillet over medium-low heat, add oil, and then place patties in one layer. (We use about 1 tablespoon of oil to cook 4 burgers). Cook until heated through, firm and browned on both sides, about 4 to 6 minutes on each side. If any bits fall from the sides as you flip, press them back into the sides of the patty. Be careful when flipping so they stay together.
- For an outdoor grill, we recommend placing a cast iron pan or griddle over a low fire to cook the burgers.
- To reheat frozen cooked burgers: Bake in a 350 degree F oven until heated through, 15 to 20 minutes. Or reheat in a skillet over medium-low heat until heated through, 5 to 10 minutes on each side. We do not recommend microwaving the patties (they steam and become floppy).
Nutrition Facts : ServingSize 1 burger patty (no bread/cheese/toppings), Calories 188, ProteinContent 8.3g, CarbohydrateContent 22.7g, FiberContent 5.4g, SugarContent 2.8g, FatContent 8g, SaturatedFatContent 1.3g, CholesterolContent 46.5mg, SodiumContent 321.2mg
More about "veggie burger recipe vegan recipes"
HOUSTON’S VEGGIE BURGER {COPYCAT RECIPE} - SKINNYTASTE
From skinnytaste.com
Reviews 4.7
Total Time 55 minutes
Category Dinner, Lunch
Cuisine American
Calories 302 kcal per serving
- With the spatula, place each patty on a bun and top with your desired toppings.
HOMEMADE VEGGIE BURGERS | JAMIE OLIVER BURGER RECIPES
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 417 calories per serving
- Drain the chickpeas and sweetcorn, then tip into a food processor. Pick the coriander leaves, adding half the leaves and all the stalks to the processor.
- Add the spices, flour and a pinch of sea salt, finely grate in the lemon zest, then pulse until combined, but not smooth – you want to retain a bit of texture.
- On a flour-dusted surface, divide and shape the mixture into 4 equal-sized patties, roughly 2cm thick. Place in the fridge for 30 minutes to firm up.
- Heat a splash of oil in a large frying pan over a medium heat, add the patties and cook for 10 minutes, or until golden and cooked through, turning halfway.
- Meanwhile, click off, wash and spin-dry four nice lettuce leaves, then finely slice the tomatoes horizontally.
- Squeeze a large dollop of ketchup onto the base of each bun (toast them if you like), then top with the burgers. Layer over a couple of slices of tomato, a lettuce leaf, a few coriander leaves and finally the burger tops. Delicious served with a fresh green salad.
THE BEST VEGGIE BURGER (BETTER THAN STORE-BOUGHT)
From inspiredtaste.net
Reviews 4.9
Total Time 1 hours 20 minutes
Cuisine Dinner
Calories 188 per serving
- To reheat frozen cooked burgers: Bake in a 350 degree F oven until heated through, 15 to 20 minutes. Or reheat in a skillet over medium-low heat until heated through, 5 to 10 minutes on each side. We do not recommend microwaving the patties (they steam and become floppy).
HOUSTON’S VEGGIE BURGER {COPYCAT RECIPE} - SKINNYTASTE
From skinnytaste.com
Reviews 4.7
Total Time 55 minutes
Category Dinner, Lunch
Cuisine American
Calories 302 kcal per serving
- With the spatula, place each patty on a bun and top with your desired toppings.
ULTIMATE VEGGIE BURGER RECIPE | BON APPéTIT
From bonappetit.com
Reviews 4.1
- 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.
BEST VEGGIE BURGER RECIPES - OLIVEMAGAZINE
From olivemagazine.com
Category lunch, dinner
BEST VEGGIE BURGER RECIPES - OLIVEMAGAZINE
From olivemagazine.com
Category lunch, dinner
VEGETARIAN BURGER RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BURGER RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
Cuisine BBQ
VEGAN CHICKPEA VEGGIE BURGER RECIPE - THE SPRUCE EATS
From thespruceeats.com
VEGGIE BURGER RECIPE - JUST 6 INGREDIENTS!
From chocolatecoveredkatie.com
10 VEGAN BURGER RECIPES | EATINGWELL
From eatingwell.com
VEGAN SAUSAGE RECIPE | GLUTEN-FREE VEGGIE BRATWURST - ELAVE…
From elavegan.com
VEGAN BLACK BEAN VEGGIE BURGERS RECIPE - THE SPRUCE E…
From thespruceeats.com
VEGGIE BURGER RECIPES | ALLRECIPES
From allrecipes.com
20 BEST VEGGIE BURGER RECIPES | ALLRECIPES
From allrecipes.com
10 VEGAN BURGER RECIPES | EATINGWELL
From eatingwell.com
VEGAN SAUSAGE RECIPE | GLUTEN-FREE VEGGIE BRATWURST - ELAVE…
From elavegan.com
VEGAN BLACK BEAN VEGGIE BURGERS RECIPE - THE SPRUCE E…
From thespruceeats.com
VEGGIE BURGER RECIPES | ALLRECIPES
From allrecipes.com
20 BEST VEGGIE BURGER RECIPES | ALLRECIPES
From allrecipes.com
FAVORITE VEGGIE BURGERS RECIPE - COOKIE AND KATE
From cookieandkate.com
15-MINUTE CHICKPEA BURGERS RECIPE (VEGAN/GLUTEN-FREE)
From wowitsveggie.com
23 MOUTH-WATERING VEGAN BURGER RECIPES - VEGAN FOOD …
From veganfoodandliving.com
SWEET POTATO BLACK BEAN BURGER | MINIMALIST BAKER RECIP…
From minimalistbaker.com
FAVORITE VEGGIE BURGERS RECIPE - COOKIE AND KATE
From cookieandkate.com
15-MINUTE CHICKPEA BURGERS RECIPE (VEGAN/GLUTEN-FREE)
From wowitsveggie.com
23 MOUTH-WATERING VEGAN BURGER RECIPES - VEGAN FOOD …
From veganfoodandliving.com
SWEET POTATO BLACK BEAN BURGER | MINIMALIST BAKER RECIP…
From minimalistbaker.com
THE WORLD'S LARGEST COLLECTION OF VEGETARIAN RECIPES
From vegweb.com
85 BEST VEGAN RECIPES - LOVE AND LEMONS
From loveandlemons.com
HEALTHY VEGAN RECIPES | EATINGWELL
From eatingwell.com
25 EASY VEGAN DINNER RECIPES – A COUPLE COOKS
From acouplecooks.com
SPLIT PEA BURGERS RECIPE | ALTON BROWN | FOOD NETWORK
From foodnetwork.com