VEGGIE BURGERS | ALLRECIPES
Burgers that taste like hamburgers, but without meat! You can replace the Cheddar cheese with Monterey Jack or any other cheese you like. If you prefer, you may use a 1.4 ounce packet of brown broth in place of the soy sauce.
Provided by Allrecipes Member
Categories Fruits and Vegetables Vegetables Squash
Total Time 1 hours 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat the olive oil in a skillet over low heat, and cook the onion and garlic for about 5 minutes, until tender. Mix in the carrots, squash, and zucchini. Continue to cook and stir for 2 minutes. Remove pan from heat, and mix in oats, cheese, and egg. Stir in soy sauce, transfer the mixture to a bowl, and refrigerate 1 hour.
- Preheat the grill for high heat.
- Place the flour on a large plate. Form the vegetable mixture into eight 3 inch round patties. Drop each patty into the flour, lightly coating both sides.
- Oil the grill grate, and grill patties 5 minutes on each side, or until heated through and nicely browned.
Nutrition Facts : Calories 193.2 calories, CarbohydrateContent 31.9 g, CholesterolContent 27 mg, FatContent 4.3 g, FiberContent 3.1 g, ProteinContent 6.9 g, SaturatedFatContent 1.3 g, SodiumContent 157.6 mg, SugarContent 2 g
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 with cheese recipes"
18 OF OUR FAVORITE VEGGIE BURGER RECIPES - FORKS OVER KNIVES
Reviews 5
10 BEST VEGETARIAN CHEESE BURGERS RECIPES | YUMMLY
From yummly.com
VEGGIE CHEESE BURGER RECIPE | HOME MADE VEG BURGER PATTY ...
CHEESY VEGGIE BURGERS - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
10 BEST VEGETARIAN CHEESE BURGERS RECIPES | YUMMLY
From yummly.com
VEGGIE CHEESE BURGER RECIPE | HOME MADE VEG BURGER PATTY ...
VEG CHEESE BURGER RECIPE | VEGGIE BURGER RECIPE | EASY ...
From m.recipes.timesofindia.com
VEGGIE BURGER RECIPE | VEGETARIAN BURGER | VEG CHEESE BURGER
From hebbarskitchen.com
VEGGIE BURGER RECIPES | ALLRECIPES
From allrecipes.com
10 BEST VEGGIE BURGER RECIPES IN THE WORLD | HURRY THE FOOD UP
From hurrythefoodup.com
HOW TO MAKE THE PERFECT VEGGIE BURGER: BINDER TO USE FOR ...
From thespruceeats.com
VEGGIE BURGER RECIPE - JUST 6 INGREDIENTS!
From chocolatecoveredkatie.com
THE BEST VEGGIE BURGER RECIPE [VIDEO] - TASTE OF HOME
From tasteofhome.com
VEGGIE SWEET POTATO BLACK BEAN PRETZEL BUNS BURGER WITH A ...
From theglobalvegetarian.com
VEGETARIAN PORTOBELLO MUSHROOM BURGER RECIPE — EAT THIS ...
From eatthis.com
BEST VEGGIE BURGER RECIPE - LOVE AND LEMONS
From loveandlemons.com