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
TUNA PATTY RECIPE: HOW TO MAKE IT - TASTE OF HOME
Joann Brasington of Sumter, South Carolina reports that this tasty change-of-pace sandwich is as quick to prepare as your favorite hamburger. "My husband likes his topped with melted Swiss cheese and Dijon mustard. Salmon can be substituted for a more 'elegant' burger," she adds.
Provided by Taste of Home
Categories Lunch
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine tuna and next 12 ingredients; mix well. Shape into 4 patties (mixture will be soft). , In a nonstick skillet, cook patties in oil over medium-high heat until golden brown and cooked through, 3-4 minutes per side. Serve on buns with tomato and lettuce if desired.
Nutrition Facts : Calories 363 calories, FatContent 16g fat (3g saturated fat), CholesterolContent 71mg cholesterol, SodiumContent 962mg sodium, CarbohydrateContent 36g carbohydrate (6g sugars, FiberContent 2g fiber), ProteinContent 18g protein.
More about "veggie chicken patty recipes"
TUNA PATTY RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 5
Total Time 20 minutes
Category Lunch
Calories 363 calories per serving
- In a large bowl, combine tuna and next 12 ingredients; mix well. Shape into 4 patties (mixture will be soft). , In a nonstick skillet, cook patties in oil over medium-high heat until golden brown and cooked through, 3-4 minutes per side. Serve on buns with tomato and lettuce if desired.
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