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
BURGER AND VEGGIE FOIL PACKS RECIPE - BETTYCROCKER.COM
Where’s the beef? It’s tucked in a foil packet filled with all kinds of tasty veggies!
Provided by Betty Crocker Kitchens
Total Time 55 minutes
Prep Time 15 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 450°. Cut four 18x12-inch sheets of aluminum foil.
- Mix beef, Worcestershire sauce, 1 teaspoon garlic-pepper blend, the onion powder and salt. Shape mixture into 4 patties, about 1/4 inch thick.
- Place 1 patty on each foil sheet about 2 inches from 12-inch side. Top each with 1/2 cup vegetables and 8 steak fries. Place 1 piece of corn next to each patty. Divide remaining 1/2 teaspoon garlic-pepper blend among vegetables. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.Place packets on large cookie sheet.
- Bake 35 to 40 minutes or until meat thermometer inserted in center of patties reads 160°F. Place packets on plates. To serve, cut large X across top of each packet; carefully fold back foil.
Nutrition Facts : FatContent 0 , ServingSize 1 Serving, TransFatContent 1 1/2 g
HOMEMADE BLACK BEAN VEGGIE BURGERS - ALLRECIPES
This recipe makes a large patty, which is the perfect size for the largish buns. surfgirl303 . Rating: 5 stars. ... I have tried several recipes for veggie burgers over the last couple of years, and this one is the best by far! ... Thanks for the recipe! Recipes …
From allrecipes.com
From allrecipes.com
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Jul 15, 2021 · Many veggie burger recipes include black beans as the main ingredient, but this version combines chickpeas, also known as garbanzo beans, with some vegetables to make …
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From thespruceeats.com
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Aug 26, 2019 · Simple ingredients created a delicious bean burger! Next time, I’ll partially mash the beans to preserve some texture and make the burgers a little less mushy. I’ve renamed the recipe “Quick and Easy Veggie Burger,” as a contrast to my other much more complicated, but less satisfying, vegan burger recipes, which this recipe …
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From chocolatecoveredkatie.com
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This recipe truly lives up to its "veggie" name with the inclusion of squash, zucchini, and carrots in the patty mixture. "Great texture!" says user ecty. "This was my first time making a veggie burger …
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From allrecipes.com
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THE BEST VEGGIE BURGERS RECIPES - THE NEW YORK TIMES
Jan 27, 2022 · But for me, a real, high-quality, well-seasoned veggie burger — that is to say, a homemade patty, built with a mix of beans, mushrooms, vegetables, grains or tofu — tends to …
From nytimes.com
From nytimes.com
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QUINOA BEET VEGGIE BURGERS | MINIMALIST BAKER RECIPES
Sep 18, 2014 · Great veggie burg recipe! The texture is great and they are much less time consuming to make than other beet burg recipes I’ve come across. I used flax meal instead of walnut and …
From minimalistbaker.com
From minimalistbaker.com
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Jan 22, 2019 · Or for an overview of our most recipe recipes, click “View All.” For more favorite recipes, check out my cookbook, Love Real Food, which has over 100 recipes (most of which you won’t find on the blog). In no particular order, here are the 29 best vegetarian recipes …
From cookieandkate.com
From cookieandkate.com
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10 VEGAN BURGER RECIPES | EATINGWELL
Jul 10, 2020 · Make your next dinner plant-based with these vegan burger recipes. We use vegetables like chickpeas, black beans and lentils to make a filling and protein-packed patty. These burger recipes are a delicious option for a hearty vegan entree. Recipes …
From eatingwell.com
From eatingwell.com
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20 BEST VEGGIE BURGER RECIPES | ALLRECIPES
This recipe truly lives up to its "veggie" name with the inclusion of squash, zucchini, and carrots in the patty mixture. "Great texture!" says user ecty. "This was my first time making a veggie burger …
From allrecipes.com
From allrecipes.com
See details
THE BEST VEGGIE BURGERS RECIPES - THE NEW YORK TIMES
Jan 27, 2022 · But for me, a real, high-quality, well-seasoned veggie burger — that is to say, a homemade patty, built with a mix of beans, mushrooms, vegetables, grains or tofu — tends to …
From nytimes.com
From nytimes.com
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QUINOA BEET VEGGIE BURGERS | MINIMALIST BAKER RECIPES
Sep 18, 2014 · Great veggie burg recipe! The texture is great and they are much less time consuming to make than other beet burg recipes I’ve come across. I used flax meal instead of walnut and …
From minimalistbaker.com
From minimalistbaker.com
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29 BEST VEGETARIAN RECIPES - COOKIE AND KATE
Jan 22, 2019 · Or for an overview of our most recipe recipes, click “View All.” For more favorite recipes, check out my cookbook, Love Real Food, which has over 100 recipes (most of which you won’t find on the blog). In no particular order, here are the 29 best vegetarian recipes …
From cookieandkate.com
From cookieandkate.com
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10 VEGAN BURGER RECIPES | EATINGWELL
Jul 10, 2020 · Make your next dinner plant-based with these vegan burger recipes. We use vegetables like chickpeas, black beans and lentils to make a filling and protein-packed patty. These burger recipes are a delicious option for a hearty vegan entree. Recipes …
From eatingwell.com
From eatingwell.com
See details
QUINOA BEET VEGGIE BURGERS | MINIMALIST BAKER RECIPES
Sep 18, 2014 · Great veggie burg recipe! The texture is great and they are much less time consuming to make than other beet burg recipes I’ve come across. I used flax meal instead of walnut and …
From minimalistbaker.com
From minimalistbaker.com
See details
29 BEST VEGETARIAN RECIPES - COOKIE AND KATE
Jan 22, 2019 · Or for an overview of our most recipe recipes, click “View All.” For more favorite recipes, check out my cookbook, Love Real Food, which has over 100 recipes (most of which you won’t find on the blog). In no particular order, here are the 29 best vegetarian recipes …
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From cookieandkate.com
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Apr 11, 2021 · Carefully turn each patty over with a spatula and cook the second side until it is brown and crisp, about 3 to 4 minutes longer. The Spruce Remove the patties from the pan and drain briefly …
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From thespruceeats.com
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REALLY AWESOME BLACK BEAN BURGERS RECIPE - SERIOUS EATS
Mar 24, 2014 · Patty mixture can be made through step 4 and stored in a sealed container in the refrigerator for up to 3 days before forming patties and cooking as desired. To freeze, place …
From seriouseats.com
From seriouseats.com
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