facebook share image    twitter share image    pinterest share image    E-Mail share image


The Best Veggie Burger (Better Than Store-bought) image

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

8 ounces (225 grams) mushrooms
1 medium carrot
1 1/2 cups (85 grams) broccoli florets
1/4 medium onion
2 medium garlic cloves
2 tablespoons (30 grams) oil such as olive oil, avocado oil or grape seed, plus more for cooking
1 teaspoon smoked paprika
1 teaspoon chili powder
3/4 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
1 (15-ounce) can black beans, drained and rinsed
1/3 cup (35 grams) walnut halves (about 14 halves)
2 cups packed (85 grams) spinach leaves
Handful tender fresh herbs like chives, parsley or cilantro (optional)
1/2 cup (35 grams) panko breadcrumbs or use homemade breadcrumbs
2 large eggs or flax eggs
1 tablespoon (15 grams) tomato paste
3/4 cup (115 grams) cooked brown rice
Bread rolls, lettuce, tomato, cheese and favorite burger sauces


  • 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


Veggie Wraps Recipe - image

Vegetarian or not, you're going to want to make these wildly delicious Veggie Wraps. Crunchy, fresh veggies, spices and cheese are all wrapped into a flour tortilla. Our Veggie Wraps recipe is great for a last-minute lunch or lighter dinner. Personally, we love enjoying our Veggie Wraps outside on a nice day. If you're looking for additional ways to customize your vegetarian wraps, check out our Expert Tips section. You'll love this never-fail hit.

Provided by Betty Crocker Kitchens

Total Time 20 minutes

Prep Time 20 minutes

Yield 4

Number Of Ingredients 10

4 flour tortillas (10 inch)
4 oz (half of 8-oz package) cream cheese, softened
1 teaspoon ground cumin
1/2 teaspoon salt
4 small leaves lettuce
1 medium red bell pepper, cut into thin strips
1 cup sliced fresh mushrooms (3 oz)
1/2 medium cucumber, cut lengthwise into thin strips
4 medium green onions, chopped (1/4 cup)
2 oz pepper Jack cheese, shredded (1/2 cup)


  • Heat tortillas as directed on package. Meanwhile, in small bowl, mix cream cheese, cumin and salt until blended.
  • On each tortilla, spread 2 tablespoons cream cheese mixture. Layer remaining ingredients evenly over half of each tortilla. Tuck in sides of tortillas; roll up tightly to enclose filling.

Nutrition Facts : Calories 390 , CarbohydrateContent 42 g, CholesterolContent 45 mg, FatContent 2 1/2 , FiberContent 3 g, ProteinContent 12 g, SaturatedFatContent 9 g, ServingSize 1 Wrap, SodiumContent 950 mg, SugarContent 5 g, TransFatContent 1 g

More about "veggie spring roll recipe recipes"

Reviews 4.6
Total Time 1 hours 40 minutes
  • Find this recipe and more in Ree's new book, The Pioneer Woman Cooks: Dinnertime ($30, William Morrow Cookbooks).
See details

These EASY Spinach Lasagna Roll ups are totally delicious, perfect for entertaining or serving for weeknight meals. Freezer friendly.
Reviews 4.9
Total Time 60 minutes
Category Dinner
Cuisine Italian
Calories 253 kcal per serving
  • To serve, ladle a little sauce on the plate and top with lasagna roll.
See details

Try these flavour-packed veggie wraps filled with pickled onions, roasted veg, coconut tzatziki and spicy green sauce. They will feed four people for under £10 – perfect for a hungry crowd
Total Time 1 hours 25 minutes
Category Dinner, Lunch
Calories 732 calories per serving
  • Take a flatbread, load it with a handful of vegetables, then a big spoonful of tzatziki and spicy green sauce, then a sprinkling of sweet pickled onions. Wrap it up, and tuck in.
See details

Reviews 4.5
Total Time 1 hours 2 minutes
Category appetizer
Cuisine asian
  • Using a steaming apparatus of your choice, bring 1/4 to 1/2-inch of water to a simmer over medium heat. Spray the steamer's surface lightly with the non-stick vegetable spray to prevent sticking. Place as many dumplings as will fit into a steamer, without touching each other. Cover and steam for 10 to 12 minutes over medium heat. Remove the dumplings from the steamer to a heatproof platter and place in oven to keep warm. Repeat until all dumplings are cooked.
See details

Filled with grilled veg, cumin-fried black beans and fresh coriander, and baked until bubbling and golden, this Mexican classic is super comforting
Total Time 1 hours 10 minutes
Calories 530 calories per serving
    1. Preheat the oven to 200°C/400°F/gas 6. Place a griddle pan over a high heat to get smoking hot.
    2. Halve and deseed the peppers, then add to the griddle with the corn. Grill for 8 to 10 minutes, or until charred and bar-marked, turning occasionally. Remove to a plate to cool.
    3. Heat 1 tablespoon of oil in a medium frying pan over a medium heat. Drain and add the black beans, stir in the cumin and fry for 4 to 5 minutes, or until crisp, stirring occasionally.
    4. Once cooled, cut the corn kernels away from the cob and chop the peppers into 1.5cm chunks. Reserving 1 tablespoon of the corn, add to a large bowl with the peppers and black beans.
    5. Trim, finely slice and add the spring onions, reserving a small handful to one side. Deseed, finely slice and add the chilli. Pick and add most of the coriander leaves, reserving the stalks.
    6. Squeeze in the lime juice and season well with sea salt and black pepper.
    7. Wipe the frying pan clean with kitchen paper, then return to a medium heat with 1 tablespoon of oil.
    8. Peel and finely slice the garlic and finely slice the coriander stalks, then add to the pan for 1 minute.
    9. Stir in the tomatoes and ½ a tin’s worth of hot water, breaking up the tomatoes with the back of a wooden spoon. Bring to the boil, reduce the heat to medium-low and simmer for 5 minutes, or until thickened and reduced.
    10. Season to taste, carefully transfer to a liquidiser and blitz until smooth.
    11. Divide the vegetable mixture between 8 corn tortillas and roll them up. Line them up in a snug-fitting baking dish (roughly 20cm x 30cm), with the scruffy ends tucked underneath.
    12. Pour over the tomato sauce, coarsely grate the Cheddar on top and crumble over the feta.
    13. Drizzle with a little oil, then pop in the hot oven for 25 minutes, or until bubbling and golden.
    14. Serve scattered with the reserved corn, spring onion and coriander leaves. Delicious with a crisp green salad.
See details

Vietnamese food is awesome and Spring Rolls are my favorite! Every Vietnamese shop has a different take and their own 'secret' ingredient when I visit cities. This recipe is very authentic, but as every Italian has their own 'perfect' sauce, every Vietnamese mother has her own 'perfect' recipe for Spring …
See details

Jan 08, 2022 · Fry the Spring Rolls . Heat a few inches of oil for deep frying to 360 F over medium high heat in a heavy-bottomed pot or wok. When the oil is ready, carefully add the spring rolls, a …
See details

Our 30 Best New Recipes to Make in April These recipes are sure to bring lots of seasonal flavor to your kitchen this April. Enjoy the warm air with a lavender-tinged cocktail in hand, or impress your family with a dinner of lemony fish with spring …
See details

Jan 13, 2022 · Even matzo lovers can get bored of the stuff midway through Passover. If you've exhausted all of the creative ways to top matzo, or just want to bite into a kosher-for-Passover sandwich that doesn't have a major crunch and crumble factor than these Passover Rolls …
See details

These recipes are sure to bring lots of seasonal flavor to your kitchen this April. Enjoy the warm air with a lavender-tinged cocktail in hand, or impress your family with a dinner of lemony fish with spring veggies on the side. There's something in this mix of recipes …
See details

For a smoky and sumptuous veggie-filled grilled sandwich, try this easy recipe. All it takes is some veggies, focaccia bread, lemon-mayonnaise dressing, and …
See details

Dec 22, 2019 · The first time I had this delicious finger food was at an office birthday party. I fell in love with this pizza’s crescent roll crust, flavored cream cheese, and fresh veggies. I always brought the Chex mix or my deviled eggs, but this veggie …
See details

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »