SMOKY VEGGIE BURGERS
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 veggie burgers
Number Of Ingredients 14
Steps:
- Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the walnuts, shallot and garlic and cook, stirring, until softened, about 1 minute. Add the mushrooms and season with salt and pepper. Cook, stirring occasionally, until lightly browned and tender, about 5 minutes. Add the Worcestershire sauce and paprika and cook, tossing to coat, until reduced, about 10 seconds. Remove from the heat and stir in the mustard. Transfer the mixture to a large bowl.
- Meanwhile, microwave the sweet potato until tender, 8 to 10 minutes. Let cool, then peel and transfer to a large bowl. Add the quinoa and beat with a mixer on medium-high speed until combined. Beat in the breadcrumbs, 1/2 teaspoon salt and a few grinds of pepper. Form into four 4-inch-wide patties and freeze until firm, 20 minutes.
- Preheat a grill to medium high. Oil the grates. Grill the patties until marked, about 3 minutes per side. Grill the buns. Serve the burgers on the buns with onion and sprouts.
CURRIED POTATO VEGGIE BURGERS
This veggie burger was inspired by the flavors of a samosa. Finely chopped vegetables give the patties texture and the sweet-sour tamarind ketchup lifts up the spices and mashed potato base. If possible, leave the seeds in the chile. The spice is tempered just enough by the bun and mild vegetables, leaving a slight and very pleasant burn.
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 4 curried potato veggie burgers
Number Of Ingredients 17
Steps:
- Make the burgers: Put the potato on a microwave-safe plate and microwave until tender, 7 to 8 minutes. Let cool slightly, then peel. Transfer to a medium bowl; add 1 tablespoon butter, season with salt and pepper and mash with a fork until smooth. Toast the cumin seeds in a large dry nonstick skillet over medium-high heat until golden, 2 to 3 minutes. Pour onto a cutting board and crush with the bottom of a measuring cup.
- Heat 1 more tablespoon butter in the same skillet over medium-high heat. Add the cauliflower, carrot, chile, ginger, garlic, curry powder, toasted cumin seeds, 1 teaspoon salt and a few grinds of pepper; cook, stirring, until the cauliflower is dry and the vegetables are crisp-tender, about 3 minutes. Transfer to the bowl with the mashed potato and add the peas; wipe out the skillet and reserve.
- Stir the vegetable mixture together to combine. Add the breadcrumbs and knead with your hands until the mixture comes together. Firmly pack into 4 balls, then shape into four 4-inch-wide patties (about 1/2 inch thick). Transfer to a plate and refrigerate until firm, at least 30 minutes.
- Meanwhile, make the tamarind ketchup: Stir together the ketchup and tamarind paste in a small bowl and season with salt and pepper.
- Cook the burgers: Melt the remaining 2 tablespoons butter in the reserved skillet over medium heat. Add the patties and cook until well browned on the bottom, 3 to 4 minutes. Flip and cook until the other side is browned and the patties are hot in the center, about 3 more minutes. Remove the skillet from the heat and let the burgers stand about 5 minutes while you prepare the buns (this will help them stay together).
- Toast the buns and spread with the tamarind ketchup. Serve the burgers on the buns with lettuce, red onion and cilantro.
POTATO VEGGIE BURGERS
Tasty and easy to put together. Because the potatoes are mashed with the beans, everything stays together nicely. Easy to add other seasonings to your own taste.
Provided by CaliforniaJan
Categories Potato
Time 37m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Microwave potatoes until done, let cool. Mash the potatoes and black beans together. Add the remaining ingredients, except the oil and mix until combined.
- Shape into patties. heat about 2 Tablespoons of Olive oil and cook each patty until they are done, about 3 minutes per side.
SWEET POTATO VEGGIE BURGERS
Try a fresh take on the veggie burger! Mashed sweet potatoes and cannellini beans are mixed with a dash of Cajun spice and toasted sesame seeds then rolled in crispy panko breadcrumbs. Oven baked and oh so good. Serve on a bun or atop salad greens.
Provided by Simply Potatoes
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400°F Line a rimmed baking sheet with foil. Place beans in large bowl; mash well with a fork or potato masher. Stir in potatoes, egg, 3/4 cup bread crumbs, Cajun seasoning, sesame seeds, salt and pepper. Form mixture into 4 patties.
- Place remaining ½ cup bread crumbs in a shallow dish; carefully coat veggie patties. Place on prepared baking sheet; drizzle with oil.
- Bake 20 minutes, until crisp and lightly browned.
- Serving Ideas: •Serve burgers on soft wheat or sesame buns with sliced avocado, crisp Romaine leaves, and thinly sliced red onion. •Make open face sandwiches on thick slices of grainy bread, topped with sliced Muenster or Havarti cheese. •Place burger as a salad topper on a bed of leafy greens with tomato wedges and a tangy lemon vinaigrette dressing.
Nutrition Facts : Calories 320.7, Fat 8.5, SaturatedFat 1.6, Cholesterol 46.5, Sodium 270.4, Carbohydrate 47.3, Fiber 6.8, Sugar 2.5, Protein 14.1
VEGGIE BURGERS
These veggie burgers get their rich, earthy flavor from mushrooms and nutty quinoa, and are topped with sharp radish sprouts and cool cucumbers. Greek yogurt is a zesty Mediterranean replacement for ketchup. Serve these with our Golden-Beet Salad as a side dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Quinoa Recipes
Number Of Ingredients 15
Steps:
- Pulse mushrooms in a food processor until finely chopped, and transfer to a bowl. Shred zucchini, place on paper towels, and squeeze to remove excess moisture. Add to mushrooms.
- Heat 2 tablespoons oil in a large pan over medium heat. Add shallot and red-pepper flakes, and cook until softened, about 2 minutes. Add mushrooms and zucchini, and cook until tender, about 2 minutes. Remove from heat, and add Parmesan, quinoa, and salt. Season with pepper. Let cool completely, then stir in egg and breadcrumbs. Cover, and refrigerate until cold and firm, about 1 hour.
- Heat remaining 2 tablespoons oil in a large nonstick skillet over medium heat. Shape mixture into six 1/2-inch-thick patties, pressing firmly. Cook in batches until golden brown and cooked through, about 3 minutes per side.
- Wipe pan clean, and return to medium heat. Brush cut sides of buns with oil, and heat buns, cut sides down, until toasted, about 1 minute. Spread yogurt-garlic sauce on cut sides of bun halves. Divide burgers, sprouts, and cucumber among bottom halves. Sandwich with top halves.
POTATO BURGER
I had some left over potatoes and it was burger night so I thought Why not? My left overs were garlic mashed potatoes. It tastes delish and it does stretch that burger meat. They are a bit soft to handle so if you BBQ I recommend using a griddle under the burger (the ones with the holes) . I enjoy these burgers pan fried. I like this amount for 4 burgers but it will make 6 just increase the number of buns, tomato slices etc.
Provided by Bergy
Categories Lunch/Snacks
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Mix together the hamburger, potato, jalapenos & Caesar dressing.
- Season with Salt & Pepper.
- Make into 4 patties.
- Cook the patties on high heat in a large fry pan brown one side of the burgers, flip and turn heat to medium.
- Add the Mushrooms & Onions & cover pan, stir the veggies a couple of times.
- When the onions and mushrooms are almost golden add peppers, flip burger and cover the pan turn to low, continue cookig until burgers are no longer pink (entire time apprx 20 minutes).
- Meanwhile toast the inside of the buns, add cheese and let it melt.
- Assemble burger putting some of the Musrooms mixture on the burger along with the lettuce & tomate and have the rest of the veggie mixture on the side.
- Nice to serve with Oven Fries.
THE BEST VEGGIE BURGER
These veggie burgers are hearty, savory, and rich in meaty flavor, thanks to cremini mushrooms, rice, black beans, and walnuts. Your family may think you made them with real meat! The texture is a little softer than a beef patty, but a wonderful contrast to the beautiful, pan-fried crust that really stands up to the bun and toppings.
Provided by NicoleMcmom
Categories Veggie Burgers
Time 1h20m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with foil.
- Place mushrooms and onion on the prepared baking sheet. Drizzle with 1 tablespoon oil and toss to coat.
- Roast in the preheated oven for 10 minutes. Reduce heat to 425 degrees F (220 degrees C) and add black beans to the pan. Cook until mushrooms and onions are browned and beans are dried on the surface, about 5 more minutes.
- Remove from the oven and let mixture cool for 10 minutes.
- Transfer mixture to a food processor. Add rice and walnuts and pulse until roughly chopped. Add Worcestershire sauce, ketchup, soy sauce, garlic powder, paprika, chili powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper and pulse until just combined. Add egg and pulse until just combined.
- Transfer mixture to a medium bowl and fold in bread crumbs until well mixed. Chill for 10 minutes.
- Form mixture into 8 patties and season each with salt and pepper.
- Heat 1 tablespoon oil in a large skillet. Add 4 patties and cook, undisturbed, until browned and a nice crust has formed, about 4 minutes. Flip and cook until done, 4 to 5 more minutes. Top with Muenster cheese and place on toasted buns.
- Add remaining 1 tablespoon oil to the skillet and repeat to cook remaining patties.
Nutrition Facts : Calories 399.7 calories, Carbohydrate 54.1 g, Cholesterol 23.3 mg, Fat 14.2 g, Fiber 8.1 g, Protein 14.3 g, SaturatedFat 2.2 g, Sodium 834.8 mg
More about "potato veggie burgers recipes"
POTATO VEGGIE BURGER VEGETARIAN RECIPE
From easyveggieideas.com
Cuisine BritishCategory Cost CuttingServings 4
- Peel and wash the potatoes. Grate with a coarse grater into a bowl, then add the free-range egg, flour and season with salt and pepper.
- Mix and shape into burger patties. Heat a little oil over a medium heat. Fry the potato patties until golden brown.
- Set the oven to 150C/300F/Gas 2. Place the courgette, peppers, mushrooms, asparagus and mushrooms on a baking tray and drizzle with oil. Roast the vegetables in the oven for 20-30 minutes.
- Heat the brown sugar in a saucepan with 1 tsp cold water and allow it to caramelise. Add the chopped walnuts, coating them in the caramel, then remove from the heat and cool completely.
15 POTATO-BASED VEGGIE BURGERS THAT WILL SATISFY ANY …
From onegreenplanet.org
- Chipotle Maple Sweet Potato Burgers. These perfectly textured vegan, Chipotle Maple Sweet Potato Burgers by Kathleen Henry have a hint of maple sweetness and a smoky chipotle kick.
- Potato and Eggplant Burger with Avocado Mayo. How about potato pizza? Or with a guaranteed liver-free eggplant potato burger with avocado and almond mayo?
- Ethiopian Sweet Potato Burger. This Ethiopian Sweet Potato Burger by Zsu Dever is something special. They’re made from deliciously spiced patties with the addition of an aioli inspired by nitter kibbeh, also known as Ethiopian butter.
- Chili Pineapple Sweet Potato Burgers. Anything pineapple makes it feel like summer. These Chili Pineapple Sweet Potato Burgers by Michele Elizabeth are full of flavor!
- Black Bean and Sweet Potato Burger. This Black Bean and Sweet Potato Burger by Melanie Sorrentino is so filling and even more delicious if that is even possible.
- Spicy Cauliflower Potato Burger. It’s grill time out there again, and there should never be a shortage of veggie burgers! The cauliflower tends to make the patties mushy if kept for too long.
- The Ultimate Sweet Potato Burger. This The Ultimate Sweet Potato Burger by Kirsten Kaminski is aptly named. Its patty is packed full of flavor and hearty vegetables that are perfectly seasoned.
- Quinoa Sweet Potato Burgers. A chance to make killer meatless burgers at home? Done and done. Topped with a healthy dollop of guacamole atop a toasted English muffin, this burger is a serious rival to its beef counterpart.
- Smoky Black Bean Sweet Potato Burger. This Smoky Black Bean Sweet Potato Burger by Rachel Carr is packed with protein from the black beans and oats, and flavor of the sweet potato and spices.
- Fall Spiced Sweet Potato Burgers. These Fall Spiced Sweet Potato Burgers by Sirke Reivo are healthy, nourishing, and full of amazing flavors. They’re the perfect meal to transition into fall with, since they’re seasoned with warm, autumnal spices like coriander, nutmeg, and ginger.
VEGAN POTATO VEGGIE BURGER PATTIES RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.8/5 (97)Total Time 27 minsCategory Entree, Dinner, Lunch, SandwichCalories 219 per serving
VEGGIE BURGER RECIPE - JUST 6 INGREDIENTS! - CHOCOLATE COVERED KATIE
From chocolatecoveredkatie.com
BEST VEGGIE BURGER RECIPES - FOODNETWORK.CA
From foodnetwork.ca
SWEET POTATO VEGGIE BURGERS - THE ROASTED ROOT
From theroastedroot.net
THE BEST VEGGIE BURGER RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BAKED HOMEMADE VEGGIE BURGER RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
VEGAN POTATO PROTEIN BURGERS WITH MAPLE MUSTARD SAUCE
From karissasvegankitchen.com
VEGGIE BURGER RECIPE | HOW TO MAKE A VEGETABLE BURGER
From sangskitchen.com
THE 9 BEST VEGGIE BURGER RECIPES - THE SPRUCE EATS
From thespruceeats.com
10 VEGETABLES YOU CAN MAKE BURGERS WITH - ONE GREEN PLANET
From onegreenplanet.org
10 BEST POTATO VEGGIE BURGER RECIPES | YUMMLY
From yummly.com
10 BEST VEGAN POTATO BURGERS RECIPES | YUMMLY
From yummly.com
31 VEGETARIAN POTATO RECIPES - HAPPY VEGGIE KITCHEN
From happyveggiekitchen.com
THE BEST VEGGIE BURGER RECIPE | SWEET POTATO & LENTIL BURGER
From accidentallycrunchy.com
POTATO AND QUINOA BURGERS | VEGAN - SNEAKY VEG
From sneakyveg.com
10 BEST POTATO VEGGIE BURGER RECIPES | YUMMLY
From yummly.co.uk
ORIGINAL VEGGIE BURGERS – WILDLY GOOD FOOD
From wildlygoodfood.com
POTATO EDAMAME VEGGIE BURGERS - TEASPOON OF SPICE
From teaspoonofspice.com
RECIPE: SWEET POTATO VEGGIE BURGERS - KITCHN
From thekitchn.com
EASY HOMEMADE SWEET POTATO VEGGIE BURGERS - FOOD …
From foodfaithfitness.com
SWEET POTATO VEGGIE BURGERS WITH QUICK GUACAMOLE
From veggieprimer.com
3 SECRETS *MAKE* THIS EASY SWEET POTATO FALAFEL BURGER RECIPE
From camillestyles.com
BEST 15 HOMEMADE VEGGIE BURGER RECIPES – 100% PLANT BASED
From zestforever.com
FAVORITE VEGGIE BURGERS RECIPE - COOKIE AND KATE
From cookieandkate.com
THE BEST VEGGIE BURGER BINDER | KITCHN
From thekitchn.com
17 MEATLESS VEGGIE BURGER RECIPES | PALEO, VEGETARIAN
From blog.paleohacks.com
BAKED BLACK BEAN SWEET POTATO BURGER - JOYFOODSUNSHINE
From joyfoodsunshine.com
HEALTHY BUTTERNUT AND SWEET POTATO VEGGIE BURGERS RECIPE - JUST …
From justaveragejen.com
20 BEST VEGGIE BURGER RECIPES | ALLRECIPES
From allrecipes.com
POTATO | EDAMAME | VEGGIE BURGERS | VEGGIE BURGER RECIPE| POTATO …
From potatogoodness.com
15 VEGGIE BURGER RECIPES - TASTE OF HOME
From tasteofhome.com
EASY VEGGIE POTATO BURGER WITH BASIL - POOK'S PANTRY …
From pookspantry.com
MUSHROOM SWEET POTATO VEGGIE BURGERS - THE HEALTHY MAVEN
From thehealthymaven.com
THE BEST VEGGIE BURGER (BETTER THAN STORE-BOUGHT) - INSPIRED TASTE
From inspiredtaste.net
THE BEST POTATO SIDES FOR BURGERS - POOK'S PANTRY RECIPE …
From pookspantry.com
19 OF OUR FAVORITE VEGGIE BURGER RECIPES - FORKS OVER KNIVES
From forksoverknives.com
SWEET POTATO & BLACK BEAN VEGGIE BURGERS | DOROTHY LANE MARKET
From dorothylane.com
POTATO & FETA OVEN-BAKED VEGETARIAN BURGERS - MY FOOD
From myfoodandhappiness.com
THE BEST VEGGIE BURGERS RECIPES - THE NEW YORK TIMES
From nytimes.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #healthy #main-dish #beans #potatoes #vegetables #easy #low-fat #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #healthy-2 #low-in-something #3-steps-or-less #burgers #veggie-burgers
You'll also love