SUNFLOWER VEGGIE BURGERS RECIPE BY TASTY
Here's what you need: sunflower seed, yellow onion, brown rice, dried thyme, salt, water, carrot, celery
Provided by Melissa Boyajian
Categories Dinner
Yield 5 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375˚F (190˚C).
- In the bowl of a food processor, add sunflower seeds. Process until finely ground.
- Add onion, brown rice, thyme, salt, and water and process until combined.
- Add carrot and celery and pulse several times to combine.
- Using a ½ cup (120 ml) measuring cup, portion 5 patties from the mixture. Place onto a lightly greased parchment-lined sheet pan.
- Bake for 30 minutes, or until firm and browned, flipping over halfway through.
- Serve burgers with your favorite fixins.
- Enjoy!
Nutrition Facts : Calories 293 calories, Carbohydrate 42 grams, Fat 10 grams, Fiber 4 grams, Protein 7 grams, Sugar 2 grams
BOBBY FLAY'S VEGGIE BURGER
Full disclosure: I have never met a veggie burger that I like...never! Until now, that is. A few months ago, I had to create a veggie burger, on the fly, for a veggie burger battle on Beat Bobby Flay. Don't ask me what made me grab mushrooms, quinoa and chickpeas off the pantry shelves, but I am glad that I did. It is a perfect combination of flavors and textures. This burger is delicious. It's not a hamburger and never will be, but for those who no longer eat meat, I think it is a great alternative.
Provided by Bobby Flay
Categories main-dish
Time 4h35m
Yield 4 servings
Number Of Ingredients 26
Steps:
- 1. Heat 2 tablespoons of the oil in a large saute pan over high heat until it begins to shimmer. Add the mushrooms and let sit for at least 3 minutes without touching. Stir and let sit again until mushrooms begin to brown and water begins to evaporate. Cook until golden brown and dry. Season with salt and pepper. Add the barbecue sauce and a splash of water and cook until the mushrooms are glazed, about 2 minutes. Transfer to a baking sheet and let cool to room temperature.
- 2. Combine the mushrooms, Quinoa and Chickpea Puree in a bowl. Mix in the cilantro. Taste for seasoning, adding more salt and pepper if needed. (Remember that the quinoa was seasoned with salt, the mushrooms were seasoned with salt and pepper and the egg wash and quinoa flour will be seasoned). Cover the mixture and refrigerate until chilled, at least 2 hours.
- 3. Heat 2 inches of oil in a medium high-sided saute pan over high heat until it registers 350 degrees F on a deep-fry thermometer.
- 4. Form the burgers (using a ring mold) into 4 burgers (I got 4 burgers that were each about 4 1/8 ounces).
- 5. Whisk together the eggs in a shallow bowl and season with salt and pepper. Put the quinoa flour in a shallow bowl and season with salt and pepper.
- 6. Using a fish spatula, gently put a patty into the egg wash; remove and let the excess drip off. Dredge the patty in the flour and tap off the excess. Repeat with the remaining patties.
- 7. Fry the patties until golden brown and crisp, about 3 minutes, flipping halfway through the cooking process. Remove to a plate lined with paper towels.
- 8. Heat the remaining 1 tablespoon oil in a large nonstick pan over high heat until it shimmers. Add the patties and top each with a slice of cheese. Remove from the heat and slowly add 1/4 cup of water to the pan (careful not to hit the burger). Cover, return to the heat and count to 10. Remove the lid, the cheese will be melted.
- 9. Place the burgers on the bottoms of the buns, top with a large dollop of Green Onion-Mustard Slaw and drizzle with some of the reserved mustard dressing.
- Combine the salt with 1 cup of water in a medium saucepan and bring to a boil over high heat. Stir in the quinoa, bring to another boil, reduce the heat to medium-low, cover and cook until tender and the water is absorbed, about 25 minutes. Remove from the heat, let sit for 10 minutes and fluff with a fork. Spread evenly onto a baking sheet and let cool completely. The quinoa can be made a day ahead and stored in a container with a tight lid.
- 1. Drain the chickpeas in a colander. Rinse and drain again. Line a baking sheet with paper towels and drain the chickpeas for at least 15 minutes.
- 2. Transfer the chickpeas to a food processor and process until coarsely chopped. Transfer to a bowl.
- 1. Whisk together the vinegar, honey, mustards and sugar in a medium bowl until smooth.
- 2. Combine both cabbages and both onions in a large bowl. Add 1/2 cup of the dressing and toss to combine. Season the slaw with salt and pepper and let sit at room temperature for at least 30 minutes to allow the flavors to meld and the cabbage to wilt. The slaw can be made 4 hours in advance and stored covered in the refrigerator. Reserve the remaining dressing for the burger.
VEGETABLE AND TOFU BURGER
These are veggie burgers with a kick! Shredded carrots and zucchini are combined with tofu, onion, celery, egg, bread crumbs, basil and curry paste. Serve on a bun, if desired.
Provided by troppo
Categories Main Dish Recipes Burger Recipes Veggie
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Press carrot and zucchini between paper towels to remove excess moisture. In a medium bowl combine carrots, zucchini, tofu, onion, celery, egg, bread crumbs and curry paste.
- Chop 2/3 of the basil and add it to the tofu mixture. Mix well and form into 4 patties, about 1/2 inch thick.
- Heat oil in a large skillet over medium heat. Cook patties for 5 minutes on each side, or until golden brown. Serve with remaining basil leaves.
Nutrition Facts : Calories 168.1 calories, Carbohydrate 18.3 g, Cholesterol 46.5 mg, Fat 11.7 g, Fiber 2.4 g, Protein 10.6 g, SaturatedFat 1.6 g, Sodium 285.7 mg, Sugar 4.9 g
THE BEST TOFU BURGER
I really think I nailed this finally after years of mediocre veggie burgers, My youngest son (although I wouldn't say he had refined taste buds) declared these as good as meat burgers and that's what he usually eats. Fairly firm, good texture, great taste. Freezing the tofu is the key. Please do let me know what you think if you try them
Provided by FranBow
Categories < 30 Mins
Time 25m
Yield 8 burgers, 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine in food processor til well combined but not mushy.
- Form into 8 patties.
- Fry 5 mins per side until brown and crispy.
- or bake 20-25 min @ 375.
- I served mine with arugula, tomato, red onion and goat cheese. What an awesome combination.
Nutrition Facts : Calories 230.4, Fat 12.6, SaturatedFat 1.7, Cholesterol 46.5, Sodium 313.3, Carbohydrate 20.4, Fiber 4.5, Sugar 5.4, Protein 12.1
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.
SUNFLOWER-VEGGIE TOFU BURGERS
a delicious, easy veggie burger. the colour is lovely, and the flavour and texture satisfies both the omnivore and the vegetarian! adapted from a shoppers drug mart promo magazine from a few years back...(which says it adapted it from anne lindsay's "new light cooking"). although quick enough prepared with a box grater, the prep is especially easy when grated through a food processor!
Provided by melon cake
Categories Vegetable
Time 30m
Yield 6 patties, 6 serving(s)
Number Of Ingredients 12
Steps:
- in a small saucepan, bring the rice and water to a boil. reduce to a simmer and cook rice until tender, but not mushy. (about 20 minutes) when rice is cooked, remove from heat and stir in the minced garlic.
- while rice cooks, prepare and combine the remaining ingredients in a large bowl. add the cooked rice and garlic mixture to the bowl, and mash everything together well.
- pressing firmly, form mixture into 6 patties.
- heat the oil on a well seasoned griddle or non-stick pan, and cook the burgers over medium heat until lightly browned. (about 6 minutes per side).
Nutrition Facts : Calories 236.3, Fat 10.7, SaturatedFat 3.1, Cholesterol 9.9, Sodium 838.7, Carbohydrate 25.9, Fiber 3.1, Sugar 3.2, Protein 10.7
LENTIL AND SUNFLOWER SEED BURGERS
Time does not include a few hours refrigeration time. This was one of the best vegetarian burgers I have made. The entire family loved it even the meat-eaters! I used oats for the breadcrumbs as well for the gluten intolerant amongst us. Served on wholegrain rolls with spinach, tomatoes, pickled cucumbers and bbq sauce...very very good. From Low-GI Vegetarian Cooking.
Provided by Wendys Kitchen
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place lentils in food processor and pulse until they resemble bread crumbs.
- Heat 1/2 tsb oil and saute onions until soft. Add garlic and cook stirring for 1 minute. Add carrot and cook for a further 2 minutes.
- Place lentils and onion mixture in a large bowl and add remaining ingredients.
- Mix with hands to combine and shape into patties.
- Refrigerate for a few hours to firm.
- Heat remaining oil in pan and brown on both sides.
- Serve.
Nutrition Facts : Calories 507.7, Fat 11.1, SaturatedFat 1.4, Sodium 269.3, Carbohydrate 72.8, Fiber 33.5, Sugar 4, Protein 31
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