THE ULTIMATE VEGGIE BURGER
You make a veggie burger because you want the hamburger experience without the meat. This one delivers. It's got a firm, beefy texture that takes on the char and smoke of the grill, but is adaptable enough to cook inside on your stove. The enemy of a veggie burger is mushiness, which stems from a high moisture content. To combat that, the very watery ingredients - mushrooms, tofu, beans and beets - are roasted to both dehydrate them somewhat and intensify their flavors. Yes, the ingredient list here is long; you need a diverse lot to make a good veggie burger. And each one adds something in terms of flavor and/or texture. Garnish this any way you like, and don't forget to toast the buns.
Provided by Melissa Clark
Categories dinner, lunch, burgers, main course
Time 3h30m
Yield 6 burgers
Number Of Ingredients 17
Steps:
- Heat oven to 425 degrees. Slice tofu into 1/4-inch-thick slabs and pat dry with paper towel. Arrange tofu on one half of a rimmed baking sheet; brush both sides with oil. Spread mushrooms on the other half of the baking sheet; toss with 2 tablespoons oil and salt and pepper.
- On a second rimmed baking sheet, toss beans and grated beet with 1 tablespoon oil and salt and pepper, then spread the mixture into one layer.
- Transfer both baking sheets to the oven. Roast bean-beet mixture, tossing occasionally, until beans begin to split and beets are tender and golden, about 15 minutes. Roast mushrooms and tofu until golden and most of the liquid has evaporated, about 25 minutes. Let everything cool.
- Place nuts in a food processor and pulse until coarsely ground. Add cooled bean-beet mixture, mushrooms, tofu, panko, cheese, eggs, mayonnaise, scallion, garlic, pimentón and 3/4 teaspoon salt. Pulse until ingredients are just combined. Pulse in tempeh and rice but do not overprocess. You want small chunks, not a smooth mixture. Scrape mixture into a bowl and chill at least 2 hours or up to 5 days (you can also freeze the burger mix).
- When you are ready to make the burgers, divide mixture into 6 equal portions and form each portion into a patty about 1 inch thick. Return to the fridge until just before grilling. They grill better when they start out cold.
- Heat the grill. Cook the burgers over a low fire until they are charred on both sides and firm when you press on them, 4 to 6 minutes per side. If they start to burn before they firm up, move them to the sides of the grill to finish cooking over indirect heat. Alternatively, you can cook these on a grill pan or in a skillet over low heat.
Nutrition Facts : @context http, Calories 441, UnsaturatedFat 20 grams, Carbohydrate 28 grams, Fat 29 grams, Fiber 7 grams, Protein 22 grams, SaturatedFat 7 grams, Sodium 629 milligrams, Sugar 4 grams, TransFat 0 grams
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
VEGGIE BURGER DELIGHT
This is a veggie burger that I made up myself of off the basis of a few different recipes I know...a lot of it is my own adding though, because I like the textures. You can have this on Pita bread, regular bread, or on it's own with whatever you please! This would be excellent with a tahini sauce. I will update when I try with one from Zaar.
Provided by Sunday
Categories Low Cholesterol
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Rinse, and soak the beans overnight or until they have doubled in size looking plump.
- Drain the beans.
- Preheat oven to 350 degrees.
- Put the beans in a blender or food processor until finely chopped.
- Take the onions, parsley, garlic, cumin, salt, corianer seeds, baking soda, ground red pepper and add to the blender or food processor. Make sure to pulse it so they are only coarsely chopped.
- Empty into a bowl and stir in the flour.
- Then add chopped mushrooms, tomatoes (with no pulp), alfalfa sprouts, salt and sesame seeds with hands not mixing too much otherwise they will not hold.
- Now, with your hands, form enough to make either 4-6 patties (depends on the size you want), make sure your hands are wet as the miz will be easier to handle.
- Place on an oiled baking sheet, and cook approximately 10 minutes on each side or until brown and heat through.
- Enjoy!
- NOTE: prep time doesn't include soaking the beans overnight.
Nutrition Facts : Calories 315.3, Fat 5.4, SaturatedFat 0.6, Sodium 472.7, Carbohydrate 53.3, Fiber 14.3, Sugar 9.7, Protein 16.4
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