Veggieburger Recipes

Steps:

• In a large skillet heat 1 tablespoon oil over medium high heat. Stir in corn, mushrooms, scallions, and bell pepper. Cook for 3-4 minutes. Add garlic, cumin and cayenne and cook for 30 seconds. Remove from heat and stir in spinach. Add carrot and potato and stir to combine. Add egg white and season with salt and pepper. Stir in enough bread crumbs so that the mixture holds together. Shape mixture into 6 disks and place on a plate. Chill for 1 hour.
• Heat 2 tablespoons olive oil in non-stick skillet and cook veggie burgers until golden on each side. In a small bowl mix together yogurt and mint

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.

Steps:

• Drain and rinse beans with cold water.
• Drain again and pat dry with paper towels.
• Add beans, onions, garlic, egg, 2 tbsp barbecue sauce, Worcestershire sauce, oil, salt and pepper to food processor.
• Pulse until beans are the size of peas.
• Place pulsed mixture into a large bowl.
• Add flour and stir until evenly mixed.
• Add bread crumbs and mix well.
• Add cheese and mix with your hands (mixture is thick).
• Divide mixture into six portions.
• Flour your hands and shape into 1/2-inch thick burgers (if you don't flour your hands the mixture will stick to them).
• The burgers may be refrigerated in a sealed container for 1 day or frozen until ready to grill.
• Oil your grill and preheat grill to medium-high.
• Place burgers on grill.
• Brush with remaining barbecue sauce.
• Barbecue with lid down until hot, turning once, for 8 to 10 minutes.
• Serve on buns with desired toppings i.e. pickles, onions, tomatoes, salsa.
• For vegetarian make sure you use either a vegetarian Worcestershire sauce or the soy sauce.

Steps:

• Put the lentils and barley in a saucepan with cold water to cover by about 2 inches. Season with salt, and bring to a boil over high heat; reduce the heat and simmer, uncovered, until the lentils and barley tender, about 20 minutes. Drain excess liquid and put the beans and grain into a large bowl. Cool.
• Meanwhile, melt the butter in skillet over medium heat and cook the onion, garlic, and ginger until the onion is tender, about 4 minutes. Stir in the curry powder and cook until aromatic, about 1 minute more. Cool slightly and then add to the lentils and barley.
• Stir the cilantro, bread crumbs, and eggs into the lentil mixture, and season with 1 teaspoon salt and pepper, to taste. Puree 1 cup of the burger mix in a food processor until smooth. Return puree back to the bowl and mix well. Form mixture into 6 burgers (about 1/2 cup each). Place on a plate and refrigerate for 1 hour.
• Preheat oven to 400 degrees F.
• Heat 1 tablespoon of the olive oil in a nonstick skillet over medium-high heat. Season burgers with salt and pepper and cook 3 burgers, turning once, until golden brown on both sides, about 5 minutes in all. Transfer the browned burgers to a baking sheet. Repeat with the remaining oil and burgers. Transfer burgers to the oven, and cook until firm, about 10 minutes.
• Meanwhile lightly toast buns or pitas. Mix the goat cheese and yogurt in a small bowl until smooth, season with salt and pepper. Put the burgers on the buns, and top with cheese and lettuce, cucumber, radish, and/or a squeeze of lime juice, if desired. Serve.

Steps:

• Throw all ingredients in food processor (or blender, if you dont have one).
• Pulse (or blend) until coarsely chopped.
• Chill mixture, then shape into four (4) 1/2-inch thick patties.
• Now you can wrap and freeze them for later.
• To cook, thaw patties in microwave, then broil 4-6 inches from heat for 10 to 15 minutes (or until warm in the middle).
• You can do this in your broiler or on the grill.
• Serve like you do your favorite meat patties!