Flickr pic: miikkahoo
1) Beet and Bean Burgers
Inspired by the veggie burgers at Northstar Cafe in Columbus, Ohio
Makes 6 burgers
- 1/2 cup brown rice (a bit more if you love rice)
- 1 onion, diced small
- 3 large red beets (about 1 pound), peeled & diced small
- 1 potato, peeled & diced small
- 4 garlic cloves minced
- 1/4 cup peas or diced green beans
- 2 tablespoons cider vinegar
- 1 can black beans, drained, rinsed and patted dry
- juice from 1/2 lemon
- 1 tablespoon extra-virgin olive oil
- 4 tablespoons fresh parsley, minced
- 1/2 teaspoon coriander powder
- 1/2 teaspoon mild chili powder
- 2 Tablespoons flour and/or 1/4 cup breadcrumbs
- salt and pepper
- Cook the rice. You want it a little over-cooked, but still firm.
Drain the rice and set it aside.
- Heat a teaspoon of olive oil in a skillet. Add the onion, reduce the heat to medium, and cook until the onions are translucent and softened. Stir in the beets and potato. Cover the pot and cook until the beets are completely tender, stirring occasionally. Time dependant on dice size, roughly 20 minutes. Add the garlic and green veg and cook one minute more. Deglaze the pan using the cider vinegar.
- Empty the black beans into a large bowl and use a fork to mash them up a bit, leaving some chunks. Add the cooked rice, the beet and onion mixture, the lemon juice, the olive oil, parsley and spice. Stir to combine. Add salt and pepper to taste. Once it tastes the way you like it, add the flour/bread crumbs and stir until you see no more dry flour. Optional – keep in fridge for a half hour before shaping.
- Heat a heavy skillet to med-high heat. Add a few tablespoons of olive oil or coconut oil- the oil should completely coat the bottom of the pan.
- Shape mix into patties. Cook the patties for 2 to 3 minutes on each side.
Good with fresh greens or avocado, cheese, tomato and ketchup.
Adapted from www.Kitchn.com
Flickr pic: nawriller
2) Mushroom Edamame Burger
Based on Umami’s Earth Burger
4 + patties
- 2 tablespoons olive oil, divided
- 2 beets steamed
- 1 small potato steamed
- 1 medium onion, rough chop
- 1 pound assorted mushrooms (shiitake, portabello, any) cleaned and sliced
- 1/2 cup white wine or champagne
- 1/4 cup non-gmo miso paste
- 1/2 teaspoon mushroom boullion
- 1 cup shelled edamame beans
- 1/2 cup homemade bread crumbs
- 1/2 cup cooked brown rice
- 1 tablespoon hoisin sauce or Homemade Hoisin Sauce
- Steam the beets and potato until soft within, peel and mash. Heat the oil in a large sauté pan until very hot but not smoking. Cook the onions and mushrooms, stirring occasionally, until browned, about 8 minutes.
- In a small bowl, whisk together the white wine, miso paste and mushroom boullion. Pour over the mushrooms to deglaze, continue to cook until the liquid has almost evaporated.
- Transfer the mushroom mixture to the bowl of a food processor. Add the edamame, bread crumbs, rice, and mashed potato and beets, pulse until chopped well but not pulverized. Transfer the burger mixture to a bowl to refrigerate for at least 30 minutes.
- Form the mixture into six 1/2-cup patties. Brush the burgers on both sides with hoisin sauce.
- Heat a heavy skillet over medium-high heat and add a thin film of oil. Cook the patties until they are well charred on each side, 3-4 minutes per side, being careful when flipping them so they won’t fall apart.
- Brown the buns briefly in the skillet, spread with garlic aioli or mayo top with lettuce and onion.
Adapted from Dana Slatkin’s recipe www.danaslatkin.com
Beet & Bean Blood
3) Easy – Quick Baked/Grilled Veggie Burgers
- 1 (16 ounce) can black beans, drained and rinsed and patted dry
- 1/2 green green, yellow or red pepper,cut into big chunks
- 1/2 onion, roughly chopped
- 3 cloves garlic, peeled and crushed
- 1 egg
- 1 tablespoon chili powder (adjust as to preference)
- 1 teaspoon ground cumin
- 1 teaspoon Thai chili sauce or hot sauce
- 1/2 cup bread crumbs (may add more)
- If grilling, preheat grill on high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F, and lightly oil a baking sheet.
- In a medium bowl, mash black beans with a fork until thick and pasty.
- In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
- In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
- Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Form mixture into four patties.
- If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.
4) Sweet Potato Veggie Burgers
makes 7-8 large patties
- 2 cans cannellini white beans, drained
- 1 large sweet potato, baked/peeled/mashed (about 2 cups)
- 2 Tbsp tahini
- 2 tsp maple or agave syrup
- 1 tsp lemon pepper seasoning OR Cajun seasoning (or another fave spice!)
- 1/4 cup wheat flour
- optional: additional seasoning (whatever you have on hand – I used a few dashes cayenne, black pepper and a scoop of nutritional yeast)
- salt to taste if needed
- plentiful Panko crumbs
- safflower oil for pan
Condiments for burgers: avocado, Dijon mustard, grain buns, romaine, onion, olive oil, pepper
- Bake sweet potato. Peel, place in large mixing bowl.
- Add drained beans to mixing bowl. Mash beans and potato together.
- Mash in seasoning, flour and any additional seasoning. Your mixture will be quite soft and moist. But you should be able to form a patty. Add more flour or a scoop of
- breadcrumbs – or dry rice to thicken the mixture if needed.
- Heat 1 Tbsp safflower oil in a pan over high heat.
- Form a patty from mixture and coat in Panko crumbs. Thick coating. Then drop the patty in the pan. Repeat until the pan is filled. Cook until browned on both sides. You could also bake. If baking, use less Panko.
- Transfer cooked patties to paper towel. Cool for a few minutes.
- Serve on toasted bun with lotsa toppings.
From Healthy, Happy, Life
5) Mushroom & Barley Burgers
Adapted from Lukas Volger’s recipe from his book Veggie Burgers Every Which Way
- 2 small potatoes, peeled and cut into 1/2-inch pieces
- 2 large portabella mushroom
- 15 crimini (bany portobello) mushrooms
- 15 shitake mushrooms
- 1 teaspoon dried or fresh thyme
- 4 tablespoons balsamic vinegar
- 1 1/2 cups cooked barley
- 1/2 teaspoon salt
- Lots of black pepper
- Steam or boil the potato until tender. Mash with a fork.
- Trim off the stem of the portabella mushroom and chop into 1/2-inch pieces. Thinly slice the crimini and shitake mushrooms.
- Preheat oven to 375° F. Heat 1 tablespoon of oil over medium heat. Cook the portabello mushrooms and dried thyme for 6 to 8 minutes, until the mushrooms begin to soften and sweat. Add the crimini and shitake. Cook for 10 minutes, until the mushrooms have sweat off their moisture and it has dried up in the pan. Deglaze with the vinegar, scraping off browned bits with a wooden spoon.
- Transfer mushrooms to a food processor and coarsely grind. (Alternatively, chop the mushrooms finely by hand.) Combine the mushroom mixture with the potato, barley, salt, pepper, and mushroom mixture in a mixing bowl. Shape into 6 patties.
- In an oven-safe skillet or nonstick frying pan heat 2 Tablespoons oil over medium-high heat. When hot, add the burgers and brown each side, 3 to 5 minutes per side. Move the pan to the preheated oven and cook for 12 to 15 minutes, until firm and cooked through.
6) Recipe: Curried Lentil Burgers with Coriander Yogurt
- 1 tbsp (15 mL) vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup (125 mL) long-grain rice
- 2 tsp (10 mL) mild curry paste
- 1-1/4 cups (300 mL) vegetable stock
- 1/8 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
- 1/2 cup (125 mL) ground almonds
- 1 can (19 oz/540 mL) lentils, drained and rinsed
- 1 tbsp (15 mL) lemon juice or lime juice
- 4 whole wheat hamburger buns
- 1/2 cup (125 mL) plain yogurt or kefir
- 1/4 cup (60 mL) finely chopped fresh coriander
- In saucepan, heat oil over medium heat; fry onion and garlic, stirring occasionally, until softened, about 5 minutes.
- Add rice and curry paste; cook, stirring, for 1 minute. Stir in stock, salt and pepper; bring to boil. Reduce heat; cover and simmer until rice is tender and liquid is absorbed, about 15 minutes. Gently scrape into large bowl; let cool.
- Meanwhile, in skillet, toast ground almonds over medium heat, stirring often, until almonds are golden, about 5 minutes. Add to rice.
- In food processor, blend lentils with lime juice until smooth. Stir into rice mixture. Shape into four 1/2-inch (1 cm) thick patties. (Make-ahead: Cover and refrigerate for up to 24 hours.)
- Place patties on greased grill over medium-high heat; close lid and cook, turning once, until browned and crisp, about 10 minutes.
Coriander Yogurt Directions
- In small bowl, stir yogurt with coriander.
- Cut buns in half; place, cut sides down, on grill and toast until golden, 1 to 2 minutes. Spread coriander yogurt over cut sides.
7) Your own
Bulk – Protein – Binder
- Bulk: Rice, mashed potato, bread crumbs, mashed or grated beets, mashed vegetables, grated carrot, mashed pumpkin.
- Protein: Tofu, beans, edamame, mushrooms, barley, almond meal, peanut flour, sunflower meal, millet meal.
- Binder: Beaten eggs, mashed potato.
Spice, salt, pepper.
Ideas For Dressing Up Veggie Burgers
Pickles, lettuce, greens, tomato, sun dried tomatoes, slow-roasted tomato, red onion, scallions, avocado, portobello mushroom, caramelized onions, sprouts, cucumber, pickled ginger, wasabi, grilled pineapple slice, red pepper slices, dried cranberries, chiles, pesto, tzatziki…
Sharp cheddar, provolone, monterey jack, feta, mozzarella, goat cheese, Italian fontina…
Or roll in sesame seeds, pumpkin seeds or some other seeds.
Ketchup, mustard, chipotle ranch, spiced sour cream, garlic tahini sauce, garlic aioli, sun-dried tomato aioli*, salsa, hoisin sauce…
Soft burger buns, ciabatta, semolina bagette, toasted whole grain bread, pita, english muffin, wrapped in kale leaves, butter lettuce leaves, romaine leaves, giant portabella mushroom, two veggie patties with condiments between….
Cooked burgers should be eaten that same day. You can save leftover mix in the fridge for a few days and cook just one or two burgers as you want them. Uncooked patties can be frozen for up to a month.
Thanks so much for this information. Veggie burgers are becoming my favorite vegan entree and will sure use one or more of these recipes in the future.
Marcia Bivens says
Must try some of these!
Marilyn L. Flaherty says
Thank you for the great veggie recipes! I’m anxious to try all because of the many food problems facing us. Fresh vegetables are just about all we have left for the state of our health.