Basic Soy Burgers Food

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BASIC SOY BURGERS



Basic Soy Burgers image

If you like Boca burgers you will absolutely adore these yummy, homemade soy burgers. You can cook your own soybeans or find canned soy beans in the health food section of your grocery store. I make double or triple batches of these and freeze them for a quick lunch

Provided by budgiesntiels

Categories     Soy/Tofu

Time 40m

Yield 6-8 burgers, 6-8 serving(s)

Number Of Ingredients 11

1 (15 ounce) can soybeans, rinsed and drained
1/2 cup tofu, mashed
1 teaspoon salt
1 -2 garlic clove
1 cup onion, minced
2 scallions, minced
1/4 cup parsley, to taste
2 teaspoons dried dill
2 tablespoons cider vinegar
2 teaspoons dried mustard
2 cups fine breadcrumbs

Steps:

  • Place everything except bread crumbs in a food processor or blender and puree until fairly smooth.
  • Transfer to a bowl, and add the bread crumbs. Stir until well combined.
  • Form into patties abut 4 inches in diameter and 1/2 inch thick, using about 1/2 cup of mixture for each patty.
  • Heat a heavy, non stick skillet and brush with oil. When pan is hot, add burgers and turn the heat down to medium, and cook for about 10 minutes on each side. Watch them carefully so they get nice and brown but don't burn.
  • Serve burger style.

VEGAN BURGER RECIPE



Vegan Burger Recipe image

This amazing vegan burger recipe is easy to make with simple basic ingredients and the best veggie bean patty, that's gluten-free, soy-free, and grillable! It's flavorful, hearty, rich in protein, and perfect for summertime BBQ grilling to satisfy meat-eaters, vegetarians, and vegans alike!

Provided by Bianca Zapatka

Categories     Appetizer     Lunch & Dinner     Side Dish

Number Of Ingredients 19

2 tbsp oil (divided, for cooking)
1 onion (finely diced)
3 tbsp flaxseeds (+ 3 tbsp hot water)
2 garlic cloves (minced)
1 package sunflower mince (76g (*see notes for alternatives))
½ cup hot vegetable broth (to soak the sunflower mince)
½ cup rolled oats (or oat flour (gluten-free as needed))
1 14 oz can kidney beans (or black beans (rinsed & drained))
1 tbsp tomato paste
1 tbsp cumin powder
1 tbsp smoked paprika
½ tsp sea salt
½ tsp black pepper
3-4 tbsp vegan BBQ sauce (optional for coating)
¼ cup vegan mayonnaise (homemade or store-bought)
3 tbsp ketchup
sriracha (optional to taste)
vegetables (e.g. lettuce, tomatoes, cucumber, red onions)
4 Burger buns

Steps:

  • Note: For the best results, I recommend measuring the ingredients in grams. Simply click on the word "metric" right above the ingredient list. Also, make sure to check the step-by-step pictures above!

Nutrition Facts : ServingSize 1 Burger, Calories 354 kcal, Protein 23.4 g, Carbohydrate 25.8 g, Fat 13.5 g

BASIC VEGGIE BURGERS



Basic Veggie Burgers image

Roasted broccoli and seitan add bulk to this vegan burger from Tyler Kord, chef at cult favorite sandwich shop No. 7 Sub in New York City.

Provided by Tyler Kord

Categories     Cookbook Critic     Hamburger     Vegan     Vegetarian     Summer     Dinner     Lunch     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 burgers

Number Of Ingredients 7

2 tablespoons cornstarch
1 1/2 cups (1/2-inch) chunks seitan
1 cup chopped roasted broccoli
6 tablespoons dry bread crumbs
1 teaspoon kosher salt
Vegetable oil, for cooking
Buns and burger toppings (for serving)

Steps:

  • In a small mixing bowl, combine the cornstarch with 2 tablespoons of water and mix with a fork until the cornstarch is completely dissolved.
  • In a food processor, combine the cornstarch slurry, seitan, broccoli, bread crumbs, and salt, and process until there are no more big chunks and everything is thoroughly mixed. It will look like a strange green oatmeal. Transfer to a bowl and let rest in the refrigerator for at least 30 minutes and up to four days covered.
  • When you are ready for burgers, divide the burger mixture into sixths, shape the portions into rough balls by rolling them in your hands, and gently press them into patties. I like to use a ring mold to make prettier patties, but you probably don't have one of those, and I applaud your rustic sensibility.
  • Heat a large sauté pan over medium heat with enough oil to slick the pan. When the oil shimmers, place as many patties as will fit comfortably in the pan. Once you see the edges start to caramelize, after about 3 minutes, carefully flip the patties and cook an additional 2 minutes. Put the burgers on buns with whatever toppings make you feel badass, listen to "The Boys Are Back in Town" by Thin Lizzy, eat your super-awesome veggie burger, and flip people off from the window.

VEGGIE BURGER RECIPE



Veggie Burger Recipe image

This easy veggie burger recipe is so delicious and easy to prepare, it's quickly become a weeknight vegan staple in our home.

Provided by Chocolate Covered Katie

Categories     Main Course

Time 20m

Number Of Ingredients 7

1 can pinto or black beans ((other varieties also work))
3 tbsp tomato paste or ketchup
1/2 tsp salt
1/2 tsp garlic powder, (optional)
1/4 tsp onion powder
2 tbsp flour of choice or oat bran
1/2 cup cooked diced vegetables of choice

Steps:

  • These burgers can be baked, grilled, or fried, and feel free to use whatever veggies you have on hand. For the burgers in the pictures, I used roasted mushrooms, asparagus, and onion. You can also change up the flavor by adding different spices, such as paprika, cumin, or curry powder.To make the veggie burgers, first drain, rinse, and mash the beans either by hand or in a food processor, depending on desired burger texture. Stir in all other ingredients, and form patties. (Add more flour if too soft to form patties.) Either pan fry--flipping halfway through cooking--or place on a parchment-lined pan and bake at 350 F for 10 minutes. Flip, then bake an additional 10 minutes or until desired texture is reached. (You can also grill the burgers. Grilling instructions are listed earlier in this post.) Leftovers can be refrigerated or frozen in meal prep containers for a later day. If you make the burgers, be sure to rate the recipe below!View Nutrition Facts

Nutrition Facts : Calories 70 kcal, ServingSize 1 serving

BASIC, PLAIN, PERFECT BURGER



Basic, Plain, Perfect Burger image

Tastes like victory and winning. Simple, delicious. Super easy, from pan to bun. Show up someone's fancy burger with this simple perfection. Picky burger cooks and eaters will bow down to you. This is a great base burger too. You can work with meat mixtures, butter flavors, even move on to adding other things and switching ingredients: pickled red onion petals with white truffle butter, roasted tomato jam with julienned basil... cheese is a whole different story. Try it with Spike's good stuff sauce or homemade mayo on my pg. You will thank me.

Provided by College Girl

Categories     Lunch/Snacks

Time 11m

Yield 1 burger, 1 serving(s)

Number Of Ingredients 4

1 hamburger bun (sesame seeds are up to you)
1 teaspoon butter, softened
5 1/2 ounces ground chuck, 80/20 lean meat to fat content
salt and pepper

Steps:

  • Bun: Preheat oven to broil (this is for toasting the buns, if you toast the buns a different way, that is your business).
  • Butter the cut a side and put it face up on a cookie sheet in the over for a few seconds to a few min so the bread is toasted, not burned. Should be about golden brown, not black.
  • Patty: Form into a VERY FLAT, very thin patty and press your thumb in the middle so when it cooks up it doesn't get fat in the middle. Between 1/4" to 1/2" Put a pinch of salt and pepper on both sides.
  • Heat up non-stick or cast iron skillet to medium heat. Make sure its HOT! You want water to evaporate and your burger to wildly sizzle when you touch it to the pan. You could add oil to the pan and wait til it's smoking but I am not partial to adding more fat and I like to let the non stick pan do its thing.
  • WARNING: when you do it right, in my house, it gets pretty smoky and the vent sucks. In my old apartment, I would have to have the windows pre opened and the fan on because we had crazy sensitive alarms. Just so you know, it can be kinda smoky so prepare for that.
  • Put it in the pan. HEAR the SIZZLE! Now don't touch it. Don't even look at it cooking because you will want to touch it. Yes, I see that little side looks thicker than the other but you formed the patty. Deal with it. Don't move it. don't even it out. It's too late. just make another one. MOST IMPORTANTLY:.
  • DO NOT PRESS DOWN ON THE PATTIES! or your burger will be sad and dry and not crispy on the outside. There is a lil puddle of liquid forming on the raw side before the flip but don't mess with it. Here is your guide:.
  • 1 1/2 min per side = SEAR (not even close to done).
  • 2 1/2 min per side = RARE (better for steak, not so much burgers).
  • 3 min per side = MED RARE (still more of a steak temp but some people like theirs this pink).
  • 4 min per side = MED *****PERFECT BURGER CRISPINESS****.
  • 4 1/2 min per side= MED WELL (if you want this, you're dumb and your burger won't be as fabulous but don't you feel "safer" for eating charred meat. Hmph).
  • Place on toasted bun and wrap with wax paper or a paper towel for 2-3 minute This lets the flavor set in like the juices resting in a steak. Please, do not skip this step. Your burger will be a juicy little bite of heaven if you do this right. CUE up Shining Star by Earth Wind and Fire. Now you deliver this NO WAY OVER HYPED BURGER to your picky boyfriend and let devouring ensue. To make more, just make more. Duh. 30 oz = 6 patties.

Nutrition Facts : Calories 509.1, Fat 32.3, SaturatedFat 13.5, Cholesterol 117.7, Sodium 328.3, Carbohydrate 21.3, Fiber 0.9, Sugar 2.7, Protein 31.2

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