Basic Veggie Burgers Food

EASY VEGGIE BURGERS

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.

BOBBY FLAY'S VEGGIE BURGER

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.

PERFECT VEGGIE BURGERS

Steps:

• Prepare the barley as the label directs. Let cool completely.
• Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion, celery and a pinch of salt; cook, stirring occasionally, until golden, 12 to 14 minutes. Add the garlic, 3 tablespoons barbecue sauce and the carrot; cook, stirring, until the mixture dries out slightly, 1 to 2 minutes. Transfer to a food processor and let cool completely.
• Add the barley, beans, breadcrumbs, walnuts, soy sauce, egg whites, parsley and 1/2 teaspoon salt to the food processor. Pulse until finely ground with some chunks. Form into six 4-inch-wide, 1/2-inch-thick patties and place on a baking sheet lined with parchment paper. Cover and refrigerate until firm, 1 to 4 hours.
• Preheat the broiler. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium heat. Working in batches, cook the patties until golden brown, about 6 minutes per side. Meanwhile, place the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes. Serve the patties on the buns; top with the remaining 2 tablespoons barbecue sauce and onion rings.

BASIC VEGGIE BURGERS

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.

THE BEST VEGGIE BURGERS EVER!

Steps:

• Directions:.
• Boil the potatoes till soft, peel off skin and mash them in a big bowl.
• Boil the peas, carrots and string beans till soft and add to mashed potatoes and mash the whole mixture well.
• Add the ginger and green chilly paste. Add salt and sugar and mix well.
• Make round patties by scooping up handfuls and shaping them and place on a dish covered with foil. Cover the patties with foil after done.
• Coleslaw.
• Mix all the ingredients mentioned in a big bowl till well incorporated.
• Keep aside in refrigerator.
• Now take a flat skillet, heat it, pour a small amount of oil on it and place the patties to cook.
• Lower heat to medium and cook on both sides till golden brown.
• (Note: For this step, you can also roll the patties in breadcrumbs before cooking).
• Take a burger bun, place it on the skillet and lightly heat on both side till it shows some color.
• Take a dish, place the bottom half of the bun on it, and spread some mustard and mayonnaise on it. Put a couple of lettuce leaves on top of it.
• Now place the cooked patty on it.
• On the patty, put some coleslaw and place one or two slices each of tomato, onion and cucumber.
• Close the top of the bun and take a BIG JUICY bite!
• These should be served with ketchup and fries on the side. The patties are good enough to eat as is also, if you do not want to make a burger.
• These are the best burgers you will eat, both juicy and flavorful unlike the dry patties you get elsewhere.

BEST EVER VEGGIE BURGER

Steps:

• Preheat oven to 325°. Spread beans evenly on a parchment-lined rimmed baking pan. Bake until beans start to split open, 6-8 minutes. , Meanwhile, in a large dry nonstick skillet over medium heat, cook and stir walnuts, cumin, fennel and smoked paprika until fragrant, 2-3 minutes. Remove from pan and cool. In the same skillet skillet, heat oil from sun-dried tomatoes over medium heat. Add carrot, shallot and sun-dried tomatoes; cook and stir until tender, about 5 minutes. Add garlic; cook 1 minute longer. Remove from the heat; cool slightly. , Transfer carrot mixture to a food processor. Add beans, walnut mixture, oats, chia seeds, soy sauce and garlic salt. Pulse until combined. Shape into four 4-in. patties., In the same skillet over medium heat, cook patties in olive oil until browned, 3-4 minutes on each side. If desired, baste with barbecue sauce and serve on buns with toppings of your choice.