CALIFORNIA-STYLE VEGGIE BURGERS
Bulgur plays two integral roles in these vegetarian burgers: it's used to bolster the shiitake mushroom-and-pinto bean patties and to create a crunchy crust on the outside. Serve with your favorite toppings, or go full California-style by layering with avocado and sprouts.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h55m
Number Of Ingredients 15
Steps:
- In a large nonstick skillet, bring 1/2 cup water to a boil over high heat. Stir in spinach; cover and cook until bright green and wilted, about 1 minute. Drain and squeeze dry. Chop.
- Return skillet to medium-high heat. Add 3 tablespoons oil, then mushrooms, onion, and a pinch of salt. Cook, stirring occasionally, until browned, 6 to 7 minutes. Add garlic; cook 1 minute more. Stir in beans, then transfer to a large heatproof bowl; let cool slightly. Add cilantro, spinach, 1 teaspoon salt, 1/2 teaspoon pepper, and lime juice; mash mixture together with a fork or potato masher, leaving some larger pieces. Stir in egg, 1 cup bulgur, and breadcrumbs. Refrigerate 30 minutes.
- Spread remaining 1/2 cup bulgur on a plate; season with salt and pepper. Form bean mixture into 1/2-cup patties (about 1/2 inch thick); press each side into bulgur to coat. Wipe skillet clean; return to medium heat. Swirl in 1 1/2 tablespoons oil and add half of patties. Cook until a deep crust forms, 8 to 10 minutes. Flip and cook until second sides are crisp and patties are heated through, about 8 minutes more. In last minute of cooking, add cheese and cover; cook until melted. Transfer to a rimmed baking sheet fitted with a wire rack. Repeat with remaining burgers. Spread each roll with Dijonnaise, then top with a patty, avocado, sprouts, and pickles; serve.
VEGGIE BURGERS
These burgers are a nice change from the beef. They taste delicious! Put them on toast, buns, or just on a plate. Serve with your favorite garnish.
Provided by MizzNezz
Categories Lunch/Snacks
Time 14m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a bowl.
- Mix well.
- Pour 1/2 cup batter on hot griddle lightly coated with cooking spray.
- Fry for 3 minutes each side.
VEGGIE BURGER
A homemade substitute for hamburgers, if you ever have a veggie at a party or barbeque. Good, even without bun!
Provided by khah3765
Categories Grains
Time 20m
Yield 4 patties
Number Of Ingredients 10
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!
Nutrition Facts : Calories 153.3, Fat 1.5, SaturatedFat 0.3, Sodium 681.6, Carbohydrate 27.8, Fiber 8.1, Sugar 5.2, Protein 8
CURRIED POTATO VEGGIE BURGERS
This veggie burger was inspired by the flavors of a samosa. Finely chopped vegetables give the patties texture and the sweet-sour tamarind ketchup lifts up the spices and mashed potato base. If possible, leave the seeds in the chile. The spice is tempered just enough by the bun and mild vegetables, leaving a slight and very pleasant burn.
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 4 curried potato veggie burgers
Number Of Ingredients 17
Steps:
- Make the burgers: Put the potato on a microwave-safe plate and microwave until tender, 7 to 8 minutes. Let cool slightly, then peel. Transfer to a medium bowl; add 1 tablespoon butter, season with salt and pepper and mash with a fork until smooth. Toast the cumin seeds in a large dry nonstick skillet over medium-high heat until golden, 2 to 3 minutes. Pour onto a cutting board and crush with the bottom of a measuring cup.
- Heat 1 more tablespoon butter in the same skillet over medium-high heat. Add the cauliflower, carrot, chile, ginger, garlic, curry powder, toasted cumin seeds, 1 teaspoon salt and a few grinds of pepper; cook, stirring, until the cauliflower is dry and the vegetables are crisp-tender, about 3 minutes. Transfer to the bowl with the mashed potato and add the peas; wipe out the skillet and reserve.
- Stir the vegetable mixture together to combine. Add the breadcrumbs and knead with your hands until the mixture comes together. Firmly pack into 4 balls, then shape into four 4-inch-wide patties (about 1/2 inch thick). Transfer to a plate and refrigerate until firm, at least 30 minutes.
- Meanwhile, make the tamarind ketchup: Stir together the ketchup and tamarind paste in a small bowl and season with salt and pepper.
- Cook the burgers: Melt the remaining 2 tablespoons butter in the reserved skillet over medium heat. Add the patties and cook until well browned on the bottom, 3 to 4 minutes. Flip and cook until the other side is browned and the patties are hot in the center, about 3 more minutes. Remove the skillet from the heat and let the burgers stand about 5 minutes while you prepare the buns (this will help them stay together).
- Toast the buns and spread with the tamarind ketchup. Serve the burgers on the buns with lettuce, red onion and cilantro.
VEGGIE BURGER
Provided by Food Network Kitchen
Categories main-dish
Time 1h55m
Yield 6 burgers, serves 2-3
Number Of Ingredients 16
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
More about "california style veggie burgers food"
CALIFORNIA AVOCADO VEGGIE BURGER - EATING BY ELAINE
From eatingbyelaine.com
Reviews 4Estimated Reading Time 6 minsCategory MainTotal Time 35 mins
- Heat a cast iron skillet over medium heat. Add oil, onions, jalapeno and a pinch of salt. Saute on medium heat until onions are fragrant, translucent and soft (about 7 minutes). Set aside.
- In a large mixing bowl combine mashed avocado with the black beans and use a potato masher to mash the black beans. It is okay if some beans are partially mashed for texture. Set aside.
- In a food processor, process the oats until it becomes oat flour. Add cilantro and process until well combined. Mix the oats and cilantro to the avocado and black bean bowl.
- Add the onions and jalapeno to the mixing bowl, then the breadcrumbs, salt, pepper and garlic powder to the mixing bowl too. Combine everything well using a spoon. Divide the mixture into 4-6 even portions depending on how thick and large you like your veggie burger. When I divide the mixture into 4 portions I can make the patties about 3 inches in diameter and 1 inch thick.
GLUTEN-FREE CALIFORNIA VEGGIE BURGER - VEGAN & NON …
From drpraegers.com
5/5 (126)Brand Dr. Praeger's Purely Sensible Foods
CALIFORNIA VEGGIE BURGERS - VEGAN & NON-GMO | DR. …
From drpraegers.com
Brand Dr. Praeger’S Sensible Foods®
CALIFORNIA BURGER - DARN GOOD VEGGIES
From darngoodveggies.com
Reviews 8Calories 401 per servingCategory Entrees
- Add 1/4 cup of the black beans, chilies, honey, lime juice, garlic, cumin, salt, pepper, and flax mixture into a food processor and process until a paste forms.
- Add in the remaining black beans, quick oats, onion, carrots, and corn. Pulse to combine, leaving these ingredients chunky.
CALIFORNIA VEGGIE BURGER BURRITO BOWL {VEGAN} • FIT MITTEN ...
From fitmittenkitchen.com
5/5 (1)Total Time 30 minsCategory EntreeCalories 434 per serving
- Prepare rice and sweet potato: cook rice according to package instructions; set aside when done. Meanwhile, preheat oven to 375ºF and line baking sheet with parchment paper. Place cubed sweet potatoes on lined baking sheet and drizzle with olive oil; use hands to fully coat. Bake sweet potatoes for about 18-20 minutes or until soft. Note: the larger the cubes, the longer they will take to cook. I cut my sweet potato up into fairly small cubes.
- Cook Dr. Praeger’s California Veggie Burger according to package instructions and preferred method.
- Assemble the burrito bowls: Evenly distribute leafy greens, rice, cooked sweet potatoes, black beans, sliced avocado and pico de gallo between two bowls. Top with slightly cooled California Veggie Burger and drizzle on favorite dressing. Enjoy!
30 BEST AND WORST VEGGIE BURGER BRANDS - EAT THIS NOT THAT
From eatthis.com
Author Olivia TarantinoPublished 2019-11-06Estimated Reading Time 8 mins
THE BEST CALIFORNIA VEGGIE BURGER | HOW TO BUILD A VEGGIE ...
From sammyapproves.com
Estimated Reading Time 3 mins
6 DELICIOUS VEGGIE BURGERS THAT AREN'T FAUX MEAT - CHATELAINE
DR. PRAEGER'S ORGANIC CALIFORNIA STYLE VEGGIE BURGERS ...
From chickadvisor.com
4.7/5 (2)
THE BEST VEGGIE BURGER RECIPES - BBC GOOD FOOD
CALORIES IN WILD HARVEST CALIFORNIA STYLE VEGGIE BURGERS ...
From calorieking.com
Carbs 16 gFiber 4 gFat 2 gProtein 5 g
DOUBLE AVOCADO VEGGIE BURGERS | CALIFORNIA AVOCADOS
From californiaavocado.com
Servings 4Calories 720 per serving
CALIFORNIA BURGER | RECIPE | VEGAN DINNERS, WHOLE FOOD ...
From pinterest.com
Estimated Reading Time 4 mins
BEST VEGGIE BURGER RECIPE IDEAS - CHOWHOUND
From chowhound.com
Estimated Reading Time 7 mins
FULL CIRCLE MARKET - CALIFORNIA STYLE VEGGIE BURGER ...
From myfitnesspal.com
VEGAN CALIFORNIA STYLE VEGGIE BURGERS - 4 PACK | ON THE ...
From onthemoveorganics.ca
CALIFORNIA STYLE VEGGIE BURGERS - WORLD.OPENFOODFACTS.ORG
From world.openfoodfacts.org
CALIFORNIA STYLE VEGGIE BURGERS RECIPES
From tfrecipes.com
VEGETARIAN BURGER RECIPES - BBC GOOD FOOD
VEGGIE BURGER - YELP.CA
From yelp.ca
CALIFORNIA-STYLE VEGGIE BURGERS RECIPE
From pinterest.com
CALORIES IN DR. PRAEGER'S PURELY SENSIBLE FOODS CALIFORNIA ...
From menuwithnutrition.com
DR. PRAEGER'S - VEGGIE BURGERS, CALIFORNIA STYLE | BULK ...
From bulkfoodbox.com
CALIFORNIA STYLE VEGGIE BURGER - MYFOODDIARY.COM
From myfooddiary.com
CALIFORNIA STYLE VEGGIE BURGER – SMART BUY NATURAL FOODS
From smartbuyfoods.com
DR. PRAEGER’S - CALIFORNIA STYLE VEGGIE BURGER CALORIES ...
From myfitnesspal.com
ORGANIC CALIFORNIA STYLE VEGGIE BURGERS - FATSECRET
From fatsecret.ca
PRAEGER'S CALIFORNIA VEGGIE BURGERS - ALL INFORMATION ...
From therecipes.info
CALIFORNIA-STYLE VEGGIE BURGERS- HEALTHY APPETITE WITH ...
From youtube.com
CALIFORNIA STYLE VEGGIE BURGERS, UPC: 711535505914 PRICE ...
From aqua-calc.com
CALIFORNIA-STYLE VEGGIE BURGERS RECIPE | MARTHA STEWART
From thestewertnice.netlify.app
CALORIES IN VEGGIE BURGERS AND NUTRITION FACTS
From fatsecret.ca
CALIFORNIA STYLE VEGGIE BURGERS MACROS - KETOGENIC.COM
From ketogenic.com
CALIFORNIA VEGGIE BURGERS, UPC...54128 CALORIES/NUTRIENTS ...
From aqua-calc.com
CALIFORNIA STYLE VEGGIE BURGERS BY STAR MARKETS CO ...
From nutritionvalue.org
CALIFORNIA STYLE VEGGIE BURGER - AMBROSIAEXPRESS.CA
From ambrosiaexpress.ca
CALIFORNIA VEGGIE BURGER WITH LONGANISA VEGAN MAYO - REZEL ...
From rezelkealoha.com
JENNY ROSENSTRACH’S WEEKNIGHT VEGGIE BURGERS - KITCHN
From thekitchn.com
CALIFORNIA STYLE VEGGIE BURGERS NUTRITION FACTS - EAT THIS ...
From eatthismuch.com
CALIFORNIA STYLE VEGGIE BURGER NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
CALIFORNIA STYLE VEGGIE BURGER RECIPE - MOST DELICIOUS ...
From lorenzomediano.com
AMY'S CALIFORNIA VEGGIE BURGERS - ALL INFORMATION ABOUT ...
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love