EASY VEGGIE BURGERS
These burgers have been tested and approved by my DD. The original recipe is from Chatelaine. The original name of this recipe is "Amazing Veggie Burgers".
Provided by Dreamer in Ontario
Categories Black Beans
Time 13m
Yield 6 serving(s)
Number Of Ingredients 13
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.
MUSHROOM VEGGIE BURGER WITH BLACK BEANS RECIPE
This Mushroom Veggie Burger (with Black Beans) recipe is the best veggie burger you can ever make. Healthy, easy and super delicious. The best part - it's veggie burger that sticks together!
Provided by Edyta
Categories Main Course Vegetarian
Time 20m
Number Of Ingredients 12
Steps:
- In a sauté pan heat up the oil
- Add chopped onions and cook until soften, about 2 minutes
- Add garlic and cook for another minute
- Add mushrooms and cook for about 5 minutes until mushrooms are softened but all the moisture has evaporated
- Once mushrooms are cooked, remove from the heat and let them cool off
- In the meantime, rinse the black beans and spread them on the paper towel and pat them dry (you want your beans to be dry)
- In a large mixing bowl add the beans and using fork mash most of them, leaving some of them whole
- Add all the remaining ingredients and mix well
- Form patties and set them aside (make sure your hands are wet as the mixture will be sticky)
- Heat up flat griddle, brush it with olive oil
- Place patties on a hot griddle and cook 2-3 minutes on each side
- Serve with your favorite burger toppings
Nutrition Facts : Calories 188 kcal, Carbohydrate 14 g, Protein 12 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 98 mg, Sodium 464 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
MUSHROOM VEGGIE BURGER
This is as close as I've ever gotten to a delicious non-meat burger. Mushrooms really give this a meaty flavor. I serve this like I serve a regular burger, on a nice fresh hamburger roll with spicy mayonnaise and a little lettuce.
Provided by Chef John
Categories Main Dish Recipes Burger Recipes Veggie
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium heat; add mushrooms, onion, and garlic to the hot oil and season with salt, black pepper, and oregano. Cook and stir mushroom mixture until mushrooms have given up their juice and the juice has almost evaporated, about 10 minutes. Transfer cooked mushrooms to a cutting board and chop into small chunks with a knife.
- Transfer mushrooms to a large bowl. Mix in rolled oats and bread crumbs; taste for salt and black pepper and add more to taste. Stir Parmigiano-Reggiano cheese into the mixture, followed by eggs. Let mixture stand for the crumbs to soak up excess liquid, about 15 minutes. (At this point you can refrigerate the mixture to cook later if desired.) Moisten hands with a little vegetable oil or water, pick up about 1/4 cup of mixture, and form into burgers.
- Heat remaining 2 tablespoons olive oil in a skillet over medium heat and pan-fry burgers until browned and cooked through, 5 to 6 minutes.
Nutrition Facts : Calories 254.5 calories, Carbohydrate 22.5 g, Cholesterol 66.8 mg, Fat 14.2 g, Fiber 3.1 g, Protein 11.4 g, SaturatedFat 3.2 g, Sodium 630.3 mg, Sugar 3.7 g
VEGGIE BURGERS WITH MUSHROOMS
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 burgers
Number Of Ingredients 14
Steps:
- Smash the beans in a bowl with a potato masher or fork until slightly chunky. Add the onion, walnuts, carrot, 1/2 cup breadcrumbs, scallions, parsley and 1 teaspoon Worcestershire sauce. Season with salt and pepper and mix with your hands until combined.
- Spread the remaining 1/2 cup breadcrumbs on a plate. Form the bean mixture into 4 patties; lightly coat with the breadcrumbs, shaking off any excess. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the patties and cook until golden and slightly crisp, 2 to 3 minutes per side. Transfer the burgers to a plate.
- Heat the remaining 1 tablespoon oil in the same skillet over medium heat. Add the mushrooms and the remaining 1 teaspoon Worcestershire sauce; season with salt and pepper and cook until the mushrooms are slightly wilted, 3 to 4 minutes. Serve the burgers on the English muffins with mayonnaise and/or mustard, baby greens and mushrooms.
VEGGIE BURGER RECIPE
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
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
VEGAN MUSHROOM BURGER
This vegan mushroom burger is made with chickpeas, oats, and chopped mushrooms. It's super delicious, incredibly healthy, and easy to make!
Provided by Sina
Categories Main Course
Time 50m
Number Of Ingredients 22
Steps:
- Combine the ground flax seeds with the water and put aside to soak. In a large bowl, mash the chickpeas with a fork, leaving some chickpeas intact for texture.
- Put 1/2 cup of rolled oats into a blender or food processor and ground into a fine powder of flour by pulsing several times.
- In a small pan, heat some oil and sauté the onions and the garlic for about 3 minutes. Together with the remaining ingredients, add them to the chickpeas and mix well. Form four large burger patties (or 6 smaller ones).
- Line a baking tray with parchment paper and put the burger patties on top. Bake for 30 minutes at 350 °F. Flip them after the first 15 minutes.
- Cut the whole wheat buns in halves and cover both halves with the sunflower tomato spread. Alternatively you can of course also use ketchup, mustard, or any other burger sauce. Serve the mushrooms burgers with tomatoes, lettuce, and red onions.
Nutrition Facts : Calories 304 kcal, Carbohydrate 55 g, Protein 12 g, Fat 5 g, SaturatedFat 1 g, Sodium 649 mg, Fiber 11 g, Sugar 4 g, UnsaturatedFat 4 g, ServingSize 1 serving
MUSHROOM BURGERS
Provided by Food Network
Time 50m
Yield 4 burgers
Number Of Ingredients 13
Steps:
- In a small saute pan over medium heat, heat 1 tablespoon olive oil and saute shallot until translucent. Add mushrooms, garlic, carrots and saute for 10 to 15 minutes, until most of the liquid from mushrooms has evaporated. Remove from heat and pour mixture into a large bowl. Let cool. Stir in parsley, bread crumbs, egg, balsamic vinegar and salt and pepper to taste. The mixing spoon should stand in the mixture. If not, add more bread crumbs Preheat oven to 400 degrees F.
- Shape mushroom mixture into 4 burgers. Heat remaining oil in a large saute pan over medium high heat and sear until golden on both sides. Crumble cheese over the top and place pan in oven for 15 minutes until lightly browned. Remove each burger to a bun and serve with traditional garnish of sliced onion, tomato and fries.
EASY MUSHROOM VEGGIE BURGERS
Make and share this Easy Mushroom Veggie Burgers recipe from Food.com.
Provided by blucoat
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Coat a large skillet with cooking spray, and place over medium heat. Add mushrooms and onions; cook and stir for about 4 minutes, just until mushrooms begin to give up their juices. Stir in bread cubes and steak sauce; cook and stir 1 minute. Remove mixture from pan, and set mixture aside to cool. Wipe pan clean.
- Beat egg, and mix into mushroom mixture. Season to taste with salt and pepper.
- Coat skillet with cooking spray, and place over medium heat. Form 6 patties by hand and place into skillet. Brown one side, flip over, and brown other side. Serve.
Nutrition Facts : Calories 54.6, Fat 0.6, SaturatedFat 0.1, Sodium 65.6, Carbohydrate 9.1, Fiber 1.4, Sugar 3, Protein 4.5
MUSHROOM BURGERS
Ready to turn over a new burger? I guarantee no one will be missing the beef after tasting these vegetarian burgers. They're moist, tender and full of flavor. -Denise Hollebeke, Penhold, Alberta
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 9 ingredients. Shape into four 3/4-in.-thick patties., In a large cast-iron or other heavy skillet, heat oil over medium heat. Add burgers; cook until crisp and lightly browned, 3-4 minutes on each side. Serve on buns with lettuce and if desired, tomato and mayonnaise.
Nutrition Facts : Calories 330 calories, Fat 13g fat (5g saturated fat), Cholesterol 121mg cholesterol, Sodium 736mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges
THE BEST VEGAN MUSHROOM BURGER!
The best vegan Mushroom Burger: Easy homemade mushroom patties served with caramelized onions, mango chutney in pretzel buns. So good!
Provided by Bianca / Elephantastic Vegan
Categories Main Course
Time 1h
Number Of Ingredients 11
Steps:
- Prepare the pretzel buns and mango chutney.
- Preheat the oven to 400°F/200°C.
- Clean the mushrooms and cut them in half. Cook them in a pan without oil on medium to high heat until they are soft. Set aside and let them cool off a bit.
- Peel and cut the red onion in rings. Slowly caramelize the red onion in a pan while adding bits of water when it starts to stick to the pan.
- Transfer the cooked mushrooms and about 1/3 of the caramelized onions to the food processor. Add sunflower seeds, oats, breadcrumbs, fresh dill, and salt. Process until combined. You should be able to form 6 patties. If the mixture is too crumbly add tiny splashes of water, if it's too sticky add more breadcrumbs.
- Place the mushroom patties on a baking tray lined with parchment paper. Spray or brush them with oil. Bake the patties in the oven for 20-25 minutes, flipping them once halfway through. They should be slightly browned.
- Assemble your burgers: Slice the pretzel buns open, add fresh arugula, the mushroom patty, spread mango chutney on top and add leftover caramelized onions. Enjoy!
Nutrition Facts : Calories 176 kcal, Carbohydrate 24 g, Protein 6 g, Fat 6 g, Sodium 161 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving
VEGAN MUSHROOM BEAN BURGER
Steps:
- Place on burger buns, add fresh veggies, and enjoy.
Nutrition Facts : Calories 365 kcal, Carbohydrate 50 g, Cholesterol 7 mg, Fiber 8 g, Protein 12 g, SaturatedFat 1 g, Sodium 669 mg, Sugar 6 g, Fat 13 g, ServingSize serves 4, UnsaturatedFat 0 g
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