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.
THE BEST EVER VEGAN BURGER RECIPE BY TASTY
Here's what you need: walnuts, cremini mushroom, olive oil, low sodium soy sauce, cumin, yellow onion, garlic, salt, red bell pepper, tomato paste, black beans, beet, brown rice, vegan mayonnaise, vegan worcestershire, liquid smoke, vital wheat gluten, vegan bbq sauce, vegan cheese, burger buns, vegan mayonnaise, lettuce, sliced tomato, red onion
Provided by Rachel Gaewski
Categories Lunch
Yield 4 servings
Number Of Ingredients 24
Steps:
- Add walnuts to the bowl of a food processor and pulse until crumbly.
- Add mushrooms and blend until finely chopped.
- In a large skillet over medium heat, add 1 tablespoon olive oil and add the mushroom walnut mixture, cooking for 5-8 minutes or until all moisture has evaporated.
- Add soy sauce and cumin and cook, stirring occasionally, until dry. Transfer mixture to a bowl.
- Add 1 tablespoon of olive oil to skillet. Add the onion and cook, stirring occasionally, until semi-translucent, about 3 minutes.
- Add garlic, salt, pepper, and tomato paste, and cook for for another 3-5 minutes until fragrant. Set aside.
- Add black beans and onion mixture to food processor, and blend until mostly smooth.
- Transfer mixture to bowl and add beets, rice, vegan mayo, worcestershire sauce, and liquid smoke, and stir until combined.
- Add in vital wheat gluten and use hands to knead burger mixture together until all wheat gluten is fully incorporated.
- Form burgers into 4 patties about 3-inches (7 cm) in diameter and 1-inch (2 cm) thick.
- In large cast-iron pan, over medium-high heat cook patties about 5 minutes on each side.
- Add on vegan cheese slices and melt.
- Assemble burger with vegan mayo, lettuce, tomato, and red onion.
- Enjoy!
Nutrition Facts : Calories 876 calories, Carbohydrate 110 grams, Fat 34 grams, Fiber 10 grams, Protein 35 grams, Sugar 12 grams
THE BEST VEGAN BURGER
Packed with flavour, these vegan corn burgers are healthy and seriously satisfying.
Provided by Jamie Oliver
Categories Healthy meals Vegetables Father's day Bonfire night recipes American Bread
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Drain the chickpeas and sweetcorn, then tip into a food processor. Pick the coriander leaves, adding half the leaves and all the stalks to the processor.
- Add the spices, flour and a pinch of sea salt, finely grate in the lemon zest, then pulse until combined, but not smooth - you want to retain a bit of texture.
- On a flour-dusted surface, divide and shape the mixture into 4 equal-sized patties, roughly 2cm thick. Place in the fridge for 30 minutes to firm up.
- Heat a splash of oil in a large frying pan over a medium heat, add the patties and cook for 10 minutes, or until golden and cooked through, turning halfway.
- Meanwhile, click off, wash and spin-dry four nice lettuce leaves, then finely slice the tomatoes horizontally.
- Squeeze a large dollop of ketchup onto the base of each bun (toast them if you like), then top with the burgers. Layer over a couple of slices of tomato, a lettuce leaf, a few coriander leaves and finally the burger tops. Delicious served with a fresh green salad.
Nutrition Facts : Calories 417 calories, Fat 7.1 g fat, SaturatedFat 1 g saturated fat, Protein 18.1 g protein, Carbohydrate 74.6 g carbohydrate, Sugar 6.1 g sugar, Sodium 1.3 g salt, Fiber 11.7 g fibre
EASY VEGAN BURGER PATTIES
Delicious dinner inspiration and easy to make. This vegan, gluten-free dinner option is a favorite of mine and an easy midweek go-to dinner. Quinoa, sweet potato, and kidney bean burgers that you can serve in a bun or on a bed of spinach topped with avocado, tomato, sauteed or pickled red onion, cilantro/coriander, and other favorite toppings. Yum!
Provided by VME
Categories Main Dish Recipes Burger Recipes Veggie
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and place into a bowl.
- Mash sweet potatoes, kidney beans, onion, and garlic together until it comes together. Mix in salt, black pepper, cumin, paprika, and cayenne. Add cooked quinoa and combine. Shape mixture into patties.
- Heat olive oil in a pan over medium-high heat. Cook patties in the hot oil until browned, 5 to 7 minutes per side.
Nutrition Facts : Calories 267.5 calories, Carbohydrate 48.2 g, Fat 4.8 g, Fiber 11.4 g, Protein 9.3 g, SaturatedFat 0.5 g, Sodium 874.2 mg, Sugar 5.1 g
VEGAN BURGER RECIPE
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
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
EASY VEGGIE BURGER RECIPE (VEGAN)
Steps:
- Preheat the oven to 350˚F/180˚C and line a sheet pan with parchment paper or a silicone baking mat.
- Cut the cauliflower into florets, and place them into the prepared baking sheet. Sprinkle with spices, salt & pepper and drizzle with 1 tablespoon oil. Mix with your hands to get everything nicely coated. Roast for 20-25 minutes, then let it cool.
- Meanwhile, in a small bowl, mix ground flax and water and stir until thoroughly combined.
- Place the roasted cauliflower into a food processor together with chickpeas, garlic, parsley, ground almonds and flax mixture. Pulse until well combined and sticky. You might need to stop and scrape the sides of the food processor a couple of times. Be careful not to overdo the mixture; we don't want it too mushy, a little texture is great.
- Take about 1/3 cup of mixture and, using your hands, form a burger patty. Repeat with the remaining mixture.
- Heat the remaining oil in an ovenproof pan or skillet over medium heat. Cook the burgers for about 5-6 minutes, or until golden brown on both sides, then place them in the preheated oven and bake for an additional 15-17 minutes.
- Spread mashed avocado on the lower bun, add the patty, then your favorite toppings and set the top bun.
Nutrition Facts : Calories 425 kcal, Carbohydrate 28 g, Protein 14 g, Fat 31 g, SaturatedFat 2 g, TransFat 1 g, Sodium 40 mg, Fiber 10 g, Sugar 5 g, ServingSize 1 serving
VEGAN LENTIL BURGERS
These burgers are packed with flavor, fiber and protein while still being low in fat. We love them grilled, but you can also pan-fry them: Heat 1 tablespoon grapeseed oil in a large nonstick skillet over medium-high heat and fry patties until well browned, about 2 minutes per side. (Remember: The extra oil will alter the calorie and fat totals.)
Provided by Food Network Kitchen
Time 2h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Bring the lentils and 1 3/4 cup of the broth to a boil in a medium saucepan over high heat. Reduce heat to medium-low, partially cover and simmer until the lentils are fully softened and the liquid is absorbed, about 30 minutes. Transfer to a medium bowl with the remaining 1 tablespoon broth and mash well with a potato masher. Set aside.
- Heat the oil in a large nonstick skillet over medium heat. Add the chopped onion, lemon juice and 1/4 teaspoon salt and cook, stirring, until softened, about 6 minutes. Add the spinach, garlic, 1 1/2 teaspoons black pepper and cumin and stir until the spinach is wilted, about 3 minutes.
- Add the spinach mixture, breadcrumbs, walnuts and 3/4 teaspoon salt to the lentils and mix thoroughly. Cover and refrigerate for at least 1 hour or overnight.
- Preheat the grill to medium-high. Form the mixture into six 4-inch patties and spray with cooking spray on each side. Grill until nice grill marks form, about 3 minutes per side. Place the patties in the buns with the sliced onion and other toppings, as desired, and serve.
Nutrition Facts : Calories 560 calorie, Fat 14 grams, SaturatedFat 1.5 grams, Sodium 900 milligrams, Carbohydrate 90 grams, Fiber 21 grams, Protein 21 grams, Sugar 10 grams
VEGAN LENTIL BURGERS
Got the recipe from theveggietable.com and wanted to post so I had it to hand and for others to share.
Provided by Bunny Erica
Categories Lentil
Time 1h10m
Yield 8-10 burgers
Number Of Ingredients 10
Steps:
- Boil lentils in the water with the salt for around 45 minutes. Lentils will be soft and most of the water will be gone.
- Fry the onions and carrot in the oil until soft, it will take about 5 minutes.
- In a bowl mix the cooked ingredients with the pepper, soy sauce, oats and bread cumbs.
- While still warm form the mixture into patties, it will make 8-10 burgers.
- Burgers can then be shallow fried for 1-2 minutes on each side or baked at 200C for 15 minutes.
Nutrition Facts : Calories 176.4, Fat 3, SaturatedFat 0.5, Sodium 354.9, Carbohydrate 28.5, Fiber 9, Sugar 1.9, Protein 9
EASY VEGAN BURGER
From Cajun to BBQ, this burger is bursting with flavour.
Provided by Roxy, So Vegan
Categories Dinners
Yield 4 burgers
Number Of Ingredients 26
Steps:
- Cook the brown rice in just over 1 cup of lightly salted water.
- Heat a little oil in a frying pan on a medium - high heat. Peel and dice the onion, then add to the frying pan and fry for 5 minutes, stirring occasionally.
- Meanwhile dice the mushrooms into small pieces, and peel and dice the garlic. Add both to the frying pan and season with a generous pinch of salt and pepper. Sauté for 10 minutes or until all the water has evaporated and the mushrooms have started to brown.
- Add the fried mushroom mixture to a food processor along with the soy sauce, cajun seasoning, BBQ sauce, maple syrup, walnuts, flax seeds, panko breadcrumbs, parsley and generous pinches of salt and pepper. Add the cooked brown rice (this should now measure roughly 1 cup) and add it to the mixture. Pulse the mixture a dozen or so times until the mixture has mostly broken down but has not turned into a puree! Note: to check if the texture is correct, try shaping the mixture into a patty. If there are a few cracks, pulse the mixture a little more to break it down, but be careful not to over process it into a mush.
- Line a plate or baking tray with baking paper. Then shape the burger mixture into 4 evenly-sized patties and place on the prepared dish. If you have time to leave the burgers to sit, pop them in the refrigerator until you need to cook them (ideally for a minimum of 2 hours or overnight). This will help the patties hold together and also improve the flavour.
- Before cooking the patties, slice the gherkins. Then finely slice the red cabbage and carrot, and add both to a mixing bowl along with the apple cider vinegar and a light drizzle of olive oil. Stir and leave to one side while you fry the burger.
- Add a little oil to a frying pan on a low - medium heat. Once hot, add the patties and fry for 5 minutes on each side or until crispy. Brush each side with a little more bbq sauce as you go and add a slice of cheese to the top of the patties.
- To build the burger, cut the burger buns in half and spread a generous spoonful of mayo to the bottom half. Add a few lettuce leaves on top, followed by a patty, slices of tomato and gherkin, and finally the coleslaw.
- To make the burger sauce combine a few spoonfuls of ketchup with the same amount of vegan mayonnaise in a small bowl until smooth. Spread the burger sauce over the inside of the top half of the burger bun and place the burger bun on top of the burger. Now tuck in!
Nutrition Facts : Calories 200, Fat 20 grams
VEGAN TOFU VEGGIE BURGERS
Steps:
- Serve on the vegan buns with your favorite toppings and enjoy.
Nutrition Facts : Calories 257 kcal, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 3 g, Protein 9 g, SaturatedFat 2 g, Sodium 749 mg, Sugar 8 g, Fat 15 g, ServingSize 6 burgers, UnsaturatedFat 0 g
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
SWEET POTATO-BLACK BEAN BURGERS
These vegan sweet potato-black bean burgers spiced with curry powder are easy to make. Blending the mixture with your hands gives you a soft, uniform texture then the outside gets crispy by cooking in a cast-iron pan. To make this recipe gluten-free too, use gluten-free oats and serve the patty in a lettuce wrap, omitting the bun.
Provided by Robin Bashinsky
Categories Healthy Vegetarian Burger Recipes
Time 45m
Number Of Ingredients 14
Steps:
- Squeeze grated sweet potato with paper towels to remove excess moisture; place in a large bowl. Pulse oats in a food processor until finely ground; add to the bowl with the sweet potatoes. Add beans, scallions, mayonnaise, tomato paste, curry powder and salt to the bowl; mash the mixture together with your hands. Shape into four 1/2-inch-thick patties. Place the patties on a plate; refrigerate for 30 minutes.
- Stir yogurt, dill and lemon juice together in a small bowl; set aside.
- Heat oil in a large cast-iron skillet over medium-high heat. Add the patties; cook until golden brown, about 3 minutes per side.
- Divide the yogurt sauce evenly among top and bottom bun halves. Top each bottom bun half with a burger and cucumber slices; replace top bun halves.
Nutrition Facts : Calories 453.6 calories, Carbohydrate 54.2 g, Fat 22.2 g, Fiber 8.9 g, Protein 11.5 g, SaturatedFat 2.7 g, Sodium 432.4 mg, Sugar 8.8 g
15-MINUTE CHICKPEA BURGERS RECIPE
These chickpea burgers are so delicious! They are spiced to perfection and have a delicious texture (not gummy or gritty like some veggie burgers!) They are easy to make and the chickpea patties cook up in under 15-minutes, making them the perfect weeknight dinner! This chickpea burgers recipe is simple so that you can add your own flair to this base! Add BBQ sauce for an all-American flair or curry powder for Indian flavor.
Provided by Victoria Yore
Categories Vegan Entrees
Time 15m
Number Of Ingredients 10
Steps:
- Heat olive oil in a large saucepan over medium heat. Add onion and cook for 4 minutes, until translucent and caramelized. Add garlic and cook for 1 minute. Remove from heat and let it cool. Transfer to a food processor. If you don't have a food processor, mash using a fork or potato masher. Add the chickpeas, paprika, cumin, onion powder, coriander and salt and pepper. Pulse for 2 minutes or until you have a thick batter. Add flour and pulse for 1 more minute. Divide the batter in 4 balls for large chickpea burgers or 8 balls for chickpea sliders and transfer to a floured surface. Shape the patties. Heat a greased skillet over medium heat. Add the chickpea patties and cook for 3 minutes per side. Top with whatever burger toppings you like!
Nutrition Facts : Calories 185 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 5 grams fat, Fiber 6 grams fiber, Protein 8 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 377 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
THE BEST VEGAN BURGER (GF, SOY-FREE)
The ultimate vegan burger that's gluten-free, soy-free, and magically bean-free! Just 10 ingredients required for this umami-packed, MEGA satisfying burger!
Provided by Minimalist Baker
Categories Entree
Time 1h
Number Of Ingredients 18
Steps:
- If your brown rice isn't cooked yet, start there by following this method or using an Instant Pot for the best results. Otherwise, move on to the next step.
- Start by caramelizing the onions. Place 1 tablespoon (15 ml) of avocado oil and the sliced yellow onion in a large heavy-bottomed skillet (like a large cast iron pan or Dutch oven) and turn it to medium-low heat. Stir constantly and sauté until the onions begin to turn translucent, then turn the heat down to low. Add 2 tablespoons of water and cover, removing the lid every few minutes and stirring to prevent burning. Cook the onions for at least 25 minutes, until they've taken on some color and have reduced by about half (see photo).
- Add another 1 tablespoon (15 ml) of avocado oil to the onions along with the sliced mushrooms. Spread the mushrooms out so they are in as thin a layer as possible and turn the heat up to medium-low. Sauté for about 5 minutes, stirring regularly, until the mushrooms are fragrant and soft. Turn the heat off and set aside.
- Place the cashews in a food processor and pulse until cashews are a small, even crumb texture - about 10 pulses. Place the cashew crumbs in a bowl and set aside.
- Add the cooled rice to the now-empty food processor and pulse until slightly crumbled, about 5 pulses. Add the cooked mushrooms and onions and pulse until well combined with no obvious or large pieces of mushrooms remaining - about another 5 pulses.
- Add the oat flour (starting with the lesser amount), salt and pepper, miso paste, coconut aminos, and smoked paprika, and pulse a few times to combine. Add the cashew crumble and pulse once or twice to distribute the cashews without overmixing. The mixture should be thick and sticky, but easy to form into patties. If too wet, add more oat flour and stir by hand. Taste and adjust, as needed, adding more salt to taste.
- Using a 1/2-cup measuring cup, scoop your burger mixture and form into 4 even patties. Heat the remaining 2 tablespoons (30 ml) avocado oil in your heavy-bottomed skillet over medium heat, and place the patties in the oil. Cover and let cook for about 3 minutes, uncover and flip, then cover and cook for an additional 3 minutes. Continue cooking if the patties aren't as crispy as you'd like.
- Enjoy! Serve on buns with homemade ketchup, vegan mayo, tomatoes, lettuce, and your other favorite burger toppings! Vegan burger patties can be saved before or after cooking, and will keep in the refrigerator for up to 5 days or the freezer for up to 1 month. Reheat cooked burgers on the stovetop over medium heat until warmed through and fragrant.
Nutrition Facts : ServingSize 1 burger, Calories 410 kcal, Carbohydrate 38.5 g, Protein 9.8 g, Fat 25.9 g, SaturatedFat 3.8 g, Sodium 442 mg, Fiber 5.7 g, Sugar 6.6 g, UnsaturatedFat 20.1 g
VEGAN BEET BURGERS
Quick and easy recipe for a hearty veggie burger with a perfect bite (not mushy).
Provided by Sam Turnbull • It Doesn't Taste Like Chicken
Categories Main Course
Time 20m
Number Of Ingredients 10
Steps:
- If you have a grater attachment for your food processor you can use it to grate the beets directly into the processor. If not grate beets with the grater you have, then add the beets, along with all of the remaining ingredients to the food processor. Pulse, stopping to scrape the sides, until the mixture comes together.
- Form into 4 patties. The patty mixture will be very sticky, so wet your hands in between forming each patty, to help stop the sticking.
Nutrition Facts : Calories 205 kcal, ServingSize 1 burger patty (recipe makes 4), Carbohydrate 37 g, Protein 8 g, Fat 3 g, SaturatedFat 1 g, Sodium 365 mg, Fiber 6 g, Sugar 6 g
20+ DELICIOUS VEGAN BURGER RECIPES
Want to make the best vegan burger? Try some hand-selected recipes from our article or freestyle with the following formula using what you already have on hand - we help you make the best plant-based patties you can enjoy with your whole family.
Provided by Alena
Categories Dinner
Time 25m
Number Of Ingredients 13
Steps:
- Sauté onion, garlic and vegetables for around 5-8 minutes or until soft in a skillet using soy sauce, vegetable broth or oil.
- Add your cooked & drained legumes, grains and sautéd vegetables into a food processor jar.
- Pulse a few times to combine, add all herbs and spices, then pulse again without overdoing it.
- Adjust everything to your taste preference, then press the mixture between your fingers to ensure it has the right texture.
- If it's too crumbly, add some water. If it's too wet, add more of the dry ingredients you used.
- Form plant-based patties with your hands and place them next to each other on a parchment paper-lined baking sheet.
- Bake in the oven at 350 °F (180 °C) for 15 minutes, flip over and bake for another 15 minutes. Alternatively, you can fry the patties in oil using a skillet - this will only take 3-5 minutes for each side.
- Serve warm on your favorite bun alongside your favorite vegan burger fixings!
Nutrition Facts : Calories 197 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 6 grams fat, Fiber 8 grams fiber, Protein 8 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 burger, Sodium 103 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
EASY VEGAN BURGER RECIPE
This Easy Vegan Burger Recipe only takes 30 minutes to prepare. It's a grillable, flavorful, and nutritious meat substitute that even meat-eaters will like! This is my favorite vegan burger recipe of all time. It's a delicious and interesting way to get more walnuts into my diet, plus it tastes great! These delicious veggie burgers are great served with, My Favorite Recipes For Fries, Baked Potato Wedges and Vegan Coleslaw For many people, the burger is the ultimate comfort food. Comfort foods are delectable, satiating, and bring a smile to our faces. We all crave a meal that reminds us...
Provided by Michelle Blackwood, RN
Categories Appetizer
Time 50m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease a baking sheet or parchment-lined baking sheet and set aside.
- Make breadcrumbs by blending 1-inch pieces of bread in a blender or food processor, scoop breadcrumbs into a large mixing bowl. Stir in walnut, sage, oregano, and basil.
- In a food processor or blender, place tofu, liquid aminos, nutritional yeast flakes, tapioca starch, onion powder, garlic, and sea salt and process.
- Pour blended mixture into the bowl with seasoned breadcrumbs and mix well.
- Using a large canning jar lid, including both the cap and rim, form the mixture into patties and place them on a lightly oiled cookie sheet.
- Bake for 30 minutes, turning halfway. You may also cook in a lightly oiled skillet on both sides. Top with your favorite toppings!
Nutrition Facts : Calories 178, Carbohydrate 14.9, Fat 10.7, Protein 8.4
THE BEST EASY VEGETARIAN BURGER RECIPE
An easy chickpea burger recipe that makes a fantastically hearty, cheesy burger. They're so quick and easy to prepare! #vegetarianburger #chickpeaburger #easyhomemadeveggieburger
Provided by Becca
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Add the two drained tins of chickpeas to a food processor, along with the grated cheese, garlic powder, mixed herbs, and salt and pepper. Blitz until roughly chopped (you may need to scrape down the sides once or twice).
- Next, add the eggs to the food processor, and blitz again until well combined.
- Line a baking tray with non-stick foil, and spray lightly with oil. Remove the blade from the food processor and, using clean hands, form the mixture into burger shapes. I made 4 large burgers, but you could stretch the mixture to make 6 smaller burgers if you prefer. Place the burgers on the baking tray, and bake at 190°C (Gas Mark 5 / 375°F) for around 30-40 minutes, until the burgers are firm and golden brown.
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VEGAN BURGER PATTIES RECIPE - VEGGIE SOCIETY
From veggiesociety.com
4.7/5 (9)Calories 295 per servingCategory Main Course
- In a mixing bowl combine the Soy Curls or TVP with the hot water and allow to soak for 20 minutes or until most of the liquid is absorbed. Drain any wring out and excess water. Fluff with a work if using TVP.If using soy curls instead make sure to give them a buzz in the food processor after soaking, so that the texture is similar to that of TVP or the rice grains. You want a nice texture not powder.
- Add the cooked brown rice and the soy to the bowl of a food processor together with the soy sauce, smoked paprika, beets and all the spices including the tapioca. Use the pulse button to gradually mix everything until combined. DO NOT over process, make sure to keep the nice texture in there, a few quick of pulses is enough.
- Transfer the mixture to a bowl and fold in the panko bread crumbs. (If you want an extra firm burger pattie that holds tighter together you also might wanna add the vital wheat gluten or or just up the bread crumbs until firm to your liking. You'll have to try both variations and see which one you like best.)
- Wet or lightly oil your hands and form the mixture into patties. You can make 6 to 8 depending on how big you like them to be.
20 BEST VEGGIE BURGER RECIPES | ALLRECIPES
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EASY VEGAN BLACK BEAN BURGERS - SHE LIKES FOOD
From shelikesfood.com
Reviews 15Calories 251 per servingCategory Dinner
- Add all ingredients to a food processor. Process for 45-60 seconds, until all ingredients are blended together, but still a little bit chunky. Transfer mixture to a medium sized bowl and refrigerate for about ten minutes. Remove from the refrigerator and form mixture into patties. You will get about 4-6 patties, depending on the size you make them. Line a large sheet pan with parchment paper and place black bean burgers on. Refrigerator for about 20 minutes.
- Heat a large pan over medium heat and coat the bottom with olive oil. Cook the burgers for about 3-5 minutes on each side, until crisp and heated through. Top with your favorite burger toppings and enjoy!
EASY VEGAN BLACK BEAN BURGERS - NO CHOPPING REQUIRED!
From hummusapien.com
4.8/5 (41)Total Time 25 minsCategory Main MealsCalories 236 per serving
- If cooking on stovetop, preheat a large pan sprayed with cooking spray or olive oil over medium heat. If baking, preheat oven to 350F and line a baking sheet with parchment paper.
- Place beans in a large bowl. Mash with a potato masher or fork until most beans are broken up, leaving some whole beans in tact. Add breadcrumbs, onion powder, garlic powder, cumin, chili powder, smoked paprika, salt, pepper, sriarcha, and flax mixture. Stir until well combined.
- Form into 5-6 tightly-packed patties. You can refrigerate them until you are ready to cook (for up to 3 days) or cook them right away.
23 MOUTH-WATERING VEGAN BURGER RECIPES - VEGAN FOOD & LIVING
From veganfoodandliving.com
Estimated Reading Time 7 mins
- BBQ Pulled Mushroom Burger. Missing the delights of a pulled pork burger? Pulling and shredding mushrooms gives them a stringy, meaty texture similar to pulled pork while the blend of spices gives them a delicious smokey flavour.
- Sweet Potato Burgers. This flavourful vegan sweet potato burger recipe is packed with delicious spices and is ready to eat in just 30 minutes! Topped with avocado, vegan mayo, red onion, and spicy Kimchi, they are the perfect combination of savoury and spicy.
- Cheese-Stuffed Big Daddy Burger. Bite into this epic burger and you’ll discover a delicious surprise inside – a soft centre filled with melty vegan cheese!
- Vegan Big Mac Recipe. Enjoy the world’s most infamous burger vegan-style! With gherkins, special sauce and meat-free patties, it tastes just like the original.
- Mexican Green Chili Veggie Burgers. You can control the heat of this seriously hearty burger by choosing mild or hot green chili peppers. The recipe is simple and doesn’t take too long, so you’ll be able to enjoy it in no time.
- Za’atar Chickpea Burgers with Heirloom Tomato & Apricot Chutney. Za’atar is a middle-eastern seasoning made up of various herbs and spices. It adds a real kick to these brilliant burgers, as does the tomato and apricot chutney.
- Vegan In & Out Burgers. Fast-food favourites In & Out get a vegan makeover with this delicious vegan recipe from superstar chef Gaz Oakley!
- Moroccan Yam Veggie Burgers with Cilantro Lime Tahini Sauce. The fresh, tangy cilantro-lime tahini sauce is the finishing touch to an all-around winner of a burger.
- Black Lentil, Pistachio and Shiitake Mushroom Burger. Inspired by a bad burger experience to create something a hundred times better, the writer of this recipe has made a vegan burger that can be made with common pantry options and tastes incredible.
- Vegan Chana Masala Veggie Burger with Mint Chutney Mayo. These heavy burger patties may be filling, but you’ll enjoy every bite! The chana masala spices and chickpea texture make them different and exciting, and they’re substantial enough not to fall apart on the grill!
EASY 5-INGREDIENT VEGGIE BURGERS - SWEET SIMPLE VEGAN
From sweetsimplevegan.com
Reviews 16Category EntreeCuisine VeganTotal Time 30 mins
- In the bowl of a food processor, add in all of the ingredients and process for 15 to 20 seconds, or until the mixture begins to come together, scraping the sides as needed. Scrape all of the mixture into a small bowl and place the bowl into the refrigerator for 30 minutes to set.
- Preheat oven to 400°. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- Remove the bowl from the fridge. Scoop out 1/2 cup sized scoops from the mixture and using wet hands, form the mixture into patties. We made 3 patties total. Place the patties onto the prepared baking sheet and place them into the oven for 15 minutes. Flip the patties over and then bake for an additional 10 minutes or until the patties are browned and feel solid.
THE BEST VEGAN BEET BURGERS | WHOLESOME ... - FROM MY BOWL
From frommybowl.com
5/5 (25)Category MainCuisine AmericanTotal Time 50 mins
- Finely grate the beets using a food processor attachment or handheld grater. Set aside. Quickly clean out the processor, then re-attach it to the base with an S-blade attachment. Add the walnuts, oats, flax, garlic, all dry spices, and salt. Process until a slightly coarse flour forms.
- Add the shredded beets, beans, and tamari to the food processor and blend until combined, scraping the sides of the device with a spatula as necessary. It’s okay if there are still some pieces of beans or beets left – this will add texture!
- Scoop out the burger “batter” to form patties; I used a ½ cup measure to make 6 large patties. Use slightly damp hands to flatten and shape the burgers, then place on a baking tray.
GRILLABLE VEGGIE BURGER | MINIMALIST BAKER RECIPES
From minimalistbaker.com
Ratings 464Calories 314 per servingCategory Entree
- If your brown rice isn’t cooked yet, start there by following this method for the best results. Otherwise, move onto the next step.
- Heat skillet over medium heat. Once hot, add raw walnuts and toast for 5-7 minutes, stirring frequently, until fragrant and golden brown. Let cool and move onto the next step.
- In the meantime, heat the same skillet over medium heat. Once hot, add oil and onion. Season with a bit of salt and pepper and sauté for 3-4 minutes, or until onion is fragrant, soft, and translucent. Remove from heat and set aside.
- Once walnuts are cooled, add to blender or food processor with chili powder, cumin, smoked paprika, salt, pepper and coconut sugar and blend until a fine meal (see photo) is achieved. Set aside.
EASIEST VEGAN CHICKPEA BURGERS - LOVING IT VEGAN
From lovingitvegan.com
Ratings 40Calories 196 per servingCategory Dinner, Entree, Savory
- Finely chop the onion and crush the garlic and add to a frying pan with 1 tsp avocado oil and fry until just before they start to brown.
- Drain the can of chickpeas and add the chickpeas to a food processor with the cooked onions/garlic, paprika, coriander powder, cumin, freshly chopped cilantro and flour and process it into a thick burger batter.
- Sprinkle flour over a baking tray and cover your hands with it as well. Scoop the batter out onto the tray in 4 even sections, roll in the flour and form into 4 balls.
THE 11 BEST VEGGIE BURGER RECIPES - THE SPRUCE EATS
From thespruceeats.com
- Mushroom Veggie Burgers. When cooked, mushrooms are surprisingly similar in taste and texture to meat, and this mushroom veggie burger recipe may just surprise you with how tasty it is.
- Vegan Black Bean Burgers. This veggie burger recipe is both vegetarian and vegan but it has bread in the mix so it isn't gluten-free. Combine mashed beans, bread, chopped onions, and seasoning to make patties.
- Portobello Mushroom Burgers. Portobello mushrooms are already patty-shaped and have a meaty quality about their texture that makes them the number-one choice of burger for vegans and vegetarians alike.
- Tofu Veggie Burgers. Tofu is an underrated vegan protein because most people associate the white block with bland flavor. But in reality, tofu offers a white canvas to make anything vegan you'd like, from skewers to ricotta, nuggets to dips.
- Beet Burger. Veggie burgers can start to taste the same after a while, so including a different ingredient is a nice change. Beets add a bit of sweetness to these veggie burgers while boosting the nutrition factor, and adding a slight purple hue.
- Spicy Bean Burger. This black bean and cornmeal burger is an easy veggie burger with just a few basic ingredients. Simply put the beans, flour, cumin, salt, cornmeal, and salsa in your food processor and mix.
- Potato and Bean Veggie Burgers. If you've ever had latkes or potato pancakes, you know that potatoes absorb the flavors added to them quite well, and have a satisfying texture that is both crunchy and soft.
- Spicy Vegan Black Bean Burger. Spice up a basic vegan black bean burger patty with some cayenne pepper and hot sauce. Peppers, breadcrumbs, spices and an egg replacer make a pretty dense dough that can either be grilled, baked or pan-fried.
- Vegetable Veggie Burgers. This healthy and low-fat veggie burger recipe uses tofu and lots and lots of veggies to form a healthy and high-fiber vegetarian patty.
- TVP Veggie Burgers. Texturized Vegetable Protein, or TVP, is a high-protein ingredient derived from soy. It comes in a variety of forms and flavors. For this recipe, the flakes are best.
18 OF OUR FAVORITE VEGGIE BURGER RECIPES - FORKS OVER KNIVES
From forksoverknives.com
5/5 (1)
THE BEST VEGGIE BURGER RECIPES - BBC GOOD FOOD
EASY MEATY VEGAN BURGERS - GOOD FOOD VEGAN
From goodfoodvegan.com
Cuisine American, VeganCategory Main CourseServings 4Total Time 25 mins
EASY 6-INGREDIENT LENTIL BURGERS - COOKING FOR PEANUTS
From cookingforpeanuts.com
Reviews 2Calories 193 per servingCategory Main Course
VEGAN PUMPKIN BURGERS WITH QUINOA AND CHICKPEAS - BIANCA ...
From biancazapatka.com
5/5 (1)Calories 195 per servingCuisine German
EASY VEGAN CHICKPEA VEGGIE BURGERS - EAT FRESH GLOW
From eatfreshglow.com
VEGGIE BURGERS (LACTOSE FREE) - RECIPES.HOMEMADES.BUZZ
From recipes.homemades.buzz
10 EASY SIDES FOR BURGERS - LOSE WEIGHT BY EATING
From loseweightbyeating.com
EASY VEGAN BURGER PATTIES RECIPES
From tfrecipes.com
VEGAN BURGERS - YOUTUBE
VEGAN BURGERS: BEST BRANDS AND RECIPES - VEGAN.COM
From vegan.com
BEST VEGAN BURGER PATTIES - THEGALLERY.MU
From thegallery.mu
VEGAN BURGER RECIPES - BBC GOOD FOOD
VEGAN BURGER RECIPES - VEGAN RICHA
From veganricha.com
VEGAN GLUTEN FREE LENTIL BURGERS RECIPE | DEPORECIPE.CO
From deporecipe.co
VEGAN FALAFEL BURGER - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
THE BEST VEGGIE BURGER RECIPE – GLUTEN FREE. NO SOY. JUST ...
From glutenfreealchemist.com
EASY VEGAN BURGER RECIPE – RECIPESUNLTD
From recipesunltd.com
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