Houstons Restaurant Copycat Veggie Burgers Food

HOUSTON'S VEGGIE BURGER

Steps:

• Add the beans to a large mixing bowl. Gently pat beans dry with a paper towel. Using the back side of a fork or potato masher, mash beans until smooth and pasty.
• Heat a small skillet over medium heat.
• When hot, add the oil, onion and garlic. Sauté 3 minutes then transfer to the bowl with the beans.
• In a small bowl, add the paprika, cumin, chili powder, salt and pepper. Mix until combined then add to the large bowl.
• Using the same small bowl, mix the BBQ sauce and molasses until thoroughly combined.
• Add 3 tablespoons of the mixture to the large bowl and set aside the rest for basting during cooking
• In a food processor fitted with a metal blade, process oats until fine.
• Add the oats to the large bowl with the beans, veggies and sauce.
• Add the rice, beets, beet juice and egg and mix everything until combined.
• Using your hands, form the mixture into 4 patties, about 5 ½ ounces each. Place patties on a freezer safe plate and freeze for 30 minutes. Alternatively, you can put them in the refrigerator for 2 hours or more.
• Heat a large flat skillet over medium heat. Spray with oil and, using a spatula, transfer patties to the skillet.
• Cook the patties for 5 minutes, carefully flip with the spatula, baste with the remaining sauce and cook an additional 5 minutes. Add cheese during the last 2 minutes, if using.
• With the spatula, place each patty on a bun and top with your desired toppings.

HOUSTON'S VEGGIE BURGER RECIPE

Steps:

• Add the beans to a large mixing bowl. Gently pat beans dry with a paper towel.
• Using the backside of a fork or potato masher, mash beans until smooth and pasty.
• Heat a small skillet over medium heat.
• When hot, add the oil, onion, and garlic. Sauté for 3 minutes then transfer to the bowl with the beans.
• In a small bowl, add the paprika, cumin, chili powder, salt, and pepper. Mix until combined then add to the large bowl.
• Using the same small bowl, mix the BBQ sauce and molasses until thoroughly combined.
• Add 3 tablespoons of the mixture to the large bowl and set aside the rest for basting during cooking
• In a food processor fitted with a metal blade, process oats until fine.
• Add the oats to the large bowl with the beans, veggies, and sauce.
• Add the rice, beets, beet juice, and egg and mix everything until combined.
• Using your hands, form the mixture into 4 patties, about 5½ ounces each. Place patties on a freezer-safe plate and freeze for 30 minutes. Alternatively, you can put them in the refrigerator for 2 hours or more.
• Heat a large flat skillet over medium heat. Spray with oil and, using a spatula, transfer patties to the skillet.
• Cook the patties for 5 minutes, carefully flip with the spatula, baste with the remaining sauce, and cook for an additional 5 minutes. Add cheese during the last 2 minutes, if using.
• With the spatula, place each patty on a bun and top with your desired toppings.

HOUSTON'S WE HAVE A VEGGIE BURGER

Steps:

• Makes 15 patties for freezing.
• Mix everything with brown rice, then layer patties between parchment paper squares before marinating and grilling.
• 1/4 teaspoon of minced jalapenos was enough for us, and we like spicy!
• Bake at 375 and watch for time. We pull them out when they look right.
• Glaze:.
• Soy.
• Honey.
• Hoisin.
• Molasses.
• Dip let sit in marinade before grilling/baking.

HOUSTON'S RESTAURANT COPYCAT VEGGIE BURGERS

Steps:

• Stir together barbecue sauce and molasses. Set aside.
• In a large bowl, mash beans. Stir in 3 tablespoons of the barbecue mixture (reserving remaining for brushing) and remaining ingredients -- rice through egg white. Form into four 6 oz patties.
• Heat olive oil in a cast iron or non-stick skillet over medium. Grill burgers for 2 minutes on one side. Turn and brush with remaining barbecue/molasses mixture. Top with Monterey Jack and grill for another 2 minutes or until cheese is melted.
• Serve with lettuce, tomatoes, pickles, onions and mustard on a bun which has been grilled in butter.