The Ultimate Veggie Burger Food

THE ULTIMATE VEGGIE BURGER

Steps:

• Heat oven to 425 degrees. Slice tofu into 1/4-inch-thick slabs and pat dry with paper towel. Arrange tofu on one half of a rimmed baking sheet; brush both sides with oil. Spread mushrooms on the other half of the baking sheet; toss with 2 tablespoons oil and salt and pepper.
• On a second rimmed baking sheet, toss beans and grated beet with 1 tablespoon oil and salt and pepper, then spread the mixture into one layer.
• Transfer both baking sheets to the oven. Roast bean-beet mixture, tossing occasionally, until beans begin to split and beets are tender and golden, about 15 minutes. Roast mushrooms and tofu until golden and most of the liquid has evaporated, about 25 minutes. Let everything cool.
• Place nuts in a food processor and pulse until coarsely ground. Add cooled bean-beet mixture, mushrooms, tofu, panko, cheese, eggs, mayonnaise, scallion, garlic, pimentón and 3/4 teaspoon salt. Pulse until ingredients are just combined. Pulse in tempeh and rice but do not overprocess. You want small chunks, not a smooth mixture. Scrape mixture into a bowl and chill at least 2 hours or up to 5 days (you can also freeze the burger mix).
• When you are ready to make the burgers, divide mixture into 6 equal portions and form each portion into a patty about 1 inch thick. Return to the fridge until just before grilling. They grill better when they start out cold.
• Heat the grill. Cook the burgers over a low fire until they are charred on both sides and firm when you press on them, 4 to 6 minutes per side. If they start to burn before they firm up, move them to the sides of the grill to finish cooking over indirect heat. Alternatively, you can cook these on a grill pan or in a skillet over low heat.

VEGGIE BURGER

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

BBQ CHICKPEA VEGGIE BURGERS RECIPE

Steps:

• In a medium saute pan, add the walnuts and toast on medium-low for about 6-7 minutes until toasty and fragrant, tossing occasionally so that they toast evenly. Transfer to a small bowl and set aside. Wipe out the pan, and add 1 tsp vegetable oil. Once shimmering, saute the onions on medium-low for about 5-6 minutes, or until just soft. Transfer the onions to the bowl with the walnuts. Set aside.
• To the work bowl of a food processor fitted with the S blade, add the cauliflower chunks and pulse until it looks like short grain rice - or in small bits like couscous (don't over process as it can turn mushy). You'll need about 2 C (265g) 'riced' cauliflower. Transfer to a large mixing bowl.
• To the work bowl of the food processor, add the chickpeas, walnuts and onions. Pulse until crumbly. Some small chunks are good! Transfer to the large mixing bowl with the cauliflower.
• To the work bowl of the food processor, add the oats, chickpea flour, mustard, ketchup, liquid smoke, Worcestershire sauce, paprika, garlic, salt and Tabasco if using. Process until a the mixture is thick, crumbly and a bit pasty. Transfer to the large mixing bowl with all the other ingredients.
• Using your hands, mix thoroughly squeezing and pushing the mixture together. Be patient here, it takes a few minutes. The mixture should hold together when squeezed in a fist.
• Line a sheet pan with parchment paper and make room in the fridge for the pan. Use a 1/2 cup (133g) scoop for 6 patties OR 1/3 cup (85g) scoop for 9 patties to portion the patties. Roll each into a ball. Using the back of a metal measuring cup with a small piece of parchment under it, press each ball into a patty using gentle pressure to about 1/4"- 1/2" (.6 - 1.2 cm) thick. Place the patties on the parchment lined sheet pan and transfer to the refrigerator. Refrigerate for at least one hour so the flavors can marry and to hydrate the flour/oats. *I've fried these patties without resting for an hour in the fridge, and they were okay, although a little more tender. To Freeze (optional): at this point the raw patties can be frozen. Slide the pan in the freezer for one hour then stack the patties between parchment squares and into a freezer bag for longer storage.
• Preheat the oven to 200F (95C) and line a sheet-pan with parchment paper. Place the pan in the oven. This will keep the patties warm after they're cooked.
• In the Skillet: Add two to three Tbs of oil to a cast iron skillet on medium heat. Heat until shimmering. Add three patties. Be sure to give them plenty of room. Cook for 3 - 4 minutes on each side, adjusting the heat as needed and being careful when flipping a patty. Slide the patty on the parchment lined sheet pan in the oven. Sprinkle with sea salt. Finish cooking the remaining patties adding more oil as needed.OROn the Gas Grill: Clean grill and oil with vegetable oil (like canola or olive oil). Heat a gas grill on highest setting. Brush both sides of the veggie burger with oil and gently transfer to the grilling grates or a grill pan (use a grill pan if the grates of your grill are thin). Cook for about 5 - 6 minutes on each side, taking care when flipping the patties. Adjust heat as needed so that the burgers don't burn. Add cheese if desired just a few minutes prior to removing them from the grill or pan. Cook those final few minutes with lid on to melt the cheese.To keep warm, transfer the patties to the preheated oven.
• Just before serving, brush or drizzle warm BBQ sauce on the patties. Share with your favorite condiments.
• After cooking the patties, store in the fridge for up to three days, or in the freezer for up to three weeks. When freezing the patties, freeze first on a parchment lined sheet pan. Once frozen, stack patties between parchment squares and place in a freezer bag.Thaw in the fridge overnight. Reheat at 400F (200C) for about 15 minutes.

THE ULTIMATE VEGGIE BURGER - THAI STYLE

Steps:

• Start by very finely chopping the mushrooms and aubergine, so they're about ½ centimetre cubed. Fry them in a wok or pan with a little vegetable and 1 tablespoon of the soy sauce until they are soft all the way through. Don't be tempted to add any more liquid, you need them to be dry so they don't make the burgers soggy. When they are done, set them aside to cool.
• Prepare all of your other ingredients: Finely pound the cashews in a food processor or mortar and pestle - you should have a fine powder with a few lumps for texture. Chop the tofu into small pieces about the same size as the aubergines and mushrooms. Finely grate the carrot. Finely chop the onion, garlic, chilli, coriander, ginger, lemongrass and kaffir lime leaves. Take time to do this properly - large chunks won't be pleasant. The lemongrass and lime leaves are particularly tough and you should chop these as finely as you can. For the chillies, leave the seeds in (finely chopped) if you want them spicy, remove if not.
• Combine all of the burger ingredients into a large bowl and combine with your hands. Then divide the mixture into six and form into large patties. It should be a nice firm mixture but if not add a few more breadcrumbs and a bit more flour.
• Heat a frying pan or griddle pan with a little oil over a medium heat and gently place the burgers in the pan. After 3-4 minutes turn over and cook for 3-4 minutes on both sides. Turn over again and cook for another 2 minutes on each side.
• Serve in the buns with the sauces and other garnishes.
• Cooking ahead? You can make these a day in advance and keep them in the fridge, or well ahead and freeze, defrosting several hours before cooking.