Veggie Burger Food

VEGGIE BURGER

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!

VEGGIE BURGERS

Steps:

• Heat the olive oil in a skillet over low heat, and cook the onion and garlic for about 5 minutes, until tender. Mix in the carrots, squash, and zucchini. Continue to cook and stir for 2 minutes. Remove pan from heat, and mix in oats, cheese, and egg. Stir in soy sauce, transfer the mixture to a bowl, and refrigerate 1 hour.
• Preheat the grill for high heat.
• Place the flour on a large plate. Form the vegetable mixture into eight 3 inch round patties. Drop each patty into the flour, lightly coating both sides.
• Oil the grill grate, and grill patties 5 minutes on each side, or until heated through and nicely browned.

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

VEGGIE BURGER

Steps:

• Preheat the oven to 350 degrees F.
• In a food processor, pulse the cauliflower, mushrooms onions and Brussels sprouts in separate batches. Mix together in a large bowl. Mix in a little oil and salt. Spread out on a baking pan and roast, stirring every 15 minutes, for 1 hour; let cool. (This step is important because roasting helps evaporate moisture from the vegetables and adds deep roasted flavor to the final product.)
• Toss the chickpeas with the potato starch, then grind with a meat grinder or pulse in a food processor.
• In a large mixing bowl, combine the ground chickpeas and roasted vegetables with the lentils, oats, pumpkin seeds, quinoa, smoked paprika, cayenne, chile powder, curry powder, garlic powder, mustard powder, sage powder, sorghum, black pepper, white pepper and cider vinegar. Mix thoroughly by hand. Refrigerate for a few hours to let the oats absorb the oil and moisture.
• Form into 8 patties. Cook in oil in a skillet over medium heat until golden brown and hot throughout. Serve on buns with your favorite burger toppings.

EASY VEGGIE BURGERS

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.