BLACK BEAN AND CORN VEGGIE BURGER WITH SWEET POTATO "BUN"
These substantial veggie burgers are gluten free and loaded with fiber. The "buns" can be used in place of bread for other sandwiches as well, like turkey or chicken salad.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 servings (1 sandwich per person)
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Prepare a grill for medium-high heat. Brush the sweet potatoes with 1 tablespoon of the oil, and sprinkle with a large pinch of salt. Lightly oil the grill grates. Arrange the sweet potato rounds on the grill, cover with the lid and cook until there are nice grill marks and the potatoes are tender but not mushy, 8 to 12 minutes per side. Set aside to cool completely. (These "buns" can be refrigerated in an airtight container up to 2 days.)
- Meanwhile, mash the beans and corn in a medium bowl until the beans form almost a paste. Add the cheese, 3 tablespoons of the cornmeal, the egg white, scallions and 3/4 teaspoon salt. Form the mixture into 4 patties about 1/2 inch thick. Refrigerate for at least 20 minutes up to overnight.
- Heat the remaining 2 tablespoons oil in a large ovenproof nonstick skillet over medium heat. Put the remaining 2 tablespoons cornmeal onto a plate. Dredge both sides of the patties in the cornmeal. Cook until golden brown, 3 to 4 minutes per side. Transfer the skillet to the oven, and bake until the burgers reach an internal temperature of 165 degrees F, about 5 minutes.
- Brush 4 of the grilled sweet potato slices with some of the mayonnaise. Put the lettuce leaves and burgers on the remaining 4 slices, and sandwich together.
Nutrition Facts : Calories 430 calorie, Fat 19 grams, SaturatedFat 4 grams, Cholesterol 10 milligrams, Sodium 650 milligrams, Carbohydrate 55 grams, Fiber 9 grams, Protein 10 grams, Sugar 10 grams
ZUCCHINI AND CORN VEGGIE BURGERS RECIPE - (4.4/5)
Provided by andreajayros
Number Of Ingredients 12
Steps:
- Pre-heat oven to 350 and grease baking sheet with coconut oil Drain zucchini by placing in a kitchen towel and squeezing all the water out of it until dry, being sure to collect all liquid in separate bowl In food processor, process dry ingredients, included seasonings and spices Add zucchini juice and process only until combined Transfer garbanzo bean mixture into a separate bowl Fold in veggies and season to taste, only if more seasoning is needed Make burgers using a 1/4 measuring cup by packing the mixture into the cup and turning it out into your hand to pat into a more flat disc Place on greased cookie sheet and drizzle each burger with coconut oil Cook for 25 minutes, or until underside is golden brown Flip each burger and cook an additional 5-7 minutes until the top is golden brown
VEGGIE BURGERS WITH ZUCCHINI AND CORN
Bright zucchini, sweet corn, nutty millet, and creamy white beans add vibrant flavor and texture to these hearty, grill-able vegetarian burgers. Bonus: they're gluten-free!
Provided by Katherine Sacks
Categories Vegetarian Vegan Wheat/Gluten-Free Zucchini Corn Bean Grill Back to School No Meat, No Problem
Yield 4 servings
Number Of Ingredients 18
Steps:
- Cut onion in half crosswise. Slice one-half into 1/4" rings; set aside. Finely chop remaining onion. Pulse chopped onion, garlic, cornmeal, 3/4 cup zucchini, 2 Tbsp. beans, and 2 Tbsp. corn in a food processor until finely chopped, 30-45 seconds.
- Heat 1 Tbsp. oil in a large skillet over medium. Add chopped onion mixture and cook, stirring occasionally, until mixture begins to soften and thicken, 3-4 minutes. Add remaining 3/4 cup zucchini and cook, stirring occasionally, until zucchini begins to soften and become translucent, 3-4 minutes more.
- Transfer mixture to a large bowl and gently mix in millet, 1/4 cup basil, 3/4 tsp. salt, 3/4 tsp. pepper, and the remaining beans and corn until well combined. Form mixture into 4 (1"-thick) patties. Cover with plastic and freeze 20 minutes.
- Meanwhile, combine mayonnaise, lime zest, lime juice, and remaining 1/4 cup basil in a small bowl; set aside.
- Prepare a grill for medium-high heat or heat a grill pan or cast-iron skillet over medium-high; oil grate or pan. Toss reserved onion rings with 1 Tbsp. oil and remaining 1/4 tsp. salt and 1/4 tsp. pepper. Cook onion rings until softened and lightly charred, about 5 minutes.
- Brush patties all over with oil. Cook, flipping once, until medium brown and toasted, about 7 minutes on each side; add 1 slice cheese to each during last 3 minutes of cooking. Transfer onions and burgers to a plate. Toast buns until golden brown, about 30 seconds.
- Place 1 piece lettuce on each bottom bun and top with a burger. Top with onions. Spread 1 Tbsp. basil mayonnaise on each top bun, add smashed avocado, and close sandwiches.
VEGGIE BURGERS
Burgers that taste like hamburgers, but without meat! You can replace the Cheddar cheese with Monterey Jack or any other cheese you like. If you prefer, you may use a 1.4 ounce packet of brown broth in place of the soy sauce.
Provided by Anonymous
Categories Fruits and Vegetables Vegetables Squash
Time 1h35m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 193.2 calories, Carbohydrate 31.9 g, Cholesterol 27 mg, Fat 4.3 g, Fiber 3.1 g, Protein 6.9 g, SaturatedFat 1.3 g, Sodium 157.6 mg, Sugar 2 g
BLACK BEAN AND CORN VEGETARIAN BURGER
My picky vegetarian daughter absolutely loved these black bean and corn vegetarian burgers. Simple and delicious! Serve with your favorite burger condiments and vegetables.
Provided by Jeff and Karen
Categories Main Dish Recipes Burger Recipes Veggie
Time 59m
Yield 15
Number Of Ingredients 18
Steps:
- Combine almonds, instant oatmeal, ketchup, corn, eggs, mushrooms, red bell pepper, red onion, green onions, olive oil, and horseradish in a bowl. Season with Worcestershire sauce, red pepper flakes, basil, salt, and pepper.
- Fold black beans into the almond mixture, being careful not to smash them. Scoop up 1/2 cup of the mixture; lightly flatten between the palms of your hands to form a patty. Repeat with remaining mixture.
- Coat a skillet lightly with cooking spray and heat over medium heat. Place patties in the hot skillet and cook until browned, about 7 minutes per side.
Nutrition Facts : Calories 455.6 calories, Carbohydrate 48 g, Cholesterol 43.6 mg, Fat 25.1 g, Fiber 10.1 g, Protein 15.7 g, SaturatedFat 2.9 g, Sodium 1083 mg, Sugar 11.4 g
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