Veggie Oat Burger Food
VEGGIE OAT BURGER
A recipe gotten from the Micheff Sisters "Father's Day Special" on 3ABN.They say,"These patties are not only good in a sandwich, but they are great for an entrée too. I like to serve them with mashed potatoes and gravy. They are also nice to take on a picnic or put in your lunch, as they taste good hot or cold. They also freeze quite well." For a demonstration on how to make these go here: http://www.recipezaar.com/bb/viewtopic.zsp?t=247514
Provided by Sharon123
Categories Lunch/Snacks
Time 1h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In a medium skillet, mix the onion, carrot, celery and zucchini with the 1 tablespoon extra-virgin olive oil. Sauté over medium heat until onion is clear. Remove from heat and add the brown rice, oats and seasonings. Mix well and add the tofu, With a fork, mash the tofu into fine pieces and mix well.
- In a small bowl, combine all the liquid ingredients and stir to mix. Pour over the rice mixture and stir until moistened and evenly mixed. Shape into 8 evenly-sized patties approximately 3 1/2 to 4 inches in diameter. Dredge each patty with bread crumbs, making sure to coat both sides.
- Place the patties on a baking sheet that has been sprayed with non-stick cooking spray, then spray the tops of each patty.
- Bake in a 375 degree oven for 15 minutes. Turn the patties over, spray the tops with the cooking spray and bake another 20 minutes. Remove from the oven and let them sit for 5 minutes.
- Serve with buns or by themselves with mashed potatoes and gravy. Enjoy!
Nutrition Facts : Calories 143.4, Fat 4.8, SaturatedFat 0.8, Sodium 13, Carbohydrate 19, Fiber 3, Sugar 1.2, Protein 7.4
GOAT CHEESE TOPPED VEGGIE BURGER
Creamy, tangy goat cheese loaded with fresh herbs makes an impressive, yet easy, burger topping.
Provided by Food Network
Time 20m
Yield 1
Number Of Ingredients 8
Steps:
- Creamy, tangy goat cheese loaded with fresh herbs makes an impressive, yet easy, burger topping.
- 1. In small bowl combine chevre, milk, rosemary, thyme and garlic salt. Set aside.
- 2. Micro-cook veggie burger according to package directions, except after turning burger, spread cheese mixture on top. Continue micro-cooking according to package directions.
- 3. Top bun bottom with spinach, burger and bun top.
OATMEAL BURGERS
The ultimate vegan oatmeal burger is finally here! Don't you think I'm overselling this. Veggie burger recipes can be tricky, so when you get one that hits that sweet spot you better keep it close. This is definitely one of those recipes. Veggie burgers done right are so incredibly delicious. But on the flip side, there's nothing more disappointing than a dry, crumbly, oily veggie burger patty. Sadly, a lot of recipes end up with one of these characteristics. It's not that easy to get it right. You can make veggie burgers out of so many different things. People are getting very creative in what they put in their patties. It's a good way to have variety and switch things up because, let's be real, one can only eat so many legume burger patties in one lifetime. Oatmeal burgers are somewhat a new concept. When I first heard of this I wasn't really sold on the idea. But, just like everything else you need to give it a try to be able to make up your mind. I did and I loved it! So, of course, I wanted to recreate these burgers and add them to our list of incredibly delicious veggie burger recipes. I'm very happy with the outcome since as many other recipes here at vegan.io, other than tasty these oatmeal burgers are easy to make, super affordable and kid-friendly.The patty ingredients are super simple and you probably already have everything in your kitchen. You need quick oats, veggie broth, soy sauce, garden herbs, paprika and a bit of olive oil to fry them. The mixture comes out quite sticky so be prepared to deal with messy hands while making your patties. I happen to have a burger patty press at home, I thought I'd never use it but it came super handy while making these oatmeal burgers. If you don't have crazy kitchen trinkets don't worry. You can also use butter bread paper, I think some people call it wax paper, to shape the patties. If you notice them sticking to the paper just side a knife, slide it in between the paper and the patty to separate them so you can place them on a pan to fry. All good veggie burger recipes need toppings. I like to keep it simple by adding just lettuce and tomato. But feel free to throw in your favourites. I've made it with caramelised onion, coconut bacon, avocado and vegan cheese, there are no limits here. To make these oatmeal burgers even more delicious we are adding our special secret sauce. It's made with only two ingredients; vegan mayo and ketchup. It's very simple but very tasty and perfectly creamy. Add as much or as little as you want. I love this sauce so I add a lot. The full burger experience always comes with a side of french fries. You can go without them but it will never be the same. At home, we prefer potato wedges, especially when they're still warm and straight out of the oven.
Provided by Hi, I'm Julia! I love coming up with delicious simple vegan recipes. I started Vegan.io to make it a
Categories Lunch, Dinner
Time 10m
Yield Serves: 4
Number Of Ingredients 12
Steps:
- Directions Heat up the oven and prepare the the potato wedges according to the instructions on the package. Use a pot and heat up a bit of the oil, saute the onion for about 3 minutes add the broth for the patty then add the oats when it starts to boil. Add the rest of the patty ingredients except the oil and and stir until it thickens, then take it off the heat and set aside. Shape the mix into burger patties (about 5 oz/150 gr. per patty) and use a bit of oil for frying and fry 3-4 minutes on each side until golden brown. Use a small bowl and mix the ingredients for the sauce. For serving add sauce, sliced tomatoes, lettuce and patty to the burger bun and serve with some potato wedges on the side, enjoy!
Nutrition Facts : Nutrition Facts Total servings 4 Amount Per Serving Calories 528 From Fat 148 % Daily Value* Total Fat 16g 25.3% Saturated Fat 3g 17.2% Trans Fat 0g Cholesterol 0mg 0% Sodium 1397.155mg 58.2% Total Carbohydrate 80g 26.7% Dietry Fiber 10g 39.7% Sugars 8g Protein 17g 33.2% Vitamin K2 0µg 0% Vitamin A 0µg Vitamin B-12 0µg 0% Vitamin B-6 0.24mg 12.2% Vitamin C 19.16mg 31.9% Vitamin D 0IU 0% Vitamin E 1.5mg 5% Vitamin K1 44.11µg 55.1% Calcium 164.78mg 16.5% Copper 0.43mg 21.6% Folate 107.78µg 26.9% Folic Acid 14.19µg Iron 4.89mg 15.1% Magnesium 115.36mg 28.8% Manganese 2.82mg 141.1% Niacin 3.35mg 16.8% Pantothenic acid 0.82mg 8.2% Phosphorus 341.71mg 34.2% Potassium 952.83mg 27.2% Riboflavin, 0.29mg 17% Selenium 6.43µg 9.2% Sodium 1397.15mg 58.2% Thiamin, 0.64mg 42.9% Zinc 2.94mg 13.1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Calories per gram Fat 9 • Carbohydrate 4 • Protein 4
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