NUT BURGERS (VEGETARIAN)
These no nonsense nut burgers are great. I have yet to find a recipe or a restaurant that makes as good of a version. Serve with chips... tortilla, blue corn, sweet potato, or other veggie chips. Use whichever types of nuts you like, or have handy such as pecans, walnut, hazelnuts, almonds, sunflower seeds, pumpkin seeds, or any combination of nuts you might like.
Provided by jade_
Categories Main Dish Recipes Burger Recipes Veggie
Time 25m
Yield 2
Number Of Ingredients 15
Steps:
- Place walnuts and sunflower seeds in a dry skillet over medium heat. Cook, stirring occasionally until lightly toasted and fragrant, about 5 minutes.
- In a medium bowl, mash garbanzo beans with a fork, or chop in a food processor. Stir in the onion, egg, parsley, and toasted nuts. Season with pepper and seasoning blend, and mix well.
- Heat olive oil in a skillet over medium heat. Divide the bean mixture into 2 patties, and fry in the hot oil for about 3 minutes on each side, or until well browned and heated through. Place a slice of cheese over each patty, and remove from heat.
- Place the pita round in the same dry skillet the nuts were in, and heat for about 1 minute on each side. Cut the round in half, spread ranch dressing inside of each, and line the pockets with romaine leaves. Place a cheesy patty into each one, and top with sliced tomato and avocado. Serve with tortilla or potato chips.
Nutrition Facts : Calories 939.3 calories, Carbohydrate 58.6 g, Cholesterol 130.9 mg, Fat 69.8 g, Fiber 12.7 g, Protein 25.8 g, SaturatedFat 14.1 g, Sodium 1027.8 mg, Sugar 5.4 g
THE BEST VEGGIE BURGER (BETTER THAN STORE-BOUGHT)
There's no getting around the fact that vegetable burgers take more time than regular hamburgers, but they are well worth it (trust us). Nothing is difficult about the process, so stick with us. You can do this! Once you make the burger mixture, you can keep it in the fridge for 24 hours. Or you can form the patties, cook them and freeze up to three months (this is what we do).
Provided by Adam and Joanne Gallagher
Categories American
Time 1h20m
Yield Makes 8 (3 1/4 ounce) veggie burgers
Number Of Ingredients 19
Steps:
- Heat the oven to 400 degrees F. Line two rimmed baking sheets with foil, parchment paper or silicon baking mats.
- Using a damp paper towel, brush all dirt from mushrooms. Cut away and discard any hard stems. Roughly chop the mushrooms, carrot, broccoli and onion into 1/2-inch chunks. Toss vegetables into the bowl of a food processor. Add the garlic, olive oil, smoked paprika, chili powder, salt and pepper. Close the lid and pulse 10 to 20 times until coarsely ground.
- Spread the ground vegetables onto one of the lined baking sheets. Pat them down with a spatula until a very thin layer of vegetables covers the majority of the baking sheet. Roast the vegetables for 15 minutes. (If the veggies around the outer edges start to turn dark brown, stir and press them back down into a thin layer).
- Meanwhile, spread the drained black beans onto the second baking sheet in one layer. When the vegetables have roasted for 15 minutes, stir them and press into a thin layer once more. Transfer both baking sheets (vegetables and the black beans) to the oven. Roast until the beans begin to split and look dry and the vegetables look drier and toasted, about 15 minutes. Let everything cool.
- While the beans and vegetables roast, rinse the food processor bowl and pat dry.
- Place the walnuts, spinach and fresh herbs in it. Pulse until they are about the size of breadcrumbs.
- Add cooled beans and pulse 5 to 10 times until the beans look crumbly with large crumbs.
- Add the roasted vegetables, panko breadcrumbs, eggs and the tomato paste. Pulse until everything is just combined. You want to keep some texture, don't pulse until a smooth mixture.
- Scrape the mixture into a bowl and fold in the rice.
- Refrigerate the veggie burger mix up to 24 hours. Or make patties, cook them and freeze wrapped in foil up to 3 months.
- When you are ready to make the burgers, divide into 8 equal portions (about 3 1/4 ounces or 90 grams each). Form each portion into a 1/2-inch thick patty.
- Heat a skillet over medium-low heat, add oil, and then place patties in one layer. (We use about 1 tablespoon of oil to cook 4 burgers). Cook until heated through, firm and browned on both sides, about 4 to 6 minutes on each side. If any bits fall from the sides as you flip, press them back into the sides of the patty. Be careful when flipping so they stay together.
- For an outdoor grill, we recommend placing a cast iron pan or griddle over a low fire to cook the burgers.
- To reheat frozen cooked burgers: Bake in a 350 degree F oven until heated through, 15 to 20 minutes. Or reheat in a skillet over medium-low heat until heated through, 5 to 10 minutes on each side. We do not recommend microwaving the patties (they steam and become floppy).
Nutrition Facts : ServingSize 1 burger patty (no bread/cheese/toppings), Calories 188, Protein 8.3g, Carbohydrate 22.7g, Fiber 5.4g, Sugar 2.8g, Fat 8g, SaturatedFat 1.3g, Cholesterol 46.5mg, Sodium 321.2mg
VEGAN ACORN SQUASH BURGERS WITH CRANBERRIES AND PECANS
Bailey Rae, a Nashville-based vegan food blogger, created this fall-themed veggie burger with acorn squash, dried cranberries, toasted pecans and oats. You have to bake the squash and caramelize the onions, but once those steps are out of the way, it's an easy dish to put together.
Provided by Tara Parker-Pope
Categories burgers, main course
Time 2h20m
Yield 6 burgers
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees Fahrenheit. Halve squash lengthwise, scoop out seeds and discard. Spray or lightly rub the insides of the squash with oil and season lightly with salt and pepper. Set squash halves, scooped sides down, on a parchment-lined, rimmed baking sheet. Bake for 25 to 35 minutes, until soft and skin is easily pierced with a fork.
- Allow squash to cool slightly and then scoop flesh out from skin and into a fine mesh strainer. Gently press squash to squeeze out excess liquid and allow to drain for 30 minutes. Combine the ground flax seeds and water in a small bowl and allow to rest for 5 minutes to bloom. Reduce oven heat to 350 degrees.
- Heat 3 tablespoons of olive oil over medium heat and add onions. Cook, stirring frequently, until golden brown and caramelized, about 20 to 25 minutes. Season with salt and freshly ground pepper.
- Combine the squash, caramelized onions, bloomed flax and remaining ingredients in a large bowl. Mix well. Use a ⅓ cup measuring cup to form patties. Drop onto a parchment lined baking sheet and cook for 20 minutes. Flip patties and continue to cook another 15 to 20 minutes, until firm to the touch and beginning to lightly brown.
Nutrition Facts : @context http, Calories 282, UnsaturatedFat 11 grams, Carbohydrate 40 grams, Fat 14 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 436 milligrams, Sugar 13 grams
VEGETABLE AND PECAN BURGERS
Number Of Ingredients 13
Steps:
- 1. In 12-inch non-stick fry pan, over medium heat, saute onions and garlic in oil 2 minutes. Add mushrooms and saute 4 minutes longer or until mushrooms are just tender. Remove from heat.2. Using metal blade, coarsely chop pecans in food processor. Add KELLOGG'S RICE KRISPIES cereal, rice, green pepper, carrots, seasonings and mushroom mixture. Pulse processor about 15 seconds or until mixture is a mealy consistency. Remove to mixing bowl and stir in egg whites. Divide mixture into 6 portions, about 1/2 cup each and shape into patties. Place on baking sheet coated with cooking spray.3. Broil 6 inches from heat, about 5 minutes per side or until browned. Serve hot on buns with lettuce and tomato or with chutney, if desired.
Nutrition Facts : Nutritional Facts Serves
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