Best Vegetarian Burger Recipes

BLACK BEAN AND CORN VEGETARIAN BURGER

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.

ALAN'S VEGETARIAN VEGAN BEAN AND RICE BURGER MASHUP

Steps:

• 1) Soak beans in a large pot, covered (quick soak method: bring to boil, then turn off the heat, leave covered for 1 1/2 hours).
• 2) Drain beans and refill pot with fresh water, cover, bring to a boil again, simmer for 1 1/2 hours. Drain again and let cool at room temperature for at least 5-10 minutes (don't worry about using warm water, we aren't worried about keeping the beans in tact).
• 3) About halfway through the cook time for the beans, start cooking the brown rice. Add 4 cups of water and 2 cups rice to a pot, covered. Bring to a boil, then simmer for 30-40 minutes (or as directed on package).
• 4) Combine all seasonings and breadcrumbs in a large bowl (I combined the seasoning in one bowl to mix it, then divided it between 3 large bowls to prepare for the large amount of food this makes).
• 5) Once both the rice and beans have cooled enough to be able to mix by hand, combine the beans and rice (I found that the large pot I used for the beans had enough room to add and mix up the rice).
• 6) Combine all of the dry seasoning with the beans and rice mixture (or if you split the seasoning up between multiple bowls, split up equal amounts of the bean and rice mixture into each bowl).
• 7) Start mashing! I start off using a potato masher, but always end up using my hands to get the beans and rice mashed up enough. Slowly add the picante sauce until you get the right texture for you (I prefer at least 2 pounds in this recipe, use less for a tougher/dryer mix).

VEGETARIAN CRANBERRY BEAN BURGER

Steps:

• Heat 1 tablespoon oil over medium heat in a skillet. Saute onions in the hot oil for 1 minute. Add carrots, bell pepper, and zucchini; cook and stir for 3 minutes. Cook and stir garlic, basil, oregano, and sage in the pan for 2 minutes. Remove from heat.
• Mash beans in a large bowl. Add soy sauce, ketchup, Dijon mustard, sea salt, and pepper; stir well. Fold in vegetable mixture. Mix in oats. Portion out 8 equal-sized patties and flatten to desired thickness. Chill in the refrigerator for 30 minutes.
• Lightly grease a nonstick skillet and heat over medium-high heat. Cook burgers until browned, 3 to 5 minutes per side. Serve on buns.

VEGETARIAN BURGER LOAF

Steps:

• Melt butter in skillet. Add onion, celery, carrot and garlic. Cover and cook at medium heat until vegetables are tender but not brown. Combine cooked vegetable mixture with remaining ingredients. Mix by hand or mixer until well blended. Pour mixture into greased loaf pan (8 x 4 x 2 1/2 inches) or into a greased baking pan (8 x 8 x 2 inches). Bake at 375 degrees for 40-50 minutes. Allow loaf to cool 5 minutes for easier slicing. May be served with mushroom or tomato sauce. Serves 6.

VEGETARIAN BURGER

Steps:

• Heat oven to 400 degrees. Scrub sweet potato, and prick with a fork. Bake until tender, about 40 minutes. Remove from oven, and peel when cool enough to handle. Transfer to a large bowl, mash, and set aside.
• Meanwhile, rinse millet. Bring 2 1/2 cups water to a boil; add millet and 1 teaspoon salt. Cover, reduce heat to medium low, and simmer until all the water is absorbed, about 15 minutes. Remove from heat, and add to mashed sweet potato; mix to combine.
• Place carrot and celery in a food processor; pulse to chop finely. Transfer from processor to a small bowl. Pulse onion and garlic until finely chopped, and add to carrot and celery. Heat 2 teaspoons sesame oil in a skillet over medium-low heat. Add garlic, onions, celery, and carrots; cook until onions are translucent, about 7 minutes. Add to millet mixture; stir to combine.
• Bring a small saucepan of water to a boil. Add 1 teaspoon salt and peas; cook until tender but still firm, about 3 minutes. Drain; transfer peas to a bowl of ice water for 1 to 2 minutes. Drain again, and combine with chickpeas in a food processor; pulse to chop medium-fine. Add to millet mixture.
• Add coriander, cumin, fennel, cayenne, flour, sunflower seeds, lemon juice, chives, parsley, remaining 1 1/2 teaspoons salt, and pepper. Mix well, and form into 8 patties.
• Heat 2 teaspoons sesame oil in a nonstick skillet over medium heat. Add four patties, and cook until golden brown and heated through, 7 to 8 minutes per side. Keep warm in a low oven; repeat with remaining 2 teaspoons oil and patties.
• Serve immediately with sprouts and tahini sauce on buns brushed with olive oil and toasted. Serve Grilled Pineapple and Avocado Salsa on the side.