JAMIE OLIVER'S VEGETARIAN BLACK BEAN BURGERS
Beans have been a staple in the human diet for more than 4,000 years, and in recent history, they've formed the foundation of countless vegetarian burgers. There are white bean burgers, kidney bean burgers and a plethora of other veggie burgers. Most have two things in common: beans and binders. This version from the chef Jamie Oliver's new book "Ultimate Veg" (Flatiron Books, 2020) combines black beans, rye bread, fresh mushrooms and ground coriander. Mr. Oliver tops his burgers with tangy yogurt, mangoes and salsa, but these crisp, oven-roasted patties are equally delicious with just lettuce and ketchup.
Provided by The New York Times
Categories dinner, lunch, beans, burgers, main course
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat the oven to 400 degrees. Peel and roughly chop 1 onion, then place it in a food processor. Add the mushrooms and pulse until just finely chopped. (Be careful not to overprocess into a paste.) Transfer mixture to a large bowl and wipe out the bowl of the food processor. Add torn bread to the processor, pulse until it forms fine crumbs, then transfer crumbs to the mushroom mixture.
- Add black beans and coriander, season well with salt and pepper, then mix together until thoroughly combined. Divide into 4 equal portions and shape into 1-inch-thick patties. Rub all over with oil and dust with ground coriander, then place on an oiled baking sheet.
- Roast patties until dark and crisp, 35 to 45 minutes. Sprinkle the burgers with the Cheddar. Let burgers cool slightly to firm up. While the burgers cool, transfer the buns to the hot oven and heat for a few minutes until toasted.
- Meanwhile, peel and very finely chop the remaining 1/2 onion. Transfer to a medium bowl. Add the tomatoes. Zest the lime on top, then halve the lime and squeeze lime juice on top, to taste. Add a few shakes of hot sauce and season with salt and pepper to taste. Pit, peel and finely slice the mango and avocado.
- Spread the yogurt on the bases of the rolls or buns, then top with half the salsa, the mango and the avocado. Add the burgers, the remaining salsa, extra Tabasco and cilantro leaves, then pop the lids on, press down lightly and serve immediately.
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
NUT BURGERS VEGETARIAN
This is really quite good. I fooled my entire family. They swore it was meat. I browned them really well. I'm not a vegetarian, but continue to make it. I use walnuts, rice, miso, and soy sauce as the combination among the choices. I have also put in teriyaki and it was great. Sorry about the nutrition information not working with all of the choices! Enjoy :)
Provided by COREprojects
Categories Lunch/Snacks
Time 25m
Yield 4 Burgers, 4 serving(s)
Number Of Ingredients 8
Steps:
- Grind onion in food processor.
- Add nuts and oats, pulse to chop.
- Add everything but the oil and process more, but not too finely.
- Add liquid as needed. Mixture should be moist but not loose.
- Let mixture rest a few minutes then shape into 4 burgers. (This can be refrigerated for up to a day, but be sure to bring it up to room temperature before cooking or they'll fall apart when you cook them.)
- Put oil in a nonstick skillet and turn fire to medium.
- When hot, add burgers.
- Cook 5 mins each side or until browned. Do not poke at them or they will fall apart.
- Lower heat a bit and cook another 3-4 mins so that they firm up.
- Serve on buns as you like. Chutney is suggested. I'm a blue cheese lover myself. Voila!
LENTIL BURGERS - VEGETARIAN
This recipe is from the back of the packet of "McKenzies" Red Lentils that I recently purchased.Can be served as a burger on a bun or with a salad on the side as a meal. Cooking/prep time does not include time for cooling. As yet untried by me
Provided by Jubes
Categories Grains
Time 1h5m
Yield 8 burger patties, 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine lentils, celery, carrot, water, curry powder in a pan and bring to the boil. Reduce heat and simmer, covered for approx 20 minutes or until the mixture has thickened. Remove from heat and cool.
- Stir in 2 cups of breadcrumbs.
- Shape the mixture into 8 burger patties.
- Toss them in the flour, dip in the egg white and cover with the remaining breadcrumbs.
- Heat the oil in a non-stick pan. Add the burgers and cook until well browned on both sides.
- Season with salt and pepper to taste.
- Serve on a bun as a burger or as a meal with a salad on the side.
Nutrition Facts : Calories 270.1, Fat 5.9, SaturatedFat 1, Sodium 275.3, Carbohydrate 42.7, Fiber 4.7, Sugar 2.7, Protein 12
VEGETARIAN TACO BURGERS
These taco burgers will delight anyone at your table, whether they're vegetarian or not. Serve them in hamburger buns with whatever dressings/toppings you desire!
Provided by Madeleine
Categories Main Dish Recipes Burger Recipes Veggie
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Combine beans, taco seasoning mix, and pepper in a large bowl with an electric mixer. Add tofu and mash into the bean paste until mostly smooth but with some chunks remaining. Mix in 1/2 of the crushed chips and flour. Divide mixture into 4 patties and press together firmly so they hold their shape. Turn them over in the remaining crushed chips to coat.
- Heat oil in a large skillet over medium-high heat. Add burgers and fry until crispy, 2 to 3 minutes per side.
Nutrition Facts : Calories 304.7 calories, Carbohydrate 33.7 g, Cholesterol 0.2 mg, Fat 13.1 g, Fiber 7.2 g, Protein 13.7 g, SaturatedFat 1.7 g, Sodium 923.8 mg, Sugar 2.1 g
ZUCCHINI BURGERS (NO, NOT VEGETARIAN)
Make and share this Zucchini Burgers (no, not vegetarian) recipe from Food.com.
Provided by Izzy Knight
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Mix first six ingredients together, add salt and pepper to taste, and form four patties.
- Grill until desired doneness is reached, placing one slice of cheese on each burger when they are turned.
- Serve with desired garnishes.
Nutrition Facts : Calories 350.3, Fat 13.9, SaturatedFat 5.2, Cholesterol 73.7, Sodium 289.7, Carbohydrate 26.7, Fiber 2.4, Sugar 6.2, Protein 28.5
PUMPKIN HASH BROWNS / VEGETARIAN PUMPKIN BURGERS
Found this recipe in a Weight Watches Magazine Nov/Dec 2006 edition. They called them pumpkin hash browns but they are more like pumpkin patties. The patty could also be used for a Vegetarian Burger. They recommended Weight Watchers cottage cheese but I think low fat cottage cheese would be alright. Because I don't like eggs, I used 'Egg Like' which is an egg replacer. I skipped the 'garnish step' and serve them with to tomato sauce.
Provided by Chef floWer
Categories Breakfast
Time 45m
Yield 12-15 patties
Number Of Ingredients 10
Steps:
- Combine pumpkin, cottage cheese, eggs, brown onion, spring onions and wholemeal plain flour in a large bowl. Season with salt and pepper.
- Heat a large non-stick frying pan over medium-high heat.
- Spray with oil. Shape 1/4 cup quantities of pumpkin mixture into patties. Place around edge of pan, allowing room for them to expand. Cook for 3 minutes or until golden brown. Turn and cook for a further 2 - 3 minutes or until golden. Transfer to a plate.
- Repeat last step until remaining pumpkin mixture is complete.
- To finish, arrange spinach on serving plates. Place two patties on each plate. Sprinkle ricotta on top and serve.
VEGETARIAN BURGERS (BUCKWHEAT/KASHA)
I saw this recipe in a magazine and tried it and they were so delicious. i asked my kids after supper that if they had a choice to go out for burgers or eat these burgers at home which they would choose. They all chose these vegetarian burgers! They are really yummy! Serve with the cucumber sour cream sauce.
Provided by Ettys Daughter
Categories Grains
Time 19m
Yield 8-10 patties, 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Put regular buckwheat in a dry saucepan and stir about 3 minutes until toasted.
- Add broth, tomato juice, and oil, and bring to a boil. Reduce heat and simmer, covered for about 10 minutes (until all the liquid is absorbed). Cool.
- In a bowl, combine bread crumbs, red bell pepper, onion, celery eggs and ketchup.
- Stir in the cooled buckwheat (kasha).
- Form mixture into patties. Coat on both sides with fine ground buckwheat/kasha (just put buckwheat/kasha in food processor and chop till fine). Chill for about a half hour in fridge.
- Fry in non stick skillet in about 4 tablespoons of oil. Cook until crisp and golden, about 4 minutes each side.
- Combine all the ingredients of the cucumber sauce.
- Serve the patties with a slice of tomato and a dollop of the cucumber sauce.
- Enjoy.
Nutrition Facts : Calories 237.7, Fat 9.4, SaturatedFat 3.2, Cholesterol 59.2, Sodium 450.9, Carbohydrate 32.1, Fiber 2.7, Sugar 6.2, Protein 7.4
VEGETARIAN BURGERS OR LOAF
This is a great alternative to meatloaf or burgers. You may need to play with the volume of bread crumb/oat/wheat germ to get desired consistency for forming into burgers. Only thing to remember is this timely to make from dried beans. It tastes great and I am not vegetarian.
Provided by bggio
Categories One Dish Meal
Time 2h
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- In a skillet heat olive oil over medium heat; add onion and garlic and cook until onion has softened, about 2 minutes. Add squash carrots and toss until tender. Boil rice until tender.
- Add rice and chick pea, lentil mushroom to the skillet. Stir and cook for 2 minutes. Remove pan from heat.
- Blend lightly in a food processor add cilantro soy sauce and egg.
- Add wheat germ, bread crumb and rolled oats, salt and pepper pulse in blender and refrigerate for 1 hour; or blend well by hand.
- Put a little flour on a large plate. Make desired size round diameter patties with cooled veggie mixture. Dip both sides of patties in the flour. Refrigerate patties for 15 to 20 minutes.
- Place patties on a greased broiling pan. Broil for 5 minutes on each side. Or lightly fry in a pan.
- Serve on a toasted hamburger bun with all the fixings, if desired.
- Adjust amount of bread - oats - wheat germ to your tastes or for desired consistency for either burger or loaf.
- I like to add an additional 2 cloves of garlic fresh after the cooking while blending the bread crumbs.
- Beans, lentil and chick peas can be of the canned variety this cuts down the preparation time but dried taste better. You need to soak and boil for a while 2-3 hours if you use dried beans boil in order chick peas ½ hour later add red beans and in the last half hour add the lentil.
- For the loaf cook at 350 degrees for 1 hour and 15 minutes after the first ½ hour of cooking you add a small can of stewed tomatoes on top of the loaf. A ½ teaspoon of hot pepper flakes blended on in the stewed tomatoes if you like a little spice.
Nutrition Facts : Calories 177.1, Fat 3.9, SaturatedFat 0.8, Cholesterol 52.9, Sodium 354.5, Carbohydrate 27.5, Fiber 5.4, Sugar 2.6, Protein 8.8
VEGETARIAN-BOLLYWOOD LENTIL BURGERS AND NUGGETS
A meatless vegetable, lentil and tofu burger that has awesome texture and tastes great, too. Size of burgers is optional. Make small ones and eat like "nuggets" as a snack food or appetizer. They can also be pressed onto a bamboo skewer or pop-stick for a veggie sate effect. I have been cooking professionally for 25+ years and I tend to write recipes that have a lot of leeway and variation built into them. I apologize. The most important thing about this recipe is this: After the "batter" has chilled, if it is not a bit heavy and paste like, you need to add more flour, or even some fresh or dried whole wheat bread crumbs. Egg rings are also good to use to help form them into shape. Once you have cooked them they may be frozen and then defrosted. You can also put them onto a BBQ after the first cooking to give them a BBQ taste. This stuff is pretty much bullet proof, so have some fun with it. Don't tell your kids they are healthy and you might be surprised at the reaction when they do eat them. I have also breaded and fried them after cooking once and then prepared them Parmesan style with mozzarella cheese and tomato sauce with a side of pasta. And, I have stuffed them into burritos, too. Again, use your imagination and enjoy. Bean appetite!
Provided by mtnthai
Categories Lunch/Snacks
Time 30m
Yield 10 or more it depends on the size you make them
Number Of Ingredients 18
Steps:
- Combine all ingredients and 2/3 of the cooked lentils in a food processor and puree. Reserve 1/3 of the lentils whole.
- Remove puree and add whole lentils.
- Add flour, Adjust consistency with more flour if too wet.
- Chill "batter" at least 20 - 30 minutes until firm. Can sit for a day no problem.
- Cook on a hot WELL OILED Teflon or cast iron pan or griddle buy dropping like biscuit batter and then forming into burger patties with a spatula. Make them as big or small as you like. (You can even make them into hot dog/sausage configure and cook like that, too.) When its time to turn them over, turn and press sides back into burger.
- Cook until done.
- Cool.
- Eat or Freeze.
- To Serve:.
- Microwave or let stand until defrosted if you froze them.
- Grill or microwave until hot through.
- Top with cheese if desired.
- Finish like a meat burger and garnish with veggies, lettuce, tomato and onion. Serve with coleslaw, french fries and pickles.
Nutrition Facts : Calories 355.2, Fat 4.3, SaturatedFat 0.6, Sodium 424.3, Carbohydrate 60.4, Fiber 19.5, Sugar 3.2, Protein 22.7
VEGETARIAN ESSENTIALS: SUPER AWESOME BURGERS
As a caterer you meet all kinds of people with all kinds of tastes. One of those that can be difficult in a mixed situation are vegetarians. I have worked on meatless recipes for years. Some are hits and some are misses. This one is a total hit. So-much-so, that I keep a bunch frozen in the walk-in, and take one out now-and-then,...
Provided by Andy Anderson !
Categories Other Main Dishes
Time 30m
Number Of Ingredients 16
Steps:
- 1. PREP/PREPARE
- 2. You will need a blender, or food processor fitted with an S-Blade to make this recipe.
- 3. The beans are an important element in the flavor of these burgers. I make my own (I will share the recipe in a bit); however, when it comes to canned beans, some of my absolute favorite ones are Bush's Baked Beans. Those folks know how to make 'em tasty. If you want to make your own, check out my best... https://www.justapinch.com/recipes/side/other-side-dish/cooking-under-pressure-brilliant-baked-beans.html?r=1
- 4. Gather your ingredients (mise en place).
- 5. Cook the rice according to package directions, and then allow to cool.
- 6. Add the beans to a large bowl, and crush with a fork. Do not turn them into mush... leave some bits.
- 7. Place the sunflower seeds into a blender/food processor, and blend until fine, but do not blend to the point that it becomes a paste. Trust me, it does not take long for that to happen.
- 8. Add the remaining ingredients, but not the rice, and use one-second pulses until everything is nicely combined.
- 9. Add the blended ingredients, along with the rice into the large bowl with the beans, and mix with wet hands until combined, then shape into burger patties.
- 10. If you are making sliders, you will probably get about 20; if you are doing full-size patties, you will probably get about 8.
- 11. You can stick these into a 370f (188c) oven until they begin to brown, about 12 - 14 minutes, or you could fry them up in a pan with a bit of oil.
- 12. PLATE/PRESENT
- 13. Mix the dressing together, if using, and spread it over the burger before serving. Enjoy.
- 14. Keep the faith, and keep cooking.
VEGAN/VEGETARIAN BLACK BEAN BURGERS
Easy-to-make black bean burgers. This is a great alternative to meat burgers or a fantastic option to make if you have a vegan or vegetarian attending your barbeque.
Provided by Mick James
Categories 100+ Everyday Cooking Recipes Vegan
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Place black beans in a bowl and mash to a smooth consistency.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Cook onion in a skillet over medium heat until translucent, about 5 minutes. Add water if needed to prevent sticking. Transfer to the bowl with the black beans.
- Stir cooked rice, corn, cornmeal, salsa, garlic powder, cumin, and chili powder into the bean mixture. Mix together, using clean hands, until evenly blended. Roll mixture into 8 equal-sized balls; form balls into patties. Transfer patties to the baking sheet; refrigerate until ready to bake.
- Bake burgers on the parchment paper-lined baking sheet for 15 minutes. Flip and bake until heated through and browned, about 15 minutes more.
Nutrition Facts : Calories 280.6 calories, Carbohydrate 56 g, Fat 1.5 g, Fiber 12.8 g, Protein 12.2 g, SaturatedFat 0.3 g, Sodium 615.8 mg, Sugar 2.8 g
VEGETARIAN BURGERS
Make and share this Vegetarian Burgers recipe from Food.com.
Provided by Bluemaggs
Categories Lunch/Snacks
Time 20m
Yield 6 Patties
Number Of Ingredients 5
Steps:
- Combine all ingredients and mix throughly.
- Form into patties.
- Fry in skillet in small amount of oil until lightly browned.
- Can also be baked on sheet at 350 degrees farenheit for 25 minutes or until browned.
Nutrition Facts : Calories 239.9, Fat 8.5, SaturatedFat 0.8, Cholesterol 90.5, Sodium 909.8, Carbohydrate 21.3, Fiber 5.2, Sugar 2.1, Protein 19.2
TOFU-MUSHROOM BURGERS (VEGETARIAN TIMES)
I wanted a tofu burger that didn't come out of the freezer section of a grocery store. This recipe came out of a 1997 issue of Vegetarian times and it is one that I have used repeatedly. The author suggests serving these burgers on a garlic bun with hoisin sauce, tomato slices, and chopped cilantro but I have always served them on a whole wheat bun with sauteed mushrooms, sauteed onions, fresh spinach, tomato slices, and a creamy dijon.
Provided by Canadian_in_the_Bay
Categories Soy/Tofu
Time 1h10m
Yield 12 patties, 12 serving(s)
Number Of Ingredients 8
Steps:
- In a medium skillet, heat oil over medium heat. Add garlic, and cook until golden. Add mushrooms, tofu, and curry paste, and cook, stirring once or twice, until mushrooms are softened. Remove vegetables with slotted spoon. If any liquid remains, cook uncovered until thickened; add to vegetables and allow to cool.
- After everything has cooled, combine vegetables, tofu, egg, and rice in a food processor until blended (I use a potato masher since I do not have a food processor). Transfer to large bow and mix in 1/2 cup breadcrumbs to form a consistency which will allow patties to be formed. Season with salt and pepper.
- Shape mixture into 3 inch patties (1/2 an inch thick), add extra bread crumbs if needed to hod patties together.
- Prepare grill or preheat broiler. I put them on a pam-sprayed health grill for about 4-6 minutes, or until both sides are lightly browned. They can also be broiled on a lightly greased broiler pan or cookie sheet for about 6-8 minutes per side. Broil about 3-5 inches from the heat.
Nutrition Facts : Calories 87.7, Fat 3.2, SaturatedFat 0.7, Cholesterol 17.6, Sodium 43.8, Carbohydrate 10.4, Fiber 0.7, Sugar 0.7, Protein 4.8
MUSHROOM BURGERS VEGETARIAN
This is super fast and absolutely delicious meat free burger! Mushrooms and cheddar are the star of this burger! I will also be posting a recipe using these patties as a dinner as well.
Provided by Deb Crane
Categories Burgers
Number Of Ingredients 8
Steps:
- 1. Using a food processor makes this recipe quicker then going through a drive through for a burger! I put the onion and mushrooms in the processor and processed until finely chopped.
- 2. Crack the 2 eggs in a medium sized mixing bowl. Beat them then mix all the ingredients in the bowl. Form into 4 patties.
- 3. Fry in a tablespoon of olive oil, over medium high heat, 3 minutes per side. Delicious and healthy!
VEGETARIAN CHICKPEA BURGERS
This is a Rachael Ray recipe that I've been dying to try. I love the taste of chickpeas (also called garbanzo beans) and they are so full of protein and good things. You can also spice it up a bit with a few dashes of ground cumin, curry powder, or cayenne pepper in the chickpea mixture.
Provided by the_cookie_lady
Categories Lunch/Snacks
Time 13m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a food processor, pulse the chickpeas, green chiles, and parsley until finely chopped.
- Transfer the mixture to a medium bowl and stir in the bread crumbs and salt and pepper to taste.
- Stir in the egg and form the mixture into 4 patties, each about 2/3" thick.
- In a large skillet or grill pan, heat the oil over medium-low heat.
- Cook the burgers for 4 minutes, then flip and cook for 3 minutes more.
- Top the patties with the cheese slices for the last minute of cooking.
- Serve the cheeseburgers on the hamburger buns with your choice of optional toppings.
Nutrition Facts : Calories 518.6, Fat 21.5, SaturatedFat 8, Cholesterol 82.3, Sodium 1187.8, Carbohydrate 60.8, Fiber 7.1, Sugar 5, Protein 20.9
VEGETARIAN BURGERS
These do not taste like hamburgers, but they are so good! I made them for my family many years ago when I first became a vegetarian. At that time there were no prepared veggie burgers on the market. --Julie Ferron
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place sunflower kernels in a food processor; cover and process until ground. Remove and set aside. Place beans in food processor; cover and process until ground. In a large bowl, combine the sunflower kernels, beans, carrots, onion, flour and oil. Shape 1/2 cupfuls into patties. , In a nonstick skillet coated with cooking spray, cook the patties over medium heat for 3 minutes on each side or until lightly browned and crisp. Serve on rolls with lettuce and tomato if desired.
Nutrition Facts : Calories 195 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 81mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 6g fiber), Protein 6g protein.
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