Best Veggie Burger Houstons Replica Recipes

HOUSTON'S VEGGIE BURGER RECIPE

Houston's Veggie Burger Recipe image

Made with oats, brown rice, beans, and beets seasoned with a special blend of spices, this veggie burger recipe can please even meat lovers.

Provided by Hunter May

Categories Hamburger

Time 55m

Yield 4

Number Of Ingredients 17

Ingredients

15 oz drained and rinsed black beans
1 tsp olive oil
¼ cup chopped onion
1 clove minced garlic
1 tsp smoked paprika
1 tsp cumin
½ tsp check labels for gluten-free chili powder
1 tsp kosher salt
to taste freshly ground black pepper
¼ cup BBQ sauce
1 tbsp molasses
¼ cup check labels for gluten-free old-fashioned oats
1¼ cups cooked brown rice
2 tbsp finely chopped canned beets
1 tbsp beet juice
1 large, lightly beaten egg
4 or Gluten-free bun whole wheat 100 calorie hamburger buns

Steps:

Add the beans to a large mixing bowl. Gently pat beans dry with a paper towel.
Using the backside of a fork or potato masher, mash beans until smooth and pasty.
Heat a small skillet over medium heat.
When hot, add the oil, onion, and garlic. Sauté for 3 minutes then transfer to the bowl with the beans.
In a small bowl, add the paprika, cumin, chili powder, salt, and pepper. Mix until combined then add to the large bowl.
Using the same small bowl, mix the BBQ sauce and molasses until thoroughly combined.
Add 3 tablespoons of the mixture to the large bowl and set aside the rest for basting during cooking
In a food processor fitted with a metal blade, process oats until fine.
Add the oats to the large bowl with the beans, veggies, and sauce.
Add the rice, beets, beet juice, and egg and mix everything until combined.
Using your hands, form the mixture into 4 patties, about 5½ ounces each. Place patties on a freezer-safe plate and freeze for 30 minutes. Alternatively, you can put them in the refrigerator for 2 hours or more.
Heat a large flat skillet over medium heat. Spray with oil and, using a spatula, transfer patties to the skillet.
Cook the patties for 5 minutes, carefully flip with the spatula, baste with the remaining sauce, and cook for an additional 5 minutes. Add cheese during the last 2 minutes, if using.
With the spatula, place each patty on a bun and top with your desired toppings.

Nutrition Facts : Carbohydrate 150.46g, Cholesterol 39.99mg, Fat 7.58g, Fiber 20.93g, Protein 34.30g, SaturatedFat 1.68g, ServingSize 4.00, Sodium 629.08mg, Sugar 0.00, UnsaturatedFat 2.52g

VEGGIE BURGER- HOUSTON'S REPLICA

Veggie Burger- Houston's Replica image

This is my version of Houston's Restaurant delicious Veggie Burger. I use to go to the one off Westheimer and order one every week. Different waiters would tell me one ingredient at a time and this is what I came up with.

Provided by Raw for Fun

Categories Lunch/Snacks

Time 53m

Yield 8 serving(s)

Number Of Ingredients 19

Ingredients

3 tablespoons soy sauce
2 tablespoons molasses
2 tablespoons honey
3 tablespoons hoisin sauce
1 (15 ounce) can black beans, drained
1 cup brown rice, cooked
6 -8 brown button mushrooms, chopped
1/4 cup oatmeal, lightly cooked
1/4 onion, chopped
3 garlic cloves, chopped
1/2 jalapeno, chopped (fresh or pickled)
1 small beets or 1 medium beet, roasted
1 teaspoon chili powder
1 teaspoon sea salt
1/4 teaspoon cumin
fresh ground pepper
2 tablespoons flax powder
1 tablespoon olive oil
4 dried prunes or 4 figs, soaked, drained to soft, chopped

Steps:

Mix the first 4 ingredients for the sauce and set aside. For the burger, add all ingredients to a food processor, plus half the sauce and lightly blend until all ingredients are well blended and thick. Form mixture into patties and place on a baking sheet and freeze until firm. Can take up to 4 hours, so prepare in advance. Freezing the patties will help keep their shape while cooking.
You can fry these in a pan in coconut oil usually about 4 minutes on each side. Add the sauce once you flip the burgers over as it makes the pan sticky. Add cheese if desired. I haven't tried, but I would consider broiling them in the oven too.
Serve with condiments, lettuce, tomato, pickle and onion on a sourdough bun.
You can also throw in extra ingredients like shredded zucchini, carrot or pepper to add zing and different flavor to the burger. These are high water content vegetables so you may need to adjust flax, rice combination.

Nutrition Facts : Calories 230.1, Fat 3.1, SaturatedFat 0.5, Cholesterol 0.2, Sodium 780.5, Carbohydrate 44.8, Fiber 5.5, Sugar 11.8, Protein 7.3

HOUSTON'S RESTAURANT COPYCAT VEGGIE BURGERS

Houston's Restaurant Copycat Veggie Burgers image

This is a recipe I am slowly trying to clone. So far, this is the closest I've come. I'm not so sure Houston's uses an egg white, but I added one to help bind the mixture together. Also, the cheese is optional. Houston's definitely grills their buns in butter, so that's probably another reason why their burgers are so good. If you try this and have any tips for me, please let me know. Thanks!! P.S. Thanks for the reviews. I don't have premium (yet) and can't email you all thank yous, but I'm reading the reviews and appreciate the input.

Provided by Claire312

Categories Rice

Time 30m

Yield 4 burgers, 4 serving(s)

Number Of Ingredients 16

Ingredients

4 tablespoons hickory barbecue sauce
1 tablespoon molasses
1 (15 ounce) can black beans, drained
2 cups cooked brown rice
1 tablespoon oat bran
2 tablespoons onions, finely chopped
1 tablespoon finely chopped canned beets
1 teaspoon beet juice
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
1 teaspoon kosher salt
1 tablespoon pickled jalapeno pepper, chopped
1 egg white, add more if needed (to bind)
2 teaspoons olive oil
4 slices monterey jack cheese (optional)

Steps:

Stir together barbecue sauce and molasses. Set aside.
In a large bowl, mash beans. Stir in 3 tablespoons of the barbecue mixture (reserving remaining for brushing) and remaining ingredients -- rice through egg white. Form into four 6 oz patties.
Heat olive oil in a cast iron or non-stick skillet over medium. Grill burgers for 2 minutes on one side. Turn and brush with remaining barbecue/molasses mixture. Top with Monterey Jack and grill for another 2 minutes or until cheese is melted.
Serve with lettuce, tomatoes, pickles, onions and mustard on a bun which has been grilled in butter.