Veggie Burgers

Veggie burgers are SO easy to make, and taste amazing….they can be frozen, or eaten any meal of the day.  They are my new favorite treat, plus there are no rules to them, just about anything can go from quinoa, rice, lentils, beans, to GF bread crumbs, veggies, mushrooms and juice pulp, all you need is a little imagination and creativity!!!

Multi – Nut Burger smothered in sesame aoli, scallions and seeds, with roasted squash soup and greens

Nut Burgers

  • 1 cup nuts (cashew, almond, walnut, pecans or combination)- soak 1 -2 hours
  • 1 cup oats (gf) or rice
  • 2 tablespoons of tahini, almond butter or cashew nut butter
  • 1 teaspoon curry powder
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • salt and pepper
  • 1 egg
  • 1 onion

Directions:

1.  Process onion in a food processor until finely chopped.

2.  Add oats/rice pulse until chopped but not smooth.

3.  Add the rest of the ingredients pulse until ingredients are mixed well.  Texture should be loose but sticky.  Add liquid to make more sticky (veggie stock, chicken stock, water etc….).

4.  Let settle.  Can be refrigerated for up to 24 hours.  Makes 4 patties

Ever had an egg on a burger before?!  Well it works the same on a black bean burger, delicious open face southwestern style breakfast.

Black Bean Burgers

Ingredients

Modified From All Recipies

  • 1 (16 ounce) can black beans, drained and rinsed
  • 1/2 yellow bell pepper, cut into 2 inch pieces
  • 1/2 red onion, cut into wedges
  • 3 cloves garlic, peeled
  • 1 egg
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon Thai chili sauce or hot sauce
  • 1/2 cup bread crumbs
Directions: 

  1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
  2. In a medium bowl, mash black beans with a fork until thick and pasty.
  3. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
  4. In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
  5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
  6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

3 bean veggie burger is one of my fave’s!  Serve open faced, smothered, breakfast, lunch or dinner.  It pairs great with daiya allergy friendly cheese:)

3 Bean Veggie Burger

  • 2 ounces olive oil
  • 3 tablespoons diced red onion
  • 2 tablespoons diced bell peppers(any color)
  • 1 teaspoon diced jalapeno
  • 1 1/2 tablespoons diced garlic
  • 4 ounces black beans, drained
  • 4 ounces chickpeas, drained
  • 4 ounces white beans, drained
  • 6 ounces quinoa, rice or lentils
  • 1/2 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 tablespoon minced fresh parsley leaves
  • 1/2 teaspoon red chili flakes
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon celery salt
  • 1 egg
    Directions:
  1. In a medium saute pan over medium heat, add 1-ounce olive oil and all raw vegetables except beans. Saute until translucent. Remove and cool.
  2. 2.  Add veggies to beans and mix thoroughly. Add all dry ingredients along with the egg. Thoroughly mix all ingredients and form into 4 patties, cover and refrigerate for 30 minutes.
  3. In saute pan add 1-ounce olive oil, and cook patties 2 to 3 minutes per side.

 

Check Out the Ultimate Veggie Burger from 101 Cookbooks here

or, Ginger Lime Edammame Sweet Potato Burgers, and raw spinach burgers from Choosing Raw



2 Responses to “Veggie Burgers”

  1. click here:

    I have been vegan for 3 years at this point. Before that I had been a vegetarian for approximately 8 months. I really like my healthier life-style and highly recommend the idea to absolutely everyone.

  2. erinn:

    I love the vegan lifestyle!!! Have you ever checked out Choosing Raw. It is a wonderful raw/vegan website. I tend to eat seasonally so almost vegan in the summer with the exception of honey, fish and eggs. However, all of my sources are local so very chemical free. However, lots and lots of veggies!!!!



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