21 Delicious Veggie Burger Recipes - Cooking Light | Cooking LightVeggie burgers are, for many, the go-to low-fat option for dinner in a snap. The frozen-food aisle is packed with different varieties made from chickpeas, black beans, soy, and quinoa. But look beyond the main ingredient, and you'll find that most are highly processed, loaded with sodium, and made with a laundry list of ingredients one popular brand tallied 38 that go well beyond veggies, including things like isolated proteins. They're usually quite small, too—about 2. Our mission? Make your own veggie burgers—they come together quickly and easily with the help of a food processor. You can form the patties ahead of time: Wrap them in plastic wrap and refrigerate up to two days.
Homemade Black Bean Veggie Burgers
I must say I was licking my spatula haha. Made these last night and they were perfect. All comments are moderated before appearing on the site. Ok this was my first try with a homemade vegan burger.This took about the amount of time it eaxy to get everything ready! I had a collaboration with a top class Chef and the results was fantastic. I reduced the sugar by half, but will just cut out completely the next time I make them! I will even take the left overs and crumble it over a salad.
Cut away and discard any hard stems. I made these last night for my husband and me. So I remolded them once they cooled down, but they still broke up when birger. The bbq sauce I used made them even more special and spicy …it is a cherry ghost chili bbq sauce that comes from Cherry Republic up in Northern Michigan where I grew up.
They are very inexpensive. I did the same thing. The only thing I added was hot chilli cos I just love chilli. Loved these burgers.
I made it pretty much as written with, They stayed together very well. Also the recipe prints funny with the title on the bottom of page one and the recipe on the next page about midway down. The coconut sugar really packs a good punch of sweetness, which really goes nicely with barbecue sauce. Hi Margo.
Savory and satisfying, and loaded onto a whole-grain bun with the works, a good burger is always a hit. Plant burgers—aka veggie burgers—are a popular transition food that you can carry well on into full-fledged practice of your plant-centered meals. This basic veggie burger recipe is drawn from the meatloaf formula Mom used when I was a kid: ground meat, chopped onions, tomato sauce for moisture, seasonings, and oatmeal or breadcrumbs to bind it all together.
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We used a thermomix and after sauteeing the onion we simply chucked everything in there and blitz it on turbo for a few seconds. Made 6 even patties that beats the store bought version by a mile. These are wonderful…the flavors buger amazing. I usually make veggie burger patty with beans and potatoes.
Hope to hear from you soon. Such a winner. These were amazing. They tasted amazing.I left chunks on purpose. Close the lid and pulse 10 to 20 times until coarsely ground. First time commenting! I am a new vegetarian so still trying annd.
Hungry For More. Has anyone subbed w garbanzo. While mushrooms provide plenty of flavor and texture, too. Would quinoa be ok to sub for rice.
The best part about these savory vegan veggie burgers aside from how ridiculously simple they are to make is that you get to choose the ingredients. The recipe is easy to customize, so you can throw in whatever veggies you happen to have available. I love turning them into mushroom veggie burgers and serving the burgers topped with caramelized onions. Try adding cauliflower, broccoli, zucchini, asparagus, red peppers, roasted sweet potato …. They call for basic pantry staple ingredients you can always keep on hand. The burgers have a thick and meaty texture, taste completely delicious, and yet are also so much healthier than traditional burgers, packed with protein, fiber, vitamins, no cholesterol, and very little saturated fat.
Bet you rush home just to see how many replies you got each day? Thanks so much for the lovely review, Victoria. You can do this on the stovetop or on a grill. Best is all they were moist. I made them the day before and chilled them until needed.
If you try this recipe let us know what you think! Cheers, friends! In the meantime, heat the same skillet over medium heat. Once hot, add oil and onion. Remove from heat and set aside.
I think mine were a little too wet but they still managed to hold mostly together on the BBQ. This basic veggie burger recipe is drawn from the meatloaf formula Mom used when I was a kid: groun. Hands down the best veggie quicl ever!!! I used a four bean mix instead of black bean.
Once hot, add oil and onion. The only modifications I made were to use ground Ritz crackers instead of breadcrumbs and to use white rice I had on hand. This change makes the texture a little chewier and helps the patties hold together more. It was a delicious addition to my veggie skewers.