Best 3 California Style Veggie Burgers Recipes

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Are you searching for a mouthwatering and nutritious veggie burger recipe that reflects the vibrant flavors of California cuisine? If so, you're in for a treat. In this article, we'll take you on a culinary journey to discover the best recipe for a California-style veggie burger. Get ready to tantalize your taste buds with a delightful combination of fresh vegetables, aromatic herbs, and savory spices. These veggie burgers are not only delicious but also packed with wholesome ingredients that will satisfy your appetite and nourish your body. So, join us on this culinary adventure as we unveil the secrets to creating the ultimate California-style veggie burger.

Here are our top 3 tried and tested recipes!

CALIFORNIA-STYLE VEGGIE BURGERS



California-Style Veggie Burgers image

Bulgur plays two integral roles in these vegetarian burgers: it's used to bolster the shiitake mushroom-and-pinto bean patties and to create a crunchy crust on the outside. Serve with your favorite toppings, or go full California-style by layering with avocado and sprouts.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 1h55m

Number Of Ingredients 15

10 ounces baby spinach
6 tablespoons extra-virgin olive oil
3 1/2 ounces shiitake mushrooms, stems removed, caps finely chopped (1 cup)
1 yellow onion, finely chopped (1 cup)
Kosher salt and freshly ground pepper
2 teaspoons minced garlic (from 2 cloves)
1 can (15.5 ounces) pinto beans, rinsed and drained
1 cup packed cilantro leaves, chopped
2 teaspoons fresh lime juice
1 egg, beaten
1 1/2 cups Cooked Bulgur
1/3 cup dry whole-wheat breadcrumbs
6 slices Swiss cheese (optional)
6 potato sandwich rolls, split and toasted
Dijonnaise, sliced avocado, sprouts, and pickles, for serving

Steps:

  • In a large nonstick skillet, bring 1/2 cup water to a boil over high heat. Stir in spinach; cover and cook until bright green and wilted, about 1 minute. Drain and squeeze dry. Chop.
  • Return skillet to medium-high heat. Add 3 tablespoons oil, then mushrooms, onion, and a pinch of salt. Cook, stirring occasionally, until browned, 6 to 7 minutes. Add garlic; cook 1 minute more. Stir in beans, then transfer to a large heatproof bowl; let cool slightly. Add cilantro, spinach, 1 teaspoon salt, 1/2 teaspoon pepper, and lime juice; mash mixture together with a fork or potato masher, leaving some larger pieces. Stir in egg, 1 cup bulgur, and breadcrumbs. Refrigerate 30 minutes.
  • Spread remaining 1/2 cup bulgur on a plate; season with salt and pepper. Form bean mixture into 1/2-cup patties (about 1/2 inch thick); press each side into bulgur to coat. Wipe skillet clean; return to medium heat. Swirl in 1 1/2 tablespoons oil and add half of patties. Cook until a deep crust forms, 8 to 10 minutes. Flip and cook until second sides are crisp and patties are heated through, about 8 minutes more. In last minute of cooking, add cheese and cover; cook until melted. Transfer to a rimmed baking sheet fitted with a wire rack. Repeat with remaining burgers. Spread each roll with Dijonnaise, then top with a patty, avocado, sprouts, and pickles; serve.

CALIFORNIA BLACK BEAN BURGERS



California Black Bean Burgers image

Enjoy these meatless black bean burgers topped with the works.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 5

Number Of Ingredients 10

1 can (15 ounces) black beans with cumin and chili spices, undrained
1 can (4 ounces) chopped green chilies, undrained
1 cup plain dry bread crumbs
1 egg, beaten
1/4 cup yellow cornmeal
2 tablespoons vegetable oil
5 hamburger buns, toasted
1 tablespoon mayonnaise or salad dressing
1 1/4 cups shredded lettuce
3 tablespoons thick-and-chunky salsa

Steps:

  • Place beans in food processor or blender. Cover and process until slightly mashed; remove from food processor. Mix beans, chilies, bread crumbs and egg. Shape mixture into 5 patties, each about 1/2 inch thick. Coat each patty with cornmeal.
  • Heat oil in 10-inch skillet over medium heat. Cook patties in oil 10 to 15 minutes, turning once, until crisp and thoroughly cooked on both sides.
  • Spread bottom halves of buns with mayonnaise. Top with lettuce, patties, salsa and tops of buns.

Nutrition Facts : Calories 385, Carbohydrate 67 g, Cholesterol 45 mg, Fiber 9 g, Protein 16 g, SaturatedFat 2 g, ServingSize 1 Sandwich, Sodium 940 mg

SOUTHERN-STYLE VEGGIE BURGERS



Southern-Style Veggie Burgers image

$200.00 prize winner. I found this in Better Homes & Gardens. I have not tried this recipe, but I'm posting it for safe keeping.

Provided by internetnut

Categories     Lunch/Snacks

Time 23m

Yield 12 sliders, 6 serving(s)

Number Of Ingredients 12

30 -32 ounces canned black-eyed peas, rinsed and drained
1 egg, lightly beaten
1/2 cup finely chopped red sweet pepper
1/4 cup dry bread, crumbs fine ground
1/4 cup finely chopped celery
3 green onions, finely chopped
1/2 teaspoon garlic salt
2 tablespoons olive oil
1/2 cup mayonnaise
1 teaspoon cajun seasoning
12 soft dinner rolls, split and toasted
lettuce leaf

Steps:

  • In large bowl mash black-eyed peas with a potato masher. Add egg, sweet pepper, bread crumbs, celery, green onions, and garlic salt; mix well. Shape bean mixture into twelve 1/2"-inch thick patties about 3"-inches in diameter.
  • In large skillet heat 1 tablespoons of the oil over medium heat. Add half of the patties to the hot oil. Cook 8 minutes or until lightly browned and heated through, turning once. Remove and keep warm. Repeat with remaining oil and patties.
  • In small bowl stir together mayonnaise and Cajun seasoning. Spread cut side of each roll with the mayonnaise mixture. Place a burger on bottom half of each roll; top with lettuce and add roll top.

Nutrition Facts : Calories 415.7, Fat 16.8, SaturatedFat 3, Cholesterol 40.9, Sodium 881.4, Carbohydrate 54.5, Fiber 6.9, Sugar 3.6, Protein 13.1

Tips:

  • Use a variety of vegetables. This will give your burgers more flavor and texture. Some good options include carrots, zucchini, onion, bell pepper, and mushrooms.
  • Grate the vegetables finely. This will help them bind together and prevent them from falling apart.
  • Add some moisture to the mixture. This can be done with eggs, milk, or even mashed avocado. It is important to keep the burger mixture moist while cooking it to prevent it from falling apart or burning.
  • Use a food processor to combine the ingredients. This will make the process easier and faster.
  • Form the burgers into patties. Use a burger press or your hands to form the patties. Make sure they are about 1/2-inch thick and 3 inches in diameter.
  • Cook the burgers over medium heat. This will help them cook evenly without burning.
  • Serve the burgers on buns with your favorite toppings. Some good options include lettuce, tomato, onion, cheese, and ketchup.

Conclusion:

Veggie burgers are a delicious and healthy alternative to traditional beef burgers. They are packed with vegetables, fiber, and protein. They are also a good source of vitamins and minerals. With so many different recipes to choose from, there is sure to be a veggie burger that everyone will enjoy.

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