Best 2 Vegetarian Burger Recipes
Experience the tantalizing flavors of a delectable vegetarian burger, a culinary masterpiece that captivates the senses and satisfies the soul. Embark on a delightful journey through the world of plant-based patties, where creativity meets taste. Discover the art of crafting a burger that is not only meatless but also bursting with umami, texture, and a symphony of flavors that will leave you craving more. Whether you prefer the simplicity of a classic veggie burger or are ready to explore innovative and global-inspired creations, this article will guide you through the steps of preparing a vegetarian burger that will become a staple in your culinary repertoire.
Check out the recipes below so you can choose the best recipe for yourself!
BLACK BEAN AND CORN VEGETARIAN BURGER
My picky vegetarian daughter absolutely loved these black bean and corn vegetarian burgers. Simple and delicious! Serve with your favorite burger condiments and vegetables.
Provided by Jeff and Karen
Categories Main Dish Recipes Burger Recipes Veggie
Time 59m
Yield 15
Number Of Ingredients 18
Steps:
- Combine almonds, instant oatmeal, ketchup, corn, eggs, mushrooms, red bell pepper, red onion, green onions, olive oil, and horseradish in a bowl. Season with Worcestershire sauce, red pepper flakes, basil, salt, and pepper.
- Fold black beans into the almond mixture, being careful not to smash them. Scoop up 1/2 cup of the mixture; lightly flatten between the palms of your hands to form a patty. Repeat with remaining mixture.
- Coat a skillet lightly with cooking spray and heat over medium heat. Place patties in the hot skillet and cook until browned, about 7 minutes per side.
Nutrition Facts : Calories 455.6 calories, Carbohydrate 48 g, Cholesterol 43.6 mg, Fat 25.1 g, Fiber 10.1 g, Protein 15.7 g, SaturatedFat 2.9 g, Sodium 1083 mg, Sugar 11.4 g
ALAN'S VEGETARIAN VEGAN BEAN AND RICE BURGER MASHUP
Black beans, Pinto Beans and Brown Rice mixed with breadcrumbs, picante sauce and seasoned with chili powder, cumin, garlic, oregano, cayenne pepper, salt, pepper. I use this in BULK. Roll up your sleeves, and when you wash your hands, you might want to wash up to your elbows because you might be elbow deep in this when mixing it. I like to freeze this in 2-servings sizes in the freezer. This is very filling, so a little bit goes a long way. I used dry beans and dry brown rice. The measurements were all measured dry, so this ends up being quite a large amount of food. Feel free to divide for smaller portions. This started as an experiment for vegan burgers, but I could never get the centers to a burger-like consistency. Feel free to try it as a vegan burger recipe or in a wrap. Once I put it in a wrap, I was blown away and have been using this for over a year now. I finally figured I should put the recipe somewhere so I could stop trying to remember everything. ;-) The breadcrumbs are technically not vegan, so if you know of a substitute for breadcrumbs, or know of a brand that does not use any animal product in their bread or breadcrumbs, go with that to make it vegan. Give it a try and let me know what you think, or any changed you made!
Provided by Alan J.
Categories Brown Rice
Time 3h
Yield 40 serving(s)
Number Of Ingredients 12
Steps:
- 1) Soak beans in a large pot, covered (quick soak method: bring to boil, then turn off the heat, leave covered for 1 1/2 hours).
- 2) Drain beans and refill pot with fresh water, cover, bring to a boil again, simmer for 1 1/2 hours. Drain again and let cool at room temperature for at least 5-10 minutes (don't worry about using warm water, we aren't worried about keeping the beans in tact).
- 3) About halfway through the cook time for the beans, start cooking the brown rice. Add 4 cups of water and 2 cups rice to a pot, covered. Bring to a boil, then simmer for 30-40 minutes (or as directed on package).
- 4) Combine all seasonings and breadcrumbs in a large bowl (I combined the seasoning in one bowl to mix it, then divided it between 3 large bowls to prepare for the large amount of food this makes).
- 5) Once both the rice and beans have cooled enough to be able to mix by hand, combine the beans and rice (I found that the large pot I used for the beans had enough room to add and mix up the rice).
- 6) Combine all of the dry seasoning with the beans and rice mixture (or if you split the seasoning up between multiple bowls, split up equal amounts of the bean and rice mixture into each bowl).
- 7) Start mashing! I start off using a potato masher, but always end up using my hands to get the beans and rice mashed up enough. Slowly add the picante sauce until you get the right texture for you (I prefer at least 2 pounds in this recipe, use less for a tougher/dryer mix).
Tips:
- Use a variety of beans and lentils. This will give your burgers different flavors and textures.
- Don't be afraid to experiment with different seasonings. There are endless possibilities, so find what you like best.
- Make sure your burgers are well-chilled before cooking. This will help them hold their shape.
- Cook your burgers over medium heat. This will help prevent them from burning.
- Don't overcook your burgers. They should be cooked through, but still moist.
- Serve your burgers on your favorite bun with your favorite toppings.
Conclusion:
Vegetarian burgers are a delicious and healthy alternative to traditional meat burgers. They are packed with protein, fiber, and vitamins. They are also a great way to reduce your environmental impact. With so many different recipes to choose from, there is sure to be a vegetarian burger that you will love. So next time you are looking for a burger, give one of these recipes a try.
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