Recipes for home-made veggie burgers?!
Answers: W/out carrots, preferrably...
1 (15 ounce) can kidney beans , drained,and rinsed
1/2 cup rolled oats
1/2 cup mushrooms , finely chopped
1/4 cup onions , finely chopped
1/2 cup red bell peppers , chopped
1 clove garlic , minced
2 tablespoons tomato paste or ketchup
1/2 teaspoon salt and some pepper
throw all ingredients in food processor (or blender, if you dont have one). blend it til its coarse then chill in pattie shapes. once you want to cook them nook them in the microwave for 10-15.
this is my all time favorite recipe becuase it has awesome flavor, not very "meat-like" but the garlic, kidney beans and mushrooms make for an awesome combo.
here's an awesome site for 2 veggie burger recipes (the blackbean pattie is also really good!)
http://veganreview.blogspot.com/2006/01/...
There's tons of recipes online.
My favorites include using roasted eggplant in the place of a burger patty, using Portabella mushroom caps and using black beans.
You can make veggie burgers out of any diced veggies and use either eggs or soy milk and a thickener as a binding agent... add some grain like oatmeal or rice to change the texture.
You can also use tempeh (a fermented soy bean product), either grated so it is similar to ground beef or whole, and season and bread it and fry or bake it to make a burger patty.
Here's some recipe links:
http://vegetarian.about.com/od/veggiebur...
http://allrecipes.com/Recipes/Main-Dish/...
Portabella Mushroom Burgers
Ingredients
# 4 large portabella mushrooms
# 1/4 cup balsamic vinegar
# 2 tablespoons olive oil
# 1 teaspoon dried basil
# 1 teaspoon dried oregano
# 2-4 cloves garlic , finely minced
# to taste salt and pepper
# 4 whole wheat rolls
# to taste tomatoes (optional)
# to taste romaine lettuce leaves (optional)
# to taste onions (optional)
# to taste Dijon mustard (optional)
Directions
1. Cut stems off of mushrooms and place smooth side up in a shallow dish.
2. Sprinkle lightly with salt and pepper.
3. Prepare the marinade by whisking together the vinegar, oil, basil, oregano, and garlic.
4. Pour the marinade over the mushrooms and allow to stand at room temperature for 10 to 15 minutes, turning once or twice.
5. Preheat grill to medium-high heat.
6. Place the mushrooms on the preheated grill, reserving the marinade for basting
7. Grill mushrooms for 5 to 8 minutes per side, basting frequently with marinade.
8. During the last 2 minutes of grilling, top with cheese.
9. Serve with the whole wheat rolls and condiments of your choice.
http://www.recipezaar.com/103939
More recipes:
http://vegweb.com/index.php?board=323.0
http://en.wikibooks.org/wiki/Cookbook:Se...
http://vegweb.com/index.php?topic=7610.0
http://www.vegcooking.com/recipeshow.asp...
http://www.theveggietable.com/recipes/ve...
http://www.johnrussell.name/recipes/burg...
http://www.happycow.net/recipes_burgers....
http://vegetarian.about.com/od/veggiebur...
I am not vegetarian, but I try to stay away from meat,so I've been experimenting with veggie burgers.
I like simply grilling a portobello mushroom,and I've had good luck with pea burgers and garbanzo bean burgers.
I've made this before with split peas and with garbanzo beans, and they turned out great
http://www.foodnetwork.com/food/recipes/...
you can also try making bigger falafel patties, if you don't mind a medditterannean twist
I just start with some beans or lentils, usually mashed by hand so it doesn't get too pureed. Add in any veggies I have around, usually pureed and then thicken with oat flour or whole oats. Then I toss in any seasonings I am in the mood for. I cook a small tester and then adjust the seasoning.
*lol*.
Yes. Please go to the "Vegetarian & Vegans" section.
Straight on and to the left.
Lentil burgers come in many varieties, the nuts give it more of a meaty texture/taste, which is great for ppl who occasionaly eat meat, or feed meat-eaters vegetarian cuisine!
Lentil-Walnut Burgers
1. In a food processor, combine walnuts, breadcrumbs, garlic, cumin, coriander, pepper flakes, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; process until finely ground. Add lentils and 1 tablespoon oil; pulse until coarsely chopped (some lentils should remain whole).
2. In a large bowl, whisk egg. Add lentil mixture; mix well. Divide into 4 equal-size parts; roll into balls, and flatten with the palm of your hand into 3/4-inch-thick patties.
3. Heat remaining 3 tablespoons oil in a large nonstick skillet. Add burgers; cook over medium-low heat until crisp and browned, turning gently with a thin-edged spatula, 8 to 10 minutes per side. Transfer to a paper-towel-lined plate to drain.