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Answers: I tend to buy veggie patties for burgers here...and find them way, way too dry for the burger. I find salad burgers too tasteless,what do you guys do?

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Ultimate Veggie Burger RecipeThese make great do-ahead meals, and you can store shaped, ready-to-cook patties in the refrigerator for a week's worth of work lunches. Sprouted garbanzos are becoming more readily available, but if you can't find them, canned or cooked garbanzos (chickpeas) will work great. Sprouting boosts their already fantastic nutritional value even more...
2 1/2 cups sprouted garbanzo beans (chickpeas) OR canned garbanzos, drained and rinsed
4 large eggs
1/2 teaspoon fine-grain sea salt
1/3 cup chopped fresh cilantro
1 onion, chopped
Grated zest of one large lemon
1 cup micro sprouts, chopped (try brocolli, onion, or alfalfa sprouts - optional)
1 cup toasted (whole-grain) bread crumbs
1 tablespoon extra-virgin olive oil (or clarified butter)
If you are using sprouted garbanzos, steam them until just tender, about 10 minutes. Most of you will be using canned beans, so jump right in and combine the garbanzos, eggs, and salt in a food processor. Puree until the mixture is the consistency of a very thick, slightly chunky hummus. Pour into a mixing bowl and stir in the cilantro, onion, zest, and sprouts. Add the breadcrumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture. At this point, you should have a moist mixture that you can easily form into twelve 1 1/2-inch-thick patties. I err on the moist side here, because it makes for a nicely textured burger. You can always add more bread crumbs a bit at a time to firm up the dough if need be. Conversely, a bit of water or more egg

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Take 2 pounds of ground grade a chuck roast, oh wait a minute, sorry, there is no good way to make veggie burgers :)

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I'm not a cook, but if you've ever been to Cactus Jacks, they have a veggie burger that is obnoxiouslyy good. And it has a mango sauce on it too, ^-^.

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I just cook them in oil, then they're good, generally go for the veggie burgers without absorbent vegetables inside, do research.

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1 cup of Oats
1 cup of mashed Tofu
1 cup of mashed Potato
1 cup of chopped Onions
2 tblspoons of butter
A pinch of sugar
Pepper and salt

Mix them up and form into patties.
Leave overnight in fridge.
Pan-fry them with butter.

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fruity veggie burgers!
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5 medium carrots (350g/12oz approx) sliced and cooked until soft then drained
1 level tsp yeast extract i.e.Marmite
50g (2oz) fresh white breadcrumbs (2 slices approx)
6 dried apricots finely chopped
50g (2oz) sultanas finely chopped
4 spring onions finely sliced including green part
175g Quorn Mince
1 tsp dried chilli flakes
1 orange, zest only, finely grated
2 tbsp fresh parsley, finely chopped
2 tbsp fresh mint, finely chopped
1 tbsp fresh rosemary, finely chopped
1 medium egg, beaten
salt and freshly ground black pepper
1 tbsp vegetable oil for frying
a little flour to dust burgers

Cooking Instructions

1 Mash the carrots whilst still warm, stir through the yeast extract so that it melts.

2 Add all the remaining ingredients and mix well.

3 Form burgers either with your hands or use a suitable sized pastry cutter as a mould. Pack the mixture firmly into the mould and remove carefully. This mixture makes 10-12 burgers depending on size.

4 Dust the burgers lightly with flour, shallow fry in pre-heated oil for 10-12 minutes on a medium heat, turning halfway for even browning. Drain on kitchen paper. Serve in a bun with crispy lettuce leaves.




Serves 4


Nutritional Information Per Serving:
Calories 212
Fat 5.98g

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I usually stretch the veggie burger mix which I buy in bulk at the co-op with some very lean bison meat. They are great!!

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