Vegetarian Burgers [Vegetarian]

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Index of Vegetarian Burger Recipes

1. Beet Burgers
2. Veggie Burgers with rolled oats, kidney beans, mushrooms
3. Woodward Veggie Burgers
4. Falafel, the Original Veggie Burger
5. Houston's Veggie Burger with black beans, brown rice , cooked beets
6. Gardenburgers - Lite with bulgur and brown rice and low fat mozzarella cheese; makes 6 patties
7. Greater Gardenburgers with bulgur and brown rice and low fat mozzarella cheese; makes 24 patties
8. Thai Rice and Black Bean Burgers from Taste of Thai
9. Chickpea Cakes with Cucumber Yogurt Sauce
10. Mushroom Lentil Burgers from Cooking Light

Veggie Burgers

[Vegetarian Burgers] [Vegetarian Kebabs] [Vegetarian] [Healthy] [Lee's Recipes]

Yield: 4 patties Time: 20 min 5 min prep

Ingredients

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 carrot, shredded
1/2 cup red bell peppers, chopped
1 clove garlic, minced
2 tablespoons tomato paste or ketchup
1/2 teaspoon salt
pepper, to taste

Directions

Put all ingredients in food processor or blender.
Pulse (or blend) until coarsely chopped.
Chill mixture, then shape into four (4) 1/2-inch thick patties.
Now you can wrap and freeze them for later.
To cook, thaw patties in microwave, then broil 4-6 inches from heat for 10 to 15 minutes (or until warm in the middle).
You can do this in your broiler or on the grill.
Serve like you do your favorite meat patties.

The Woodward Veggie Burger

[Vegetarian Burgers] [Vegetarian Kebabs] [Vegetarian] [Healthy] [Lee's Recipes]

Yield: 6 servings 25 min 15 min prep

Ingredients

1 cup chopped onions
2 tablespoons minced garlic
1 tablespoon olive oil
3 tablespoons chopped fresh basil or 2 teaspoons dried basil
2 cups cooked brown rice (45 minutes)
1/3 cup cashews
1/3 cup walnuts
1/3 cup almonds
1/3 cup sunflower seeds
1/4 cup tamari soy sauce
2/3 cup tahini

Directions

In a frying pan, saute onions and garlic in the olive oil.
When onions are translucent, add the basil and mix well.
Add the mixture to the cooked rice.
Lightly toast nuts in frying pan and allow to cool.
In a blender or food processor, grind all the nuts and sunflower seeds until coarsely ground.
Add to the rice mixture with the tamari sauce and tahini.
Shape into patties.
To cook, brown in a nonstick pan on medium heat in olive oil.
Veggyburgers should be served in pita bread or burger buns with your favorite accompaniments.

Source: Paul Newman's Cookbook

The Original Veggie-Burger: Falafel

[Vegetarian Burgers] [Vegetarian Kebabs] [Vegetarian] [Healthy] [Lee's Recipes]

One way to make a veggie burger is to make, falafel, but, instead of a round ball, form the batter into a small patty. Then, you don't have to deep-fry it. You can pan-fry in a small amount of oil. No need to buy those falafel mixes, either. Try making falafels once and you will be hooked! Feel free to experiment with adding other ingredients, such as mint, fresh oregano, peppers, and onions. The best falafel is made without flour or baking powder, just chickpeas and not much else.

Yield: 8 servings 30 min 15 min prep

Ingredients

4 cups chickpeas (garbanzo beans)
4 tablespoons tahini (sesame butter)
1/3 cup minced flat leaf parsley (optional)
4 garlic cloves, minced
1 tablespoon lemon juice
2 tablespoons curry powder
2 eggs
2 tablespoons soy sauce
2 tablespoons olive oil, to fry

Directions

Drain and rinse the chickpeas (if they are canned, 4 cups = 2 cans) and put them, along with all the other ingredients, in a blender or food processor. (The paste needs to be thick enough to hold up as a patty, so if you have to use less liquid, that's okay.) Pulse, scraping down the side of the bowl, to form a coarse paste. Scrape the paste into a bowl.
In a nonstick frying pan, heat the olive oil. Scoop a couple of tablespoons of the falafel mixture into your hands and smooth down to form a small patty (larger patties can be too crumbly--small is better). Place a few patties in the pan and fry in small batches, turning halfway through cooking, until browned and crisp and cooked through. Drain on paper towels and serve with tahini sauce (tahini, garlic, salt, olive oil, lemon juice, water). Also delicious cold in a pita sandwich with cucumbers and tomatoes.

Houston's Veggie Burger

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Yield: 4 servings 30 min 20 min prep

Ingredients

4 tablespoons hickory flavored barbecue sauce
1 tablespoon molasses
1 (15 ounce) can black beans, drained
2 cups cooked brown rice
1 tablespoon oat bran
2 tablespoons onions, finely chopped
1 tablespoon canned beets, finely chopped
1 teaspoon beet juice
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
1 teaspoon kosher salt
1 tablespoon pickled jalapeno peppers, chopped
1 egg white
2 teaspoons olive oil
4 slices monterey jack cheese (optional)

Directions

Stir together barbecue sauce and molasses. Set aside. (Some comments out on the 'net suggest perhaps this should actually be Honey, Soy Sauce, Molasses, and Hoisin.).
In a large bowl, mash beans. Stir in 3 tablespoons of the barbecue mixture, rice, oat bran, onions, beets, juice, spices, jalapenos, and egg white.
Form into 4 equal patties. Brush with (or dunk into) barbecue mixture. (Some comments on the 'net suggest that Houston's leaves them to sit in this mixture until they are cooked to order.).
Heat olive oil in a cast iron or non-stick skillet over medium heat. Cook patties for 2 minutes on one side. Turn and brush with remaining barbecue mixture. Top with cheese and cook for another 2 minutes or until cheese is melted.
Houston's serves with lettuce, tomatoes, pickles, onions and mustard on a grilled, buttered bun.

Source: http://www.foodaq.com/html/General/44894.html

Gardenburgers - Lite

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Garden Burgers- Starter recipe

A very good copy-cat recipe for those commercial vegetarian burgers.

Yield: 6 patties

Ingredients

2 tablespoons bulgur
1 pound mushrooms, quartered (4 cups steamed)
1 cup diced onion (1/2 cup steamed)
1/2 cup rolled oats
2/3 cup cooked brown rice
1/2 cup shredded low fat mozzarella cheese
2 tablespoons shredded low fat cheddar cheese
2 tablespoons low fat cottage cheese
1/2 teaspoon salt
1/2 teaspoon garlic powder
dash pepper
2 tablespoons cornstarch
olive oil cooking spray

Directions

1. Add 1/4 cup boiling water to the bulgur in a small bowl and let sit for about 1 hour. Steam the mushrooms for 10 minutes or until tender; then remove them from steamer; and replace with onion. Steam onions for 10 minutes or until pieces are translucent. Keep these separate and set aside. You can also microwave each one covered for 8 minutes.
2. Add 1/2 cup of water to the oats and let them soak for 10 minutes, until soft. Drain any excess water from bulgur and oats, then combine grains with mushrooms, rice, cheeses, and spices in blender or food processor and pulse 4 or 5 times until ingredients are chopped fine, but not pureed.
3. Pour mixture into a bowl with the onion and cornstarch, and mix well. Preheat oven to 300 degrees and set a large skillet over medium/low heat. Spray the skillet with spray. Measure 1/2 cup at a time of the mixture into the pan and shape with a spoon into a 3 - 4 inch patty that is approximately 1/2 inch thick.
4. Cook the patties in batches for 2 to 4 minutes per side, or until light brown on the surface. When all of the patties have been cooked in skillet, arrange them on a lightly sprayed cooking sheet and bake for 20 to 25 minutes in the oven. Be sure to turn them over halfway through the cooking time. Freeze when they have cooled.
5. To serve: Can be reheated in pan; grilled; or microwaved for 30 to 35 seconds and then toasted.

From Top Secret Recipes - Lite! by Todd Wilbur

Greater Gardenburgers

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Yield: 24 patties

Ingredients

1/2 cup bulgur (#1 is fine)
4 pounds mushrooms, quartered (4 cups steamed)
4 cups diced onion (2 cups steamed) OR mixed onion and celery
2 cups rolled oats
2 1/2 cups cooked brown rice
1/3 to 1/2 cup large flake nutritional yeast
2 cups shredded low fat mozzarella cheese or mixed Italian cheeses
1/2 cup (8 ounces) shredded low fat cheddar cheese
1/2 cup ricotta OR low fat cottage cheese
1 1/2 teaspoon salt or tamari soy sauce
1 teaspoon garlic powder (optional)
2 teaspoons mixed green herbs
2 teaspoons paprika or 1/4 teaspoon cayenne
dash pepper
1/2 cup vital wheat gluten
olive oil cooking spray

Directions

1. Add 1 cup boiling water to the bulgur in a small bowl and let sit for about 1 hour. Steam the mushrooms for 10 minutes or until tender; then remove them from steamer and chop fine; and replace with onion. Steam onions for 10 minutes or until pieces are translucent. Keep these separate and set aside. You can also microwave each one covered for 8 minutes. Use the water left over as part of the water for the oats below.
2. Add 2 cups of water to the oats and let them soak for 10 minutes, until soft. Drain any excess water from bulgur and oats, then combine grains with mushrooms, rice, cheeses, flour, gluten,yeast and spices in blender or food processor and pulse 4 or 5 times until ingredients are chopped fine, but not pureed.
3. Pour mixture into a bowl with the onion and cornstarch, and mix well. Preheat oven to 300 degrees and set a large skillet over medium/low heat. Spray the skillet with spray. Measure 1/2 cup at a time of the mixture into the pan and shape with a spoon into a 3 - 4 inch patty that is approximately 1/2 inch think.
4. Cook the patties in batches for 2 to 4 minutes per side, or until light brown on the surface. When all of the patties have been cooked in skillet, arrange them on a lightly sprayed cooking sheet and bake for 20 to 25 minutes in the oven. Be sure to turn them over halfway through the cooking time. Freeze when they have cooled.
5. To serve: Can be reheated in pan; grilled; or microwaved for 30 to 35 seconds and then toasted.

Beet Burgers

[Vegetarian Burgers] [Vegetarian Kebabs] [Vegetarian] [Healthy] [Beets] [Lee's Recipes]

Yield: 6 patties

This prize-winning recipe was developed by Olinda Cho-Forsythe, a native of Guatemala and a full-blooded Mayan in the kitchens of the Gran Fraternidad Universal, an organization dedicated to world peace and to promoting a vegetarian diet through its centers and restaurants throughout Latin America. The unusual addition of 1 tablespoon of grated beets is just enough to give this burger a pleasant color. Notice the combination of cooked and dry oatmeal.

Ingredients

1 tablespoon finely grated raw beet
1/2 cup cooked oats
1 cup uncooked oats
1/2 cup coarsely ground walnuts
1/4 cup coarsely ground almonds
2 tablespoons sesame seeds, crushed
1-4 tablespoon nutritional yeast flakes (optional)
1/4 cup minced green pepper
1/4 cup minced onion
1 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon ground sage
1/4 teaspoon mustard powder
2 tablespoons soy sauce
1 tablespoon instant dry vegetable broth
6 whole wheat rolls
tomato slices, lettuce and mayonaisse or mustard for garnish

Directions

Mix all ingredients together well. Form into 6 patties and grill until cooked through. Serve on whole wheat rolls with tomato slices and your favorite condiments.

Recipe from The Vegetarian No-Cholesterol Barbecue Cookbook, by Kate Schumann and Virginina Messina, M.P.H.,R.D.
online at http://pcrm.safeshopper.com

Chickpea Cakes with Cucumber Yogurt Sauce

[Vegetarian Burgers] [Vegetarian Kebabs] [Vegetarian] [Healthy] [Beets] [Lee's Recipes]

Hands-on time: 10 minutes for cucumber-yogurt sauce, 20 minutes for chickpea cakes
Time to table: 30 minutes

Yield: 4 chickpea cakes and 1 cup cucumber-yogurt sauce

Cucumber Yogurt Sauce

1/2 an English cucumber, grated
1/4 teaspoon kosher salt
6 tablespoons Greek yogurt
1 green onion, white and green parts, chopped fine
1 tablespoon chopped cilantro
Salt and pepper to taste

Arrange the grated cucumber in a colander in the sink and sprinkle with salt. Let drain for 10 minutes or until the chickpea cakes are cooking, whichever is longer. Stir in the remaining ingredients

Chickpea Cakes

1 large egg
1/4 cup Greek yogurt
1 tablespoon olive oil
1/2 - 1 teaspoon garam masala
1/16 teaspoon cayenne
Salt & pepper to taste
15 ounces canned chickpeas (garbanzo beans), mashed fine with a fork
1/2 cup panko
1 green onion, white and green parts, chopped fine
1-1/2 tablespoons chopped cilantro
Light film of oil, for frying

While the cucumber drains, in a large bowl, whisk the egg, then whisk in the yogurt, olive oil, spices and seasoning. Stir in the chickpeas, panko, green onion and cilantro, combining without overworking. Divide mixture in four, gently form four one-inch thick patty with your hands, compressing the mixture just enough to hold it together.

In a large skillet, heat oil on MEDIUM until shimmery. Add the chickpea cakes and cook without moving for four to five minutes per side or until golden and hot clear through.

Serve immediately with Cucumber-Yogurt Sauce on the side.

Souce: http://kitchen-parade-veggieventure.blogspot.com/2012/02/chickpea-cakes-cucumber-yogurt-sauce.html