Homemade Veggie Burger Recipe?

Question

How has a great recipe for an awesome Burger. No mushroom pleaase.

Answer 1

i made my veggie burguers from soy meat,pepper,flour,salt....that simple or you can buy the ready ones...

Answer 2

Haven't tried this so I can't vouch for it but it looks delicious....

http://www.foodnetwork.com/food/recipes/...

Answer 3

Awe man. I was going to say just grill a portabella mushroom.

Those are awesome.

Here's my other fave then:

1 15- to 16-ounce can black beans, rinsed, drained

1/3 cup chopped red onion

1/4 cup dry breadcumbs

2 tablespoons plus 1/2 cup bottled chunky salsa

1 teaspoon ground cumin

1/2 teaspoon hot pepper sauce (such as Tabasco)

Vegetable oil

2 whole wheat hamburger buns

Using fork, mash beans in medium bowl. Mix in onion, breadcrumbs, 2 tablespoons salsa, cumin and hot pepper sauce. Season with salt and pepper. Using moistened hands, shape bean mixture into two 3- to 4-inch-diameter patties.

Prepare barbecue (medium-high heat) or preheat broiler. Brush barbecue rack with oil. Grill burgers until heated through, about 3 minutes per side. Grill cut sides of buns until lightly toasted, about 1 minute. Transfer burgers to bottom halves of buns. Spoon 1/4 cup salsa over each. Cover with tops of buns.

Answer 4

These 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 can be used to moisten the batter.

Heat the oil in a heavy skillet over medium low, add 4 patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes. Flip the patties and cook the second side for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Carefully cut each patty in half, insert your favorite fillings, and enjoy immediately.

Makes 12 mini burgers.

Answer 5

Mix pureed chickpeas or any type of pureed beans, cooked wild rice, cooked peas, corn, chopped up carrots, and your favorite seasonings. Then form into balls. After that flatten the balls of the veggie burger into burger form. Then cook at 350 for 10-15 minutes.