Recipes for "veggie burgers"

Combine the rinsed beans in a large mixing bowl. Begin cooking the rice.

Heat a large skillet over medium high heat. Toast the cashews in the dry pan until golden brown; process in a food processor or blender until fine crumbs form. Add to the mixing bowl.

Heat the oil in the skillet and add the onion and garlic. Saute for 10 minutes over low heat, until soft and fragrant. Add the carrots and stir-fry for 3-5 minutes until soft, adding more oil if necessary. Add the vegetables to the mixing bowl.

Mix in the spices with everything already in the mixing bowl. Add the cooked rice and stir to combine.

Transfer to a food processor or blender and process until a doughy consistency forms. Add a few tablespoons of vegetable broth if needed to keep the mixture moving. I like to keep some texture to the mixture.

Stir in the panko crumbs and form into patties. See notes for different ways to cook them!

Preheat an outdoor grill for high heat. Lightly oil a sheet of aluminum foil with cooking spray.

Mash black beans in a medium bowl with a fork until thick and pasty.

Finely chop bell pepper, onion, and garlic in a food processor. Stir chopped vegetables into mashed beans.

Stir together egg, chili powder, cumin, and chili sauce in a small bowl. Add to the mashed beans and stir to combine. Mix in bread crumbs until the mixture is sticky and holds together.

Divide the mixture into four patties and place on the prepared foil.

Grill on the preheated grill for about 8 minutes on each side.

Serve hot and enjoy!

Bring vegetable broth, hoisin, and sesame oil to a boil in a saucepan; add quinoa. Reduce heat to low, cover, and cook until quinoa is tender, about 20 minutes. Remove from heat; cool slightly.

Combine black beans, eggs, bread, water, garlic, salt, and pepper together in a bowl; mash thoroughly. Add 1 1/2 cup cooled quinoa and mix well.

Heat canola oil in a large skillet over medium-high heat. Form each burger patty using about 1/2 cup of the burger mixture; transfer to the skillet. Cook until golden brown; about 3 minutes per side. Drain on paper towel-lined dish.

Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Stir corn into hot rice.

Heat 1 tablespoon oil in a skillet over medium heat; cook and stir black beans, chickpeas, and garlic until warmed, 3 to 5 minutes.

Combine rice mixture and bean mixture in a large bowl. Stir Cheddar cheese, 1/3 cup flour, and a pinch of red pepper flakes into rice-bean mixture into a thick mixture; form into patties.

Mix about 1/4 cup flour, Cajun seasoning, and a pinch of red pepper flakes in a small bowl. Coat each patty in flour mixture.

Heat 1 tablespoon oil in a skillet over medium heat; pan-fry patties until golden brown, about 5 minutes per side.

Heat 2 tablespoons oil in a large skillet over medium heat. Add mushrooms, onion, garlic, salt, pepper, and oregano; cook and stir until mushrooms have released their juices and the liquid has evaporated, about 10 minutes. Remove from the heat.

Transfer mushrooms to a cutting board and clean the skillet.

Chop mushrooms into small chunks, then transfer to a large bowl. Mix in bread crumbs and oats, and season with salt and pepper as needed. Stir in Parmigiano-Reggiano cheese, then eggs; let stand until bread crumbs have absorbed any excess liquid, about 15 minutes. Use moist hands to form mixture, 1/4 cup at a time, into patties.

Heat remaining 2 tablespoons oil in the skillet over medium heat. Pan-fry patties in the hot skillet until golden brown and cooked through, 2 ½ to 3 minutes per side.

Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.

Mash black beans in a bowl. Add carrots, onion, bell pepper, and garlic; mix well.

Whisk chile-garlic sauce, cornstarch, water, chili powder, cumin, seafood seasoning, salt, and black pepper together in a separate small bowl.

Stir chile-garlic sauce mixture into black bean mixture; mix in bread crumbs. Stir flour, 1/4 cup at a time, into bean mixture until a sticky batter forms.

Spoon mounds of batter onto the prepared baking sheet, about a 3/4-inch thickness per mound; shape into burgers.

Bake in the preheated oven until cooked in the center and crisp on the outside, about 10 minutes per side.

Preheat a grill to medium heat.

Peel the 5 garlic cloves. In the bowl of a food processor, add 1/2 red onion and garlic and process until finely chopped. (If no food processor, chop finely with a knife.)

Add 1/2 cup almonds, 1/2 cup sunflower seeds, 1/2 cup fresh cilantro, 1 teaspoon hot chili powder, 1 teaspoon olive oil, and 1/2 teaspoon salt, and a good amount of fresh ground pepper. Pulse 10 to 15 times until the mixture is coarsely chopped. (If no food processor, coarsely chop the almonds, sunflower seeds, and cilantro, and combine with the other ingredients.)

Drain and rinse the beans. In a medium bowl, mash the beans with a potato masher. Stir in the ingredients from the steps above, and add 1/2 cup bread crumbs. Mix together with your hands; taste and add more salt if desired.

Form the mixture into four patties. Place on a grill and grill for 6 to 8 minutes per side, depending on the heat of the grill. Or, bake them in a 450°F oven for 30 minutes, flipping after 15 minutes.

Top with toppings of your choice, and enjoy!

Heat the olive oil in a skillet over low heat, and cook the onion and garlic for about 5 minutes, until tender. Mix in the carrots, squash, and zucchini. Continue to cook and stir for 2 minutes. Remove pan from heat, and mix in oats, cheese, and egg. Stir in soy sauce, transfer the mixture to a bowl, and refrigerate 1 hour.

Preheat the grill for high heat.

Place the flour on a large plate. Form the vegetable mixture into eight 3 inch round patties. Drop each patty into the flour, lightly coating both sides.

Oil the grill grate, and grill patties 5 minutes on each side, or until heated through and nicely browned.