#veggie burger recipe

[twiceastasty]

Black Bean Veggie Burgers

Balancing flavor and freezability was my goal when developing a homemade black bean burger, and I succeeded with this recipe. Learn to make Black Bean Veggie Burgers.

Like many homemade versions of popular prepackaged foods, veggie burgers can taste exponentially better when mixed from fresh ingredients than pulled from a grocery store’s freezer section. Unfortunately, scratch-made versions often underperform their commercial counterparts when it comes to structure. As I note this week in my Twice as Tasty column for the Flathead Beacon, I’ve eaten many…

[vegan-yums]

Pesto Veggie Burgers with Balsamic Aioli

[vegan-nom-noms]

BEET CHICKPEA BURGERS WITH HARISSA SPREAD (VEGAN)

[devoted1989]

Image by Garnished with Gratitude.

[najia-cooks]

[ID: A close-up of a burger topped with spinach, tomato, and onion. End ID.]

Black bean burgers

Black beans and lentils are cooked with aromatics and herbs and roasted along with carrots and onions to create a deeply savory base for these vegan burgers. Paprika, cumin, coriander, ajwain, and sumac provide earthy, smoky, tangy, and floral notes to round out the umami base of the roasted onion. Chickpea flour provides much more flavor and holding power than wheat flour—the bonus is that these burgers are also gluten-free!

Recipe under the cut.

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Ingredients:

For the beans and lentils:

150g (generous 3/4 cup) dried black beans, soaked in cool water overnight

130g (2/3) dried brown lentils (345g cooked) (or substitute more black beans)

1 yellow onion, halved

4 cloves garlic, peeled and crushed

2 California bay leaves

4 sprigs thyme (optional)

For the roast:

2 medium carrots, peeled and chopped

1 large yellow onion, chopped

4 cloves garlic, peeled and crushed

1 red chili pepper, halved

1/4 cup chickpea flour (besan)

1/4 cup ground flaxseed

2 tsp cumin seeds, or ground cumin

2 tsp coriander seeds, or ground coriander

1 tsp ground sweet paprika

1 tsp ground smoked paprika

1 tsp black peppercorns

1/2 tsp carom (ajwain) or fennel seeds

1/2 tsp dried sumac berries, or ground sumac

1/2 tsp ground cayenne pepper (optional)

1 3/4 tsp salt, or to taste

small bouquet parsley, stems removed

Instructions:

1. Soak the black beans. Rinse and pick over black beans for stones or other debris, then place them in a large bowl with enough cool water to cover by several inches and leave them overnight.

2. Cook beans and lentils. In two separate pots, place soaked black beans and lentils with enough water to cover. Add a half yellow onion, two crushed garlic cloves, a bay leaf, and 2 sprigs of thyme to each pot and simmer, covered, until tender. The black beans will take 1-2 hours and the lentils around 40 minutes. Drain and set aside, removing the onion, garlic, and bay leaf.

3. Make the spice blend. If using whole spices, toast coriander seeds, sumac berries, and black peppercorns in a dry skillet over medium heat for a couple minutes, agitating occasionally, until fragrant and a shade darker; set aside. Toast cumin and ajwain or fennel for a minute or so until fragrant; set aside and remove skillet from heat. Toast ground spices in the skillet, agitating constantly, for 30 seconds. Grind spices using a mortar and pestle or spice grinder, and filter them through a fine mesh sieve.

4. Optional: roast the vegetables. Drizzle beans, lentils, carrots, onion, garlic, and chili pepper in 3 Tbsp extra virgin olive oil and about half of the spice blend; toss to combine. Roast in a large baking sheet at 400 °F (205 °C) for 10–20 minutes. I like to roast half the onion and garlic and leave the other half raw, to get a mixture of deep, roasted and fresh, punchy flavors from the aromatics. You can roast all of it if you dislike the taste of raw onion or garlic, though it doesn't end up being very strong once the burgers are fried.

5. Make the burgers. Mix all ingredients (including the remaining half of the spice mix) in a food processor until they form a single rough but cohesive ball. Taste and adjust spices. Refrigerate the mixture for about 10 minutes to make forming the burgers easier. Take handfuls of the mixture and form into your desired size and shape (I like mine about 3/4 of an inch thick, but I've also tested this recipe with very thin patties designed for layering in a single sandwich).

6. Cook the burgers. Heat 1 Tbsp extra virgin olive oil in a skillet on medium for several minutes. Lower heat to medium-low and cook burgers in a single layer for 4–6 minutes each side, until deep brown and crisp on the outside. Press down on the burgers with the flat of a spatula to encourage even frying.

You may also bake the burgers at 375°F (190 °C) until cooked through, about 10 minutes each side.

Serve warm with buns, lettuce, sliced onion and tomato, cheese, jam, or other condiments.

[powerpoison]

Pranzo post-palestra🍴 (lunch) 🥩🥒

250g filetto di bovino adulto

200g zucchina

1 dado, sale e pepe

Buono.

Pensavo di fare un po' di pasta all'uovo con il pesce ma la pasta si tiene di più, e gli alimenti che mi fan stare piu tranquilla sono carne, pesce, verdura e frutta, ma un po' dipende tutto dalle quantità. Oggi ho fatto molto/abbastanza allenamento, andrei ancora a correre ma poi mi fanno male i piedi e ho paura che devo stare troppo a riposo . Perciò pausa tengo energie per domani. Penso di fare merenda con la frutta e cena pesce e insalata. La nutrizionista ha detto che la bistecca a pranzo è un piatto unico. In ospedale avevo mangiato 150g manzo per cena con le zucchine, ci sta ma stasera vorrei stare più leggera perché già ieri tantissima frutta . Sto mangiando come una balena ma okay, importante attività fisica e non eccedere.

[foodandfolklore]

Gaia Burger Recipe

I got the idea for this recipe watching Youtuber Pro Home Cooks, and their recent video about how to get more leafy greens into your food. One recipe that stood out was the "Garden" Burger, where you make a veggie and lentil patty. However, the video doesn't really have measurements beyond what you briefly see on screen. So I decided to try my own version with a few tweeks. I gotta say, it was good, and I wanna share the recipe with you.

Need: 1 cup split lentils (any colour) 1 can chickpeas At lest one head of any leafy green (Romain, Kale, Spinach, Arugula, whatever) 1/2 cup of flour (any) 2 eggs (these are to help bind the patties together. You can use egg substitute if you're vegan) Optional Seasonings -Minced or Crushed Garlic (about 2 cloves worth) -1 Tbsp Onion Power -2 Tbsp Nutritional Yeast -Salt and pepper to taste

Cook up your lentils on stove top according to directions. You may choose to cook your own dried chickpeas rather than using canned. Cup of dried chickpeas should get what you need, just remember to soak them overnight before boiling to ensure they are nice and soft. You can also try using other kinds of beans like pinto beans or whatever you had on hand.

Once your lentils are cooked, drain them well. Now blanch your greens. Again, you can use any leafy green for this; I used a combination of Romain lettuce and spinach since that's what I had on hand. But you can use pretty much any leafy green.

After a minute or two of boiling, remove you greens from the hot water and hit them with cold water or ice bath. Once they are cool enough to handle, take a handful and squeeze out the excess water. Now chop up your greens with a knife.

Add your lentils, chickpeas, and chopped greens into a mixing bowl. Now you wanna manhandle it. Combine everything well, mashing some of the soft lentils and separating some large clumps of cooked greens so they spread out better.

Now you'll want to add your eggs, flour, and seasonings. I use garlic, onion powder, and Nutritional Yeast to help with the savory flavor. But you may choose to add other seasonings instead like fish sauce, Worcestershire, soy sauce, nori, ect.

Mix well with your hands until everything is well coated and combined.

Heat a pan on medium heat. Take a handful of the mixture and form a ball that's around the size of a tennis ball. Plop your ball on your pan and carefully smoosh down to flatten it. Fry for a few minutes until it starts to brown, than flip and cook on the other side.

Assemble

Toast your burger bun in the pan or in the toaster. Add some preferred sauce to your buns. I used mayo, but you can try mustard. My SO liked the BBQ sauce.

Now place your cooked patty on the bun. You can add lettuce, Fried egg, pickles, cheese, Onions, jalapenos; my fav was pickles :P Top with the other half of the bun and boom: 1 Gaia Burger.

This burger will not only taste satisfying, it will also leave you feeling full and nurtured for hours.

[simmeringstarfruit]

Veggie Survival Burger

The survival burgers from Stardew Valley! Make your own survival burger at home with this easy veggie burger recipe, featuring carrot black bean burger patties and roasted eggplant. The whole thing is topped off with a special Triple-O’s inspired burger sauce, making this vegetarian burger a delicious meat-free dinner option. Including summer-friendly instructions for barbecuing in just 15…

[everyveganrecipe]

Ultimate Gardein burger patties with cheese are covered in brandied apples and are topped with caramelized onions. You will fall in loveeee with the sweet n savory bliss in every bite.

[clatterbane]

Plans for at least most of the rest of that carrot, which I went ahead and grated up while I was at it: a variation on some old favorite bean burgers! Because I haven't had any in years, and got an urge.

Another one where I'm not planning to follow that recipe exactly, but it looked like a pretty good example. The basic approach will work with just about any type of beans and seasonings you want to use. I used to particularly like a pseudo-falafel themed version with chickpeas. It also works with other veggies added. I particularly like a combo of carrots and zucchini when I've got it.

[johndonneswife]

hi

[celebrationgeneration]

[liberalfartsdegree]

I JUST WANNA SAY

WHEN THE WORLD DO YOU DIRTY

B*N APP*TITE LENTIL BURGERS WILL STAY BY YOU

SHE’LL DO RIGHT BY YOU

NEVER DO YOU WRONG

[vegan-nom-noms]

Black Bean Burger With Red Pepper Dressing

[lavandamichelle]

Sizzle Up Your Memorial Day: 17 Mouthwatering Grilling Recipes

🔥 Fire up the grill and sizzle up some mouthwatering dishes this Memorial Day with our 17 grilling recipes! From classic cheeseburgers to BBQ chicken skewers, grilled veggies, turkey dogs, and beef polishes, there's something here for everyone to enjoy.

Hey there, grill masters! Are you gearing up for a Memorial Day barbecue? There’s no better way to celebrate the unofficial start of summer than with a backyard barbecue filled with delicious grilled goodies. Get ready to sizzle up some mouthwatering dishes with these 17 grilling recipes that are guaranteed to impress your guests. From juicy burgers to succulent ribs and flavorful veggies to…

[cadenstone]

Best of Everything Veggie Burgers This veggie bean burger has the best of everything: black beans, brown rice, cheese, mushrooms, and a great mix of seasonings.