Foodie Friday! Veggie Burger Recipes
|The Ultimate Veggie Burger|
Via The Awesome Green
Summer is synonymous with grilling lots of meats! However, meat just won't cut it if you you are having a vegetarian guest over for dinner. Or you may be considering adding some meatless meals to your menu. Either way we've found some great veggie burger recipes for you to try out. Healthy and delicious. Enjoy!
The Ultimate Veggie Burger
Prep time: 20 mins
Cook time: 1 hour
Total time: 1 hour 20 mins
Author: The Awesome Green
For the Burgers
2 cups beet root, peeled and cut into cubes
1 cup red quinoa (white is just as fine), cooked
1 tbsp olive oil
1 onion, finely diced
2 garlic cloves, crushed
2 tbsp wholemeal bread crumbs
1 tbsp flax seeds
1 tsp coconut oil, melted
2 tsp lemon juice
¼ tsp chilli flakes
1 tsp pink Himalayan salt
For the Dressing
1 ripe avocado
2 tbsp tahini (sesame paste)
3 tbsp lime juice
1 garlic clove
1/4 tsp pink Himalayan salt
For the Fries
2 sweet potatoes, peeled and cut in ¼-inch long slices, then ¼-wide inch strips
1 tsp olive oil
1 tbsp cornmeal
4 Wholemeal buns
1 bunch of parsley, finely chopped
Preheat the oven at 175°C/347°F.
Place the beet root cubes on a lined baking tin, rub with olive oil and roast for 30 minutes.
Remove from the oven and set aside to cool.
Place the roasted beets in a food processor and pulse two or three times - you need some texture for the burgers, so make sure you don't mash them completely.
Transfer the beets into a large bowl, add all the other ingredients and stir to combine. If the texture is too mushy add more bread crumbs until you obtain the desired consistency.
With slightly wet hands, shape the burgers and place them on a lined baking sheet.
Bake in the oven for 15 minutes on one side, then flip over and bake for 15 more minutes.
Place the sweet potato strips on a lined baking sheet, rub with olive oil, than sprinkle with cornmeal and toss to combine.
Bake for 25-30 minutes, or until golden brown. They will be ready in the same time with the burgers.
While the burgers are baking, prepare the dressing.Place all the ingredients in the food processor and process to obtain a creamy sauce.
Assemble the burgers immediately after removing from the oven.
Cut the bun in halves, spread bun bases with dressing, add the beet burger and sweet potato fries, top generously with avocado dressing, parsley and put on the bun top.
Via Green Healthy Cooking
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 burgers
1/2 cup quinoa
1/2 cup red lentils
1.5 cups water
1 tsp curry powder
1 tsp sea salt
1/2 tsp cumin
2 Tbsp flax seeds
2 Tbsp water
4 burger buns
4 leaves lettuce
4 slices tomato
1 hand full micro greens
4-8 Tbsp 5-Minute Basil Pistachio Pesto or Out of this World Tahini Herb Sauce
Add quinoa, red lentils, curry powder, sea salt, cumin and 1.5 cups of water to a large pot, mix well and bring to the boil. Once boiling cover and immediately reduce heat to minimum. Let simmer for 12-15 minutes or until water is completely absorbed.
In the meantime wash and dry lettuce leaves and micro greens. Wash and slice tomatoes and prepare pesto or sauce. Cut burger buns in half and add pesto or sauce on both sides.
Preheat a large empty pan over MEDIUM-LOW heat. No oil yet.
Dump the cooked quinoa and lentils into a bowl and fluff with a fork to release steam and cool a little. If you have more than 30 minutes you can skip this step and simply let the quinoa/red lentils cool down in the pot and mix everything in the same pot. Saves dishes but requires more waiting time.
Grind flax meal in a coffee grinder and add to a small bowl to combine with 2 Tbsp water. Stir with a fork until all flax meal is hydrated and then add to the bowl with quinoa and lentils. Mix well with a spatula until the "flax egg" is very well incorporated and everything resembles a dough. If you can touch the quinoa by now knead it with your hands to mix in the flax egg really really well.
Divide dough into 4 and form round thick patties the size of your burger buns.
By now, the pan should be fairly hot. Add 1 Tbsp oil, wait about 30-60 seconds for it to heat up and then carefully place the patties in the hot pan. Fry for 3-5 minutes on one side, flip, and fry another 3-5 minutes on the other side or until golden and crispy.
Place quinoa red lentil patties on burger buns, top with lettuce leaf, slice of tomato and micro greens.
Via Catching Seeds
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 4 servings
For the burgers:
2 tablespoons avocado oil (optional)*
1 (15 oz.) can black beans, drained and rinsed
2 chilies in adobo sauce
2 tablespoons honey (agave for vegans)
2 tablespoons lime juice
3 cloves garlic , minced
1 1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoon cumin
1 cup gluten-free quick oats
1/2 cup finely grated carrots
1 white onion , diced
1/4 cup flaxseed + 1/4 cup water
1/2 cup fresh corn
1/4 cup sliced scallion greens
For the guacamole:
2 medium avocados , mashed
1-2 scallions , sliced
1 clove garlic , minced
1/2 jalapeno , seeded and diced
2 tablespoons minced cilantro
2 tablespoons lime juice
Salt to taste
For the corn salsa:
1 cup fresh corn
2 tablespoons minced red onion
1 tablespoon lime juice
A pinch of salt and pepper
Preheat the oven to 450 degrees and coat a cookie sheet with a good layer of oil. Set aside.
In a small bowl, whisk together the flaxseed and water. Set aside.
Add 1/4 cup of the black beans, and chilies into a food processor and process until a paste forms.
Add in the flaxseed mixture, lime juice, honey, garlic, salt, pepper, and cumin. Process until combined.
Add in the black beans and onion and pulse to combine, leaving these ingredients chunky.
Transfer to a bowl and stir in the remaining ingredients.
Form the mixture into 4 patties and place on the baking sheet. Bake for 20 minutes, gently flip the burgers and turn down the oven to 350 degrees. Bake for another 40 minutes. Remove from the oven and let cool for 10 minutes before serving.
While the burgers are cooking, stir together all of the guacamole ingredients and the corn salsa ingredients.
*For an oil-free burger, bake the patties on a silpat.
** For a vegan option, sub agave in for the honey.
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