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| Chunky Portabella Veggie Burgers Via The Kitchen Whisperer |
More and more people are becoming vegetarian or vegan. While not everyone is ready to commit to such a drastic change in diet, having vegetarian options or even having one meatless meal a week is becoming more popular. We've found some great recipes for meatless burgers to try out. Enjoy!
Chunky Portabella Veggie Burgers
Ingredients:
2 cups portabella mushrooms, cubed (smaller pieces); gills removed
2 cups cooked black beans, rinsed and divided
1 cup minced broccoli, fresh only
1/2 cup red onion, minced
3 XL eggs, beaten
1/2 cup plus 2 Tbl Panko or Gluten Free Panko
1 Tbl Montreal Steak Seasoning
1 Tbl Worcestershire *for full vegetarian style use one that does not contain anchovies
2 Tbl minced garlic
3/4 cup fresh grated Parmesan *Look for vegetarian or vegan Parmesan cheese if you do not eat animal products
Olive oil
Instructions:
In a large bowl add 1 cup of black beans and mash with a masher (chunks are OK).
Next, add in the mushrooms, the rest of the beans, broccoli, garlic, onion, Worcestershire and steak seasoning. Mix just until coated.
Add in the eggs, cheese and bread crumbs and mix gently with a large spoon until the mixture is combined.
Set aside while you place a medium non-stick pan over medium heat and add in 2 Tbl of oil.
Once the oil starts to shimmer (about a minute or two), using dampened hands (the mixture will stick to you if you don’t), scoop a 1/2 cup of mixture into the palm of your hand and gently shape into a burger all the while pressing together. The mixture should hold a burger shape. If it doesn’t add just a Tbl more of bread crumbs.
Place in the oil and cook for 3-5 minutes per side or until golden brown and a crust has formed on each side.
Serve with hummus, guacamole or steak sauce
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| Sweet Potato Black Bean Burgers Via Happy Healthy Mama |
Sweet Potato Black Bean Burgers
Author: Happy Healthy Mama
Prep time: 10 mins
Cook time: 12 mins
Total time: 22 mins*
Serves: 6
Ingredients:
1 tablespoon ground flaxseed meal+3 tablespoons water (or 1 egg)
1 cup cooked mashed sweet potato (from 1 large or 2 smaller sweet potatoes)
1/2 cup cooked quinoa
1 (15 ounce) can black beans, drained and rinsed
1/4 cup loosely packed fresh chopped cilantro
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1/8 teaspoon garlic salt
1/4 teaspoon salt
1 tablespoon lime juice
oil (I like avocado oil for this)
Instructions:
Mix together your flaxseed meal and water and set it aside until it gels.
Place all ingredients in a bowl and mix well. Use a potato masher or the back of a large spoon to mash the beans, leaving a few in tact for texture.
In a large skillet, heat a thin layer of oil over medium high heat.
Form the sweet potato mixture into 6 patties.
When the skillet is hot enough to sizzle, add the patties, in batches if necessary. Cook on one side until a crispy exterior is formed, about 5-7 minutes.
Carefully flip each patty and cook an additional 5 minutes on the second side.
Serve with your favorite toppings like guacamole. Enjoy!
*Note: The prep time does not include cooking time for sweet potato and quinoa.
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| Vegan Lentil Burger Via Contentedness Cooking |
Vegan Lentil Burger
Prep Time: 15 min
Cook Time: 10 min
Total Time: 25 min
Servings: 4
Ingredients:
For the Mustard Sauce:
3 Tbs yellow mustard
4 Tbs maple syrup
pinch curry (optional)
For the Vegan Lentil Burger patties:
1 cup (200 g) uncooked or two 14 oz (400 g) cans lentils
1/3 cup (50 g) raisins
1 cup gf bread crumbs
1/2 cup (60 g) crushed walnuts
2 Tbs Mustard Sauce (optional)
salt
Additional burger toppings (optional):
lettuce
tomato
roasted onions
Instructions:
For the Mustard Sauce:
Combine the yellow mustard and the maple syrup in a small bowl. Add a pinch of curry if you like and whisk together.
For the Vegan Lentil Burger patties:
If you use uncooked lentils, cook them according to the manufacturer's instructions. Else rinse the canned lentils. Transfer to a blender.
Add the raisins and walnuts to the lentils. Blend until you get a chunky mixture.
In a separate bowl, combine the lentil mixture with bread crumbs. Let sit for 5-10 minutes so that the bread crumbs can absorb excess moisture.
Form patties an either bake them on the oven at 390°F/200°C or fry them in a pan with a bit of oil (recommended).
To assemble the burger:
Use your favorite bun and burger toppings to assemble the Vegan Lentil Burger.
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