VEGGIE -NUT BURGER
- 1 cup (155 g) cooked brown rice*
- 1 cup (120 g) raw walnuts (or sub bread crumbs)
- 1/2 Tbsp. grape seed or avocado oil, plus more for cooking
- 1/2 white onion (~55 g | 3/4 cup), finely diced
- 1 Tbsp. (~8 g) each chili powder, cumin powder, and smoked paprika
- 1/2 tsp. each sea salt and black pepper, plus more for coating burgers
- 1 Tbsp. (12 g) coconut sugar or maple syrup.
- 1 1/2 cups (227 g) cooked black beans or 2 cans well rinsed, drained and patted dry
- 1/3-cup (22 g) panko bread crumbs (if gluten free, use gluten free bread crumbs)
- 3-4 Tbsp. (51-68 g) vegan BBQ sauce
- Cook the brown rice (see the instructions below)
- Roast the walnuts for 5-7 minutes. Let cool
- Sauté the onion for 3-4 minutes. Let cool
- Blend toasted walnuts with spices in a food processor or high-powered blender until smooth.
- Mash black beans with a fork.
- Mix the cooked rice, spice-walnut mixture, sautéed onion, panko bread crumbs, BBQ sauce, black beans, and mix thoroughly with a wooden spoon for 1-2 minutes, or until a moldable dough forms. Taste and adjust seasonings as needed. If it is too dry add extra BBQ sauce, if it is too wet add more panko breadcrumbs.
- Form burgers. Bake, grill or fry.
Homemade Hot Sauce:
Mix 2 tbs. vegan mayo , 1 tbs. ketchup, 1 clove of crushed garlic, red chili pepper or hot sauce or Sriracha.
How to store:
Set on a baking sheet or plate and freeze. Once frozen completely, seal in a freezer-safe bag and store for up to 3 weeks. Reheat in a 375 degree F oven on a bare baking sheet until golden brown or grill.
Cooking Instruction For The Brown Rice
Makes 2 cups 45 minutes
- 1 cup short, medium, or long-grain brown rice
- 12 cups boiling water
- Kosher salt, to taste
- Rinse rice in a strainer under cold running water for 30 seconds.
- Bring 12 cups water to a boil in a large pot with a tight-fitting lid over high heat. Add the rice, stir it once, and boil, uncovered, for 30 minutes.
- Pour the rice into a strainer over the sink.
- Let the rice drain for 10 seconds, then return it to the pot, turn off the heat.
- Cover the pot and set it aside to allow the rice to steam for 10 minutes.
- Uncover the rice, fluff with a fork, and season with salt.
- 8-10 mushrooms
- 1 onion
- 1 garlic clove
- Small bunch parsley
- 1/2 of 1 zucchini (grated)
- 1 teaspoon oregano
- 1 teaspoon paprika
- A pinch of chili flakes
- Salt and pepper, to taste
- 1-2 tablespoons rice flour
- 1 cup cooked rice
- Sauté the chopped mushrooms, onion, garlic, and parsley stalks for 3 minutes.
- Add to the pan the zucchini oregano, paprika, chili flakes, and seasoning and Sauté for another 2-3 minutes.
- Transfer everything into a large bowl. Add the cooked rice parsley leaves, and flour.
- Mix everything together by pressing it firmly with your hands until it binds together.
- Shape the mixture into burgers. Refrigerated at least an hour or overnight.
Frying: Place the burgers in a frying pan with a drizzle of oil and cook for 3 minutes on each side.
Grilling: Place on the grill for around 4 minutes on each side.
RED BLACK BEAN BURGER
- 2 cups cooked black beans, drained (or 2 cups canned beans, drained and rinsed)
- 1 large beet, diced
- 8 ounces mushrooms
- 1/2 medium yellow onion, chopped
- 1/2 cup quick cook oats
- 1/4 14-ounce block firm tofu
- 1 tablespoon cayenne
- 1 tablespoon soy sauce
- 1/2 tablespoon cumin
- Salt, to taste
- Preheat oven to 400°F.
- Boil the beets for 30 minutes.
- Sauté mushrooms, until they lose their water.
- Combine all ingredients in a food processor.
- Pulse until mixture forms a slightly chunky dough.
- Form mixture into 6 patties by hand and place each patty on an oiled cookie sheet.
- Bake in oven for 20 minutes, flipping patties after 10 minutes.
CHIA VEGGIE BURGER
- 5 cups or roughly 750 gms. cooked squash of your choice (I used one entire carnival squash that was maybe 6-8 inches in diameter and cooked it according to its microwave instructions)
- 2 cups frozen broccoli (170g) Chopped
- 2 cups frozen peas and carrots medley (260g)
- 2 cups frozen spinach (200g) Chopped
- ¼ of an onion (120g or so) Chopped
- 2 cloves of mince garlic
- ¼ cup ground flaxseed
- ¼ cup nutritional yeast
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 2 teaspoons salt
- 1 teaspoon truffle salt
- 2 tablespoons white miso paste
- 2 teaspoons Liquid Smoke
- ¼ cup whole chia seeds
- ¼ cup Panko Breadcrumbs (or similar)
Preheat your oven to 375. Cook your frozen veggies according to package instructions. Either mash the cooked squash or put it in a food processor. Transfer to a large bowl. Add all the Chopped veggie, cooked veggies, flaxseed, nutritional yeas, the spices, miso paste and liquid smoke, chia seeds and Panko, adjusting the spices to your personal taste preferences. Mix well, divide into 12 burgers. Spray a fine layer of cooking spray on a large baking sheet. Cook your burgers for 10 minutes, remove, flip carefully with a big spatula, and return it to the oven for another 10 minutes. Bump up the temperature to 400 and bake them for 5 more minutes. Remove from the oven. Let them cool just a little.
SUN BURGER with CASHEW GARLIC SAUCE
- 2 cup grated carrots
- 2 cups sunflower seeds (grated)
- 1/2 onion (sauté)
- 2 Tbsp. water
- 1.25-cup tomato juice
- 1.5 tsps. salt
- 1 tbs. onion powder
- Add all ingredients to bowl.
- Stir together well.
- Using 1/3-cup portions, place on oiled cookie sheet and form into patties.
- Bake at 350 for 20 minutes. Turn over and bake an additional 10 minutes.
Cashew Garlic Sauce
- 1 cup cashews
- 1.5 cups water
- 2 Tbsp. Onion powder
- 1/4 tsp. garlic powder
- 1.5 tsp. salt
- 2.5 cups additional water
- 1 tbs. dried parsley
Blend first five ingredients on high 1-2 minutes until creamy. While blender is running, pour in remaining water and blend briefly. Pour into saucepan and add parsley. Cook over medium-high heat stirring constantly until thickened.
RED QUINOA VEGGIE BURGER
- 2 cups black or red Quinoa cooked
- 15 oz. can black beans
- 8 oz. button mushrooms, diced in small pieces
- 1 red pepper, diced in small pieces
- ½ red onion, chopped
- ¼ cup of cilantro leaves, chopped
- 1 tablespoon of lime peel (finely grated)
- ¼ cup lime juice (about 1 large lime)
- 2 tablespoons of smoked paprika
- 1 tablespoon of chili powder
- 1 -2 tablespoon cornstarch to bind (more if needed)
- Salt and pepper to taste
- Blend half of black beans into paste
- In a bowl, mix all the ingredients together
- Shape into patties
- Heat olive oil in a skillet over medium heat
- Cook patties for 3-4 minutes on each side
- Serve them by themselves or inside a toasted bun
SMOKY BARBECUE BEAN BURGER
4 tsp. olive oil
1 cup chopped mushrooms
¼ cup onion finely chopped
1 crushed garlic clove
2 cups cooked black-eyed beans, mashed
3-4 small beetroots, mashed or finely grated
½ cup flour (brown rice flour if you like gluten-free)
1 tsp. xanthan gum (or cornstarch)
1/4-cup nutritional yeast:
1 ½ tsp. garlic powder
½ tsp. black pepper
1 tsp. salt
1 ½ tsp. paprika
1 ½ tsp. smoked paprika
1 tbsp. smoky barbecue sauce
½ tsp. chili pepper flakes (optional)
1 tsp. allspice
- First, prepare the mixture of all the spices.
- Sauté the onions, garlic, and mushrooms with 2 teaspoons of olive oil for a few minutes, until the mushrooms are slightly browned. Remove from the heat and allow to cool for a few minutes.
- In a bowl, add the mashed beans, spice mix, beets, and rice flour. Mix well, and add the xanthan gum, mixing well again afterwards.
- Add the cooled mushroom mix to the other ingredients, along with the remaining 2 tsp of olive oil.
- Start shaping the mixture into round burger patties.
- Line the patties onto a slightly oiled baking tray, and bake on each side for around 10 minutes.
- Place the patties in burger buns with your favorite fillings. Personally, I think the best burger fills for this one would be avocados, onions, lettuce, tomatoes, and pickles. As for the sauces, try organic ketchup, smoky barbecue, and mustard.
THAI SWEET POTATO VEGGIE BURGERS
For The Burgers:
- 1 large sweet potato
- 1/2 cup cilantro, finely chopped
- 1/4 cup fresh basil leaves, finely chopped
- 3 large garlic cloves, minced
- 2 teaspoons finely grated ginger
- 1/2 cup roasted and salted peanuts, finely chopped
- 3/4-cup gluten-free rolled oats, processed into coarse flour
- 1 (15-ounce) cans chickpeas, drained and rinsed
- 2 tablespoons ground flax + 3 tbsp. water, mixed in bowl for only 20 seconds
- 1/2-tablespoon sesame seed oil
- 1 tablespoon low-sodium tamari (or coconut aminos for soy-free option)
- 1 teaspoon fresh lime juice
- 1 teaspoon ground coriander
- 1 teaspoon fine grain sea salt, or to taste
- Freshly ground black pepper, to taste
Substitution: Use coconut aminos in place of the tamari .
If you like nut-free, omit the peanuts in the burgers and use sunflower seeds instead or sunflower seed butter.
Preheat the oven to 350F
In a large bowl, stir together the grated sweet potato, oats flour, chopped chickpeas, cilantro, basil, garlic, ginger, and chopped peanuts.
Stir flax egg (vegan egg) into the mix until fully combined.
Add the sesame oil, tamari, lime juice, coriander, salt, and pepper.
Shape the mixture into 6-8 patties. Bake.
For The Peanut Sauce:
- 1 garlic clove
- 6 tablespoons smooth peanut butter (or almond or sunflower seed butter)
- 2.5 tablespoons fresh lime juice
- 2 tablespoons low-sodium tamari (or coconut aminos)
- 1-2 tablespoons water, as needed
- 1/2-tablespoon pure maple syrup (or other sweetener)
- 1 teaspoon freshly grated ginger
- 1/8-teaspoon cayenne pepper
Add all sauce ingredients into a food processor and process until smooth. Adjust ingredients to taste if desired. The sauce will thicken up as it sits.
VEGETARIAN GARLIC BEAN BURGER
1 (15 oz.) can kidney or pinto beans, drained, and rinsed
1 1/2 cup rolled oats (as needed)
1/2 cup all-purpose flour
1 egg, beaten or flax egg
1/2 cup mushrooms, finely chopped
1/2 cup onions or leeks, finely chopped
1-2 carrot(s), shredded
1/2 cup red bell pepper, chopped
3 clove garlic, pressed or minced
1 tbsp. soy sauce (or Worcestershire sauce)
1/2 tsp. salt
To basic recipe, add your favorite spice below mix for yummy variations.
Mexican: 1 tsp. cumin, 1/2 tsp. paprika,1 tsp. chili powder (or to taste)
1 tsp. oregano, 1-2 tbsp. chopped fresh cilantro, splash hot sauce, 1/2 tbsp. lime juice.
Garnish with sliced avocado and salsa (or guacamole), lettuce, tomato, onion, and pepper jack cheese.
Italian: 1 (extra) clove garlic, pressed or minced, 1/2 tsp. dried basil, 1 tsp. dried oregano, 2 tbsp. minced fresh parsley, 1/4 cup minced sundried tomatoes, 2 tbsp. tomato paste, 2 tbsp. finely shredded Parmesan cheese.
Garnish with: mozzarella (or Provolone) cheese, tomatoes, and prepared pesto. Serve on Focaccia bread, if desired.
Cajun: 1 tbsp. Cajun seasoning
Garnish with: 1/4 cup prepared barbecue sauce combined with 1 tsp. Cajun seasoning, or Cajun mustard, lettuce, tomato, and caramelized or fresh onion.
Curry: 1 (extra) clove garlic, pressed or minced, 2 tsp. curry powder (I add more– do it to your own taste), 1 tbsp. finely grated fresh ginger (or 1/2 tsp. powdered), 2 tbsp. chopped fresh cilantro.
Garnish with: The prepared chutney of your and chopped cucumbers combined with minced mint. Serve in a thick pita, if desired.
Greek: 1 1/2 tsp. Greek Seasoning, 1/3 cup chopped Kalamata olives, 1/2 cup crumbled feta cheese.
Garnish with: Raw onions, sliced tomato, and tzatziki sauce. Serve in a soft pita or on a good-quality hamburger bun.
Place all ingredients in food processor. Add 1 cup of coarsely chopped oat flower. Add more oatmeal as needed, until patties hold together well. Chill mixture for about an hour, and then shape into smallish patties. Chill patties several hours, or freeze and save until needed. Broil, bake or sauté. Yummy!