3-Ingredient Veggie Burgers You Could Make In Your Sleep | Big Little Recipes
No, veggie burgers don’t need a billion ingredients. This recipe, fresh from the Big Little Recipes cookbook only includes 3 and no one will be the wiser! The trick is to start with soaked (not canned) beans and then grind soaked chickpeas into oblivion, a time-tested strategy for Middle Eastern falafel. These hold well together and yield a crackly crust with a meaty center. GET THE RECIPE ►►
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Joe Yonan's Black Bean-Chipotle Falafel Burgers | Genius Recipes:
PREP TIME: 13 hours 15 minutes
COOK TIME: 8 minutes
MAKES: 6 burgers
INGREDIENTS
Burgers
1 cup (180 grams) dried chickpeas
1 teaspoon Diamond Crystal kosher salt
1 (12-ounce/340-gram) can marinated artichokes, drained
½ cups (70 grams) drained, julienned sun-dried tomatoes
Fixings
Your pick of bread (like a potato bun, English muffin, or grainy toast)
Your pick of toppings (say, sliced cheddar and juicy tomato, spicy mayo, and raw onion, or Dijon mustard and sweet pickles)
Adapted with permission from Big Little Recipes by Emma Laperruque, published by Ten Speed Press, October 26, 2021. —Emma Laperruque
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gluten free veggie burgers-Jeff Novick style
Gluten free veggie burgers. I adapted this recipe from Jeff Novicks fast food recipe. So easy and tasty. Here's how you make gluten free veggie burgers.
2 cans beans rinsed and drained
1 cup old fashioned oats
1 cup cooked brown rice
1/4 cup Bbq sauce
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. ground mustard
1/4 cup nutritional yeast
mash beans with a potato masher
add the rest of the ingredients and mix well
shape into burgers and refrigerate for 20 minutes to firm up burgers
cook for 6 minutes in per side in a non stick skillet.
serve on a bun or lettuce wrap it and top with your favorite toppings.
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Eggplant Burgers | How to make Eggplant Burger Patty | Easy and Delicious
Hi Foodies! Sharing my savory Veggie Burger using an Eggplant. A low-calorie versatile vegetable that is rich in fiber, calcium, vitamin K and C. And when slice cucumbers, tomatoes, cheese and fresh basil leaves are added as a topping, you've truly got a burger like no other!
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Mushroom Walnut Burgers | Meat-free Burger Recipe
Mushroom Walnut Burgers | My Best Veggie Burger Recipe
Click here for the vegan version:
These mushroom walnut burgers give me everything I want in a great veggie burger recipe. They're amazingly juicy, even though there's no meat. They're also super flavourful and easy to make.
• Get the recipe:
• This recipe can easily be made vegan too. My mom wrote a blog post where she tested tons of swaps. Check it out here:
• I found a great source for walnuts (and other nuts and dried fruit) online. Check it out here:
Thanks for watching!
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HOMEMADE VEGGIE BURGER RECIPE | DIY Veggie Burgers
Learn how to make a Homemade Veggie Burger with this simple and delicious DIY recipe.
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HOMEMADE VEGGIE BURGERS RECIPE
1 tablespoon avocado oil
1 onion, diced
4 cloves crushed garlic
1 cup baby spinach
2 teaspoons ground cumin
1 teaspoon dried oregano
1-15ounce can of kidney beans, drained and rinsed
8 ounces steamed beets
1.5 cups cooked quinoa
1 egg, beaten
2 tablespoons coconut flour
3/4 teaspoon salt
1/2 teaspoon black pepper
Pre-Heat oven to 350 Fº.
Heat a large non-stick skillet over a medium heat and add oil. Once the oil heats through, add in the onions along with a pinch of salt and cook for about 5 minutes, stirring occasionally, until the onions are translucent.
Add in the garlic, spinach, cumin, and oregano along with a mother pinch of salt and pepper. Stir and cook for a couple more minutes or until the garlic is fragrant and the spinach is wilted.
Shut off the heat and cool.
Transfer cooled ingredients into a food processor along with the kidney beans and pulse until everything is broken down. Be careful not to over-process the ingredients.
Grate beets using the large holes of a box growls to squeeze out any excess water and then transfer beets to a large bowl. Add in the ingredients from your food processor along with the quinoa, egg, coconut flour and some more salt and pepper.
Gently mix everything together and then using your hands, free-form 6 burger patties (each patty will be about 4 ounces) and place on a rimmed baking sheet that is coated with cooking spray.
Pop in to the oven and cook for 15 minutes on each side or until the patties have set up.
Remove from oven and grill for two minutes on each side or sauce in a non-stick skillet with a bit of avocado or coconut oil for a couple minutes on each side.
(If desires; you can also cover and refrigerate the patties once they are done baking and then grill when ready to eat.)
Store patties in the fridge for up to 5 days.
Makes 6 burgers.
Calories: 112; Total Fat: 3.5g; Saturated Fat: 0.9g; Cholesterol: 35mg; Sodium 509mg, Carbohydrate: 15.2g; Dietary Fiber: 5.6g; Sugars: 3.3g; Protein: 4.8g
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How To Make Veggie Burgers At Home - Easy Veggie Burger Recipe (Vegan & Healthy) - Blondelish
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How to make a healthy veggie burger – Best Tips & Tricks
1. How to make veggie patties for vegan burgers
You can make veggie patties with many ingredients and here are a few of the most popular:
sweet potato
all types of beans
quinoa
mushrooms (portobello, button)
cauliflower
I made this easy veggie burger recipe with cauliflower patties and they were great with guacamole and the other toppings.
So if you’re sticking with the cauliflower version, you’ll need to know a few useful tricks.
To make the vegan veggie burger faster, it’s best to roast the cauliflower well ahead. You can roast it even three days ahead.
I usually make a large batch and use it in many dishes. For instance, I divided this batch and used part of it in the vegan veggie burger, and I served the rest in salads and as a side dish.
This way, whenever you’re ready to make the burger, you’ll just have to mix everything in the food processor, form the veggie patties and cook them. It will take less than 20 minutes.
Another way is to make the patties ahead. This is a good idea especially if you are having guests over, throwing a barbecue party or if you meal plan with homemade veggie burgers.
Make sure you place some parchment paper between the veggie patties when you store them in containers. Otherwise, they will get stuck together.
Now that you know how to make veggie patties for a vegan burger, let’s move forward to the next tip.
2. What to serve with veggie burgers
If you’re vegan, here are a few ideas:
Sweet Potato Fries
Fried Tofu
Quinoa Chopped Salad
Zucchini Chips With Shredded Coconut
Quinoa Tabbouleh Salad
Zucchini Noodles and marinara sauce
If you’re not vegan, you can go for:
Cheesy potatoes
Grilled Asparagus with shredded parmesan
Roasted smashed potatoes with garlic and parmesan
Also, if you’re not vegan and you want to serve it for breakfast or lunch, you can stuff a fried egg in it or add a slice of cheese.
You should now have a better idea of what to serve with veggie burgers, so let’s move on to the next useful tip.
3. Adapt this easy veggie burger recipe to your taste
This homemade vegan burger recipe is quite flexible. You can add or replace the toppings with your favorites and you can also make tweaks to the vegan burger patty. Although I doubt anybody would want to change the guacamole.
If you’re an ovo-lacto vegetarian you can substitute the flaxseed mix with eggs. You can follow the recipe as it is and add two eggs instead of the flax mixture.
Furthermore, you can replace the chickpeas with other canned beans, like cannellini beans.
Of course, you can go ahead and experiment different combos and even if you fail, don’t worry; this vegan veggie burger recipe is super easy. You can start all over again until you get it right.
And if you’re not sure that your combo would work, just let me know and I’ll be happy to help.
Now you’re ready to make the best veggie burger recipe ever, so fire up the ovens and let the fun begin.
And don’t forget! After making this healthy vegan veggie burger, snap a few shots, post them on Instagram and tag me with @theblondelish.
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