Recipe Redemption: Veggie Burger Things & Smooth Lentil Soup
In my budget challenge videos, the meals are often a bit of a flop, but failure invites a second chance - so let's try to redeem a couple of the recipes from my recent £1 for 1 day (in the expensive shops) challenge ...
Referenced video here:
Chickpea Patties Recipe | The Best Chickpea Recipe Ever!
Chickpea patties is today's recipe. Apart from being delicious, chickpea are a great source of fiber, protein, iron, magnesium... that's why we love them! This is an excellent way to eat them, even the little one will devour these vegan patties. You can also eat them as a burger in your bun, serve them with some salad or with this yummy yogurt sauce recipe you can find also in the video.
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Ingredients for 12 patties:
-240 gr (8 & 3/4 oz) cooked chickpeas
-240 gr (8 & 3/4 oz) cooked potato
-an onion
-a garlic
-a small piece of ginger
-3 tbsp olive oil
-black pepper
-1/2 tsp salt
-1/3 tsp cumin
-a bunch of parsley
For the yogurt sauce:
-1 cup vegan yogurt
-1 tbsp olive oil
-1 tsp lemon juice
-black pepper
-1/2 tsp salt
-1 small grated garlic
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Vegetable Burger Soup & Mexican Cornbread
In today’s episode, I’m in the kitchen preparing a super EASY meal – Vegetable Soup with ground venison (or ground chuck/sirloin) plus Mexican cornbread. If you can brown hamburger meat and open cans, you can make this soup. Put this together for a quick family dinner or Sunday afternoon lunch. Make it and freeze it in small batches for quick meals! The recipe and ingredients are in the video!!
So teach us to number our days, that we may apply our hearts unto wisdom - Psalm 90:12
Thanks so much for tuning in here on “Hook Line & SinGer”! I’m your host, Bob Sellers, and I travel the country singing as a solo Christian artist. When home, there is no end to my adventures with my family and friends, in the great outdoors fishing and hunting, and other activities such as cooking and other general fooling and frolicking. Please be sure to LIKE this video, SUBSCRIBE to this channel, and click on the bell to receive notifications of my next YouTube adventure! I look forward to reading your comments, and your suggestion are always welcome!
For more information on my ministry, visit BobSellersMinistries.com, and find my music wherever you listen.
Here’s some of the equipment used in this video:
Music: Algorithms by Chad Crouch
Vegetarian Mushroom Melt Burger Recipe that WON'T FALL APART!
LEARN HOW TO MAKE AN EASY VEGAN BEET MUSHROOM MELT BURGER AT HOME!
LAY HO MA!! Everybody loves a good burger. It's a comfort food that will always have a place in my kitchen and MAN, is this burger ever delicious! Join me in this episode and learn how to make an easy vegan mushroom melt beet burger right at home. Let's begin
Ingredients:
2 cups rolled oats (can use GF also)
100g cremini mushrooms
1/2 red onion
1 cup canned black beans
1/4 cup corn
1/2 green bell pepper
1 large cooked beet
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tbsp smoked paprika
pepper to taste
drizzle of olive oil
200g fresh shiitake
2 burger buns
2 slices your favourite plantbased cheese
chickpea mayo to taste (
wasabi to taste
few leaves romaine lettuce
few slices red onion
Directions:
1. Blend up the rolled oats in the food processor for a few seconds
2. Add the cremini mushrooms to the food processor. Roughly chop the red onion and add to the food processor along with the black beans, corn, green bell pepper, and the beet
3. Add the salt, garlic/onion powders, cumin, smoked paprika, some pepper, and a drizzle of olive oil to the food processor. Blend for about 45 seconds
4. Transfer the mixture to a mixing bowl. Then, cut a sheet of parchment paper into 6 squares that are about 4x4 inches each
5. Rub your hands with a little bit of olive oil. Then, scoop about a 1/2 cup worth of burger mixture to shape with your hands (try not to keep the mixture on your hands for too long). Place the burger patty onto one of the pieces of parchment paper. Repeat until you're out of mixture (should have 6 patties)
6. Refrigerate the patties for 15-20min before cooking to firm them up
7. In the meantime, thinly slice the shiitake mushrooms
8. Heat up a nonstick pan to medium heat. Toast the burger buns for about 30sec on each side. Then, set them aside
9. Drizzle some olive oil into the pan. Then, sauté the shiitake mushrooms for 4-5min. Season the mushrooms with salt and pepper
10. Set the mushrooms aside once they are nice and crispy
11. Add another small drizzle of olive oil into the pan. Add two of the burger patties and cook for 3min
12. Carefully flip the burger patties. Then, place a slice of cheese on each patty and some of the shiitake mushrooms on top
13. Cover the pan with a lid and melt the cheese for about 1min
14. Combine the mayo and wasabi together
15. Assemble the burger by spreading some of the wasabi mayo on the bottom bun. Then, add some romaine lettuce leaves followed by the mushroom melt beet burger and some thinly sliced red onions
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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You are watching:
3 Incredible Veggie Burger Recipes!
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Portobello Halloumi Burger
4 portobello mushrooms, stems removed
1 tbsp thyme leaves
1 tsp garlic powder
8 halloumi slices
Oil
Pepper to taste
*Lightly salt mushrooms since the halloumi can be quite salty.
Toppings:
Burger buns
1 avocado, smashed
Arugula
Sriracha
tomato slices
Drizzle portobello mushrooms with oil and sprinkle with thyme and garlic. Season with pepper to taste. Grill or fry mushrooms to your liking. Meanwhile, grill or fry halloumi slices until golden on both sides. Assemble burger with your desired toppings and enjoy!
Black Bean Burger
½ red onion, finely diced
1 garlic clove, minced
2 cans black beans, rinsed and drained
½ cup breadcrumbs
2 chipotle peppers in adobo sauce
½ tsp ground cumin
¼ cup cilantro, chopped
Salt and pepper to taste
Oil
Toppings:
Green leaf lettuce
Tomato
Guacamole or avocado slices
Red onion rings
In a food processor, add all ingredients and pulse “dough” forms. Divide mixture into 4 and shape into burger patties. Place on a parchment-lined baking sheet and allow to chill in the refrigerator for at least 30 minutes. Fry burgers over medium-high heat until golden on both sides and cooked through. Assemble burger with desired toppings and enjoy!
*Lightly oil your hands when forming burger patties so mixture doesn’t stick to them.
Caramelized Onion Lentil Burger
1 onion, finely diced and caramelized
2 cups lentils, cooked
1 tbsp balsamic vinegar
½ cup breadcrumbs
1 garlic clove, minced
2 tsp thyme
1 egg
oil
Toppings:
Goat cheese
Sprouts
Roasted red pepper slices
In a large bowl, mix all ingredients together. Divide mixture and shape into burger patties. Place on a parchment lined baking sheet and refrigerate for at least 30 minutes. On a well oiled pan or grill, fry patties until golden and inside is cooked through. Assemble with desired toppings and enjoy!
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Campbell's CHUNKY Sirloin BURGER Soup with Country Vegetables
If you're lucky, you just might find a baby potatey! Also I made some buttered pasta with garlic salt.
#Soup #Microwave