Best Grain Burgers Recipes

GREAT GRAIN BURGERS

Steps:

• Place the first 5 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 30 minutes. Remove to a bowl; cool slightly. Refrigerate, covered, until cold., Place egg substitute and cottage cheese in a blender; cover and process until smooth. Transfer to a large bowl. Stir in mushrooms, oats, onion, parsley and seasonings. Add mozzarella cheese, cheddar cheese and rice mixture; mix well. Refrigerate, covered, 2 hours or overnight before shaping., Shape 1/2 cupfuls of mixture into patties, pressing to adhere. In a large nonstick skillet, heat 1 teaspoon oil over medium heat; cook 4 patties until lightly browned, about 5 minutes per side. Repeat with remaining patties and oil. Serve on rolls, with toppings as desired.

GRAIN BURGERS

Steps:

• TOAST SEEDS AND SPICES:.
• Toast the sesame seeds for 2 minutes in a hot skillet, taking care not to burn them.
• Add the coriander, cumin, and chile powder and cook for 10 seconds longer, so that all spices are aromatic. Turn onto a plate to cool.
• PREPARE BEAN MIXTURE:.
• In a large bowl, mash the beans with a potato masher or fork, then add the rice and 1/3 cup wheat germ.
• PREPARE SCALLIONS AND GARLIC:.
• In a medium skillet, heat the oil over medium heat, and add the scallions, garlic, and toasted spices.
• Cook until softened, then remove from heat and add to the mashed bean mixture.
• PREPARE BURGERS:.
• Add salt and pepper to the mashed bean mixture, and mix well with hands.
• Shape into four 3/4-inch thick patties.
• Pour remaining 1/3 cup wheat germ on a plate, and press patties in it, coating both sides.
• Grill, broil, or saute patties for about 3 minutes per side, or until nicely golden.
• Serve burgers on pita breads, or buns, topped with tomato slices and lettuce or spinach leaves.

LENTIL-GRAIN BURGERS MY KIDS WILL EAT!

Steps:

• Combine all ingredients in heavy pan on med heat.
• Bring to a boil; reduce heat to low.
• Simmer uncovered 50 min, or until all liquid is gone and mixture is very sticky.
• (Don't cook it too fast or it won't be sticky enough to hold together-- if liquid is gone and mixture doesn't seem to stick, add a little more water and continue simmering.) Stir periodically throughout and then frequently near end of cooking time to prevent scorching.
• Remove from heat, place in covered container, and chill thoroughly, preferably overnight.
• To cook burgers: Preheat skillet on medium, spray lightly with non-stick spray if desired.
• Wet hands lightly and shape patties from approx 1/2 cup chilled mixture each.
• Cook until browned on both sides-- turn carefully!

TASTY BEAN AND GRAIN BURGERS

Steps:

• Combine bulgur and boiling water in a bowl and cover. Set aside to steam for 10 minutes.
• Meanwhile, combine beans, garlic, tomato paste, soy sauce, worcestershire sauce, chili powder, onion powder, pepper and salt in the bowl of a food processor. Process until fully combined - you will have a fairly smooth paste. Transfer mixture to a large bowl.
• Drain any remaining water from the bulgur and add it to the bean mixture. Add in the egg and bread crumbs and stir until everything is thoroughly combined. Allow mixture to stand for 30 minutes.
• Form the mixture into 6 patties. Either grill or pan-fry them to serve right away, or place them on a waxed paper-lined cookie sheet to freeze for later use.
• VARIATION: Form mixture into very small (about 2-inch) patties. Stuff these into tortillas or pita pockets or between slices of party rye. These make great tiny sandwiches for parties, bento boxes or little hands.

ALKALINE-GRAIN VEGGIE BURGERS RECIPE - (4.3/5)

Steps:

• Pre-prep: Be sure to soak the millet in water overnight and rinse thoroughly before using. 1. In a saucepan over high heat, bring the water to a boil. Reduce heat, then add the millet and simmer until the millet has cooked to a softer texture- around 15-20 minutes. Pour through a strainer and set to the side to cool down. 2. Saute garlic in enough coconut oil until gently cooked, then add onions, and stir until the onions become translucent. Add the spinach, celery and carrots and cook gently for a few minutes, then add the cumin and other seasonings and stir in. 3. Add the cooked millet and stir well. Adjust seasonings to your taste. 4. Turn off the heat and add the amaranth flour to the mixture. Stir well until everything starts to "bind" together and the mixture cools. 5. Clean the pan so you have a nice clean cooking surface, or if you want to be a mad chef just grab another one! 6. Form the cooled mixture with your hands into patties on a plate, about 3-4 inches in diameter. 7. Heat pan to fairly high temperature (to prevent sticking), and add the coconut oil. Cook each pattie on both sides until firm and browned. Enjoy! You can put them right on salad, or if you want them to be more like traditional burgers, cut the patties into thirds and pile them on heart of romaine leaves or collard greens. Top with clover sprouts, and add some mustard and organic ketchup. Voila! You have a true veggie burger in a veggie "bun". Of course,

GREAT GRAIN BURGERS

Steps:

• Combine the first 5 ingredients in a large saucepan.
• Bring to a boil, reduce heat, cover and simmer for 30 to 40 minutes or until rice is tender.
• Remove from heat and cool completely, refrigerate.
• Combine the mushrooms, oats, mozzarella, cheese cheddar cheese and onion.
• In a food processor, process the cottage cheese and egg substitute until smooth.
• Add mushroom mixture, parsley, salt, basil, celery seed and chilled rice mixture.
• Using 1/2 cup of mixture, shape into 12 patties.
• In a non-stick skillet, cook four patties in 1 teaspoon of oil for 5 minutes on each side or until browned and crisp.
• Repeat with remaining patties and oil.
• Serve on hamburger rolls with lettuce and tomato slices.
• Please note the preparation time includes cooking and cooling rice.
• The cooking time is for the burgers only.

SPENT GRAIN BURGERS

Steps:

• Place all ingredients in food processor; blend until well-mixed.
• Form into patties, brush or spray with olive oil, and grill for 4-5 minutes per side.

SPENT GRAIN BURGERS

Steps:

• WHAT YOU DO In a bowl combine spent grain, quinoa, eggs, salt, and barbeque sauce with a fork until eggs are broken up and mixture becomes cohesive. Stir in breadcrumbs. Heat a cast-iron or heavy-bottomed skillet over medium heat and add a few tablespoons of olive oil. Because the consistency is so moist, it's helpful to scoop the mixture into the hot skillet, and use a spatula to form into rounds. Let cook undisturbed for 5-8 minutes on one side, until bottom is golden brown and the burger can be easily moved. Flip and repeat on the other side. Makes about 8 sliders.

MIDDLE EASTERN VEGETABLE GRAIN BURGERS

Steps:

• In a medium saucepan place lentils and cover with one inch of water. Bring to a boil, reduce heat to low and simmer covered for 25 to 35 minutes or until tender. Drain the lentils, rinse, and set aside. Cook the rice according to the package directions and set this aside also.
• Using a heavy large skillet heat the oil over medium heat. Add the mushrooms and chopped onion cooking and stirring for 20 to 25 minutes or until mushrooms are brown. In a large bowl combine the mushroom and onion mixture with the cheese, walnuts, lentils, rice, cliantro, eggs and pepper, mix together well. Cover the bowl and chill.
• Preheat broiler and grease a 15 x 10 inch jelly roll pan with oil. Take lentil mixture out of refrigerator and shape into six 1/2 inch thick patties. Place patties on oiled jelly roll pan and broil four inches away from heat source for 3 to 4 minutes on each side, turning once, or until golden brown. Serve immediately on buns topped with mayo, red onion, lettuce, and tomatoes.