Best Houstons We Have A Veggie Burger Recipes

Veggie Burger- Houston's Replica image

Provided by Raw for Fun

Time 53m

Yield 8 serving(s)

Number Of Ingredients 19

3 tablespoons soy sauce
2 tablespoons molasses
2 tablespoons honey
3 tablespoons hoisin sauce
1 (15 ounce) can black beans, drained
1 cup brown rice, cooked
6 -8 brown button mushrooms, chopped
1/4 cup oatmeal, lightly cooked
1/4 onion, chopped
3 garlic cloves, chopped
1/2 jalapeno, chopped (fresh or pickled)
1 small beets or 1 medium beet, roasted
1 teaspoon chili powder
1 teaspoon sea salt
1/4 teaspoon cumin
fresh ground pepper
2 tablespoons flax powder
1 tablespoon olive oil
4 dried prunes or 4 figs, soaked, drained to soft, chopped

Steps:

Mix the first 4 ingredients for the sauce and set aside. For the burger, add all ingredients to a food processor, plus half the sauce and lightly blend until all ingredients are well blended and thick. Form mixture into patties and place on a baking sheet and freeze until firm. Can take up to 4 hours, so prepare in advance. Freezing the patties will help keep their shape while cooking.
You can fry these in a pan in coconut oil usually about 4 minutes on each side. Add the sauce once you flip the burgers over as it makes the pan sticky. Add cheese if desired. I haven't tried, but I would consider broiling them in the oven too.
Serve with condiments, lettuce, tomato, pickle and onion on a sourdough bun.
You can also throw in extra ingredients like shredded zucchini, carrot or pepper to add zing and different flavor to the burger. These are high water content vegetables so you may need to adjust flax, rice combination.

Nutrition Facts : Calories 230.1, Fat 3.1, SaturatedFat 0.5, Cholesterol 0.2, Sodium 780.5, Carbohydrate 44.8, Fiber 5.5, Sugar 11.8, Protein 7.3

Houston's Restaurant Copycat Veggie Burgers image

Provided by Claire312

Categories Rice

Time 30m

Yield 4 burgers, 4 serving(s)

Number Of Ingredients 16

4 tablespoons hickory barbecue sauce
1 tablespoon molasses
1 (15 ounce) can black beans, drained
2 cups cooked brown rice
1 tablespoon oat bran
2 tablespoons onions, finely chopped
1 tablespoon finely chopped canned beets
1 teaspoon beet juice
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
1 teaspoon kosher salt
1 tablespoon pickled jalapeno pepper, chopped
1 egg white, add more if needed (to bind)
2 teaspoons olive oil
4 slices monterey jack cheese (optional)

Steps:

Stir together barbecue sauce and molasses. Set aside.
In a large bowl, mash beans. Stir in 3 tablespoons of the barbecue mixture (reserving remaining for brushing) and remaining ingredients -- rice through egg white. Form into four 6 oz patties.
Heat olive oil in a cast iron or non-stick skillet over medium. Grill burgers for 2 minutes on one side. Turn and brush with remaining barbecue/molasses mixture. Top with Monterey Jack and grill for another 2 minutes or until cheese is melted.
Serve with lettuce, tomatoes, pickles, onions and mustard on a bun which has been grilled in butter.

Houston's We Have a Veggie Burger image

Provided by rjonzeshops

Time 1h

Yield 15 patties, 15 serving(s)

Number Of Ingredients 13

Steps:

Makes 15 patties for freezing.
Mix everything with brown rice, then layer patties between parchment paper squares before marinating and grilling.
1/4 teaspoon of minced jalapenos was enough for us, and we like spicy!
Bake at 375 and watch for time. We pull them out when they look right.
Glaze:.
Soy.
Honey.
Hoisin.
Molasses.
Dip let sit in marinade before grilling/baking.