Best Monster Veggie Burgers Recipes

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MONSTER VEGGIE BURGERS



Monster Veggie Burgers image

Need something to fortify your trick or treaters for a night of candy gathering? These madcap veggie burgers are just the thing. They're full of veggies and greens, but how can they protest -- monsters are green, right? If you'd like to add more cheese, stick a slice on top of each crisp patty in the last minute or two of cooking.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 23

1 cup loosely packed baby kale leaves
1 cup loosely packed Italian parsley leaves
1/2 cup frozen peas, thawed
2 scallions, roughly chopped
2 cloves garlic, crushed
1/2 teaspoon dried oregano
Kosher salt and freshly ground black pepper
One 15.5-ounce can chickpeas, rinsed and drained
1 large egg
1/2 cup panko
1/2 cup grated Parmesan
3 tablespoons vegetable oil
1 ripe avocado, halved and pitted
2 teaspoons fresh lemon or lime juice
Kosher salt
4 pretzel buns, split and lightly toasted
4 small red cabbage leaves
Handful baby kale
2 red baby bell peppers
12 cornichons
1 slice yellow Cheddar or American cheese
4 large or jumbo pitted black olives, halved crosswise
8 frilly toothpicks with red frills

Steps:

  • For the burgers: Combine the kale, parsley, peas, scallions, garlic, oregano, 1 teaspoon salt and several grinds pepper in a food processor. Process until a paste forms and is almost smooth. Add the chickpeas and eggs and pulse until the chickpeas are mostly ground but still a little chunky. Remove to a medium bowl and stir in the panko and Parmesan to make a smooth mixture that holds together. Form into 4 patties, each about 1/2 inch thick, and put on a plate. Refrigerate until firm, 30 minutes to 1 hour.
  • Heat a large nonstick skillet over medium heat and add the oil. Add the patties and cook until the bottoms are crisp and golden, 3 to 4 minutes, then flip and crisp the second side, another 3 to 4 minutes. Remove to a paper towel-lined plate and season lightly with salt.
  • For the assembly: Assemble the burgers while the patties are still hot. Mash the avocado in a small bowl with the lemon juice and 1/2 teaspoon salt. Spread on the bottom buns. Put a cabbage leaf (cut to fit if needed) curved up towards the back of each bun and fit a few kale leaves in the curve. Top each with a veggie patty to prop up the kale and cabbage (these can be monster feathers, fur or even the collar of a cape, depending on your monster's specific vibe). Close with the top buns. Cut long spiky fangs from the baby bell peppers and stick onto the burgers (the avocado mash will act as glue).
  • Use a toothpick to burrow 2 small holes on each top bun for the horns/ears then 1 more hole toward the front of the bun for the nose. Gently push a cornichon into each hole. Use a very small round cutter to cut out 8 rounds from the cheese. Stick 2 rounds onto each bun for eyes, securing with the frilly toothpicks. Spear the olive halves, cut-side in, onto the toothpicks for eyeballs.

PERFECT VEGGIE BURGERS



Perfect Veggie Burgers image

Provided by Food Network Kitchen

Time 1h40m

Yield 6 burgers

Number Of Ingredients 16

1/3 cup quick-cooking barley
3 tablespoons extra-virgin olive oil
1 small onion, chopped
1 small stalk celery, chopped
Kosher salt
2 cloves garlic, chopped
5 tablespoons barbecue sauce
1 medium carrot, finely grated
1 cup canned pinto or black beans, drained and rinsed
1/3 cup breadcrumbs
1/3 cup walnuts, chopped
2 teaspoons soy sauce
2 large egg whites
2 tablespoons chopped fresh parsley
6 soft buns, split
Onion rings, for topping

Steps:

  • Prepare the barley as the label directs. Let cool completely.
  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion, celery and a pinch of salt; cook, stirring occasionally, until golden, 12 to 14 minutes. Add the garlic, 3 tablespoons barbecue sauce and the carrot; cook, stirring, until the mixture dries out slightly, 1 to 2 minutes. Transfer to a food processor and let cool completely.
  • Add the barley, beans, breadcrumbs, walnuts, soy sauce, egg whites, parsley and 1/2 teaspoon salt to the food processor. Pulse until finely ground with some chunks. Form into six 4-inch-wide, 1/2-inch-thick patties and place on a baking sheet lined with parchment paper. Cover and refrigerate until firm, 1 to 4 hours.
  • Preheat the broiler. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium heat. Working in batches, cook the patties until golden brown, about 6 minutes per side. Meanwhile, place the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes. Serve the patties on the buns; top with the remaining 2 tablespoons barbecue sauce and onion rings.

BEST EVER VEGGIE BURGER



Best Ever Veggie Burger image

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 16

1 cup canned black beans, rinsed and drained
1 cup chopped walnuts
1-1/2 teaspoons ground cumin
1/2 teaspoon ground fennel seed
1/4 teaspoon smoked paprika
1 tablespoon oil from sun-dried tomatoes
1/4 cup shredded carrot
1 large shallot, minced
2 tablespoons oil-packed sun-dried tomatoes, chopped
1 garlic clove, minced
1/4 cup old-fashioned oats
1 tablespoon chia seeds
2 teaspoons reduced-sodium soy sauce
1/2 teaspoon garlic salt
1 tablespoon olive oil
Optional: Barbecue sauce, toasted hamburger buns, sriracha mayo, lettuce, red onion and tomato

Steps:

  • Preheat oven to 325°. Spread beans evenly on a parchment-lined rimmed baking pan. Bake until beans start to split open, 6-8 minutes. , Meanwhile, in a large dry nonstick skillet over medium heat, cook and stir walnuts, cumin, fennel and smoked paprika until fragrant, 2-3 minutes. Remove from pan and cool. In the same skillet skillet, heat oil from sun-dried tomatoes over medium heat. Add carrot, shallot and sun-dried tomatoes; cook and stir until tender, about 5 minutes. Add garlic; cook 1 minute longer. Remove from the heat; cool slightly. , Transfer carrot mixture to a food processor. Add beans, walnut mixture, oats, chia seeds, soy sauce and garlic salt. Pulse until combined. Shape into four 4-in. patties., In the same skillet over medium heat, cook patties in olive oil until browned, 3-4 minutes on each side. If desired, baste with barbecue sauce and serve on buns with toppings of your choice.

Nutrition Facts : Calories 357 calories, Fat 28g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 479mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 7g fiber), Protein 9g protein.

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