Best Va Voom Veggie Burgers Recipes

RED BEAN AND MUSHROOM VEGGIE BURGERS

Steps:

• Heat the oil in a large pan and cook the onion and garlic over a moderate heat, stirring, until softened.
• Add the spices and cook for a further minute, stirring continuosly.
• Add the mushrooms and cook, stirring, until softened and dry then remove from heat.
• Stir the mashed kidney beans into the pan, with the fresh cilantro and some salt & pepper.
• Using floured hands, form the mixture into four flat burger shapes (if the mix is too sticky to handle, mix in a little flour).
• Brush the burgers with oil and cook on a hot BBQ or under a preheated grill (broiler) for 8-10 minutes, turrning once, until golden brown.

NUT AND VEGGIE BURGERS

Steps:

• place walnuts, cashews, sunflower seeds, almonds, celery, carrot pulp, onion, garlic cloves, parsley, and sage in bowl of food processor and pulse until you have a medium fine meal consistancy.
• Do not pulse so long as to make nut butter.
• You want to have something to chew on.
• Dump the nut mixture into a mixing bowl and add the whey powder, eggs, dry mustard powder, curry powder, poultry seasoning, cumin,and mild chili powder.
• Mix the ingredients together until well incorporated.
• Form into 12 small patties or 6 large.
• Fry in a pan over medium heat until brown on each side.
• Serve as is or on buns with your favorite burger toppings.

HOUSTON'S WE HAVE A VEGGIE BURGER

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.

JUICE PULP VEGGIE BURGERS

Steps:

• In a large bowl, combine the juice pulp, onion, garlic, oregano, cumin, salt, chili powder, egg and breadcrumbs until well incorporated. The mixture should stay together when squeezed. If it's too wet, or is falling apart, try mixing in a bit more breadcrumbs as needed. Portion out into 6 equal mounds, and then shape into patties using your hands. Place on a baking sheet or plate and continue shaping each one.
• Place a griddle pan over medium-high heat. Once hot, grease with 1 tablespoon coconut oil and fry 3 patties at a time. Cook for about 2 to 4 minutes on the first side, or until golden brown, and then flip over and cook for 1 to 2 minutes longer. Return to plate. Grease the griddle once more with the remaining coconut oil and cook the remaining 3 patties in the same way.
• To assemble the burgers, split the buns open, and toast, then spread with mayo or mustard if you wish and fill with a patty, lettuce and slice of tomato. Sandwich together and serve immediately.

KIDS VEGGIE BURGERS

Steps:

• Boil and mash the potatoes,allow to cool whilst you just bring the vegetables to the boil,(the crunch makes them tasty)then drain the veg and sat aside to cool a little.
• Mix the cheese and onion into the potato,and add the veg.
• At this point,you can ask the children to help by dividing the mixture into 2 or three bowls,and mix all the ingredients together thoroughly with your HANDS (kids LOVE THIS)!
• Now-for the mixture into thin burger shapes,empty the breadcrumbs into a bowl and coat each side of each burger (it should make 10 good size burgers- 2 per person) with the breadcrumbs.
• Lay in a non stick baking tray or on a sheet of baking paper in the grill pan.
• Drizzle over a little oil to help brown and crisp if desired (it does help-but only a small amount is required).
• Bake in a preheated oven on gas mark 6 for 20 minutes a side.
• Enjoy!