burgers Archives - Forks Over Knives

Quick and Easy Jackfruit Salad Sandwiches

Laura Marzen, RD, LD — Fri, 26 Jul 2024 17:40:28 +0000

Chopped apples and walnuts add a surprising bit of crunch and flavor to this hefty jackfruit salad sandwich filling, which is perfect for a quick and satisfying meal at any time of the day. It’s like a mashup of a Waldorf salad and a vegan pulled-pork sandwich! White beans and shredded carrots add body to the jackfruit mix, while lemon zest keeps things peppy. White beans also make an appearance in the tangy avocado dressing. Blending beans until creamy is a great low-fat trick for getting a rich and silky dressing that doesn’t weigh you down with oil. Serve this tasty jackfruit salad on halved whole grain English muffins with tomato, avocado, and lettuce. Don’t do English muffins? Feel free to use bread or whole grain hamburger buns instead. Or skip the bread altogether and serve atop leaves of romaine or butter lettuce or in a bowl as a hearty salad.

Tip

Young green jackfruit has a neutral taste and a texture similar to shredded meat. Look for unseasoned vacuum-packed jackfruit, such as Upton Naturals brand, in the refrigerator aisle. Or check your supermarket’s Asian or international foods aisle for sodium-free or no-salt-added canned jackfruit, such as Native Forest brand.

For more inspiration, check out these tasty ideas:

Yield: Makes 8 open-face sandwiches

Time: 30 minutes

2 10.6-oz. pkg. unseasoned shredded young jackfruit (see tip, recipe intro)
1 medium apple, chopped
¾ cup coarsely shredded carrots
½ cup chopped fresh parsley or cilantro
¼ cup chopped walnuts, toasted
1 teaspoon lemon zest
1 15-oz. can no-salt-added white beans, rinsed and drained (1½ cups)
¾ cup unsweetened, unflavored plant-based milk
1 medium avocado, halved, seeded, peeled, and thinly sliced
3 tablespoons lemon juice
4 teaspoons coarse ground mustard
2 cloves garlic, minced
½ teaspoon sea salt
4 whole grain English muffins, split and toasted
4 to 8 green or red leaf lettuce leaves, torn
2 medium tomatoes, each cut into 8 slices
Freshly ground black pepper

Instructions

Pat the jackfruit dry, if needed, using a clean kitchen towel or paper towels. In a large bowl toss together jackfruit and the next five ingredients (through lemon zest). Stir in ¾ cup of the beans.
In a blender or small food processor combine the remaining beans, the milk, one-fourth of the avocado, the lemon juice, mustard, garlic, and salt. Cover and blend until smooth, scraping sides as needed. Add blended bean mixture to jackfruit mixture. Toss to combine.
Top all eight English muffin halves with lettuce and tomatoes. Spoon jackfruit mixture over top. Add the remaining avocado slices and sprinkle with pepper. Serve immediately.

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Chipotle-Lime Black Bean and Jackfruit Burgers

Laura Marzen, RD, LD — Thu, 11 Jul 2024 16:39:43 +0000

“Are you bringing your jackfruit burgers?” You’ll hear this on repeat after you show up to your next potluck with these tasty numbers. Combining the meaty texture of jackfruit with dense black beans, frozen sweet corn, paprika, cumin, and a homemade chipotle-lime sauce, these moist patties hold together well while delivering smoky flavor in spades. Serve each primo burger in a whole grain bun with a thin slice of tomato, a lettuce leaf, and a dollop of chipotle-lime sauce. This recipe makes more sauce than you need; save the leftover sauce in an airtight container in the refrigerator up to 1 week. It’s fantastic in sandwiches or wraps, drizzled over roasted potatoes, salads, and grain bowls, or as a dip for raw veggies.

Tips

Air-fryer: To air-fry these patties, preheat air fryer to 380°F. Place patties in an air-fryer basket. Air-fry 12 to 15 minutes or until heated through.

For more inspiration, check out our collection of jackfruit recipes, or try one of these tasty ideas:

Yield: Makes 4 burgers

Time: 40 minutes

½ cup raw cashews
½ teaspoon sea salt
1 teaspoon lime zest
3 tablespoons lime juice
2 tablespoons no-salt-added tomato paste
1 tablespoon spicy brown mustard
2 to 3 teaspoons chopped canned chipotle pepper in adobo sauce
2 teaspoons pure cane sugar
1 large clove garlic, coarsely chopped
1 15-oz. can no-salt-added black beans, rinsed and drained (1½ cups)
1 14-oz. can no-salt-added young jackfruit, rinsed and drained
1 cup whole wheat panko
2 scallions, finely chopped
½ cup fresh or frozen corn kernels, thawed
1 teaspoon smoked or regular paprika
½ teaspoon ground cumin
¼ teaspoon freshly ground black pepper
4 whole grain hamburger buns, split and toasted
2 leaf lettuce leaves, coarsely torn
4 thin tomato slices

Instructions

Preheat oven to 425°F. Line a baking sheet with parchment paper.
To make chipotle-lime sauce, in a medium bowl combine cashews and enough boiling water to cover. Cover and let stand 15 minutes; drain. In a blender or small food processor combine drained cashews, ¼ teaspoon of the sea salt, ⅓ cup water, and the next seven ingredients (through garlic). Cover and blend until very smooth, scraping sides of bowl as needed.
Add beans and 2 tablespoons of the chipotle-lime sauce to a clean food processor; process until very smooth. Add jackfruit and pulse until jackfruit is chopped and incorporated. Transfer mixture to a large bowl. Add ½ cup of the panko, the remaining ¼ teaspoon of salt, and the next five ingredients (through black pepper). Mix well.
Shape mixture into four patties, about ¾ inch thick. Coat patties in remaining panko, pressing panko gently onto the patties so it sticks. Place patties on the prepared baking sheet.
Bake 20 minutes or until heated through. Serve burgers in buns with lettuce, tomato slices, and chipotle-lime sauce. Store leftover chipotle-lime sauce in an airtight container in the refrigerator up to 1 week.

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Lebanese Lentil Burgers in Cabbage Pockets

Darshana Thacker Wendel — Tue, 16 Jan 2024 16:00:00 +0000

These hearty lentil burgers are flavored with ras el hanout, a North African blend of spices including cumin, ginger, coriander, and allspice, that will tantalize your taste buds. The patties also feature potatoes, carrots, bell peppers, and onions to sneak in an extra serving of veggies and ensure the burgers don’t fall apart when baked. Instead of sandwiching each patty between buns, these are served on a bed of crisp cabbage for a fresh twist on a cookout classic. Top each serving with fresh cucumber slices, a sprinkling of parsley, and a homemade tahini sauce for a Middle Eastern–inspired meal that’s guaranteed to hit the spot.

Tip: Not sure where to buy ras el hanout? Look for it in your grocer’s spice aisle, or you can make your own homemade version with this ras el hanout recipe.

For more inspiration, check out these tasty ideas:

Pineapple Teriyaki Burgers
Air-Fryer Portobello Burgers with Thousand Island Aïoli
New American Veggie Cheeseburgers
Or take a look at our full collection of veggie burger recipes

Yield: Makes 12 burgers

Time: 1 hour 40 minutes

4 cups finely chopped potatoes
2 cups finely chopped onions
1 cup finely chopped red bell pepper
1 cup shredded carrots
7 cloves garlic, minced
1 cup dry brown lentils
1 tablespoon finely chopped fresh parsley
1 tablespoon ras el hanout seasoning
2 tablespoons lemon zest
¼ cup + 1 tablespoon lemon juice
½ cup chickpea flour
½ cup tahini
Sea salt, to taste
Freshly ground black pepper, to taste
4 large romaine lettuce leaves, torn
2 large tomatoes, thinly sliced
1 cucumber, thinly sliced
12 large purple or green cabbage leaves, trimmed into 4-inch-diameter cups

Instructions

In a large skillet combine potatoes, onions, bell pepper, carrots, six of the minced garlic cloves, and ¼ cup water. Cook over medium 15 minutes or until potatoes are just tender.
Meanwhile, in a saucepan combine lentils and 3 cups water. Bring to boiling; reduce heat. Simmer, uncovered, 15 minutes or until lentils are tender. Drain any remaining water.
Add lentils, parsley, ra el hanout, lemon zest, and 1 tablespoon lemon juice to skillet. Mix well. Season with salt. Cook over medium 10 minutes or until all liquid has cooked off, stirring frequently. Remove from heat; let cool 10 minutes. Stir in chickpea flour.
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Shape mixture into 12 patties, using ½ cup mixture per patty. Place on prepared baking sheet. Bake on middle rack in oven 40 to 50 minutes or until burgers are browned.
For Tahini Sauce, in a blender combine tahini, ¼ cup lemon juice, the remaining garlic, and ½ cup water. Cover and blend until smooth. Season with sea salt and freshly ground black pepper.
Place romaine, tomatoes, and cucumber in cabbage leaves. Top with burgers. Drizzle with Tahini Sauce. Sprinkle with additional chopped fresh parsley and, if desired, lemon zest.

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Tuscan White Bean Burgers

Darshana Thacker Wendel — Tue, 02 Jan 2024 18:16:03 +0000

A good veggie burger should stick together without crumbling, fill your belly as a main course, and be packed full of flavor. These white bean burgers easily knock those requirements out of the park. Inspired by the aromatic flavors of Tuscany, each patty is seasoned with Italian herbs and features the umami-rich flavor of trumpet mushrooms. Cannellini beans, brown rice, carrots, green beans, and celery also make their way into the mix, ensuring each bite is bursting with healthy produce. (When cooking the patty mixture, the skillet needs to be wide to give a large surface for the liquid to cook off. If the mixture is too moist, you can spread it on a baking sheet and bake for 20 minutes at 300°F before shaping it into patties and baking again as directed in Steps 3–5.) Once the patties are out of the oven, assemble your sandwich on whole wheat buns and garnish with your favorite toppings and sauces.

Tips:

When shopping for burger buns, look for oil-free options that list 100 percent whole grains on the label. We recommend the whole grain buns from the Food for Life Ezekiel 4.9 product line.

Trumpet mushrooms are also known as king trumpet mushrooms, king oyster mushrooms, and French horn mushrooms.

For more mealtime inspiration, check out these tasty ideas:

Pineapple Teriyaki Burgers
Sun-Dried Tomato and Chickpea Sliders
Air-Fryer Portobello Burgers with Thousand Island Aïoli
Or take a look at our full collection of veggie burgers

Yield: Makes 12 burgers

Time: 80 minutes

1 cup finely chopped onion
2 cups finely chopped fresh trumpet mushrooms (about 4 oz.; see tip in intro)
2 cups finely chopped carrots
2 cups finely chopped green beans
1 cup finely chopped celery
¼ cup chopped fresh Italian parsley
12 cloves garlic, minced
2 15-oz. cans cannellini beans, rinsed and drained (3 cups)
1 cup cooked short grain brown rice
4½ teaspoons dried Italian seasoning, crushed
1 tablespoon white wine vinegar
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
¼ teaspoon crushed red pepper (optional)
Yellow mustard
Ketchup
12 whole grain burger buns
12 romaine lettuce leaves
2 tomatoes, thinly sliced
1 small red onion, thinly sliced

Instructions

In a food processor combine the first seven ingredients (through garlic). Pulse into small bits.
Transfer mixture to a large skillet. Cook over medium 15 minutes or until moisture has cooked off, stirring frequently. (Do not add any liquid.) Add the next seven ingredients (through crushed red pepper, if using). Mix well and coarsely mash. Remove from heat; cool.
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Shape bean mixture into twelve 3-inch patties, using ⅓ cup mixture per patty, and arrange on prepared baking sheet. Bake 35 to 40 minutes or until evenly browned.
Spread mustard and ketchup on buns. Add lettuce, burgers, tomato slices, and onion slices. If desired, sprinkle with additional parsley.

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Bombay Potato Burgers with Cilantro Chutney

Darshana Thacker Wendel — Fri, 15 Dec 2023 18:36:57 +0000

This tantalizing recipe combines your favorite curry flavors into the familiar shape of a veggie burger. Tender Yukon gold potato patties are seasoned with cilantro, turmeric, ginger, lime, and garlic before being dipped in a spicy cumin-infused batter. While the patties bake to crisp perfection, you can quickly whip up a tangy cilantro chutney to take the place of your standard burger sauces. Simply sandwich each potato patty between whole wheat buns, top with chutney and sriracha (if you like spice), and dig in! Don’t worry if these burgers stick to the parchment or silicone as they bake; they’re served smashed, so they don’t need to look perfect.

For more unique veggie burger recipes, check out these tasty ideas:

Pineapple Teriyaki Burgers
Grilled Mushroom Burgers with Tarragon Crema
Mediterranean Chickpea Burgers
Or take a look at our full collection of veggie burgers

Yield: Makes 8 burgers

Time: 75 minutes

3 lb. Yukon gold potatoes, peeled and cut into large pieces
2 cups packed fresh cilantro leaves + ¼ cup finely chopped fresh cilantro
2 tablespoons lime juice
8 to 10 cloves garlic, minced
2 teaspoons grated fresh ginger
1¼ teaspoons ground turmeric
¾ teaspoon sea salt
1½ cups chickpea flour
¾ teaspoon ground cumin
½ teaspoon cayenne pepper
¼ teaspoon baking soda
1¼ cups unsweetened, unflavored plant-based milk
½ of a jalapeño, seeded (keep some seeds if you like heat)
2 tablespoons lemon juice
8 whole wheat burger buns, toasted
Sriracha sauce (optional)

Instructions

Place potato pieces in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 20 minutes or until very tender. Transfer to a large bowl; let cool.
Preheat oven to 350°F. Line a baking sheet with a silicone baking mat.
Coarsely mash potatoes. Place 5 cups mashed potatoes in a large bowl. Add cilantro, lime juice, garlic, ginger, ½ teaspoon of the turmeric, and ½ teaspoon of the salt; mix well. Shape mixture into eight balls, using ½ cup mixture per ball.
In a bowl whisk together the remaining ¾ teaspoon turmeric and ¼ teaspoon salt and the next four ingredients (through baking soda). Add milk; whisk into a smooth batter.
Roll potato balls in batter and place on the prepared baking sheet. Bake 20 to 30 minutes or until heated through.
For Cilantro Chutney, in a blender combine the 2 cups of packed cilantro leaves, jalapeño, and lemon juice. Cover and blend into a coarse sauce. Season with sea salt.
Spread Cilantro Chutney on bottom halves of buns. Top with potato balls and, if desired, sriracha. Add bun tops. Press gently to smash burgers.

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Grilled Black Bean Veggie Burgers

Ellen Boeke — Fri, 21 Jul 2023 17:25:31 +0000

Become the burger boss at your next plant-based BBQ with these drool-worthy black bean veggie burgers. The nutrient-dense patties are seasoned with smoky paprika and salty soy sauce to create a rich, meaty flavor that’s enhanced by the texture of brown rice and panko breadcrumbs. The trick to grilling these burgers is patience: Be sure to wait the full 5 minutes before trying to flip them on the grill or they may stick and fall apart. Once the patties are ready, serve them on a whole wheat bun with all your favorite toppings. We recommend a generous slather of Homemade Ketchup and fresh veggies, but feel free to get creative and see what kind of wildly wholesome burger combinations you can create!

For more veggie burger recipes, check out these tasty ideas:

Five-Ingredient Veggie Burger
Sneaky Chickpea Burgers
Pineapple Teriyaki Burgers
Or take a look at our full collection of veggie burger recipes

Yield: Makes 8 burgers

2 15-oz. cans no-salt-added black beans, rinsed and drained (3 cups)
¾ cup grated onion
4 cloves garlic, minced
2 teaspoon smoked paprika
¼ teaspoon freshly ground black pepper
2 tablespoons flaxseed meal
¼ cup no-salt-added tomato sauce
2 tablespoons reduced-sodium soy sauce or tamari
1½ cups cooked brown rice
1 cup whole wheat panko
8 whole wheat hamburger buns
Toppers: sliced onion, lettuce, sliced tomatoes, pickles, Homemade Ketchup (or store-bought) and/or mustard

Instructions

In a large skillet cook the first five ingredients (through pepper) over medium until onion is tender, stirring occasionally. Coarsely mash bean mixture; cool slightly.
Meanwhile, in a large bowl stir together flaxseed meal and ⅓ cup water. Let stand 15 minutes.
Stir tomato sauce and soy sauce into flaxseed mixture. Add bean mixture, brown rice, and panko. Stir to combine. Divide into eight portions. Form into ¾-inch-thick patties.
Grill, covered, over medium heat 5 minutes. Carefully turn burgers and grill 5 minutes more or until heated through. Brush with water if needed to prevent sticking. Serve burgers on buns with desired toppers.

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Black Bean and Plantain Burgers with Salvadoran Corn Tortillas

Darshana Thacker Wendel — Tue, 22 Feb 2022 17:06:30 +0000

Pancake-thick Salvadoran-style corn tortillas make a great alternative to traditional buns in this delicious plant-based burger recipe. Succulent patties—made with black beans, plantains, bell pepper, and a hearty dose of smoky spices—are sandwiched between the homemade tortillas and drizzled with a spicy pepita sauce. The refreshing cabbage slaw adds a satisfying crunch, and a squeeze of lemon juice ties it all together. Serve open-faced or stack another tortilla on top!

Yield: Makes 12 burgers

2 cups shredded green cabbage
½ cup shredded carrot
¼ cup white wine vinegar
Sea salt, to taste
2 plantains (preferably green plantains), peeled and cut into ½-inch pieces (1¾ to 2 cups)
1¼ cups finely chopped onion
1 cup finely chopped green bell pepper
7 cloves garlic, minced
1½ teaspoons dried Mexican oregano, crushed
1 teaspoon ground cumin
2 15-oz. cans black beans, rinsed and drained (3 cups)
2 tablespoons lemon juice
½ teaspoon ancho chile powder
¼ teaspoon guajillo chile powder
2 pinches freshly ground black pepper
1½ cups tomato sauce
2 tablespoons pepitas
1¾ cups masa harina
Chopped fresh cilantro (optional)
Lemon wedges (optional)

Instructions

For slaw topping, in a medium bowl combine cabbage, carrot, vinegar, and a sprinkle of salt. Massage cabbage to coat well. Let stand at least 1 hour.
Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a saucepan combine plantains, 1 cup onion, the bell pepper, 6 cloves garlic, 1 teaspoon oregano, the cumin, and ¼ cup water. Cook, covered, over medium 15 minutes or until plantains are tender and any liquid has cooked off, stirring occasionally and adding water, 1 to 2 tablespoons at a time, to prevent sticking.
Add beans and lemon juice to pan; season with salt. Cook 3 minutes more. Cool mixture then mash well.
Shape bean mixture into twelve 3-inch patties, using about ⅓ cup mixture per patty. Place on prepared baking sheet. Bake 30 to 45 minutes or until burgers are browned on top. Turn off oven; leave burgers in oven to keep warm.
For Pepita Sauce, in a small saucepan combine the remaining ¼ cup onion, 1 clove garlic, and ½ teaspoon oregano. Add the ancho chile powder, guajillo chile powder, and black pepper. Cook over medium-low about 1 minute. Stir in tomato sauce; cook 2 minutes more. Cool 10 minutes. Transfer to a blender and add pepitas. Cover and blend until smooth. Set aside until ready to serve.
Meanwhile, for tortillas, line a shallow bowl with a clean kitchen towel. Fill a small bowl with water. Place masa harina in a third bowl; add 1½ cups warm water and knead into a soft dough. Divide dough into 12 equal portions.
Heat a large nonstick skillet over medium. Roll one dough portion into a ball. Pat the ball into a 3½- to 4-inch tortilla. Place tortilla in hot skillet and brush with water from the small bowl. Cook 5 minutes or until top and edges start to look dry and bottom is browned. Flip and cook 5 minutes more. Transfer to the towel-lined bowl; cover to keep warm. Repeat to make 12 tortillas.
Place burgers on tortillas. Drizzle with Pepita Sauce and top with slaw. If desired, sprinkle with cilantro and serve with lemon wedges.

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Teriyaki Jackfruit and Rice Stacks

Darshana Thacker Wendel — Fri, 28 Jan 2022 18:19:24 +0000

Cooked rice patties serve as buns for these teriyaki-infused jackfruit burgers. The meaty texture of jackfruit absorbs the savory sauce and perfectly complements the tender chunks of sweet potato and hearty adzuki beans that are thrown into the mix. Crisp lettuce leaves add brightness while savory rounds of nori seal in all the delicious flavors. They’re almost too pretty to eat—but not quite!

Tip: It’s best to use freshly cooked rice for this recipe, but you can also use pre-cooked rice. If you do start with cold leftover rice, mix 6 cups leftover rice with ½ cup water in a saucepan; cover and cook on medium-low 10 minutes or until soft, sticky, and heated. Stir in arrowroot powder, then proceed with Step 2.

Yield: Makes 8 burgers

3 cups dry short-grain brown rice
2 tablespoons arrowroot powder
1 15-oz. can jackfruit, rinsed and drained
3 tablespoon oil-free teriyaki sauce, plus more for serving
2 cups finely chopped onions
2 cups finely chopped sweet potato
6 cloves garlic, minced
1 tablespoon grated fresh ginger
1 15-oz. can adzuki beans, rinsed and drained (1½ cups)
4 nori sheets, each cut into four 2½ -inch-diameter rounds
6 romaine lettuce leaves, cut into 2-inch pieces

Instructions

In a saucepan combine rice and 6 cups water. Bring to boiling; reduce heat. Cover and simmer 45 minutes. Remove from heat; cool slightly. Fluff with a fork. Stir in arrowroot powder. Let stand until cool enough to handle.
Line a baking sheet with a silicone baking mat. Place a 2½-inch round patty mold or cookie cutter on baking sheet. Fill the mold with ⅓ cup rice; press with the back of a spoon to compact. Carefully remove mold. Repeat to make a total of 16 patties. Cover and refrigerate at least 1 hour.
Preheat oven to 400°F. Line a second baking sheet with parchment paper.
In a bowl shred jackfruit with a fork. Add 2 tablespoons of the teriyaki sauce; mix well. Spread jackfruit on second baking sheet. Bake 20 minutes. Remove from oven; let cool.
In a skillet combine the next four ingredients (through ginger) and ¼ cup water. Cook over medium 10 to 15 minutes or until sweet potato is tender, stirring occasionally. Stir in jackfruit, beans, and the remaining 1 tablespoon teriyaki sauce. Line baking sheet with a fresh sheet of parchment paper.
On prepared baking sheet, shape jackfruit mixture into eight 2½-inch patties, using ⅓ cup mixture for each patty. Bake 20 minutes. Remove from oven and let stand 5 minutes. Turn burgers over and bake 20 minutes more. Turn oven off and leave burgers in oven to keep warm.
Heat a large nonstick skillet over medium. Add rice patties in batches; cook until lightly browned, turning once.
For each burger, place a rice patty on a nori round. Top with a few romaine pieces and a jackfruit patty. Top with a second rice patty, drizzle lightly with teriyaki sauce, and add a second nori round.

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19 of Our Favorite Veggie Burger Recipes

Lisa Esile, MS — Mon, 23 Aug 2021 17:15:09 +0000

It’s always a good time for a burger, but since store-bought vegan burgers aren’t always the healthiest it’s best to make your own. Packed with beans, grains, veggies, herbs, and spices, these 19 vegan burger recipes will satisfy your every burger craving and show your tastebuds how good a plant-based burger can be. Fire up the grill (or turn on the stove) and enjoy one of these incredible veggie burger recipes today. Your non-vegan friends will love them, too!

One thing you’ll notice about this collection is that beans are a hero ingredient in many great homemade veggie burgers. For more delicious ways to use beans to vegify all sorts of classic meals, check out How to Use Beans as Meat in Any Recipe. Having trouble finding a good oil-free, vegan bun at the store? Try our Homemade Whole Wheat Veggie Thins.

The post 19 of Our Favorite Veggie Burger Recipes appeared first on Forks Over Knives.

New American Veggie Cheeseburgers

Darshana Thacker Wendel — Tue, 17 Aug 2021 17:13:00 +0000

Tired of dry, bland veggie burgers? We’ve got you. These homemade vegan cheeseburgers feature tasty veggie patties formed with a hearty combination of sautéed vegetables, quinoa, and bread crumbs, seasoned with savory vegan Worcestershire sauce and fresh herbs. Topped with a finger-licking-good potato-based “cheese” sauce and a tangy pepper-onion medley, you’ll want to make these open-faced beauties again and again. Serve with a side of coleslaw or baked french fries to really step up your burger game! There is no shortage of veggie burger recipes that you can try out!

Yield: Makes 10 burgers

2 cups finely chopped onions
11 to 13 cloves garlic, minced
1 large carrot, cut into ½-inch pieces
2 stalks celery, cut into 1-inch pieces
1 bell pepper (any color), cut into 1-inch pieces
6 oz. green beans, cut into 1-inch pieces
6 oz. fresh trumpet mushrooms, cut into 1-inch pieces
¼ cup finely chopped fresh parsley
3 tablespoons vegan Worcestershire sauce
4 tablespoons + 1 teaspoon white wine vinegar
1 tablespoon finely chopped fresh thyme or ½ teaspoon dried thyme
1 tablespoon smoked paprika
½ teaspoon freshly ground black pepper
1 cup cooked quinoa or millet
½ cup whole wheat flour or brown rice flour
½ cup whole wheat bread crumbs
½ teaspoon sea salt
1 large red onion, cut into ¼-inch-thick slices
2 large green bell peppers, cut into ¼-inch-thick slices
2 medium Yukon gold potatoes
1½ cups unsweetened, unflavored plant-based milk
½ cup nutritional yeast
5 whole grain burger buns

Instructions

Preheat oven to 400°F. Line two baking sheets with silicone baking mats.
In a large skillet combine chopped onions, minced garlic (reserving one clove for Cheese Sauce), and ¼ cup water. Cook over medium-low 5 to 7 minutes or until onion is translucent.
In a food processor combine the next five ingredients (through mushrooms). Pulse until vegetables are uniform ¼-inch bits. Transfer vegetables to skillet; add parsley, Worcestershire sauce, 1 tablespoon of the vinegar, the thyme, paprika, and black pepper. Cook 15 minutes or until vegetables are tender and most of the liquid is cooked off.
Add quinoa, flour, bread crumbs, and salt; mix well. Cook 5 minutes more. Remove from heat; cool 10 minutes.
Place a 2 ½-inch round patty mold or cookie cutter on one of the prepared baking sheets. Fill the mold with about ½ cup of the vegetable mixture; press with the back of a spoon to compact. Carefully remove mold. Repeat to make a total of 10 patties on the baking sheet.
Bake burgers on middle rack in oven 20 minutes.
For toppings, in a bowl combine sliced red onion, sliced bell peppers, and 2 tablespoons vinegar; mix well. Arrange vegetables on the second baking sheet. Bake on top rack in oven 20 minutes.
For Cheese Sauce, peel the potatoes and cut into 1-inch cubes. Place potatoes in a steamer basket in a large saucepan. Add water to pan to just below basket. Bring to boiling. Steam, covered, 10 to 15 minutes or until very tender. Transfer potatoes to a blender; cool. Add the plant-based milk, nutritional yeast, the remaining vinegar, and remaining minced garlic. Blend just until smooth. Season with sea salt and freshly ground black pepper. Transfer sauce to a saucepan; heat until thick and warmed through.
Split buns and warm them in a toaster or skillet. Top each bun half with a burger, onion-pepper mixture, and Cheese Sauce.

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