veggie burger Archives - Epicurean Vegan

Teriyaki-Quinoa Burgers

August 22, 2015 by Epicurean Vegan

These veggie burgers are quite amazing. They’re easy to make, delicious, and they actually hold together when you cook them—that’s not always an easy thing when making veggie burgers. I got the recipe from Thrive Forward and I’ve had them a couple of times now. I’ve made some subtle variations and added the teriyaki-pineapple-avocado part, which I think you will love.

INGREDIENTS:
1 15-oz can red kidney beans, drained and rinsed (I use a tri-bean blend)
1 C cooked quinoa (I like the tri-color variety and I cook it in veggie broth)
1 C quinoa flakes or oats (I opt for oats since I usually have those on hand)
1/2 C red onion, chopped (I use 1 cup)
1/3 C chopped cilantro (I use 1 cup)
3 garlic cloves, minced
3/4 tsp salt
1 Tbs chili powder
1 Tbs cumin
1/2 tsp black pepper
2 Tbs chia seeds mixed with 1/3 C water (recipe says to use ground chia seeds, but I use them whole)
Cooking spray
Toppings
Pineapple rings, jarred Teriyaki sauce, avocado slices. Veggie bacon is also a great option.
6-8 burger buns

DIRECTIONS:
I start by mixing the chia seeds and water together and setting aside. Cook the quinoa (1/2 C quinoa with 1-1/4 C broth). In a food processor, add the beans, onion, cilantro, garlic, salt, chili powder, cumin, and black pepper. I didn’t mince the garlic beforehand; it’s up to you.
Blend everything to the consistency you’d like. If you want some chunks, go for it. Of course, you may not want to bite into a piece of garlic, so you may want to mince it first. You decide how much you want to blend it. I went for it and mostly pureed it. Transfer to a bowl and fold in the quinoa, oats, and chia mixture.
Shape the batter into patties. You could make beefy burgers or even some sliders. I went for the beefy kind (about 4″ across, 3/4″ thick).
I actually got 5 burgers, but only had room for 4 on the pan. Again, you get to make the executive decision on this. Much will probably depend on how large or small of buns you use. Feel free to use a grill pan, too. Last time I made these, I used my grill pan and they came out great with fancy grill marks and all. I should add that you’ll need to spray the pan first with cooking spray. I should also tell you that I typically chill these in the fridge for at least 30 minutes before cooking them. I don’t know if it helps keep them together or not, but it just so happens that each time I’ve made these, I’ve prepared them ahead of time. Just cover with plastic wrap first.

When you’re ready, cook them over low-medium heat for about 5-6 minutes per side.
Serve on a toasted bun with a ring of pineapple, avocado slices, and some Teriyaki sauce. Enjoy!

Teriyaki-Quinoa Burgers

Prep time

20 mins

Cook time

12 mins

Total time

32 mins

These veggie burgers are quite amazing. They're easy to make, delicious, and they actually hold together when you cook them---that's not always an easy thing when making veggie burgers. I got the recipe from Thrive Forward and I've had them a couple of times now. I've made some subtle variations and added the teriyaki-pineapple-avocado part, which I think you will love.

Author: Epicurean Vegan

Serves: 6

Ingredients

1 15-oz can red kidney beans, drained and rinsed (I use a tri-bean blend)
1 C cooked quinoa (I like the tri-color variety and I cook it in veggie broth)
1 C quinoa flakes or oats (I opt for oats since I usually have those on hand)
½ C red onion, chopped (I use 1 cup)
⅓ C chopped cilantro (I use 1 cup)
3 garlic cloves, minced
¾ tsp salt
1 Tbs chili powder
1 Tbs cumin
½ tsp black pepper
2 Tbs chia seeds mixed with ⅓ C water (recipe says to use ground chia seeds, but I use them whole)
Cooking spray
Toppings
Pineapple rings, jarred Teriyaki sauce, avocado slices. Veggie bacon is also a great option.
6-8 burger buns

Directions

I start by mixing the chia seeds and water together and setting aside. Cook the quinoa (1/2 C quinoa with 1-1/4 C broth).
In a food processor, add the beans, onion, cilantro, garlic, salt, chili powder, cumin, and black pepper. I didn't mince the garlic beforehand; it's up to you.
Blend everything to the consistency you'd like. If you want some chunks, go for it. Of course, you may not want to bite into a piece of garlic, so you may want to mince it first. You decide how much you want to blend it. I went for it and mostly pureed it. Transfer to a bowl and fold in the quinoa, oats, and chia mixture.
Shape the batter into patties. You could make beefy burgers or even some sliders. I went for the beefy kind (about 4" across, ¾" thick).
I actually got 5 burgers, but only had room for 4 on the pan. Again, you get to make the executive decision on this. Much will probably depend on how large or small of buns you use. Feel free to use a grill pan, too. Last time I made these, I used my grill pan and they came out great with fancy grill marks and all. I should add that you'll need to spray the pan first with cooking spray. I should also tell you that I typically chill these in the fridge for at least 30 minutes before cooking them. I don't know if it helps keep them together or not, but it just so happens that each time I've made these, I've prepared them ahead of time. Just cover with plastic wrap first.
When you're ready, cook them over low-medium heat for about 5-6 minutes per side.
Serve on a toasted bun with a ring of pineapple, avocado slices, and some Teriyaki sauce. Enjoy!

The Ultimate Veggie Burger

July 28, 2011 by epicureanvegan

This truly is the ultimate veggie burger! The recipe comes from Oh She Glows and is nutritious, healthy, and all-natural! They’re simple to make and the flavors mesh really well together. I also liked the crunch that the nuts provide; not a mushy burger at all. The original recipe makes 8 burgers, but I halved it, so below are for 4 burgers.

INGREDIENTS:
1/4 C onion, diced (I used red onion)
1/2 tsp minced garlic
1-1/4 Tbs flax meal + 1/4 C warm water
1/2 C oats, ground into flour
3/4 C breadcrumbs (I used panko)
1/2 C grated carrot (This, I would grate pretty small-I shredded it and I think next time I’d chop them up more)
1/2 C black beans, mashed (but still a little chunky)
1/8 C fresh parsley, chopped
1/4 C almonds, chopped
1/4 C sunflower seeds
1/2 Tbs olive oil (I used 1/4 tsp)
1/2 Tbs tamari
3/4 tsp chili powder
1/2 tsp cumin
1/2 tsp oregano
Salt and pepper, to taste
4 hamburger buns

DIRECTIONS:
Preheat the oven to 350. In a small bowl, combine the flax meal and warm water. I’m sure you could also use egg-replacer powder if you don’t have any flax meal. Set it aside for 10 minutes. This is a good recipe to have all the ingredients chopped and ready to go before proceeding. In a small skillet, heat the olive oil and garlic. Add the onion and cook until tender. In a large mixing bowl, combine the onion, flax mixture, oat flour, bread crumbs, carrot, black beans, parsley, almonds, sunflower seeds, and tarmari. Stir in the seasonings.

With slightly wet hands, shape the mixture into patties and place on a baking sheet lined with parchment paper.

Bake for 16 minutes, flip them over, then bake another 16 minutes.

The guys had theirs on buns with ketchup, tomato and avocado slices. I had mine sans the hamburger bun.

Enjoy!

The Ultimate Veggie Burger

This truly is the ultimate veggie burger! The recipe comes from Oh She Glows and is nutritious, healthy, and all-natural! They're simple to make and the flavors mesh really well together. I also liked the crunch that the nuts provide; not a mushy burger at all. The original recipe makes 8 burgers, but I halved it, so below are for 4 burgers.

Author: Epicurean Vegan

Ingredients

¼ C onion, diced (I used red onion)
½ tsp minced garlic
1-1/4 Tbs flax meal + ¼ C warm water
½ C oats, ground into flour
¾ C breadcrumbs (I used panko)
½ C grated carrot (This, I would grate pretty small-I shredded it and I think next time I'd chop them up more)
½ C black beans, mashed (but still a little chunky)
⅛ C fresh parsley, chopped
¼ C almonds, chopped
¼ C sunflower seeds
½ Tbs olive oil (I used ¼ tsp)
½ Tbs tamari
¾ tsp chili powder
½ tsp cumin
½ tsp oregano
Salt and pepper, to taste
4 hamburger buns

Directions

Preheat the oven to 350. In a small bowl, combine the flax meal and warm water. I'm sure you could also use egg-replacer powder if you don't have any flax meal. Set it aside for 10 minutes. This is a good recipe to have all the ingredients chopped and ready to go before proceeding. In a small skillet, heat the olive oil and garlic. Add the onion and cook until tender. In a large mixing bowl, combine the onion, flax mixture, oat flour, bread crumbs, carrot, black beans, parsley, almonds, sunflower seeds, and tarmari. Stir in the seasonings.
With slightly wet hands, shape the mixture into patties and place on a baking sheet lined with parchment paper.
Bake for 16 minutes, flip them over, then bake another 16 minutes.
The guys had theirs on buns with ketchup, tomato and avocado slices. I had mine sans the hamburger bun. Enjoy!

Chickpea Burgers with Ricotta Sauce

February 9, 2011 by epicureanvegan

I saw this recipe in the January issue of Shape magazine and knew it’d be a great one to make. I had to make some alterations to veganize it and to just make the process easier. The recipe is for 4 burgers, but next time, I’ll make 3. They were a little wimpy as 4 and since there’s 3 in my little vegan family, it’ll just work out better. The recipe also called for panko breadcrumbs, but I forgot to pick some up, so I went with regular bread crumbs. Not a big deal, but I’ll seek those out next time, too. These are pretty simple to throw together and dinner is ready in under 30 minutes.

INGREDIENTS:
1-15 oz can chickpeas, drained and rinsed
1/4 C chopped parsley
1 clove garlic, minced
1 tsp cumin
1 tsp coriander
1 tsp Ancho chili powder
Black pepper
2 tsp egg-replacer powder + 2-1/2 Tbs water
1/4 C +2 Tbs panko or regular bread crumbs
1/3 C ricotta (I had some of my go-to tofu ricotta in the freezer)
2 Tbs plain nondairy yogurt
Whole wheat buns
Cucumber, sliced
Tomato, sliced
Spinach leaves

DIRECTIONS:
Place the top oven rack 8-10 inches from the broiler heat. Preheat oven broiler to high. In a small bowl, whisk together egg-replacer powder and water; set aside. In a large bowl mash the chickpeas a little with a fork; add the parsley, garlic, and spices; season with black pepper.

Stir in the egg-replacer and 2 Tbs of the panko or bread crumbs. Pour remaining bread crumbs onto a plate and prepare a baking sheet with cooking spray. As you shape into 3 (or 4) patties, dredge them in the bread crumbs and place onto the baking sheet.

(I also should have chopped the parsley more)

Broil for 4-5 minutes per side. Meanwhile, combine the ricotta and yogurt in a food processor or blender.

Serve burgers on the buns with the ricotta sauce, tomato, spinach, and cucumber. Enjoy!

Chickpea Burgers with Ricotta Sauce

I saw this recipe in the January issue of Shape magazine and knew it'd be a great one to make. I had to make some alterations to veganize it and to just make the process easier. The recipe is for 4 burgers, but next time, I'll make 3. They were a little wimpy as 4 and since there's 3 in my little vegan family, it'll just work out better. The recipe also called for panko breadcrumbs, but I forgot to pick some up, so I went with regular bread crumbs. Not a big deal, but I'll seek those out next time, too. These are pretty simple to throw together and dinner is ready in under 30 minutes.

Author: Epicurean Vegan

Ingredients

1-15 oz can chickpeas, drained and rinsed
¼ C chopped parsley
1 clove garlic, minced
1 tsp cumin
1 tsp coriander
1 tsp Ancho chili powder
Black pepper
2 tsp egg-replacer powder + 2-1/2 Tbs water
¼ C +2 Tbs panko or regular bread crumbs
⅓ C ricotta (I had some of my go-to tofu ricotta in the freezer)
2 Tbs plain nondairy yogurt
Whole wheat buns
Cucumber, sliced
Tomato, sliced
Spinach leaves

Directions

Place the top oven rack 8-10 inches from the broiler heat. Preheat oven broiler to high. In a small bowl, whisk together egg-replacer powder and water; set aside. In a large bowl mash the chickpeas a little with a fork; add the parsley, garlic, and spices; season with black pepper.
Stir in the egg-replacer and 2 Tbs of the panko or bread crumbs. Pour remaining bread crumbs onto a plate and prepare a baking sheet with cooking spray. As you shape into 3 (or 4) patties, dredge them in the bread crumbs and place onto the baking sheet.
Broil for 4-5 minutes per side. Meanwhile, combine the ricotta and yogurt in a food processor or blender.
Serve burgers on the buns with the ricotta sauce, tomato, spinach, and cucumber. Enjoy!

Open-Faced TVP Burgers & Sweet Potato Fries with Truffle Oil

February 5, 2011 by epicureanvegan

I’ve been intrigued for some time now with TVP (Textured Vegetable Protein) and so I bought some from the bulk section of my natural grocer’s. I pretty much winged it and found that the process of making a veggie burger is quite simple—not much of a mystery. I ended up with some delicious burgers that tasted fresh, flavorful, and home cooked. They have a meatloaf quality to them, so the Husband went with just ketchup on his. I went all out with spinach, a vegan cheese slice, tomato, avocado, and drizzled with vegan ranch dressing. I made 6 large patties, but feel free to halve the recipe, or even freeze the extra ones. And don’t forget . . . TVP contains the same amount of protein as meat and has no fat!

INGREDIENTS:
Burgers:
2 C TVP
2 C vegetable broth
3/4 C quick oats
1/2 C flour
1/2 C nutritional yeast
1 Tbs wheat germ
1 tsp garlic powder
1 tsp onion powder
2 tsp smoked paprika
1/4 tsp Ancho chili powder
1 tsp salt
2 Tbs ketchup
6 tsp egg replacer powder + 8 Tbs water
1/2 C onion, chopped fine
1/2 C green bell pepper, chopped fine
Other: “burger” fixings: tomato, avocado, lettuce/spinach, vegan ranch, cheese, etc.

Sweet Potato Fries:
1-2 medium sweet potato or yams. sliced into fries
Olive oil
Truffle oil
Celtic Sea Salt

DIRECTIONS:
For the burgers, boil the vegetable broth in a medium saucepan. Stir in the TVP, cover, and remove from the heat for 5 minutes.

Whisk together the egg replacer powder and water; set aside. Combine all the dry ingredients, onion, and bell pepper in a large mixing bowl. Add the TVP, ketchup, and egg-replacer to the dry ingredients and combine well.

Shape into patties and place on a baking sheet that will fit in the fridge. Chill covered with plastic wrap for 30-90 minutes. I’d say the longer the better, to give some time to firm up. They won’t cook down much at all, so consider thickness as you make the patties.

This would be a good time to make the fries . . .see below.

Once the patties are ready, spray a flat skillet or pan with some cooking spray. You can also grill these over medium heat, but I didn’t want to mess with the grill. About 5-7 minutes per side over medium heat.

Serve open-faced or on a bun with your favorite toppings and enjoy!

For the fries, combine them in a large bowl, drizzle with about 1 tablespoon of olive oil, 1-2 teaspoons of truffle oil, and sprinkle generously with the sea salt. Layer onto a baking sheet lined with foil.

Bake at 400 for 25-30 minutes. Check often, as they may need more or less time.

Spicy Black Bean Burgers

August 3, 2010 by epicureanvegan

Yep, they are as good as they look! They are also simple to make and you can either grill them or bake them in the oven. I went the oven route as I was afraid they’d fall apart on the grill. These go great with the cole slaw that I made earlier today, which can also be easily thrown together while the burgers are baking.

INGREDIENTS:
1-15 ounce can black beans, drained and rinsed
1/2 green bell pepper, chopped
1/2 onion, chopped
1 tsp egg replacer powder
1 C cooked brown rice (1/2 cup dried with 1/2 cup water)
1 Tbs chili powder
1 Tbs cumin
2 tsp garlic, minced
salt and pepper to taste
1/8-1/4 C bread crumbs
Hamburger buns
Optional ingredients: sliced avocado, sliced tomato, iceberg lettuce, Tofutti cheese slices

DIRECTIONS:
If using the oven, preheat it to 375, otherwise, heat the grill. Also, this is a good time to get the brown rice cooking—I used the instant stuff. In a medium bowl, mash the black beans. (I find that a pastry blender works great for this). Mash them up as much as you’d like—I prefer to have some chunkiness to the burger, so I don’t go overboard with the mashing.

In a food processor, combine the green pepper, onion, and garlic. Just pulse it a couple of times, otherwise it’ll turn soupy and you don’t want that! Add to the black beans and mix in. Then add the cooked rice, egg replacer, chili powder, cumin, salt, pepper and bread crumbs. Stir well to combine.

Shape into patties. (I got 5 large patties). If using the oven, place patties on a baking sheet lined with greased foil.

Bake about 12-15 minutes on each side. If grilling, cook about 8-10 minutes per side over medium heat.If using cheese, add slice for the last minute of baking, or until it melts a bit.

Top with your favorite burger ingredients and enjoy!

Southwestern Tofu Burgers

June 6, 2010 by epicureanvegan

This recipe is from Colleen Patrick-Goudreau’s The Vegan Table and she recommends freezing the tofu for at least 48 hours and thawing 6-8 hours before using. It apparently makes a more chewy, enjoyable burger and I think she’s right! They were delicious. Incidentally, I’ve read in other places that freezing tofu before making patties, nuggets and other “meaty” meals, is a must. So if you can plan for that, it’s well worth it. Anyway, these burgers were tasty and full of flavor and better than any veggie patty I’ve had.

INGREDIENTS:
1-16oz pkg extra firm tofu, frozen and thawed
2 Tbs ground flaxseed
6 Tbs water, plus extra for binding
1-1/2 C bread crumbs
1 red bell pepper, finely diced
1 C corn kernels
1/4 C vegetarian refried beans
3 Tbs tomato paste
1 tsp cumin
2 tsp chili powder
1 tsp onion powder
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
Salt, to taste
Canola oil, for frying

DIRECTIONS:
Squeeze out water from thawed tofu and crumble into a large -sized bowl. Leave some large chunks, but crumble enough so it will bind well with other ingredients. (I think a pastry blender works great for this).

Combine ground flaxseed and water in a small food processor bowl or blender (I used a blender) and blend until thick and viscous. Add flaxseed mixture to tofu, along with bread crumbs, bell pepper, corn, refried beans, tomato paste, cumin, chili powder, onion powder, paprika, cayenne, and salt. Combine everything with a wooden spoon, and then with your hands to feel the consistency. Make sure spices are thoroughly combined and that you can create patties from the mixture. Taste and add salt, as necessary. Add water to help bind patties, as needed. (I didn’t find that I needed more water).(oops…I didn’t use a wooden spoon)!

Using your hands, form mixture into patties. (I got 9 patties out of it).

In a saute pan lightly coated with oil, fry over medium heat for 5-7 minutes on each side, until lightly browned and crispy. Be careful to keep patties in tact.

I served these on hamburger buns with lettuce and tomato. I think avocado slices and salsa would be great, too. Enjoy!

Teriyaki-Quinoa Burgers

The Ultimate Veggie Burger

Chickpea Burgers with Ricotta Sauce

Open-Faced TVP Burgers & Sweet Potato Fries with Truffle Oil

Spicy Black Bean Burgers

Southwestern Tofu Burgers

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