Burgers seem to be one of those iconic summer foods, especially here in the U.S. True, you can eat them any time of year, but summer seems to be prime burger season.
But what to do if you're a vegetarian? Well, there are plenty of veggie burgers in the frozen food aisle of most grocery stores. You could also make homemade veggie burgers, like those found in today's post. Check out the Planet Burgers, the Homemade Grilled Veggie Burger, and the rest of today's offerings. Enjoy!
MUSHROOM SMASH BURGERS
My mom loved mushrooms, so, while she was not a vegetarian, I'd like to think that she would have given this a try. This is from Ali Slagle at The New York Times cooking site. For this recipe, Ali wrote, "Instead of mixing together a bunch of ingredients to make a just-okay veggie burger, smash portobello mushroom caps with a heavy skillet while cooking until they’re thin but dense with savoriness, then dress them with melted cheese, tuck them into a bun and top them with classic fixings. Cooking mushrooms this way forces the water out of their spongy bodies, turning them into something meaty and satisfying. Because they’re so thin, you’ll want to stack two mushrooms per bun. You can also use other large mushrooms, like oyster or maitake."
Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Yield: 2 burgers
To view this online, go to https://cooking.nytimes.com/recipes/1025333-mushroom-smash-burgers. You might need to sign into The New York Times cooking site to view it. If you haven't already signed up for the site, I highly recommend it. Great recipes, guides, and more.
Ingredients
1/4 cup neutral oil, such as grapeseed, plus more as needed
1 teaspoon onion powder
Salt and black pepper
4 large portobello mushrooms, stems removed, wiped clean
4 slices sharp Cheddar
2 hamburger buns
Toppings (such as lettuce, sliced tomato, sliced onion, and pickles) and condiments (mayonnaise, ketchup, and mustard), as desired
Preparation
In a small bowl, stir together the oil and onion powder and season with salt and pepper. Score the top of the mushrooms with an X. Coat the mushrooms all over with the oil mixture.
Heat a large cast-iron skillet over medium-high. Add the mushrooms and place a second heavy skillet on top of the mushrooms. (Wrap the top skillet in foil for easier clean-up.) Cook, flipping the mushrooms every two minutes. Once the mushrooms are flattened, about 4 minutes in, occasionally press down firmly on the top skillet to promote browning. (If you do this before they are flat, you risk splitting the mushroom.) Continue flipping and pressing until the mushrooms are browned and thin, 8 to 10 minutes, reducing the heat if they begin to char. If the mushrooms become matte and wrinkly, drizzle on another tablespoon of oil.
Reduce heat to low and top with the cheese. Cover with a lid or sheet pan and cook until the cheese is melted, 1 to 2 minutes. Add two mushrooms per bun and desired toppings and condiments.
BLACK BEAN-BROWN RICE BURGERS
This comes from Hannah Verrinder on the Genius Kitchen site. Time: 40 minutes; Serves: 6; Yield: 6 patties
To view this online, click here.
Ingredients
1/2 cup uncooked brown rice
1 (15 ounce) can black beans, drained and rinsed
1 small onion, chopped (white or yellow)
1 garlic clove, minced
1 cup frozen corn
1 teaspoon salt
cayenne pepper (to taste)
1/3 teaspoon chili powder
1 egg
1/3 cup breadcrumbs (preferably seasoned)
Directions
In a small pot, combine rice and 1 cup water; bring to a boil, and then turn down to medium heat and cook 20 minutes.In a saucepan, heat a little oil over medium heat and saute the onion and garlic about 5 minutes, until the onion is translucent and soft.
Add the corn and spices and cook until the corn is defrosted, another 5 minutes.
In a medium bowl, mash the drained beans with a fork or your fingers.
Add the rice, corn, and onion; combine, mashing it with your fork as you go. Taste and adjust the spices now, because once you put the egg in you could risk salmonella.
Add the egg and mix in well.
Add the breadcrumbs.
Form into patties by patting the desired amount of mixtured into a flat round. (I used a giant cookie scoop to make sure all the patties were the same size, but you can just divide the mixture into six sections).
Cook about 2 minutes on each side (if you can't flip the patty without breaking it, it's probably not finished cooking).
BLACK BEAN-QUINOA BURGERS
This recipe comes from page 60 of the July/August 2011 of Vegetarian Times. It begins, “Here's a delicious veggie burger you can whip up from scratch. Any steak seasoning (which is just a combination of herbs and spices) will work to give the patties a rich, hearty flavor. Stash a few in the freezer for busy weeknight meals. For super-easy cookouts, bake the patties ahead, then reheat them on the grill. Serve with your favorite burger fixings.” Serves 8.
To view this online, click here.
Ingredients
1/2 cup quinoa
1 small onion, finely chopped (1 cup)
6 oil-packed sun-dried tomatoes, drained and finely chopped (1/4 cup)
1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained, divided
2 cloves garlic, minced (2 tsp.)
2 tsp. dried steak seasoning
8 whole-grain hamburger buns
Directions
Stir together quinoa and 1 1/2 cups water in small saucepan, and season with salt, if desired. Bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes, or until all liquid is absorbed. (You should have 1 1/2 cups cooked quinoa.)
Meanwhile, place onion and sun-dried tomatoes in medium nonstick skillet, and cook over medium heat. (The oil left on the tomatoes should be enough to sauté the onion.) Cook 3 to 4 minutes, or until onion has softened. Stir in 3/4 cup black beans, garlic, steak seasoning, and 1 1/2 cups water. Simmer 9 to 11 minutes, or until most of liquid has evaporated.
Transfer bean-onion mixture to food processor, add 3/4 cup cooked quinoa, and process until smooth. Transfer to bowl, and stir in remaining 3/4 cup quinoa and remaining 3/4 cup black beans. Season with salt and pepper, if desired, and cool.
Preheat oven to 350°F, and generously coat baking sheet with cooking spray. Shape bean mixture into 8 patties (1/2 cup each), and place on prepared baking sheet. Bake 20 minutes, or until patties are crisp on top. Flip patties with spatula, and bake 10 minutes more, or until both sides are crisp and brown. Serve on buns.
nutritional information Per Burger: Calories: 215; Protein: 9 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 40 g; Cholesterol: 0 mg; Sodium: 438 mg; Fiber: 6 g; Sugar: 5 g; vegan
PLANET BURGERS
This was in the January 2010 issue of Vegetarian Times, page 12. It begins, "Diana McAnulty's search for a veggie burger her kids would devour took her through all the premade brands. Then she re-created the Planet Burger from the Good Earth restaurant in her childhood hometown of Cupertino, Calif. It was a hit. Serve on whole-grain hamburger buns with condiments." Makes 9 burgers.
To view this online, click here.
Ingredients
3 cups cooked brown rice
12 oz. cooked chickpeas, mashed
1 medium onion, chopped (1 1/2 cups)
4 oz. cooked red beans or adzuki beans, mashed
1 medium carrot, shredded (1/2 cup)
1/2 cup ground almonds, almond flour, or breadcrumbs
1/2 cup roasted unsalted sunflower seeds
1/3 cup dried parsley
1/4 cup low-sodium soy sauce
2 large eggs, lightly beaten
1 tsp. dried thyme
Directions
Stir together all ingredients in large bowl. Shape 9 1/2-inch-thick patties.
Coat nonstick skillet with cooking spray, and heat over medium-high heat. Cook patties in skillet 4 to 5 minutes per side, or until browned on outside and cooked through on inside. (Use wide spatula to flip burgers; they can be fragile.)
nutritional information Per Serving: Calories: 253; Protein: 10 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 34 g; Cholesterol: 47 mg; Sodium: 282 mg; Fiber: 7 g; Sugar: 4 g; Gluten-Free
HOMEMADE GRILLED VEGGIE BURGER
This comes from Vegetarian Times, and begins, "Making a grilled veggie burger from scratch used to produce a crumbly mess. But thanks to the smart use of chickpeas and other healthy binders like mushrooms and black beans, these veggie burgers bring a whole new level of delicious awesomeness."
Prep Time: 15 minutes; Cook Time: 45 minutes; Total Time: 60 minutes; Makes 3 - 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/homemade-grilled-veggie-burger-recipe/.
Ingredients
8-oz pack baby bella mushrooms, sliced
1 1/2 red onion, sliced
1/2 bell pepper, sliced
5 cloves garlic
Olive oil (for coating veggies and basting burgers)
1 cup chickpeas
1 1/2 cups black beans
2 eggs
2 Tbsp soy sauce
2 Tbsp sriracha
2 Tbsp BBQ sauce
1/4 tsp salt
1/2 tsp black pepper
2 tsp cornstarch, mixed with 2 tsp water
1/3 cup parmesan cheese
1 cup breadcrumbs
1/4 cup almond flour (more may be needed for consistency)
Burgers
Burger buns
Cheddar cheese Lettuce Tomatoes Mustard Mayo Pickles
Lettuce
Tomatoes
Mustard
Mayo
Pickles
Special Equipment
Food Processor
Preparation
Preheat your grill to 350 degrees Fahrenheit. Before you make the patties, you must first dehydrate excess moisture from the veggies so the burgers will keep their shape.
Place mushrooms, red onion, bell pepper, and garlic cloves in a grill basket. Coat with some olive oil, season to taste with salt and pepper, and mix well. Set aside.
Punch a couple of small holes in the bottom of a foil pan, then fill it with your chickpeas and black beans. The holes will allow excess water to drain from the veggies while roasting. Set aside.
Before placing veggies on the grill, toss some hickory wood chips on the coals.
Place the grill basket and foil pan on the grill, and roast them with the lid closed for about 30 minutes. Stir them about halfway through the cook.
Once roasted, remove veggies from the grill and allow them to cool. You can extinguish the grill if you’re roasting the vegetables well ahead of time, or you can let it cruise while you prepare your patties if you’re doing this recipe in one go.
Once cooled, pour the veggies from the grill basket into a food processor. Add eggs, soy sauce, sriracha, BBQ sauce, salt, pepper, and the mixture of cornstarch and water, then blend until fairly smooth.
Add chickpeas, black beans, parmesan cheese, and breadcrumbs to the food processor. Lightly pulse a few times in the food processor — you want the beans in your burger mix to maintain some varying texture, so don’t fully purée as in the above step.
Pour burger mix into a bowl, gradually incorporating a little bit of almond flour at a time. Aim for a consistency that’s thick enough to form a patty that’ll hold its shape.
Once your mixture can be easily formed into burgers, sprinkle a light layer of flour onto a dish. Create 3–4 patties and place them on the floured dish to prevent sticking.
Brush olive oil on top of the patties. This will be the side that hits the grill first. The olive oil will help the patties receive some color and easily release from the grates.
Place patties in the fridge, uncovered, for at least 10 minutes before grilling. This will help them keep their form when they hit the grill.
Preheat your grill to 350 degrees, adding more charcoal if necessary.
Brush the grill grates with olive oil just before placing your patties on the grill.
Grill the veggie burgers for about 6–8 minutes a side, until crisp and golden brown on each side. Keep the grill lid down during the cook, lifting it only to baste the top side of your burgers with olive oil before flipping them. OPTIONAL: After flipping, baste the top of the burgers with a bit of melted butter.
Melt slices of cheese over the patties before removing them from the grill. Adding cheese during the final minute of the cook should get the job done.
Plate and serve the burgers with your toppings of choice, and enjoy!
CORNMEAL-CRUSTED SWEET POTATO RICE BURGERS
This is from Lisa Lotts on One Green Planet. Lisa wrote, "Why have a platter of grains, beans, and vegetables when you can make the same ingredients into a comfort food favorite? This veggie patty is made with one sweet potato, cannellini beans, onion, rice, and plenty of seasoning. It's crusted in cornmeal and pan-fried to create a perfectly crunchy exterior that contrasts wonderfully with the soft interior. Dress this up with plenty of toppings like mashed avocado, juicy slices of tomato, lettuce, and mustard."
Serves 6
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/cornmeal-crusted-sweet-potato-rice-burgers/.
Ingredients
For the Patties:
1 large sweet potato
1 13-ounce can great northern or cannellini beans
1 onion, diced fine
2 garlic cloves, minced
2 cups packed kale leaves, tough stems removed, finely chopped
1 cup cooked rice
1 teaspoon cumin
1/4 teaspoon paprika
1/4 teaspoon chipotle powder
A dash of cayenne pepper
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil or coconut oil, divided
1/2 cup cornmeal
For the Burgers:
Hamburger rolls
Mashed avocado
Sliced tomatoes
Sliced onion
Lettuce leaves
Ketchup
Mustard
Barbeque sauce
Preparation
Preheat the oven to 400°F and bake the sweet potato for 30-40 minutes until cooked through and soft. Remove the skin and transfer the potato flesh to a medium bowl. Mash the potato with the back of a fork. Add the beans and mash them into the potato mixture. Set aside.
In a large skillet, preferably cast iron, heat one tablespoon of the oil over medium-high heat. Add the chopped onion and sauté for 1-2 minutes until slightly softened. Add the garlic and kale and cook for an additional 2-3 minutes until kale is wilted. Stir in the cumin, paprika, chipotle, cayenne, kosher salt, and black pepper. Transfer the kale mixture to the potato mixture. Add the rice and stir to combine. With your hands or a burger press, form the potato mix into patties. Refrigerate for half an hour to help firm them up a little.
Meanwhile, add the cornmeal to a shallow dish. Add one tablespoon of oil to the cast iron skillet and heat over medium-medium high heat.
Carefully coat the patties in the cornmeal mixture and add to the hot pan. Cook patties for 4-5 minutes per side until they are crispy and browned on the outside. Carefully transfer the patties to a platter and assemble the burgers with your favorite condiments.
