Make a Veggie Burger

Veggie burgers can be made with beans, rice, soy, mushrooms, and any other ingredient that can be formed into a patty and grilled or fried. Some people prefer their veggie burgers to taste as close to a beef burger as possible, while others relish the taste of fresh legumes and veggies for their own unique qualities. Experiment with three simple veggie burgers to find your favorite: black bean burgers, lentil burgers and tempeh burgers.

Ingredients

Black Bean Burgers

  • 2 cups cooked black beans
  • 2 tablespoons olive oil
  • 1/2 cup onion
  • 1 clove garlic
  • 1 cup chopped mushrooms
  • 1/2 cup chopped green pepper
  • 1 tablespoon ketchup
  • 1 tablespoon mayonnaise
  • 1 tablespoon soy sauce
  • 2 teaspoons steak seasoning
  • 1/2 teaspoon salt
  • 1 cup bread crumbs
  • 1/2 cup cooked rice

Lentil Burgers

  • 1 1/2 cups cooked lentils
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 3 medium carrots, finely chopped
  • 3 garlic cloves, minced
  • 1 teaspoons ground cumin
  • 1/4 teaspoon cayenne pepper
  • 3/4 cup bread crumbs
  • 2 large eggs, beaten
  • 1/2 teaspoon salt
  • 1 cup plain yogurt

Tempeh Burgers

  • 1 pound tempeh (processed soy)
  • 1/2 cup soy sauce
  • 1/4 cup extra-virgin olive oil
  • 1 small onion, minced
  • 3 garlic cloves, minced
  • 1 tablespoon brown sugar
  • 1 teaspoon dried thyme

Steps

Black Bean Burgers

  1. Heat a tablespoon of olive oil in a frying pan. Place the pan over medium heat and heat the oil until it begins to shimmer.[1]
  2. Add the onions and green peppers to the pan. Sauté the onions and peppers, stirring occasionally, until the onions become translucent and the peppers soft. This should take about five minutes.
  3. Add the mushrooms to the pan. Stir them in with the onions and garlic and cook for about three minutes, until the mushrooms are soft and have yielded their liquid.
  4. Add the garlic and cook for one minute longer. If you add the garlic too soon, it will burn; it only needs to cook for a minute once the vegetables have been cooked.
  5. Turn off the heat. Once the vegetables are cooked, the rest of the ingredients will be combined in a food processor.
  6. Transfer the mixture to a food processor. Be careful, since the contents of the pan will still be piping hot.
  7. Add the remaining ingredients. Pour in the beans, ketchup, mayonnaise, soy sauce, bread crumbs, rice and spices.
  8. Pulse the mixture until it becomes coarse and crumbly. Just a few pulses should suffice. You want the texture to resemble ground beef. Take care not to over process the mix, since this will result in a runny batter.
  9. Form the mixture into patties. Use a spoon to scoop out the mixture and form it into palm-sized patties with your hands. Make the patties large enough to fit on standard hamburger buns.
  10. Heat the remaining tablespoon of oil in a frying pan. Allow the oil to get nice and hot; it's ready when it begins to shimmer.
  11. Fry the patties. Place the patties in the pan and fry them on each side for two to three minutes, or until the exterior becomes brown and crispy.
  12. Serve the veggie burgers. They're delicious on hamburger buns with all the classic fixings: ketchup, mustard, pickles, lettuce and tomato.

Lentil Burgers

  1. Heat a tablespoon of olive oil in a frying pan. Place the pan over medium heat and heat the oil until it begins to shimmer.
  2. Add the onions and carrots to the pan. Sauté the onions and carrots, stirring occasionally, until the onions become translucent and the carrots soft. This should take about five minutes.
  3. Add the garlic and cook for one minute longer. If you add the garlic too soon, it will burn; it only needs to cook for a minute once the vegetables have been cooked.
  4. Turn off the heat. Once the vegetables are cooked, the rest of the ingredients will be combined in a food processor.
  5. Transfer the mixture to a food processor. Be careful, since the contents of the pan will still be piping hot.
  6. Add the remaining ingredients. Pour in eggs, yogurt, spices, and bread crumbs.
  7. Pulse the mixture until it becomes coarse and crumbly. Just a few pulses should suffice Take care not to over process the mix, since this will result in a runny batter that will spread instead of holding its shape when you cook it.
  8. Form the mixture into patties. Use a spoon to scoop out the mixture and form it into palm-sized patties with your hands. Each one should be about 1/4 cup.
  9. Heat the remaining tablespoon of oil in a frying pan. Allow the oil to get nice and hot; it's ready when it begins to shimmer.[2]
  10. Fry the patties. Place the patties in the pan and fry them on each side for two to three minutes, or until the exterior becomes brown and crispy.
  11. Serve the veggie burgers. These lentil burgers taste delicious with classic condiments or with a Greek yogurt sauce to contrast with the spices.

Tempeh Burgers

  1. Slice the tempeh into patties. Tempeh normally comes in a cube shape, so it's easiest to slice it into squares. Round off the corners if you prefer your burgers to have a round shape. Each slice should be 1/2 inch thick.
  2. Place the tempeh pieces in a baking pan. Use a nine or twelve-inch pan, depending on which size is large enough to hold all the pieces in a single layer.
  3. Preheat the oven to {{safesubst:#invoke:convert|convert}}.[3]
  4. Mix up the marinade. In a small bow, whisk the soy sauce, olive oil, brown sugar, and thyme.
  5. Pour the marinade over the tempeh slices. Make sure each slice gets covered in plenty of marinade.
  6. Bake the tempeh for 30 minutes. During this time the marinade will begin to flavor and soften the tempeh.
  7. Flip the tempeh and bake for another 30 minutes. By the time you are finished baking the tempeh, all the marinade should be absorbed. If you still see liquid in the pan, keep baking the tempeh until the liquid is absorbed.
  8. Remove the pan from the oven. Use a spatula to loosen the tempeh burgers from the pan.
  9. Serve the tempeh burgers. Place them on buns and serve with lettuce, tomatoes, and cheese.



Tips

  • If you don't like the taste of the Soy/Veggie burgers, marinate them in Red Wine Vinaigrette(or any other vinaigrette dressing) for about an hour before cooking.

Related Articles

Sources and Citations

  1. ↑ http://www.nomeatathlete.com/veggie-burger-recipe/
  2. ↑ http://www.foodandwine.com/recipes/cumin-spiced-red-lentil-burgers
  3. ↑ http://www.slate.com/blogs/browbeat/2012/05/23/tempeh_burgers_marinated_veggie_burgers_that_actually_taste_good_.html
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