I've collected these recipes but haven't made any of them yet. I wish I could give credit where credit is due but I found these out there in cyberspace before I started noting the identity/credit of those who posted/created them - to these fine folks, I do sincerely apologize...
WILD RICE AND MUSHROOM BURGERS with Red Pepper Mayonnaise
Buy roasted red bell peppers in a jar and keep on hand to add flavor and color to dishes. If desired, you can serve these burgers with sautéed onions.
RED PEPPER MAYONNAISE
1/3 cup mayonnaise
3 tablespoons chopped roasted red bell pepper
2 3/4 cups water
1 extra-large vegetable bouillon cube or equivalent amount bouillon for 2 cups water
1 cup uncooked wild rice
2 cups sliced mushrooms
1/4 teaspoon salt
3/4 cup Italian-seasoned dry bread crumbs
4 slices provolone cheese
4 sandwich buns, split
1. Heat grill. In medium bowl, stir together mayonnaise and bell peppers. Cover and refrigerate until ready to serve.
2. In medium saucepan, bring water and bouillon cube to a boil over medium heat; stir to dissolve. Rinse and drain rice with cold water. Add rice to saucepan; cover and reduce heat to low. Cook 1 hour or until rice kernels are opened and most or all liquid is absorbed. Rice should be slightly overcooked. Remove from heat; cool. Drain if necessary.
3. Place rice, mushrooms and salt in food processor; process until mixture is finely chopped. Add 1/2 cup of the bread crumbs; pulse briefly to combine. Add egg; pulse briefly to combine. Shape mixture into 4 (1-inch-thick) patties. Sprinkle remaining 1/4 cup bread crumbs on small shallow plate. Dip both sides of patties into crumbs.
4. Place patties on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Grill 12 minutes or until piping hot in center, turning once. Top each burger with slice of provolone during last minute of cooking. Serve topped with red pepper mayonnaise on buns.
SAVORY BEAN BURGERS
2 cups cooked beans - kidney, red, black beans (those bags for 15 bean soup work best imo)
1 cup rolled oats - old fashioned style
1 medium onion grated
3 cloves garlic, crushed
1tsp. sage or basil
1tsp. thyme (no more)
1tsp. Dijon mustard
salt and pepper to taste
Sauté onion and garlic. Partially crush beans.
Mush everything together in a bowl with your hands.
Form into small patties.
Sauté the patties in a little olive oil on both sides till brown; about 5 minutes per side.
Makes 4 good-size burgers
“I take some organic black beans, smash them up with a potato masher, then add whatever spices I like or are around...cumin, a tiny bit of curry, fresh garlic, chili powder, a tiny splash of soy sauce, a tiny bit of olive oil...either a few drops of hot sauce, or a bit of salsa...then to thicken it up so I can mold it into burgers, I use corn starch (fine corn meal)
I fry them in a bit of olive oil and they almost always turn out yummy!
Sorry I don't have precise measurements.”
PARANOID’S VEGGIE BURGERS - WOW
Wow, this was so good, maybe I wouldn’t die if I became a vegetarian. I made them for dinner and they were out of this world! SO tasty, thick and meaty I didn't even miss having no meat with my meal. If you like beans, and like burgers, try this out, you'll never mistake it for a beef burger, but let me tell you, this is just as good in a different way. I know there are many recipes for meat substitutes with soybeans, but this is the first I tried with my favorite bean, the pinto. It was incredible.
If you wanna try this, all I did was put a cup of pintos in a pot, boil for 10 mins cover and let sit for a couple hours, then I pressure cooked it until the beans were cooked, but still very firm.
Next I strained out the beans and set the water aside (I never throw it out, it's too tasty, I'll find a use for it somewhere). Poured a little olive oil over it and some mesquite seasoning (mix of salt, sugar, chile, mesquite) a fresh basil leaf, then forked it all together.
Added 1 egg and beat it into the beans, its pretty liquid at this point with the beans only slightly broken up (trying for the consistency of cooked ground beef here) then added enough breadcrumbs to thicken it. Seared it about 5 minutes to a side on an oiled cast iron skillet, sprinkled cheese, and ate on a hoagie with mayonnaise.
TO-DO next time:
Sauté carrots, garlic and onions and add to the "hamburger" mix and fork it in.
My mil used to eat peas and beans cooked like this. They tell a story about her when she was 6 (she is now 85+): Everyday, her mother made her a fried bean or black eyed pea biscuit, with peas or beans leftover the night before, for her school lunch. The rich girls always had fried tuna or salmon patties or other goodies on white bread (she was a little jealous of them) and they made fun of the poor kids who didn't have the same luxuries they had! At lunch on day, a wealthy, beautiful young girl who was always starting the 'lunch' terror ask mil, just after her first bite of her pea biscuit, in a very loud, demanding voice, " and Jessie what do you havvvvvvvvvvve to eat" ! Without batting as eye my mil said: "Salmonnnnnnnnnnnn"! Both her sisters looked at her knowing full well it was pea but never said a word. On the walk home they asked her why she had told a lie..... She said "because she wouldn't know how good a pea biscuit was but she would understand how good she thinks salmon is!" It's a big hit with the grand/great grand kids... To this day she loves peas or beans cooked in patties....
LENTIL WALNUT BURGERS
3/4 cup toasted walnuts, cooled
1/3 cup plain dried breadcrumbs
3 garlic cloves, coarsely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1/4 to 1/2 teaspoon red-pepper flakes
Coarse salt and ground pepper
3/4 cup lentils, cooked, drained, and cooled
4 tablespoons olive oil
1 large egg
In a food processor, combine walnuts, breadcrumbs, garlic, cumin, coriander, pepper flakes, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; process until finely ground. Add lentils and 1 tablespoon oil; pulse until coarsely chopped (some lentils should remain whole).
In a large bowl, whisk egg. Add lentil mixture; mix well. Divide into 4 equal-size parts; roll into balls, and flatten with the palm of your hand into 3/4-inch-thick patties.
Heat remaining 3 tablespoons oil in a large nonstick skillet. Add burgers; cook over medium-low heat until crisp and browned, turning gently with a thin-edged spatula, 8 to 10 minutes per side. Transfer to a paper-towel-lined plate to drain.
Per serving (without sauce): 460 calories; 28.9 grams fat; 18.7 grams protein; 35 grams carbohydrates; 13.6 grams fiber
LENTIL BURGERS WITH AIOLI
1/4 cup light mayonnaise
1/2 teaspoon fresh lemon juice
1 garlic clove, minced
2 cups water
3/4 cup dried red lentils
3/4 teaspoon salt, divided
1 cup diced onion
1/2 cup finely diced carrot
3 garlic cloves, chopped
2 cups chopped mushrooms
1 teaspoon dried marjoram
1/4 teaspoon black pepper
3 tablespoons Madeira (optional)
1/3 cup dry breadcrumbs
1 tablespoon fresh lemon juice
2 large egg whites
1 tablespoon vegetable oil
6 (1-1/2-ounce) hamburger buns
Arugula or curly lettuce leaves
6 (1/4-inch-thick) slices tomato
6 (1/8-inch-thick) slices onion
To prepare aioli, combine first 3 ingredients; cover and refrigerate.
To prepare burgers, combine water, lentils, and 1/4 teaspoon salt in a medium saucepan; bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes. Drain; set aside.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add the onion, carrot, and 3 garlic cloves; sauté for 3 minutes. Add 1/2 teaspoon salt, mushrooms, marjoram, and pepper; cook 3 minutes, stirring occasionally. Add wine; cook 1 minute or until liquid almost evaporates. Place onion mixture in a large bowl; let stand 5 minutes. Add the lentils, breadcrumbs, 1 tablespoon lemon juice, and egg whites. Cover and chill 30 minutes (to help firm up the mixture).
Divide the lentil mixture into 6 equal portions, shaping each portion into a 1/2-inch-thick patty. Heat the vegetable oil in a nonstick skillet over medium heat. Add lentil patties, and cook for 5 minutes on each side.
Line the bottom half of each hamburger bun with an arugula or lettuce leaf, and top each bun half with a burger, 2 teaspoons aioli, 1 tomato slice, 1 onion slice, and the top half of the bun.
HARMLESS BURGER PATTIES
2 c quick oats
1 t sage
1 t thyme
1 t basil
1 t basil
1 t onion powder
1 c water
1 c canned chick peas, drained
1 T low sodium soy sauce
1 onion, peeled and quartered
1/3 c walnuts
Place oats, sage, thyme, basil, and onion powder in mixing bowl. Put chick peas and 1 cup water in blender and blend till smooth. Add onion and walnuts; blend until thoroughly chopped (less than 10 seconds). Add to dry ingredients. Rinse blender with 1 cup water and add to mixture. Mix thoroughly. Let sit 10 minutes. Fry in coated skillet sprayed with Pam over medium high heat. Turn after nicely browned. These freeze well and are great for a quick brown-bag meals!
GARBANZO VEGGIE BURGER
I love store bought veggie burgers so I decided to experiment on my own. I don't like the patties to actually taste like meat so my recipe doesn't and I wanted veggie patties with less calories. It actually tastes more like grains and its healthy too! I make these on a regular basis and eat a patty with toasted whole wheat bread and non fat mayo
1 (15.50 ounces) can garbanzo beans
1/2 cup of uncooked pearl barley
1/2 cup of uncooked brown rice
1 1/2 cups water
2 medium carrots (finely shredded)
1 tablespoon garlic powder
3 tablespoons onion powder or onion flakes
2 teaspoons black pepper
2 teaspoons paprika
2 teaspoons cumin powder
1. Wash the barley and rice and drain.
2. Add 1 1/2 cups of water to the grains and let it soak for 1 hour.
3. Then cook the grains until done.
4. In a blender, puree the can of beans.
5. When done, put into a large bowl with the garlic powder, onion powder, black pepper, paprika, and cumin powder and mix well.
6. Add the shredded carrots to the bean mix.
7. When the grains are done cooking, put them into the blender in 1 cup batches (don't dump all the rice in at once because it becomes gummy) and blend until it forms sort of a sticky ball.
8. Do this until all the grains are used up.
9. Add the sticky rice mix to the garbanzo bean mix and blend well (I just used my hands).
10. Add an egg to the mix now and stir.
11. Now form the mixture into 10 balls and flatten them like burger patties.
12. Put onto a lightly greased baking pan and broil about 5 inches from heat for 5 minutes per side.
CURRIED WALNUT GRAIN BURGERS
Makes 4 servings
1/3 cup plain yogurt
2 teaspoons Worcestershire sauce
2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1-1/3 cups cooked couscous or brown rice
1/2 cup finely chopped walnuts
1/2 cup grated carrot
1/2 cup minced green onions
1/3 cup fine, dry plain bread crumbs
4 sesame seed hamburger buns
Thinly sliced cucumber or apple
Combine eggs, yogurt, Worcestershire sauce, curry, salt and red pepper in large bowl; beat until blended. Stir in couscous, walnuts, carrot, green onions and bread crumbs. Shape into 4 (1-inch-thick) patties.
Coat grill rack with nonstick cooking spray; place rack on grill over medium-hot coals (350¡ to 400¡). Place burgers on rack and grill 5 to 6 minutes per side or until done. Serve on buns with mustard, cucumber and sprouts.
Note: Burgers may be broiled 4 inches from heat source for 5 to 6 minutes per side or until done.
BLACK BEAN QUINOA CHILI BURGERS
1 c -Water
1/2 c Quinoa; rinsed
2 c Black bean flakes
1 1/2 c -Boiling water
2 ts Chili powder
1 ts Ground cumin
1/2 c Fresh cilantro, chopped
2 Green onions; chopped
1/2 c Red bell pepper, chopped
1/2 c Plain bread crumbs
3/4 ts Salt
2 ts Vegetable oil
2 c Lettuce; shredded
1 c Grated lo-fat cheddar cheese -OR cheddar-style soy cheese
1/2 c Nonfat sour cream
1 c Bottled salsa
Ripe olives, sliced
Bring 1 cup water to a boil in a small saucepan. Add quinoa, cover and simmer 15 minutes.
Place black bean flakes in a medium-sized bowl. Stir in boiling water. Cover and let stand 5 minutes.
Combine 1/2 cup cooked quinoa with black beans, chili powder, cumin, cilantro, green onions, red bell pepper, bread crumbs and salt. Mix well. Lightly flour hands and divide mixture into six equal balls. Flatten each ball into a 1/4-inch-thick cake.
Heat oil in a nonstick skillet. Cook each bean cake about 2 minutes each side. Serve topped with lettuce, cheese, nonfat sour cream, salsa and other garnishes, as desired.
CHECK OUT MY VEGAN VEGGIE BURGERS!!!
Can you believe they're not meat?
Here's my recipe:
1 cup lentils, dried
1 cup brown rice, raw
5 cloves garlic
1/3 cup brown sugar
1 inch ginger, peeled
2 tbs soy sauce
1 tsp salt
1/4 tsp cayenne
olive oil for browning
Prepare rice and lentils according to package instructions; drain lentils well. Place cooked rice, lentils, and remaining ingredients except for olive oil in a food processor and blend until smooth. Allow to rest in the fridge for at least four hours.
Heat olive oil (enough to coat the pan) in a cast iron skillet. Shape "meat" into patties and fry a few minutes on both sides, until well browned.
1 celery stalk, diced
4 garlic cloves, crushed or minced
1 teaspoon garlic powder
1 medium onion, diced
2 teaspoons Italian seasoning
1 teaspoon ground marjoram
1 tablespoon olive oil
1 pound mushrooms of your choice, washed and chopped
1 cup cooked barley
1 cup cooked rolled oats
1/2 cup sunflower seeds, toasted
1/4 cup pecans, toasted, or any other kind of nut
1/4 cup sesame paste
2 tablespoons soy sauce
1/4 cup peanut oil, for frying (optional)
In a saucepan, combine the celery, garlic, garlic powder, onion, Italian seasoning, and marjoram, and saute in the olive oil. Add the mushrooms, and cook until the liquid evaporates. In a mixing bowl, combine the barley, oats, sunflower seeds, pecans, sesame paste, and soy sauce with the sauté mixture. Mix all ingredients thoroughly, then cover the bowl with plastic wrap and chill. Just before cooking, remove the mixture from the refrigerator, and shape into patties. The patties can be fried in peanut oil, 3 1/2 to 4 minutes per side, or they can be baked in a 350 degree F oven for 25 minutes.
MY MARINARA SAUCE
1 medium to large onion, diced
3 garlic cloves, minced
1 red bell pepper, diced
4 tablespoons olive oil
1 (4-ounce) can mushroom pieces, drained
1 (24-ounce) can whole tomatoes, chopped, juice reserved
1 pound fresh tomatoes, diced
1 (4-ounce) can ripe olives, diced
1 (6-ounce) can tomato paste
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 bay leaves
Sauté the onion, garlic and the red bell pepper in the oil in a large pot for 5 to 7 minutes. Add the mushrooms, canned tomatoes with the juice, and the fresh tomatoes, stirring well to combine all ingredients. Add the olives, the stir in the tomato paste. Sprinkle the sugar, salt, pepper, oregano and basil over the mixture, and place the bay leaves in the pot. Mix well. Bring the mixture to a boil, lower to simmer, cover and cook about 2 hours. Remove the bay leaves before serving.
PORTOBELLO MUSHROOM "BURGERS" WITH GRILLED ONION, BLUE CHEESE, AND ARUGULA
4 portobello mushrooms, stems removed
1 medium red onion, cut into 1/2-inch slices
Extra virgin olive oil
Freshly ground black pepper
8 thick slices crusty artisan bread
4 ounces blue cheese, sliced or crumbled
2 cups loosely packed baby arugula (about 1 ounce)
Good-quality balsamic vinegar
Brush or spray the mushroom caps and onion slices on both sides with oil. Season with salt and pepper to taste. Brush or spray both sides of the bread slices with oil. Grill the mushrooms (gill side down first) and the onions over Direct Medium heat until well marked and tender, about 10 to12 minutes, turning once. During the last 2 minutes of grilling, place the blue cheese in the mushroom caps to melt.
Grill the bread over Direct Medium heat until toasted, about 2 minutes, turning once. Set a mushroom on each of 4 slices of bread. Top with a tangle of grilled onions, some arugula leaves, and a drizzle of balsamic vinegar. Top with a second slice of bread and serve warm.
PORTOBELLO MUSHROOM BURGERS
4 large Portobello mushroom caps
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon minced garlic
salt and pepper to taste
4 ounces thinly sliced Provolone cheese
Cut stems off of mushrooms, and place smooth side up in shallow dish.
In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, and salt and pepper. Pour over mushrooms. Let stand at room temperature for around 15 minutes or so, turning twice.
Preheat grill for medium high heat.
Brush grate with oil. Place mushrooms on the grill over medium high heat, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese if desired during the last 2 minutes of grilling. Makes 4 servings