4 vegan burger recipes

It’s always time for burgers! Here are four of my diversified vegan burger recipes to add to your recipe box! Have a wonderful day!

 

“Hungry Guy” Burgers

Makes 6 burgers 

Photo courtesy of Annie Oliverio       

My husband always complained that I did not make our veggie burgers BIG enough! So the “Hungry Guy” Burger was born. Packed with hearty black beans, spicy salsa and rolled oats, these five-ingredient wonders are filling and super-quick to prepare. Now everyone’s happy!

 

1 can (15 ounces) black beans, drained and rinsed

2⁄3 cup plus 2 heaping tablespoons prepared salsa, plus more as needed (see note)

3 slices whole-grain bread, torn into chunks

¼ teaspoon ground cumin

2⁄3 cup rolled oats

 

Preheat the oven to 375 degrees F. Line a large, rimmed baking pan with unbleached parchment paper.

Put the black beans and salsa in a medium-sized bowl and mash using a potato masher or large fork until well combined. Put the bread chunks and cumin in a blender and process into coarse crumbs. Add the bread crumbs to the black bean mixture and stir to combine. Stir in the rolled oats and mix to combine. If the mixture seems dry, stir in another heaping tablespoon of salsa and mix to combine.

Scoop up a generous 1⁄2 cup of the black bean mixture and put it on the prepared pan. Form it into a burger, shaping it with clean hands, then flattening it slightly. Continue in this manner to make five more burgers (see note). Bake for 20 minutes. Flip the burgers and bake for 8 to 12 minutes, or until golden.

Chef’s Notes:

- You may use mild, medium or hot salsa in this recipe.

-  Once formed, the burgers may be covered and refrigerated for 2 to 6 hours before cooking. Add 5 to 7 minutes to the baking time.


 

 

Chickpea-Brown Rice Patties

Makes 6 Patties

These beautiful patties are simple to make, using leftover brown rice. Tasting like a cross between falafel and a veggie burger, they make a nice luncheon entrée or light supper.

 

BREADING

1 cup lightly packed fresh whole-grain bread crumbs (from 2 to 3 slices bread)

2 teaspoons extra-virgin olive oil

¼ teaspoon sea salt

 

PATTIES

1 can (about 15 ounces) chickpeas (garbanzo beans), drained and rinsed

1 cup firmly packed cooked short-grain brown rice

2 tablespoons prepared catsup

1 teaspoon chili powder

1 cup lightly packed fresh whole-grain bread crumbs

 

Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with unbleached parchment paper.

 

To make the breading, put 1 cup bread crumbs, 2 teaspoons olive oil and sea salt in a small bowl and stir to combine.

 

To make the patties, put the chickpeas, brown rice, catsup and chili powder in a large bowl and coarsely mash with a potato masher or large fork. Add 1 cup bread crumbs and stir until incorporated. Scoop up a heaping 1⁄3 cup of the chickpea mixture and form it into a patty. Dip it in the breading mixture to thoroughly coat. Put the patty on the prepared baking sheet. Continue in this manner to form six to seven patties in all.

Tent loosely with foil and bake for 25 minutes. Flip the patties and tent again. Bake for 15 minutes more. Remove the foil and bake for 3 to 5 minutes, or until the patties are crispy and golden. Put the pan on a wire rack and let cool 5 minutes. The patties will be slightly soft. To serve, carefully transfer the patties onto individual serving plates.


 

 

Not-So-Crabby Cakes with Classic Cocktail Sauce

Makes 8 Cakes

I used to love crab cakes and creating a vegan version has been high on my “to-do” list for quite a while. So imagine my happy dance when I came up with this authentic-tasting adaptation that is so easy to prepare! These cakes make an appetizing first course or main dish for any special meal, served with a zingy sauce on the side.

 

CLASSIC COCKTAIL SAUCE

¼ cup catsup

1½ tablespoons prepared horseradish, plus more as needed

1 teaspoon freshly squeezed lemon juice

 

“CRABBY” CAKES

2¼ cups lightly packed fresh soft bread crumbs (see note)

1 teaspoon dry mustard powder

½ teaspoon dried marjoram

¼ teaspoon sea salt

¼ teaspoon cayenne pepper (use 1⁄8 teaspoon for less heat)

¼ teaspoon dulse flakes or granules (optional, see note)

1 cup firmly packed grated zucchini

½ cup minced fresh onion

3 heaping tablespoons sesame tahini, plus more as needed

 

BREADING

2⁄3 cup lightly packed fresh soft bread crumbs

2 teaspoons extra-virgin olive oil, plus more as needed

¼ teaspoon sea salt

 

GARNISH

4 lemon wedges

 

Put all of the sauce ingredients in a small bowl. Stir to combine. Taste and add more horseradish, if desired. Cover and refrigerate until serving.

Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with unbleached parchment paper.

To make the cakes, put 21⁄4 cups bread crumbs, mustard powder, marjoram, 1⁄4 teaspoon sea salt, cayenne pepper and dulse (optional) in a large bowl and stir with a large spoon to combine. Add the zucchini and onion and gently stir to combine. Add the tahini and stir well, mixing it into the zucchini mixture until completely incorporated. If the mixture still seems dry, add 1 more heaping tablespoon of tahini.

To make the breading, put 2⁄3 cup bread crumbs, 2 teaspoons olive oil and 1⁄4 teaspoon sea salt in a small bowl and stir to combine. Add an additional teaspoon of olive oil if the bread crumbs seem dry.

Scoop up 1⁄4 cup of the zucchini mixture and form it into a cake. Dip it in the breading mixture to thoroughly coat both sides. Put the cake on the prepared baking sheet. Gently press down on the cake to compress it slightly. (This will help it to hold together while baking). Continue in this manner to form a total of eight cakes.

Tent loosely with foil and bake for 20 to 25 minutes, or until the cakes begin to get golden around the edges. Flip the cakes and re-tent with the foil. Bake for 10 to 15 more minutes, or until slightly golden. Remove the foil and bake for another 5 to 7 minutes or until the cakes are crispy and golden brown. Put the sheet on a wire rack and let cool 5 minutes. The cakes will be slightly soft. To serve, carefully transfer the cakes, using a flat spatula, onto individual serving plates.

For an appetizer, serve one cake per person; for a main course, serve two to three cakes per person, with Classic Cocktail Sauce on the side and garnished with a lemon wedge.

Chef’s Notes:

**Freshly made bread crumbs must be used in this recipe, as dry bread crumbs will not hold the cakes together. To make fresh bread crumbs, tear 6 to 8 slices of fresh, soft, whole-grain bread into chunks. Put one-third of the bread chunks in a blender. Process (on low) into coarse crumbs. Continue in this way with the remaining bread chunks.

**If you cannot find dulse flakes or granules, you may use nori instead. Put a 1⁄2 sheet of toasted nori into a blender and grind into coarse crumbs. Proceed with recipe as directed.


 

 Mushroom-Nut Burgers

Makes 4 servings

When paired with a whole-grain bun, this burger has a hearty texture and robust taste that stands in magnificently for the meat-based version.

 

1½ cups lightly packed, fresh, soft whole-grain bread crumbs (from about 3 to 4 large slices)

1 teaspoon Italian seasoning or all-purpose seasoning

½ teaspoon chili powder

½ teaspoon garlic powder

⅛ teaspoon sea salt

½ cup chopped walnuts

2 cups chopped mushrooms

⅓ cup diced onion

1 teaspoon reduced-sodium tamari

 

To make fresh breadcrumbs, put 3 to 4 large slices of wholegrain bread in a blender and process into coarse crumbs.

Preheat the oven to 375 degrees F. Line a medium baking pan with unbleached parchment paper. Put the bread crumbs, Italian or all-purpose seasoning, chili powder, garlic powder, and salt in a large bowl. Put the walnuts in a blender and process in pulses until they resemble coarsely ground flour. Add the walnuts to the bread crumbs and stir gently to incorporate.

Put the mushrooms, onion, and tamari in a blender and process to a chunky purée. Add the mushroom mixture to the walnut/bread crumb mixture and stir to incorporate.

Form the mushroom/bread crumb mixture into 4 patties. Flatten each burger slightly with the back of a flat spatula. Bake for 18 minutes. Flip each burger and bake for an additional 15 to 25 minutes, or until the burgers are slightly crisp and golden.

Serve on toasted whole-grain buns, topped with lettuce, tomato, sweet onion, mustard, and catsup.