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4.5

The Best of All Veggie Burgers

What you need: 

1 (15 ounce) can garbanzo or black beans (I like garbanzo best)
1/4 cup onion, grated and drained
1/4 cup red or yellow pepper, grated and drained
3-4 garlic cloves, minced
1/2-3/4 teaspoon dried red pepper
1/2-3/4 teaspoon cumin
1/2-3/4 teaspoon coriander
1/2-3/4 teaspoon chili powder
1 teaspoon oregano
1 teaspoon basil
1 tablespoon parsley
salt and pepper, to taste
1/2 cup cashews, coarsely chopped
1/2 cup sunflower seeds, coarsely chopped
1 teaspoon sesame oil
corn flour, as needed

What you do: 

1. Preheat oven to 350 degrees Fahrenheit. Combine all ingredients in a food processor and pulse until texture is course but blended well. You may need to add a little water so the texture is just moist enough to be able to blend. You can let this sit for 1-2 hours in the refrigerator, or use immediately.
2. Place a large piece of wax paper on a cutting board. Scoop out about 1/2 cup servings into the wax paper for a total of 5 patties. Shape into patties. Dust with corn flour lightly.
3. Spray a cookie sheet with nonstick spray. Put the cookie sheet on top of the patties, and, holding both together, invert the cutting board and remove.
4. Lift off the wax paper and your burgers should all hold their shape nicely and not stick. Bake for 20 minutes. Garnish as desired and enjoy!
These burgers have a great flavor, a nutty texture, are loaded with protein, and this recipe really works! You can freeze them in Ziploc bags for quick meals on the go, too.

Preparation Time: 
40 minutes
Cooking Time: 
Servings: 
5
Recipe Category: 

SO HOW'D IT GO?

I agree with everyone, it was too mushy, and didn't cook through at all. It stayed mushy and fell apart on me. I tried many veggie burger recipes, and by far, this is the worse I've tried. I still tried to eat it, but it was so mushy and didn't stay in its patty shape. I don't know what I could have done to make it stay together better, maybe some tofu?

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Mine were a bit crumbly and did stick a little, but man were they delicious. Best part was my 17 month old son loved his! Ate almost a whole patty. I added about 1/8 cup water and left out the red pepper. Also only added 1/4 tsp chili powder so it wasn't too spicy for my son. I baked them on 350 for 20 min on 1 side, then 10 on the other. Even though they fell apart a bit, I would make these again.

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Like others, these totally were mush for me. I ended up adding some gluten flour to try and fix them. They seemed good, but when I cooked them they were still mush on the inside. :(

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Pretty good.  They needed more time cooking.  The leftovers  I froze and then pan-fried them.  They were better, but did not hold together.  A little bit spicy, which I liked.   

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this was my first attempt at homemade veggie burgers, and i think it went pretty well! i had to make a bunch of substitutions based on what i had around, but the result smelled amazing! i think i over-baked mine, though - should have stuck to the directions instead of the reviews. they got a little dry and crumbly, but i'll fix that next time. i made a mini burger to sample and it tasted pretty good. thanks for the recipe!  ::)

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I couldn't get them in to burgers,so just ate the mixture;I did not like the taste.

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I made this recipe according to the directions. They fell apart.  :(  They looked so great as patties before being cooked but then after it was disaster. I even chilled them like recommended. The taste I think needs to be kicked up a notch too. I Would like to find out if there is something I can use in them to keep them together better....

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After an hour in the oven these fell apart on me, I was not amused  >:(
I followed the recipe, the only thing I can think of is that maybe I added too much water while blending everything together.

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Mine were too mushy. I decided to pop them back in the oven. I'd say I left them there for over 50 min. until they were more "burger-like". Very good recipe, though.:)

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These burgers are amazing!  They tasted better then any veggie burger I've ever bought.  I didn't have peppers, so I used some canned corn, along with garbonzo beans, and peanuts instead of cashews.  The rest of the recipe I kept the same.  I made vegan buns to go with these.  I only had vegenaise at the time, but these really wouldn't need much in the way of condiments, since they're very flavorful on their own.

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