I need a recipe for veggie burgers like the kind I usually buy in the frozen section of the market. The last time I tried to make my own they fell apart.
By Elena from White Plains, NY
You should be able to get enough info from these two recipes to make successful veggie burger patties ;-)
Chickpea Pita Burgers
1 (15 oz) can chickpeas, rinsed and drained
1 (4 oz) can diced green chiles
2/3 cup packed fresh cilantro leaves, chopped
2/3 cup panko bread crumbs
Salt and pepper to taste
1 large egg, lightly beaten
2 tbsp extra virgin olive oil
Smoked gouda cheese slices, to taste
4 (about 5 inch) pocket pitas, split
Avocado spread (mashed avocado, sour cream and lemon or lime juice mashed together to taste) or Dijon mustard and mayonnaise mixed to taste
Blend the chickpeas, green chiles and cilantro until finely chopped in a blender or food processor. Transfer the mixture to a medium bowl and stir in the panko crumbs and salt and pepper. Stir in the egg and form the mixture into 4 patties.
Heat the olive oil over medium low heat in a large skillet. Cook the burgers for 4 minutes, turn over and cook for about 3 minutes. Top the patties with the cheese and continue to cook for about 1 minute more.
Meanwhile, mix your avocado spread or mustard and mayonnaise mix and spread on the inside of 4 of the pita slices.
Place the cooked chickpea burgers on the condiment topped pita slices, top each with the remaining four pita slices and serve.
1 can (15 1/2 oz) chickpeas, rinsed
4 green onions, trimmed and sliced
2 tbsp all purpose flour
1 tsp oregano
1/2 tsp ground cumin
1/4 tsp salt
2 tbsp extra virgin olive oil
Pulse the chickpeas, scallions, egg, flour, oregano, cumin and 1/4 teaspoon salt in a food processor just until a coarse mixture forms and then form into 4 patties.
Heat the oil in a large skillet over medium high heat, add the patties, cook until golden, about 4 to 5 minutes, then turn and continue to cook until golden brown, about 2 to 4 minutes.
I've made these, and they have had good reviews from friends, from a recent magazine, though I can't remember which one!
Prep time: about 40 minutes
Makes: 8 burgers
1 c. water
½ c bulgur
¾ c old-fashioned oats
1 T olive oil
1 med. Onion, finely chopped
10 oz. mushrooms, finely chopped
½ c walnuts, finely chopped
2 cloves garlic, finely chopped
1 carrot, cut up
1 stalk celery, cut up
¼ c. fresh parsley, packed
1/8 t. dried thyme
1 lg. egg white (I used two whole eggs)
1/3 c. grated cheddar cheese
Salt and pepper
Non-stick cooking spray
Bun, lettuce, tomato, onion, etc.
1. In microwave-safe bowl, microwave water and bulgur on high, 5-7 minutes or until water is absorbed.
2. In 12-in. nonstick skillet, toast oats on medium, 3 minutes. Transfer to food processor.
3. In skillet, heat oil on medium. Add onion; cook 7 minutes, stirring. Add mushrooms, nuts, and garlic; cook 8 minutes or until liquid evaporates, stirring.
4. In food processor with oats, pulse carrot, celery, parsley, and thyme until finely c hopped. Add egg white, cheddar, bulgur, mushroom mixture, and ½ teaspoon each salt and pepper. Pulse until well combined.
5. Scoop ½ cup mixture; pat into 3 ½ inch round. Place on waxed paper. Repeat. Wrap and refrigerate up to 3 days or freeze up to 3 months. Do not thaw before cooking.
6. Spray 12-in. nonstick skillet with cooking spray; heat on medium 1 minute. Add burgers in 2 batches; cook 10 to 12 minutes or until browned, turning once. Serve with buns, lettuce, tomato and onion, if you like.
Each serving: About 195 calories, 8 g. protein, 18 g. carbohydrate, 11 g. total fat (3 g saturated), 4 g. fiber, 11 mg. cholesterol, 230 mg. sodium.
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