Dear friends,

I really wanted to share this with all you wonderful people. I came across this vegan website that shares a whole variety of burger recipes that look really delicious! I thought I’d blog about this so that all of you can try these burgers out for yourselves!

There are 20 recipes altogether, do let me know which one turns out good… and whichever ones are perhaps not worth the try! Do share on Blog Chat the finished outcome of your burgers hehe

Tsem Rinpoche

Burger Recipes:

• Maple Sweet Potato Pecan Burgers
• The Ultimate Veggie Patty
• Red Lentil Veggie Patty with Kale Pesto
• Cajun Burgers
• Raw Yam Burgers and Daikon Fries with Ketchup
• Portobello Patties
• Eggplant Patty
• Black and White Bean Burgers
• Hearty Lentil and Brown Rice Burger
• Reuben Burger and a Brew
• Mushroom Barley Grillers
• Baked Broccoli Burgers
• All-American Incrediburgers
• Pesto Mushroom Burgers
• White Bean and Sweet Potato Burgers
• Spicy Cauliflower Potato Burger
• Portobello Eggplant Burger with Cauliflower Cashew Cheese

Others:

• Low Calorie Dried Beans
• Reuben Bun
• Homemade Tahini

Maple Sweet Potato Pecan Burgers

By Nikki Haney

These Maple Sweet Potato Pecan Burgers are packed with Vitamin A, Vitamin B6, Potassium, Iron and protein. The maple syrup and a kick of cayenne, combined with savory sweet potatoes, kale and pecans, results in a perfect balance of flavors. Serve these patties warm and save any leftovers in a refrigerator for up to 4 days.

Maple Sweet Potato Pecan Burgers

Makes 4 large burgers

Ingredients:

• 2 cups peeled, cooked and mashed sweet potatoes
• 1/4 cup uncooked quinoa
• 3/4 cup water
• 2 tablespoons vegan butter substitute
• 2 tablespoons maple syrup
• 1/8 teaspoon cayenne pepper
• 1/2 cup dry roasted pecans, chopped
• 1 cup chopped kale
• 1/2 teaspoon sea salt (plus a sprinkle for the onion topping)
• 1 sweet onion
• sprinkle of fresh ground black pepper
• 4 buns of your choice

If your pecans aren’t already dry roasted, you can roast them easily by spreading them out on a baking sheet and baking for 5 minutes at 350 degrees.

Since sweet potatoes come in all shapes and sizes, I opted to include a measurement of the potatoes already cooked and mashed rather than a total number of sweet potatoes to use. Microwave the potatoes until soft, then removed the skin and mash with a fork in a large bowl.

Preparation:

1. Preheat your oven to 400 degrees Fahrenheit.
2. Cook the quinoa according to package directions.
3. In a separate saucepan, or in a microwave, melt 1 tablespoon of vegan butter substitute.
4. Stir in 1 tablespoon of maple syrup and the cayenne pepper.
5. Stir the maple syrup sauce in with the mashed sweet potatoes
6. Stir in the the cooked quinoa, pecans, kale and sea salt.
7. Form the mixture into four patties and place on a baking sheet.
8. Bake for 45 minutes, turning once at the halfway point.
9. When the burgers have approximately 15 minutes left to cook, make the onion topping by first roughly chopping the sweet onion.
10. Melt the remaining 1 tablespoon of vegan butter substitute in a small skillet over medium heat.
11. Add the onion to the melted butter
12. Sprinkle with sea salt and fresh ground black pepper
13. Cook for 12 minutes, stirring occasionally.
14. Reduce the heat to low and pour in the remaining 1 tablespoon of maple syrup.
15. Stir continuously as the onions continue to cook for 3 more minutes.
16. Remove the onion mixture from the heat and spoon over the tops of the burgers once they have finished baking.

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The Ultimate Veggie Patty

By Kelly Morisson

I’m going to be honest here. I didn’t think it would actually happen.

I have been on the hunt for “the one” veggie burger for years. Years. YEARS! Do you know how many beans, veggies, and other random mix-ins I’d rather not talk about have been wasted in this process? On second thought… don’t tell me. I don’t want to know.

You have to understand how big this is. It’s monumental really. LIke, seriously. They should erect a monument to this burger and I should be the one to cut the red ribbon.(I’ve always wanted to hold those big scissors!) This is big enough for me to say “like”. And I never say like. Except when I do. Which is not often. Like, really.

But there is a word I throw around even more seldom than like, and that word would be ultimate. I say it when I mean it. If a recipe doesn’t rock your socks off, I’m not going to call it ultimate. If I’m still wearing socks at the end of the meal, then I don’t call it ultimate! (Kids, don’t try this at home.)

You know the expression “when pigs fly”? Yeah, I haven’t used it. You know why? I’ve been using “when I find the ultimate veggie burger” instead because it was even less likely.

Folks, I am looking for a veggie burger that is vegan, gluten free, grain free, LOW CARB, and doesn’t taste like the socks it rocked off. And I found it.

Not only do these miraculous patties of joy meet all my criteria, they are also endlessly customizable to whatever you want. Add in different veggies, beans, flavors… you have no excuse not to make these because they adapt to whatever you have on hand. So actually… you should go make these now.

Wait, did I just see a pig fly by?

The Ultimate Veggie Burger (Vegan/Gluten Free/Grain Free/Low Carb)

Note: One of the great things about these veggie burgers is that they are completely customizable to what you want/like/ have on hand. This recipe calls for 3/4 cup of veggies, but the sky is the limit to what those could be. You can use veggies that are fresh or frozen and defrosted (measure after defrosting). You can also use a mixture of veggies totaling to 3/4 cup. Let your imagination (and your taste buds) run wild!

Adapted from Live, Laugh, Eat

Makes 2 burger (recipe can be easily doubled or tripled as needed)

Nutrition Value

(Calculated with the Low Calorie Beans method and egg replacer)

Serving size: 2 patties (entire recipe)

Calories: 125

Fat: ~1.5 grams

Ingredients:

• 1/2 cup chickpeas prepared using the Low Calorie Beans Method (You can use canned beans instead. Perhaps another type of bean would work too?)
• 3/4 cup veggies, fresh or frozen and defrosted (see note above)
• 2 Tablespoons chickpea flour
• 1 egg white or 1 1/2 teaspoons egg replacer plus 2 Tablespoons water
• salt and pepper, to taste

Directions:

In a food processor, combine all ingredients and pulse until blended (but not completely pureed; you still want the burgers to have some texture). Heat a greased or nonstick sprayed skillet over medium high heat. Spoon half the chickpea mixture onto the pan and spread it out with the back of a spoon to form a patty shape. Repeat with the other half of the chickpea mixture. Cook for 3-5 minutes, or until golden, and flip. Cook on the other side for a few more minutes or until golden and beautiful then turn off the heat, transfer to a plate, and devour.

I have a feeling these patties and my homemade sandwich thins would be a perfect match. Just a suggestion.

Enjoy!

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Red Lentil Burgers With Kale Pesto

By Maria Benoit

Inspired by Mike Chung from the blog, Chung Eats.

I have been working hard trying to perfect a recipe for a hearty, filling, and scrumptious vegan burger patty. While I totally enjoy being vegan, my boyfriend still needs constant persuasion that eating vegan food can bring all the pleasures a meat-eater enjoys. As per his request the burgers cannot be chewy or mushy. They also need to be crispy enough on the outside so we can pretend the patties were grilled. The patties should, of course, be super tasty so I can keep convincing my omnivorous boyfriend that being vegan is cool and delicious.

Red Lentil burgers

Ingredients:

• 2 cups of dry red lentils (cooked in 4 cups of water with bay leaves and dashi seaweed to reduce gas)
• 1 cup of raw almonds, pulsed into a rough meal
• 1/2 cup of raw sunflower seeds
• 1 carrot, shredded
• 2 small potatoes, shredded
• 1 tbsp olive oil
• 1 tbsp chia seeds
• 1/4 cup of water
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp coriander
• Black pepper to taste
• 2 tbsp soy sauce
• 1-2 tbsp agave nectar

Preparation:

Preheat the oven to 175 degrees Celsius. Line a baking sheet with parchment paper.

1. Mix the chia seeds with 1/4 cup of water. Set aside so the mixture can gel.
2. Wash and cook your lentils. Set aside and let them drain and cool as much as possible.
3. Cook the carrot and the potatoes with the spices in olive oil just until they soften. About 5 minutes. Do not overcook.
4. Combine the drained lentils, almond meal, chia gel, soy sauce, and agave nectar in a food processor and mix until a uniform but slightly chunky mass is formed.
5. Combine the lentil mixture, sunflower seeds, and the cooked vegetables in a bowl. If the mixture is too wet, add more almond meal. If the mixture is too dry add some water. Do not make it too dry or the burgers will fall apart in the oven.
6. Measure out about 1/4 cup of the mixture and shape into patties. Bake the patties for about 20 minutes on each side or until each side is crispy.

Kale Pesto

Ingredients:

• 3-4 cups of washed, chopped kale
• 4 tbsp of agave nectar
• 1 tbsp dry basil (that’s all I had, but to make it extra delicious use 1/4 cup of fresh basil)
• 1 tsp of dry oregano
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 cup of water

Preparation:

1. Mix all the ingredients except for water in a food processor. Blend until a paste texture is achieved.
2. If the mixture is too dry, gradually add water, 1 tbsp at a time, until desired consistency is achieved.

We eat these patties as a post workout meal because of the high protein content found in lentils and chia seeds. The carrots and kale pesto take care of your vegetable servings while barley and potatoes provide the carbohydrates. The sunflower seeds take care of some amino acids as well as your healthy fats. This is a vegan meal that is delicious and complete. Kale pesto is raw and is packed with vitamins A, C, and K, as well as calcium. It is also relatively high in protein. Perfect for growing and maintaining muscles.

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Cajun Burgers

By Heather Nauta

These cajun burgers are super tasty, and are also really quick to put together. The base is kasha, which are toasted buckwheat grains. They’re a gorgeous brown color, and shaped like a pyramid. They also have a nice toasty flavor, which goes really well with the grilling season.

These burgers hold up fairly well on the BBQ, since kasha cooks to be fairly dry, but all burgers (veggie or meat) are prone to sticking when they’re fresh and soft. There are some tips below on preparing the grill and the burgers for cooking, so be sure to read through them first if you plan on cooking these straight on the BBQ.

You can also check out video showing exactly how to make them:

Or view the video on the server at:
https://video.tsemtulku.com/videos/cajun-burger-recipe.mp4

Prep time: 15 minutes
Cooking Time: 30 minutes
Time from start to eating: 45 minutes
Makes enough for 4 burgers.

Ingredients:

• 1 cup kasha (toasted buckwheat)
• 2 carrots, grated
• Handful fresh parsley, chopped
• 1 tsp dried basil*
• 1 tsp dried thyme*
• 1/2 tsp dried oregano*
• 1 tsp paprika*
• 1/2 tsp ground mustard powder*
• 1/4-1/2 tsp cayenne pepper (depending on how spicy you like it)*
• Salt and pepper, to taste

*or 1-2 tsp chili powder and 1 Tbsp mixed dried herbs, or 1 Tbsp cajun seasoning

Preparation:

1. Put the kasha in a pot with 2 cups of water. Sprinkle a bit of sea salt in the water, bring it to a boil for a couple of minutes, then turn down to low and simmer for 15 minutes. For these burgers, it should cook to be fairly dry. The ratio of water is important here.
2. Once it’s cooked, stir the grated carrot, fresh parsley and spices into the buckwheat. Form the mixture into patties and bake, fry or BBQ into a burger.
3. To bake: form into patties and lay on a parchment-lined baking sheet. Put them in an oven at around 350 degrees F for 30 minutes, or until browned on the outside. Flip them after about 20 minutes to get both sides browned.
4. To fry: heat a pan, add a teaspoon of olive oil and put the patties in the pan, being sure to get some oil on the bottom side. Allow them to cook for 5 minutes on both sides.
5. To BBQ: heat the grill, then brush it clean and spray with oil (using a sprayer filled with olive oil is the best). Gently lay the burgers on the grill, let them cook for 7 minutes or so, then very gently flip them and cook another 5 minutes.

BBQ Notes: To make them more solid for grilling, you can freeze the burgers before grilling them. Even if they’re only partially frozen, they’ll hold up better. If you want to be sure you’re not going to run into disaster, put them on a parchment-lined baking sheet and BBQ them with the lid down, like an oven.

Serve your burgers on a bun, with tomato, lettuce and your favorite condiments (homemade guacamole is amazing on these), or try having them over a green salad.

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Raw Yam Burger and Daikon Fries with Ketchup

Emily Von Euw

All that’s in these burgers and fries is a whack load of vegetables and spices. Goes like this: throw stuff in the food processor, rub things with your hands, toss something in the dehydrator and you’ll get a gourmet raw food meal in no time! (Okay, I may have simplified that process a little.) But seriously – it’s pretty much that easy. Look at the colours of this food.

It’s alive. I’m alive. Let’s boogy.

Yam burgers & daikon fries with ketchup: serves 5 or so

Burgers:

• 1 yam
• 2/3 cup green onions (or onion)
• 1 red bell pepper
• 4 dates
• 5 tablespoons ground flax seeds
• 4 tablespoons nutritional yeast
• 4 large mushrooms
• 4 garlic cloves
• Salt, pepper, cumin, coriander, cinnamon, basil, turmeric, paprika (to taste)

Fries:

• 1 daikon radish (the size depends on how many you’re feeding)
• 1 teaspoon veg oil (optional but recommended)
• Salt, pepper, cumin, coriander, cinnamon, basil, turmeric, paprika (to taste)

Ketchup:

• 1-2 tomatoes
• 1/2 cup sun dried tomatoes
• Salt (to taste)
• 3 dates
• Water or lemon juice (as needed)

Preparation:

To make the burgers: prep the veggies as needed and cut them into chunks. Then pulse all the ingredients in your food processor until everything becomes a thick, wet-ish mixture, but don’t pulse too long. You want pieces of the food still visible and you don’t want it to be too wet. Adjust according to taste. Then form into patties and dehydrate for 3-4 hours, or use your oven at it’s lowest temperature.

To make the fries: peel the daikon and slice into fries. Rub in the oil and spices. Dehydrate for 3 hours or in your oven at it’s lowest temperature, (or you could eat them raw if you like).

To make the ketchup: blend all ingredients in your food processor or blender until smooth, adding liquid as needed. Adjust according to taste. Serve the burgers, fries and ketchup with lettuce, tomatoes, marinated mushrooms, onions, sprouts, avocado, and anything else you like. Enjoy!

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Portobello Patties

From One Green Planet

Full of flavor, these plant-based burgers are extremely versatile. Time for cooked method: 10 minutes prep; 2–3 minutes to cook

Prep time for raw method: 10 minutes; 10–12 hours to dehydrate

Makes 4 burgers

Ingredients:

• 1⁄2 cup ground flax seeds
• 1⁄4 cup hemp seeds
• 2 tbsp fresh parsley, chopped
• 1⁄2 tsp fresh thyme, chopped
• 1 tbsp EFA oil
• 2 tbsp brown rice miso paste
• 1 tsp pressed garlic
• 1⁄2 tsp black pepper
• 2 tbsp nutritional yeast
• 2 tsp Dijon mustard
• 1⁄4 cup chopped walnut pieces
• 2 medium Portobello mushrooms, (chopped into large cubes)
• 1⁄3 cup quinoa flakes (for cooked method only; omit for raw method)

Preparation:

1. In a food processor, combine all ingredients except walnuts and mushrooms, and process until well combined. Turn off the processor and add in the walnuts and mushrooms.
2. Pulse just 3 or 4 times until the mushrooms are diced, but do not blend. Remove mixture from the processor and transfer to a medium bowl.

Raw Method (best):

1. Shape the mixture into 4 balls and flatten into patties on a teflex or nonstick sheet.
2. Dehydrate for 10–12 hours at 115°F, then flip and transfer to a mesh sheet and “cook” for 2 more hours.

These keep for several days wrapped and refrigerated, and can be reheated as needed.

Cooked method:

1. Mix the quinoa flakes into the mushroom mixture and let stand for 20 minutes.
2. Sauté the chopped mushrooms in a dry pan for 2 or 3 minutes to cook out some of the moisture.
3. Follow the rest of the recipe to form burgers.
4. To cook, shape the mixture into 4 balls (press firmly to compact) and form into patties.
5. Over very low heat, oil the pan with 1 or 2 tbsp coconut oil.
6. Add the patties, and cook approximately 10 minutes on each side. The patties will remain soft on the inside but utterly enjoyable.

To Serve:

Try “protein style” on a salad with a mustard vinaigrette, in a collard green with avocado and vegetables

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Eggplant Burger

Nikki Haney

I love veggie burgers. I simply can’t get enough of them. I eat a veggie burger in one form or another at least three times per week. If it’s in the shape of a patty and it’s wedged between two buns, pass it my way because it’s going in my belly. Because you and I are friends, I want to share something special with you. It’s my favorite veggie burger of all time.

I give you…Baked Eggplant Burgers! These burgers are savory, filling and addictive. They’re packed full of protein and vitamins. Above all else, they are delicious! I love to top them with tahini sauce and they are also fantastic when topped with hummus and dill pickles.

Makes 4 big burgers

Burger Ingredients:

• 2 teaspoons olive oil, plus more to brush on eggplant before roasting
• 1 red onion, diced
• 1 14 ounce can cannellini beans
• 1/4 cup diced green bell pepper
• 1/2 an eggplant (should equal about 1 cup)
• 1/4 cup chopped fresh parsley
• 1 tablespoon pine nuts
• 1 clove of garlic, crushed
• 1 teaspoon sea salt
• 1 teaspoon ground cumin
• 1/2 cup classic hummus (or your favorite flavor hummus)
• 1 cup panko breadcrumbs
• tomato, sliced for topping (optional)
• lettuce, for topping (optional)

Preparation:

• To make the burgers, preheat your oven to 450 degrees Fahrenheit.
• Roast the eggplant by cutting it into 1/4″ slices and brushing each side with olive oil.
• Bake for 10 minutes on one side, then flip the slices and bake for another 5 minutes.
• Once the eggplant is done and you remove it from the oven, turn the oven down to 400 degrees Fahrenheit.
• While the eggplant is roasting, place the diced red onion and 2 teaspoons of olive oil in a skillet and cook over medium heat for 15-20 minutes, stirring often, until the onions soften.
• Place the eggplant, onion, beans, bell pepper, parsley, pine nuts, garlic, sea salt and cumin into a large bowl.
• Add the hummus and stir.
• Place the mixture into a food processor and blend everything together. It should only take about 15 seconds.
• Pour the mixture back into a bowl, stir in the breadcrumbs, and use your hands to make four large patties.
• Line a baking sheet with aluminum foil and spray the foil with olive oil or nonstick cooking spray.
• Place the patties on the foil and bake for 45 minutes, turning once halfway through.
• Remove the burgers from the oven, add your preferred toppings and enjoy!

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Black and White Bean Burgers

By Marly McMillen Beelman

If you’re like me and looking for a fast and healthy way to serve your family a delicious meal, try these Black and White Bean Burgers. They aim to please!

I created these Black and White Bean Burgers by combining ingredients I had on hand with ideas from recipes I found in the Veggie Burgers Every Which Way book by Lukas Volger.

Having the right ingredients on hand can be such a pain. Flour? Sugar? Sure, those are staples. But quinoa and smoke sauce and roasted red peppers? Well, those come and go in my kitchen in more of a hit or miss fashion. If I remember to write it down and then I remember to take the list with me to the grocery store, then maybe, just maybe I’ll have it on hand.

Besides, precisely following a recipe has never been my cup of tea. I’m not afraid of a flop here and there and I really enjoy mixing things up.

Playing around in the kitchen is a little like golf. Just when you think you’re ready to toss your clubs in the pond and take up ping pong, you hit a decent shot that keeps you coming back for more. In the kitchen you may burn the cookies, forget a key ingredient in the casserole, and catch your favorite apron on fire. That’s when you’re ready to head out to Chipotle.

But then there are those times when out of the clear blue, you’re rewarded.

By some hidden divine force (or more likely a freak act of nature), you stumble onto something really good. That’s what happened to me with these Bean Burgers. They were a hit! In fact, they were so good my hubby asked afterwards if I’d written down the recipe. In case you’re not familiar with this dialect, that’s hubby speak for “This is great!”

So here’s my recipe. Take it as it is, or play around with it. Add a different spice here or there…and enjoy!

Ingredients:

• 1 can Black Beans
• 1 can Chickpeas
• 1 small onion, chopped
• 1 cup cooked brown rice
• 3 tablespoons flour, (Use buckwheat if you want to make this gluten-free)
• Juice of 1 lemon
• 1 teaspoon salt
• 1 tablespoon Chile Powder
• ½ – ¾ cup Cornmeal
• 2 tablespoons Olive Oil
• Salt and Pepper (optional seasoning)

Preparation:

1. Rinse and drain the black beans and chickpeas. Place half of each along with the chopped onion in a food processor and pulse until coarsely ground. Set aside.
2. Place the rest of the beans in a medium-size bowl and using a potato masher (or a fork) mash the beans. Next add the bean/onion mixture to the bowl, along with the brown rice, flour, lemon juice, chile powder, and salt. Stir until well-combined. Add 1/2 cup of the cornmeal and stir again. Let the ingredients sit for a bit to allow the cornmeal to absorb any moisture. If the mixture still seems too wet, add more cornmeal until you achieve the desired consistency.
3. Shape the bean dough into patties. Depending on their size, you should be able to create 6 to 8 patties.
4. Heat an oven (convection or regular) to 250 degrees. While the oven is warming, get out a medium-sized skillet, add the oil, and place it on a burner set to medium-high heat. Once the oil is warm, add the patties. I like to sprinkle a little salt and pepper on the uncooked side of the patty. Let the patties cook about 5 minutes until brown on the bottom and then flip. Cook the other side another 5 minutes. Place the patties in an oven-safe pan and bake in the warmed oven for about 10 – 15 minutes.

While the patties are baking, prepare a side dish or two such as roasted potato wedges and a salad.

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Hearty Lentil and Brown Rice Burger

By Sonnet Lauberth

When I first went meatless, one of my favorite dinners was a frozen veggie burger patty served over pasta. If it wasn’t for veggie patties, I honestly don’t know where I would be right now. I’ve come a long way from those pre-made, frozen days, but the thought of a good burger still gets my mouth watering.

The challenge that I’ve found with many homemade bean burger patties is that they tend to quickly fall apart. The great thing about this recipe is that these burgers hold together surprisingly well. They are hearty, flavorful, and go well with BBQ sauce or any of your other favorite burger toppings. If you don’t own a BBQ, they can be cooked in a pan on the stove-top for an easy weeknight meal.

Ingredients (makes 6 patties):

• 1/2 cup dried green lentils, rinsed
• 1/2 cup brown rice
• 1 medium yellow onion, chopped
• 1 carrot, grated
• 4 garlic cloves, minced
• 3 teaspoons ground cumin
• 1 teaspoon ground sage
• 1 teaspoon sea salt
• 1 1/2 cups water
• 1 cup vegetable broth

Preparation:

1. Combine the lentils, brown rice, onion, carrot, garlic, cumin, sage, and salt in a medium-size saucepan. Add the water and vegetable broth. Cover and bring to a boil then reduce the heat and boil gently until the rice and lentils are tender and all the liquid is absorbed, about 40 minutes.
2. Drain in a colander to remove any excess liquid. Let cool slightly, then process in a food processor with a steel blade until you have a fairly smooth texture. Form into 6 burger patties.
3. Prepare a medium-hot fire in the grill with a lightly oiled vegetable rack in place.
4. Mist both sides of the burgers with nonstick spray. Grill the burgers until crisp, about 5 minutes per side. Serve in a bun with your favorite toppings.

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Reuben Burger and a Brew

By Tami Noyes

In the past, I’ve stuck to wine pairings for a good reason: I’m not a fan of drinking beer. However, I love it in cooking. My husband, Jim, enjoys beer and happily agreed to sample a beer (or two) to find a great match for this burger. Let’s start with the recipe, which is a new variation on the All-American Incrediburgers from American Vegan Kitchen. We love the texture of these hearty burgers, which can stand up well to grilling. Or pan fry them for a crisp and delicious outside.

Yield: 6 burgers

These spices bring the reuben to the burger. I always keep this blend on hand for seasoning tofu before pan frying it. Or add 1 tablespoon to 8 ounces of seitan, cut in strips. Heat 1 tablespoon canola oil in a large skillet over medium high heat. Cook the seitan until browned, stirring occasionally, about 4 minutes for instant corned seitan.

Reuben Spice Blend

• 1 tablespoon ground coriander
• 2 teaspoons ground allspice
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons paprika
• 1/2 teaspoon caraway seeds, ground
• 1/4 teaspoon fennel seeds, ground
• 1/4 teaspoon ground black pepper

Burgers

• 1 1/3 cups hot water
• 1 cup texturized vegetable protein
• 1/ 2 cup minced onion
• 1 1/2 cups vital wheat gluten
• 1/2 cup dill pickle juice
• 2 tablespoons tomato paste
• 1 tablespoon canola oil
• 6 Reuben Buns, toasted
• 1/3 cup vegan Thousand Island dressing, of choice
• 1 1/2 cups sauerkraut, heated

Preparation:

1. To make the spice blend, combine all ingredients in a small bowl.
2. In a large bowl, combine the water and texturized vegetable protein until rehydrated, about 10 minutes. With a fork, stir in the onion, vital wheat gluten, and reuben spice blend. When combined, add the pickle juice, tomato paste, and oil. Stir well, then knead together until you can see some gluten threads forming. It will be a slightly crumbly dough. Add an additional tablespoon of vital wheat gluten or pickle juice if needed so that the mixture will hold together.
3. Tear 6 (12-inch) pieces of foil and prepare a steamer. Divide the mixture evenly among the pieces of foil. Using the foil, flatten and shape each into a burger about 4-inches across. Form the foil into a packet around the burger, but leave room for the burger to expand during steaming. When all the burgers are shaped, steam the burgers for 1 hour. Remove from the steamer and unwrap. Refrigerate for at least 1 hour before cooking to ensure the best texture. At this point, the burgers may also be packaged and frozen for 4 months.
4. To prepare, heat a thin layer of oil in a large skillet over medium-high heat. Cook the burgers until dark brown and slightly crisp on the outside, about 5 minutes. Turn over to cook the other side. Spread the dressing on the buns and place a burger on each bun. Divide the sauerkraut evenly among the burgers and put the tops on the buns.
5. If you prefer, omit the buns and use rye or pumpernickel bread to make these into patty melts.

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Mushroom Barley Grillers

By Tami Noyes

The official summer kick off is coming up quickly, and you know what that means: Cookouts! This month I thought I’d share a new burger for you to throw on the grill. Like the All-American Incrediburgers from American Vegan Kitchen, this recipe has the extra step of steaming the burgers. Even though it’s a bit more work (and foil), it almost always creates burgers that hold up to grilling, whether it is on an outdoor grill or an indoor grill pan. When the burgers aren’t falling into the grill, they get more of that smoky, hearty, true grill taste. To me, it’s worth it. Give it a try and see if you agree.

Yield: 7 burgers

Fermented foods, in this case wine and sauerkraut, bring extra flavor to dishes. These savory burgers are hearty and toothsome, and will turn omnivore heads at any cookout.

Ingredients:

• 1/2 cup vegetable broth
• 1/2 cup dry red wine
• 1/3 cup pearl barley
• 1 teaspoon toasted sesame oil
• 4 cups minced mixed mushrooms (portobello and cremini are a good mix)
• 3/4 cup minced red onion
• 1/2 cup minced green bell pepper
• 1/2 cup sauerkraut, minced
• 3 cloves minced garlic
• 1 tablespoon ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon dried thyme
• 1/2 cup prepared barbecue sauce
• 2 tablespoon red wine vinegar
• 1 tablespoon hot sauce
• 2 teaspoons Dijon mustard
• 1 teaspoon liquid smoke
• 1 3/4 cups vital wheat gluten
• Fine sea salt
• Ground black pepper

Preparation:

1. Bring the broth, wine, and barley to a boil in a small saucepan. Add 1/4 teaspoon salt and a pinch of black pepper. Cover and simmer over low heat for 30 minutes, stirring occasionally. The barley should be tender but doesn’t need to be completely soft as it will cook more when it is steamed.
2. Heat the sesame oil in a large skillet. Add the mushrooms, onion, bell pepper, sauerkraut, garlic, cumin, paprika, thyme, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook over medium heat, stirring occasionally, for about 10 minutes, until the mushrooms are softened.
3. Combine 2/3 cup of the barley, vegetables, barbecue sauce, vinegar, hot sauce, mustard, and liquid smoke in a large bowl. Stir together well. Add the vital wheat gluten and knead  and squeeze with your hands until strands of gluten form, about 4 minutes.
4. Tear off six (10-inch) pieces of foil and prepare a steamer.
5. Spoon 1/2 cup of the burger mixture onto each piece of foil. The vegetables and barley will want to fall out, but pack them into a 3 1/2 inch burger that is 1-inch thick. Fold the foil over the burgers to form a packet, but don’t seal it tightly as the burgers will expand a bit during steaming. Steam the burgers for 1 hour. Unwrap and chill on a plate in the refrigerator. The burgers must be cold for the best texture. When cooled, the burgers may also be frozen by placing pieces of parchment between the burgers and wrapped airtight.
6. To cook the burgers, heat the grill to medium heat. Brush the burgers with canola oil and cook until grill marks appear, about 5 minutes. Turn over to cook the second side. Serve on buns with fixings of choice.  To cook indoors, heat a grill pan to medium-high heat. When ready to cook, spray the grill pan with nonstick cooking spray, and cook the burgers as above.

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Baked Broccoli Burgers

Nikki Haney

The unofficial start of summer is upon us! Let’s celebrate the warmer, longer days ahead with a veggie burger packed full of flavor and topped with homemade tahini sauce. In addition to being delicious, these Baked Broccoli Burgers are an excellent source of vitamins A, C and K, as well as iron, calcium, magnesium and beta-carotene.

Makes 4 burgers

Burger ingredients:

• 1/3 cup dry couscous
• 1 cup water
• 1 1/2 cups broccoli florets
• 2 teaspoons olive oil
• 1/2 cup chopped scallions
• 1/2 cup chopped yellow onion
• 2 teaspoons ground cumin
• 1 15 ounce can of chickpeas, rinsed and drained
• 1 tablespoon sesame tahini
• 1/2 cup panko breadcrumbs

Tahini Dressing Ingredients:

• 1/3 cup sesame tahini
• 1/3 cup water
• 1/4 cup plus 1 tablespoon fresh lemon juice
• 2 garlic cloves, chopped
• 3/4 teaspoon sea salt

Preparation:

1. Preheat your oven to 400 degrees Fahrenheit.
2. In a small pot, bring the water and couscous to a boil.
3. Remove from heat immediately and allow the couscous to sit in the pot for 10 minutes, soaking up the water.
4. While the couscous sits, steam the broccoli in a steamer for 5-7 minutes (or use a microwave or stove method, you just want the broccoli to be soft in the end)
5. In a skillet, heat the olive oil over medium heat and add in the onion and scallions, stirring occasionally for 3-5 minutes until the onion softens.
6. Remove the onions from the heat and stir in the cumin.
7. Gather your couscous, broccoli, onion mix, chickpeas and sesame tahini and combine together in a food processor.
8. Pour the mixture into a bowl and stir in the bread crumbs.
9. Form it into patties and place the patties on a cookie sheet lined with foil.
10. Bake for 50 minutes, turning the patties over halfway through. You’ll know they are done when the tops begin to brown.
11. To make the tahini sauce, place all ingredients in a food processor and blend until combined, roughly 30 seconds.
12. Top your burgers with the sauce, throw some pickles, tomato and lettuce on there, and go to town!

Grilling option – To enjoy the burgers hot off the grill, first bake them in the oven, then move to the grill for 1-2 minutes on each side.

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All-American Incrediburgers

By Tami Noyes

This recipe took more tries to get right than just about any of the other recipes in AVK, but the result was worth it. If you keep some of these in the freezer, you can indulge in a burger craving any time, and they please omnis and vegans alike. Once you make them as written, you can adjust the seasonings to come up with your own signature burger. So grab your cast iron skillet or fire up the grill and give these a try. Hopefully they will become a go-to in your home, too.

Happy Spring!

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Pesto Mushroom Burgers

By Danny Macdonald

Sometimes simple is better.

As in the case of these “burgers”. Because sometimes you just don’t want all the extra calories of a bread bun, and a huge, tasty mushroom cap will suffice. And because pesto is the lovechild of natural ingredients and innovation.

By the way, don’t skip the garlic in the vegan garlic pesto part of the recipe. If you’re not a garlic fan, replace it with some other flavor burst, because this little sandwich needs some definite flavor direction to hit all the right notes. Simple, but scrumptious!

Makes 2 Burgers

Ingredients:

• 4 large portobello mushrooms caps
• 2 large slices of onion
• 4 tablespoons vegan garlic pesto*
• 4 medium-small tomatoes, sliced

Preparation:

Wipe mushroom caps with lightly dampened paper towel to brush off excess dirt. Layer one mushroom cap as a bottom bun, topped with a large onion slice, then spread with pesto, then layer tomato slices, and top with second mushroom cap. Serve immediately.

*Vegan Garlic Pesto

Ingredients

• 1 1/2 cups chopped basil
• 1/2 cup extra virgin olive oil
• 1/4 cup pine nuts
• 2 tablespoons nutritional yeast
• 1 tablespoon garlic, finely minced

Preparation:

Combine ingredients in food processor in order listed and blend for about a minute. Scrape sides and re-pulse until smooth.

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White Bean and Sweet Potato Burgers

By Dimitra Shanahan

These are the most delicious, juicy, tender veggie burgers you’d ever have! Serve them in your preferred buns with toppings of your choice. I like to keep my burgers simple so I just add vegan mayo, mustard, ketchup, lettuce, tomato and onion and of course I sprinkle them with salt and pepper for additional flavor!

Makes 8 – 10 burgers

Ingredients:

• 2 cups cooked white beans, drained
• 1 1/2 cup mashed sweet potato (can be roasted, steamed or boiled)
• 1 medium onion
• 2 cloves garlic
• 1/2 cup parsley
• 1 tsp ground cumin
• 1 tsp salt
• several dashes of freshly ground black pepper
• pinch of chili powder
• 3/4 cup breadcrumbs
• 3/4 cup soy flour

Preparation:

1. In a food processor add the onion, garlic, parsley and white beans and pulse until beans are broken.
2. Add the sweet potato puree and spices and pulse few more times.
3. Transfer to a big mixing bowl, add the breadcrumbs and soy flour and mix with your hands for about 2 minutes.
4. Place the mixture in the refrigerator for at least 30 minutes.
5. Form the mixture into burger patties, place on a baking sheet, brush with olive oil and bake in preheated oven at 180C/350F for 30 minutes, flipping once. Enjoy!

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Spicy Cauliflower Potato Burger

By Richa Hingle

It’s grill time out there again, and there should never be a shortage of veggie burgers! We recently entertained a group of friends who were not fond of beans/lentils, and that put me in a fix for a few minutes, because most of my veggie burger patties have some kind of bean or lentil base or addition.

Finally I decided on using one my favorite veggie combinations – cauliflower and potato. We made spicy Cauli-tato patties and baked them. The cauliflower tends to make the patties mushy if kept for too long. Once prepped and baked, they get sturdy and can be easily used in multiple ways. Simply reheat on the grill or oven and serve.

I served these with roasted peppers, sliced tomatoes and an option of guacamole or a chipotle habanero cashew cream sauce. For the Spicy Chipotle Cream sauce, blend 1/4 cup powdered raw cashews, 1/2+ cup water, 5-6 garlic cloves, 1/3 teaspoon salt, 1 teaspoon lemon juice and 2+ teaspoons Chipotle Habanero Hot sauce or to taste. These patties can also be made gluten free by substituting oats for the bread crumbs.

Cauliflower Potato patties : Bean free. makes 12-14 depending on size

Ingredients:

• 1/2 head of cauliflower grated
• 1 large potato boiled and mashed
• 1/4 cup chopped onion (optional)
• 3-4 Tablespoons finely chopped cilantro
• 3/4 teaspoon salt or to taste
• 1/8 teaspoon rock salt(kala namak)
• 1/2 teaspoon Kashmiri garam masala or to taste or any other spice blend
• 1 teaspoon whole coriander seeds
• 1/2 green chili finely chopped or chili flakes
• 1 medium tomato, 2 cloves of garlic, 1/2 inch ginger pulsed to a paste
• Coarsely ground Oats or breadcrumbs as needed
• a few Tablespoons Organic canola oil

Preparation:

1. For the patties, Mash and mix everything well.
2. Taste and adjust salt and spice.
3. Use coarsely ground oats or chickpea flour to help make the patties less wet and shape patties immediately.
4. In a plate, mix about 1/2 cup of coarsely ground oats or bread crumbs, 1/2 teaspoon salt, 1/4 teaspoon black pepper. 1/2 teaspoon garlic powder.
5. Shape patties, and coat with this Oat mix on both sides.
6. Place patties on parchment lined baking sheet.
7. Drizzle or spray oil to coat the top well.
8. Bake in preheated 365 degrees F for 25-40 minutes depending on the wetness and size of the patties. Flip them after 20 minutes and spray oil on the flipped side.
9. The patties can also be grilled on the pan or grill. Add a bit more mashed potato and oats to make them sturdier/dryer for the grill.

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Portobello Eggplant Burger with Cauliflower Cashew Cheese

By Melody Chong

Makes: 4 servings
Active Time: 30 minutes
Total Time: 30 minutes

Vegan, gluten-free, dairy-free, sugar-free

This burger is stacked with fresh and natural goodness of the season! The baked portobello mushrooms make great buns and the roasted eggplant makes a juicy patty! The rest of the burger is made of raw ingredients.

I used an heirloom tomato which is abundant in farmers markets now and exudes more flavor intensity with just a touch of olive oil, salt and pepper. Feel free to pick your choice of color from the vibrant array of unique shapes and sizes!

I used zucchini which is also in full force this time of the year but cucumber would be a perfect replacement.

The cauliflower cashew cheese crumble makes a great non-dairy substitute.

White onions can be interchanged with red onions or use sprouts instead of spinach leaves.

This recipe is built for a basic burger but if you’re feeling creative, design your own burger! Add a pineapple slice for a Hawaiian twist, avocado for a Californian touch or layer a pesto sauce for an Italian taste!

Easy to make and devour a few without the guilt and calories!

Ingredients

• 8 portobello mushrooms, cleaned with stems removed
• 1 large Italian eggplant, washed, cut into rounds about ¼ inch thick (see Note)
• 1 batch cauliflower cashew cheese (see ingredients below)
• 1 large heirloom tomato, sliced
• 1 small zucchini or cucumber, sliced
• 1 large sweet white onion, sliced
• 1 bunch of spinach leaves
• 4 tablespoons olive oil or more to spray/brush eggplant and portobello before baking
• 1 tablespoon sesame seeds
• salt & pepper to taste

Preparation

1. Preheat oven to 400 degrees and line baking tray with aluminum foil.
2. Brush the eggplant and mushrooms with olive oil.
3. Bake the eggplant and mushrooms for about 10 minutes, then remove the tray from the oven and flip the slices. Return to the oven for another 5 minutes or more until the mushrooms soften and the eggplant gets dark in the middle.
4. While the eggplant and mushrooms are baking, prepare the cauliflower cashew cheese (see recipe below)
5. Prepare 4 plates and divide servings accordingly. Layer the mushrooms, eggplant, cauliflower cashew cheese, tomato, zucchini, onion and spinach leaves to make a burger each. Sprinkle the sesame seeds, and salt and pepper to taste on the burger top. Ready to serve!

Cauliflower Cashew Cheese Ingredients

• 2 cups cauliflower heads, stems removed
• ½ cup raw cashews (preferably soaked in 1 cup of water for about an hour)
• 1 garlic clove, minced (see Blending Tip)
• 2 tablespoons lemon juice
• ½ teaspoon sea salt
• ¼ cup water
• pepper to taste

Preparation

Combine all ingredients in a blender and process until a crumble (see Tip)

TIPS & NOTES

• Note: For the eggplant, choose the Italian variety (e.g. Rosa Bianca or Tuscan Rose) as they have a wider cross-section to fit as a patty. They are also lower in oxalic acid and hence sweeter without having to salt as much as a standard eggplant.
• Blending Tip: You can choose to add in the garlic and mix at the end. The raw taste of garlic gives more oomph to the mixture and has more health benefits!
• Tip: The cauliflower cheese crumble can be kept in the refrigerator for about 3 days.

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Low Calorie Dried Beans

By Kelly M

How To Prepare Low Calorie Dried Beans

Soaking and making beans yourself is just better. It’s cheaper, healthier, more low calorie, you save tons of salt, and you get bragging rights. Trust me.

And preparing them this way brings the calories down to just over 100 calories PER CUP! I used pintos and that’s what is reflected in the nutritional info, but this preparation works for any type of beans that need soaking.

Nutrition Face Off

Ingredients:

• Beans of choice (just make sure they need to be soaked)
• water

Preparation:

Pour your beans out onto a surface and pick over them for rocks. (Rocks are green and hard to miss)

Now in a large jar, pot, container, etc. combine beans abd water. The rule of thumb is 3 cups of water per 1 cup of dried beans.

Let soak for 6-8 hours.

Behold your handy work.

Drain water, put soaked beans backed into pot, and add the same amount of water as the first time around. Remember, 3 cups of water per 1 cup of dried beans. So if you soaked 1 cup of dried beans, add 3 cups of water to soak them in, soak them, drain, and add another 3 cups of water in.

Now bring to a boil, reduce heat to low, cover, and simmer. Here is a great cooking times chart. So simmer for time directed by the chart; you can check to see if they’re done by stabbing with a fork and tasting. If the bean is tender and can be swooshed around your mouth, you’re good.

Use as you would canned beans, or just consume.

Enjoy!

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Reuben Burger Buns

By Tami

Yield: 6 buns

Ingredients:

• 1 cup warm water
• 1 tablespoon brown sugar
• 2 1/4 teaspoons active dry yeast
• 2 tablespoons canola oil
• 1 1/4 cup all-purpose flour
• 1 cup pumpernickel flour
• 1/2 cup light rye flour
• 2 tablespoons vital wheat gluten
• 1 tablespoon dried minced onion
• 1 teaspoon caraway seeds
• 1 teaspoon cocoa
• 1 teaspoon salt

Preparation:

1. Combine the water, sugar, and yeast in a small bowl. Stir to combine and let sit about 5 minutes, until bubbly. Stir in the canola oil.
2. Stir together the flours, vital wheat gluten, onion, caraway, cocoa and salt in a large mixing bowl. Add the water mixture to the flour mixture and stir together. Add an additional tablespoon of flour or water if needed to make a cohesive dough. Stir together, then knead on a lightly floured surface about 8 minutes, until smooth and elastic. Form the dough into a ball. If using an electric mixer, knead with the dough hook until smooth and elastic, about 5 minutes.
3. Lightly oil a large bowl and put the dough in the bowl. Turn over so the oiled side is up. Cover with a clean dish towel and let rise in a warm place until doubled, about 1 hour.
4. Lightly oil a baking sheet with canola oil. Divide the dough into 6 even balls and shape into buns. Lightly flatten the buns. Cover with a clean dish towel and let rise in a warm place until puffed, about 30 minutes.
5. Preheat the oven to 375 degrees F. Bake the buns for 15 to 17 minutes, until nicely golden. When done, the bottoms of the buns should sound hollow when tapped with your knuckles. Let cool on a wire rack.
6. Remember: no matter how you do it, vegan reubens are never wrong. That’s my motto.

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Homemade Tahini

By Julie West

Tahini (sesame seed paste) is full of wholesome nutrition. Sesame seeds contain important B Vitamins…B1, B2, B3, B5, as well as a great supply of calcium. They also have beneficial trace elements like copper, magnesium, iron, phosphorus and manganese. Sesame seeds contain both omega 3 & 6 that improve the health of the brain. I’m learning to use tahini in all different kinds of ways. You can use it in salad dressings, dips, hummus, soups, cookies, or just eat it plain spread on toast. It pairs well with different flavors like lemon, miso, cumin, parsley, cilantro, garlic, etc. So very good and so very good for you!

Ingredients:

• 2 cups sesame seeds (1 lb.)

Preparation:

1. First you may want to toast your seeds to bring out the most flavor. You want your seeds to become fragrant and slightly darker during the process (I have to admit that I usually skip this step and it is completely optional.)
2. Toast your seeds one of two ways:
   • Preheat oven to 350. Place seeds on roasting pan or rimmed cookie sheet and roast for about 10-15 minutes making sure to move them around every few minutes so the seeds on the bottom don’t burn. OR
   • Dry roast over medium low heat in a skillet using one cup at a time (add more or less depending on your skillet). Be sure to move the seeds around frequently to ensure that they don’t burn.
3. Once you have toasted your seeds and they have cooled a bit, place them in your food processor, or blender, and process on high until creamy, scrapping down the sides as needed. Will take approx. 5-10 minutes to blend depending on your equipment.
4. Store your tahini in an air-tight container in the fridge. Will last up to a couple months. Makes approx. 2 cups.

Notes:

Since homemade tahini is made using the whole sesame seed and not hulled seeds like store bought tahini, unless you find hulled seeds to use, your consistency may not be as creamy but it’s not a big difference and you’re getting the added benefits of extra fiber and nutrition from the outer shells. The majority of the calcium is lost when the seeds are hulled.

To add extra creaminess use 2 or 3 tablespoons of extra virgin olive oil or sesame oil when blending if desired. This will help create a smoother texture but it will also alter the flavor slightly.

(Source: http://www.onegreenplanet.org/tag/vegan-burger-recipes/

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