When you’ve got the hankering for a great veggie burger, try a veggie burger recipe that gives the choices and flavor you’re looking for!
Oh, the veggie burger. The holy grail of vegan dining. It levels the playing field, even if only slightly. But those store-bought frozen hockey pucks not only taste kind of…meh, they also can contain some not so healthy ingredients. The one question everyone has is what-on-Earth-should-we-do-about-the-soybean? Whether you're avoiding soy because so much of it is genetically modified, you have an allergy, or all those extra estrogens make you too hormonal, you can still enjoy a veggie burger. Or three. Check out these fabulous soy-free veggie burger recipes:
The Lentil Burger
Serves 6
My first job in the health food world was cooking at a vegetarian café in a food co-op. We made the most incredible lentil burgers. Ever. The lentils get nice and crisped when baked and the texture is kind of soft and, well, beefy in the middle.
Ingredients:
- 1 ½ cups cooked brown lentils
- 2 medium sized carrots, diced
- 2 ribs celery, diced
- 1 cup ground rolled oats or breadcrumbs divided
- ¼ cup parsley, chopped
- 1 tablespoon olive oil
- ½ teaspoon dried thyme
- ½ teaspoon dried marjoram
- 2 tablespoons soy sauce
- 2 teaspoons fresh lemon juice
- salt and pepper to taste
Directions:
- Preheat oven to 350
- Sauté carrots and celery in a nonstick or cast iron pan for about 3 minutes in olive oil.
- Stir in thyme and marjoram and turn off heat.
- In a food processor, add all other ingredients except for 1/2 a cup of the oats. Pulse until mostly smooth. Transfer to a large mixing bowl. Add the remaining 1/2 cup oats to the burger mixture, along with the sautéed ingredients and mix together.
- Form into patties and place on a well-oiled baking tray lined with parchment paper. Bake for 15 minutes. Flip burgers and bake another 10-15 minutes until crisp and brown.
The Black Bean Quinoa Burger
Serves 6
The mighty black bean is king among beans, and burgers are no exception, either. This one has a little Mexican flare to it, but you can adjust the seasoning any way you choose.
Ingredients:
3 ½ cups cooked black beans- ¼ cup cooked quinoa
- 1 bell pepper, chopped
- 1 carrot, diced
- 1 small jalapeno, seeded and chopped
- ¼ cup fresh cilantro chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ¼ teaspoon cayenne
- 2 teaspoons fresh lemon juice
- 2 tablespoon olive oil
- salt and pepper to taste
Directions:
Sauté carrots, jalapeno and bell pepper with 1 tablespoon of the olive oil in a nonstick or cast iron pan for about 3 minutes. Stir in cumin, paprika and cayenne and turn off heat.
In a food processor, Mix together 2 cups of the black beans and remaining ingredients. Pulse until smooth. In a large mixing bowl, add in remaining black beans and sautéed mixture. In another saucepan (or the same one, cleaned), heat the remaining olive oil over medium flame. Form mixture into burgers (about 6) and sauté in the skillet about 3-5 minutes per side, until crisped and browned.
The Hemp Broccoli Burger
Serves 6
Ingredients:
3 cups cooked brown rice- 1 cup shelled hemp seeds
- 2 cups chopped broccoli florets
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 tablespoon grain mustard
- 1 teaspoon oregano
- 1 teaspoon thyme
- Salt and pepper, to taste
Directions:
In a food processor, combine all ingredients except olive oil. Heat oil in a nonstick or cast iron pan. Form the mixture into burgers and sauté over medium flame for 4-6 minutes per side.
Want to dress up that vegan burger? Let Jason Wrobel show you how!
