Home Cooking

Burgers Veggie Burgers

Home Made Veggie Burgers?


Home Cooking 5

Home Made Veggie Burgers?

litchick | Mar 26, 2011 10:57 AM

Hi all,

I found myself irked by the NYT dining section this week. After profiling the trend in culinarily-advanced veggie burgers at not-just-vegetarian restaurants, they failed to provide any good recipes.


In response, I dove into the task myself to see if I could create a veggie burger at home that bested the standard frozen kinds. (Note: I am not a vegetarian, but try to eat more veg & whole grains than meat, especially at home.)

I'd love to hear from anyone else who has a favorite home made veggie burger recipe.

Here's what I came up with today. It was really very tasty. I liked the consistency. I did't add any oil or eggs, and they strike me as being quite healthy. I think next time I'd like to try to include some ground-up greens (broccoli, kale, or suchlike) in the mix. I apologize for the lack of exact measurements on some items -- it was a sort of "add till it seems right" sort of experiment.

Bean & Grain Veggie Burgers

In a food processor, pulse the following ingredients until they form a rustic mix (don't over-process, it doesn't need to be smooth)

1 c. canned black-eyed peas
1 c. canned chickpeas (skins removed)
1/4 c. cooked (al dente) hard red winter wheat berries
1/4 c. cooked red rice (brown rice, or black rice, or any non-refined rice would work too)
1/4 block firm tofu, cubed
1 c. cooked, finely-chopped, sauteed mushrooms
2-3 oz plain goat cheese (this could probably be left out, if necessary)
1.5 tsp kosher salt

Remove the mixture into a large bowl and add the following ingredients, incorporating them as you go.

1-1.5 c. cooked (al dente) hard red winter wheat berries
2-3 cloves of garlic, pressed or minced
juice of 1/4 of a lemon
8-10 drops liquid smoke
1-2 tsp smoked paprika, to taste
kosher salt and freshly ground black pepper, to taste

Once the above ingredients are mixed well, stir/fold in panko bread crumbs until the consistency of the mixture becomes thicker and packable -- the idea is to get it to a point where it is neither too dry nor too wet, and holds together well as a patty when formed by hand without breaking apart. I think I probably ended up adding about a cup of panko over all. Maybe a little more.

Form patties with oiled hands -- makes about 13.

Pan-cook the patties in a little olive oil over medium-high heat.

Want to stay up to date with this post?

Recommended From Chowhound