More and more menus from our favorite restaurants include vegetarian dishes and, more specifically, veggie burgers. A snack whose popularity is booming that does not try to compete with meat burgers, but to cover an important niche and make sure that no one is left without their burger. Whatever it is.
The first veggie burger I made was the red bean and rice burger below. This was a couple of years ago and in this time I have prepared and tested many more, among which are the best vegetarian burgers in Directo al Paladar. Let’s see what you think.
AÇAÍ BOWL, a healthy, delicious, nutritious and super easy breakfast to make Instafood
Cauliflower and oatmeal curry burger
Ingredients for about five burgers: 450 g of cauliflower, 60 g of rolled oats, 30 g of corn flour -not cornstarch- or wheat flour, 20 g of breadcrumbs, 2 L eggs, 2 tablespoons of grated cheese, salt, black pepper, 1 / 2 teaspoon of cumin, 1 pinch of cayenne, 1-2 teaspoons of curry, 1/2 teaspoon of granulated garlic, thyme, a little lemon juice and 1-2 tablespoons of extra virgin olive oil.
Elaboration: Cut the cauliflower florets, weighing them to obtain the approximate 450 g, without thick stems – reserve what is left for another recipe -. Wash and drain well. Chop with a knife or with a mincer or food processor, until leaving a fine grain texture, similar to couscous. Place in a medium bowl together with the rolled oats, flour, breadcrumbs, cheese, a good pinch of salt, two strokes of freshly ground black pepper, cumin, cayenne, curry, granulated garlic and a little thyme to taste. Mix well and add the lightly beaten eggs, a splash of lemon juice and the olive oil. Start with a tablespoon and add more if necessary. You have to get a moist but not very sticky texture that can be shaped. Form 5-6 patties with wet hands or using a suitable mold. Cook them on the grill with a little oil at medium temperature, until golden brown on both sides. Try not to make them too thick so that the inside is not raw. Assemble the freshly made burgers with toasted buns, spinach sprouts, tomato, cheese and sauce to taste.
Link | Cauliflower and oatmeal curry burger
Homemade Falafel Burger
Ingredients for four burgers: For the falafel: 400 g of cooked chickpeas, 3 cloves of garlic, 100 g of onion, 5 g of fresh coriander, 5 g of fresh parsley, 15 g of ground cumin, 50 g of wheat flour, 20 g of breadcrumbs , 5 g of chemical propellant (optional), salt, ground black pepper and oil for frying. To complete the burger: 4 hamburger buns, fresh spinach, 1 red onion, feta cheese, 1 Greek yogurt, and half a cucumber.
Elaboration: We peel the garlic cloves and the onion. We separate the coriander and parsley leaves and discard the stems. We place these ingredients in the glass of a food processor together with the chickpeas, cumin, flour, the impeller (if used), the breadcrumbs, the salt and a little pepper. We crush until obtaining a homogeneous mass. We let it rest in the fridge for 30 minutes. While the falafel dough takes shape, we prepare the rest of the ingredients with which to assemble the burger. Peel the red onion and cut it into rings. We peel the cucumber, chop it and mix it with the Greek yogurt. We cut the feta cheese into cubes. We wash the spinach and remove the stems, leaving only the leaves. Once the falafel dough has settled, we divide it into four equal parts and shape them into a hamburger. We heat an iron and grease the surface. We pass each hamburger in breadcrumbs, covering it well on all sides and we grill it over medium heat, three minutes on each side. We heat the buns on the inside and assemble the burgers by placing a bed of spinach leaves at the base. On them the falafel burger, a spoonful of yogurt and cucumber sauce, some red onion rings and a few cubes of feta cheese. Cover and serve immediately.
Link | Homemade Falafel Burger
Black bean, sweet potato and rice burger
Ingredients for five units: 300 g of cooked black beans, 200 g of cooked or roasted sweet potato, 120 g of cooked brown rice, 5 g of flaked brewer’s yeast, 10 ml of Barbecue sauce, 5 g of granulated garlic, 5 g of ground cumin, 5 g sweet or hot paprika, Provencal herbs to taste, salt, ground black pepper, harissa or hot sauce (optional) and breadcrumbs.
Elaboration: If we are going to cook the beans, let them soak in plenty of cold water the night before. Drain and cook according to the directions on the package, about 30 minutes in a speed cooker. Drain all the liquid very well and let it cool. To cook the brown rice, bring twice the volume of water to a boil, add the rice, cover and let it simmer for 20 minutes. Drain. Peel and chop the sweet potato, steam it, microwave it or roast it until very tender. We can chop part of the beans with part of the rice with a chopper to achieve a smoother texture, although working all the dough by hand they come out well. Weigh the indicated quantities of beans, rice and sweet potato, and place in a container. Mix a little, squashing with a large spoonful. Add all the other ingredients and mix. Work the whole flattening it until obtaining a homogeneous, humid but malleable mass. Add more breadcrumbs if necessary. We have the option of letting the dough cool in the fridge for half an hour to make the hamburgers easier to form. When we go to cook them, take portions of the desired size with moistened hands or using gloves. Form into balls and flatten gently. Heat a little oil in a pan or griddle and cook them over medium heat, until they are well browned on both sides. The time will depend on the thickness and the point that we like. To assemble the hamburgers, toast the bread on the same griddle and place a base of lettuce or endive. Arrange the hamburger on top, one or two slices of cheese, some tomato slices, julienned red onion and some avocado wedges with a little more onion. Add barbecue or tomato sauce if desired. Give a hit of pepper and close with the top of the bread.
Link | The best veggie burger you’ll ever taste
Red bean and rice burger
Ingredients for six units: 1 spring onion, 1 clove of garlic, 1 teaspoon of sweet paprika, 1 teaspoon of ground cumin, 1 teaspoon of dried oregano, 1/2 teaspoon of ground chili, 1 tablespoon of tomato paste (or, alternatively, tomato sauce ), 120 g of cooked white rice, 1 can of 400 g of cooked red beans, 100 g of breadcrumbs, salt, ground black pepper and extra virgin olive oil.
Elaboration: Peel and finely chop the chives and garlic. Heat a little oil in a frying pan and poach them over low heat for 10 minutes. Let cool before grinding, in a food processor, with the herbs and spices, the tomato paste and the cooked white rice. Season to taste. We add the red beans and the breadcrumbs and semi-crush, avoiding overdoing it because we don’t want to obtain a puree. We put the mixture in the fridge and let it acquire body for 30 minutes. This way it will be easier to form the hamburgers. We divide the dough into six portions. Sprinkle breadcrumbs on the work surface and form each hamburger with the help of a plating ring. Sprinkle more breadcrumbs on the surface of the burgers, ensuring that they are well covered. Heat a little oil on a griddle and fry the hamburgers over medium heat, for five or six minutes on each side. We mount the hamburgers on the favorite bread on a bed of fresh spinach and tomato slices and accompanied by sliced cheese (all optional).
Link | Veggie Red Bean & Rice Burger
Mini avocado and quinoa burgers
Ingredients for about eight units: 1 ripe avocado, 1/4 cup cooked quinoa (40 g dry), 1/2 red onion or chive, 1/2 lemon or lime, 1 hot green pepper or 1 chilli, 1 teaspoon chives or chopped coriander, 1 / 4 teaspoon of granulated garlic, black pepper, salt, panko or coarse breadcrumbs, extra virgin olive oil, rolls, tomato and green leaves to taste to serve.
Elaboration:In the event that we have to cook the quinoa, start with it, preparing it in the usual way. Rinse very well and cook in plenty of boiling water for about 10-2 minutes. Rinse and drain very well. Remove the pulp from the avocado and cut into a bowl. Add the lemon or lime zest and its juice, and mash coarsely with a fork. Add the chopped red onion, green pepper or chilli without the seeds, also finely chopped, and chives or coriander. Garnish with granulated garlic, pepper and salt. Add the quinoa and mix very well until you have a homogeneous dough. It will be sticky, but we can shape it with moistened hands. Add a little breadcrumbs or cornstarch if necessary. Arrange a deep plate with panko, form mini hamburgers and coat them on both sides, pressing gently. Heat a frying pan or non-stick griddle with a little oil and cook the mini hamburgers already assembled over medium heat, until they are well browned on both sides. Serve with mini rolls, tomato, green leaves and sauce to taste.
Link | Mini avocado and quinoa burgers
Zucchini and Chickpea Burger
Ingredients for four burgers: 1 large zucchini of about 300 g, 250 g of cooked chickpeas, 1 L egg, 1/2 onion, 100 g of flour, 1 tablespoon of cornstarch, 50-60 g of breadcrumbs, salt, black pepper, oregano, thyme, granulated garlic, a small chilli.
Elaboration: Wash the zucchini and cut off the ends. Grate using a coarse grater. Place in a colander, add a little salt and let it rest for 15 minutes. Drain very well, pressing until no more liquid comes out. Drain and rinse the chickpeas. Grind the chickpeas with half an onion, the chilli without seeds, a little thyme and oregano. Add the zucchini, the egg and the flour, kneading well until …