Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
kgardne6@tampabay.rr.comThe Best of All Veggie Burgers Ingredients (use vegan versions): 1 15 oz. can garbanzo or black beans (I like garbanzo best)
1/4 cup each grated onion and red or yellow pepper, drained on paper towels
3-4 garlic cloves, minced
1/2 - 3/4 teaspoon each of dried red pepper, cumin, coriander, chili powder
1 teaspoon each of oregano and basil
1 tablespoon parsley
salt and pepper to taste
1/2 cup each coarsely chopped cashews, sunflower seeds
1 teaspoon sesame oil (best flavor) or other oil
wax paper
Directions:Preheat oven to 350 Degrees Fahrenheit.
Combine all ingredients in a food processor and pulse until texture is course but blended well. You may need to add a little water so the texture is just moist enough to be able to blend in the food processor. You can let this sit to blend for 1-2 hours in the refrigerator, or use immediately.
Place a large piece of wax paper on a cutting board. Scoop out about 1/2 cup servings into the wax paper for a total of 5 patties. Shape into patties. Dust with corn flour lightly.
Spray a cookie sheet with nonstick spray. Put the cookie sheet on top of the patties, and, holding both together, invert the cutting board and remove. Lift off the wax paper and your burgers should all hold their shape nicely and not stick. Bake at 350 degrees F. for 20 minutes. Garnish as desired and enjoy!! These burgers have a great flavor, a nutty texture, are loaded with protein, and this recipe really works!! You can freeze them in Ziploc bags for quick meals on the go too.
Serves: 5
Preparation time: 40 minutes
This recipe really works well, no crumbly burgers. I think that chilling the mixture first helped as did baking instead of frying. I served the burgers on a bun with roasted red pepper mayo. Everyone loved it.
Archived comment by: jackie
Cant wait to try it. I have been looking for a good veggie burger recipe for a long time. I'll try it with a little chili chipolte mayo on a toasted wheat bun and sliced avocado wedges, with some crisp lettuce leaves and tomatoe slices. I will get back with you.....
Archived comment by: solrocha
Did it really only take 20 minutes to cook? I cooked mine for almost 45 minutes before they started turning golden and brown. Still tasted good though.
Archived comment by: earthmother
These were good and spicy. I loved the fact that they are baked, not fried. A lot healthier. I'm a poor student, so I didn't have a food processor. So I used a potato masher to mash the beans and then blend in the rest of the ingredients with a wooden spoon and added a splash of water to make it more cohesive. It worked really well. I didn't have sunflower seeds, so I used walnuts. I chilled the mixture for 1:30 hours. Had it on a sesame seed bun, with a plain old Tofutti single some ketchup, mustard and relish. How do people invent such great recipes?! One thing though, I came up with 4 patties instead of 5...
Archived comment by: fieldviolet
just fantastic! I added fresh chile, coriander, and parsley and omitted all dried spices. Also I cooked them for a bit shorter time and then put them on the BBQ for a lovely flavour! mmm!
Archived comment by: melodyGirl
made these today again and didn't have any cashews home so I used peanuts instead and tasted great! i also toasted the sunflower seeds slightly ín the oven before adding and it really perked up the flavour
Archived comment by: melodyGirl
Mine were extremely crumbly- but I made a bunch of alterations that obviously made them this way, as nobody else seems to have had this problem. First off, I didn't have a food processer OR a potato masher, so I tried to grind the garbanzo beans with a fork. I ground them up as best I could, and then I added grated onion, garlic, carrot, celery, sundried tomatoes that had been packed in oil, canola oil, corsely chopped raw cashews, and all of the spices. Everything still looked really crumbly, so I added a bit of water. It still wasn't looking good, so I added about a tablespoon of whole grain bread crumbs. I shaped them into crumbly patties, threw them in the oven, and then when they were browned I took them out and and ate the crumbly patties. So basically, the moral of the story is: stick to the recipe- if you want to make a few minor changes then do so, but you will risk making crumbly (but still very tasty!) patties.
Archived comment by: stellar26
These tasted great, but didn't hold their shape well. The mixture was easy to shape into patties, but were very soft. I baked them for 40 minutes, since they were way too soft to lift off the baking sheet after 20. Were wonderful on a bun with all the fixings. Next time I will try chilling the patties before baking.
Archived comment by: veggievulture
