The Best of All Veggie Burgers
1 (15 ounce) can garbanzo or black beans (I like garbanzo best)
1/4 cup onion, grated and drained
1/4 cup red or yellow pepper, grated and drained
3-4 garlic cloves, minced
1/2-3/4 teaspoon dried red pepper
1/2-3/4 teaspoon cumin
1/2-3/4 teaspoon coriander
1/2-3/4 teaspoon chili powder
1 teaspoon oregano
1 teaspoon basil
1 tablespoon parsley
salt and pepper, to taste
1/2 cup cashews, coarsely chopped
1/2 cup sunflower seeds, coarsely chopped
1 teaspoon sesame oil
corn flour, as needed
1. 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. You can let this sit for 1-2 hours in the refrigerator, or use immediately.
2. 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.
3. 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.
4. Lift off the wax paper and your burgers should all hold their shape nicely and not stick. Bake 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.
SO HOW'D IT GO?
Yum! Totally agree with other reviewers that they have to cook much longer--I cooked mine for ~45 mintues. Also left out the coriander and parsley (didn't have any). Highly recommend!
Mine turned out tasty but too mushy, they fell apart while flipping them, so i could't put them on the grill, shame cuz i wasted charcoal. Would have been good as a veggie meat loaf but not good for veggie burger. It was tasty though, i must say.
This sounds great. I plan on making them tonight with a few additions, adding some vegan Worcestershire sauce, liquid smoke, and using pecans instead of cashews. I'll probably use way less basil and oregano, and I'm gonna cook them halfway in the oven then transfer to the grill!
good old potato masher worked well here. it was tasty but did fall apart and was crumbly. i'd say 20 minutes un each side was enough.
next time i'll try soaking seeds and nuts and letting it stand in a fridge overnight or so.
Mine were extremely crumbly too, but very tasty! I wonder if adding an egg substitute would help...I seem to have this problem with garbanzo burgers - mine always dry out and fall apart.
Beautiful!
I tried these a few weeks ago and have been meaning to compliment you on your great recipe! I always have some put away in my freezer so I can have them whenever I want (about every second day!! ;D). Everyone I've given them too has fallen head over heals in love with them!!
This recipe turned out great. I followed the directions almost exactly, as I omitted the sunflower seeds, and I added some vegan mozzarella singles for the last 5 minutes the burgers were in the oven. My non-vegan boyfriend had literally finished eating his before I could look up from my second bite, which was especially rewarding as he absolutely hates cahsews and all nuts. I served them with tomatoes and ketchup on toasted bread, but I don't really think a bun was even necessary. Great recipe!
I ment sunflower seeds, not sesame seeds. You can see the pictures of the burgers http://veganventures.blogspot.com/2006/07/burgers-at-last.html
Fantastic
thank you sooo much!!!! This is my first try at a veggie burger recipe and these were amazing and did not fall apart even though I put them directly on the grill. I skiped the coriander and I did 3/4 cup of almonds and 1/4 of sesame seeds. They were so easy to make and did not crumble. I think i am going to try 1/4 tea. of the spices because I did the 1/2 t. and they were way spicy for some of my family. Thank you again though!
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