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Veggie Burgers

May 2, 2012
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By reader’s request, here is our Veggie Burger recipe!

These are  a favorite at our house.  The kids like them **almost** as much as they like beef burgers.  They are very satisfying when you are craving a burger but don’t have ground beef on hand!  Plus, being made out of beans, they are very inexpensive!

I can hear the meat-eaters saying, “Hey, that actually looks like a burger!”

(I double this recipe for my family!)

2 1/2 cups cooked garbanzo beans (chickpeas).  They can be canned or cooked from dried.  You can even used sprouted beans.  You’d just need to steam the sprouted beans until tender.

4 large eggs

1/2 teaspoon sea salt

1/4 teaspoon fresh ground pepper

1/4 cup chopped fresh cilantro or parsley

1 onion, chopped

Grated zest of one large lemon

1 cup micro greens or sprouts

1 cup toasted bread crumbs (I use panko)

2 tablespoon olive oil or butter for frying

Place the beans, eggs, salt and pepper in a food processor.  Process until the mixture is chopped, but still chunky.

Pour into a mixing bowl and add all other ingredients except oil.  Let it sit for a few minutes (about 10 minutes or so) so that the panko soaks up the liquid.

Using your hands form 10-12 patties that are about 1/2 inch thick.

Heat oil in a frying pan over medium-low heat.  Add patties a few at a time.  You don’t want to overcrowd the pan or the burgers will “steam” rather than fry.  Fry for about 7-10 minutes on each side until the outside is brown and crispy.

Place directly on a bun (we make our own!) and dress like a burger: lettuce, tomato, pickles, peperoncini, avocado, mustard, mayo, etc.

(Adapted from this original recipe.)

(Linked to Try A New Recipe Tuesday and Manic Monday)

6 Comments leave one →
  1. May 6, 2012 3:04 pm

    I cant wait to try this! Thanks for posting.

  2. Elizabeth permalink
    May 8, 2012 4:51 am

    I thought the recipe looked familiar. 101 COOKBOOKS is a great blog. You should do more vegetarian and vegan too. We do eat meat, but we do it the way people do meatless, probably once every 2 or 3 weeks at the most. Last time we made meat was Easter, and that was only eaten by 5 out of the 10 people here.

    • Daja permalink*
      May 8, 2012 5:03 am

      Wow! Easter, eh? I think my husband might die of homesickness. LOL! He’s Mongolian and they are BIG meat eaters. I tried being vegetarian a long time ago and I think I nearly killed him. (figuratively, of course! LOL!) At the moment roughly half our meals are meatless.

      Yes, I like that blog and the veggie burger is great. Except I couldn’t understand why they cut it open and stuffed the inside. To me, it then ceases to be a burger. 🙂

      If you have a favorite veggie recipe you’d like to share with us, just drop it here in the comments!

      • Elizabeth permalink
        May 8, 2012 5:32 am

        I have never been vegan, either as lifestyle or diet, though I am perfectly capable of cooking that way and often do. However most of the time we do use eggs and cheese and other dairy. We have excellent cheese here available from many small producers, being as this is Wisconsin.

        I too am interested in seeing some of these Mongolian recipes. Now do they do as the Chinese and Japanese where the meat will be in smaller bits and mixed in to the dish or is meat a larger portion of the dish?

        Often this is what happens here…my husband goes to a dinner meeting for work and the entree is naturally a slab of meat and he will eat all the rest, a bit of the meat and bring the rest of the meat home. Then he will have me turn it into something else, either a stir fry or kebabs and he will get usually 2 more meals out of it.

        I will post a recipe soon!

      • Elizabeth permalink
        May 30, 2012 11:08 am

        I said I would leave a recipe so I am going to talk about FRESH ROLLS. Summer is coming up and this is one of my favorite easy things to do ahead of time. We have 6-7 Asian food stores, all small and run by Hmong families. Regular groceries may sell too but probably not a big selection.

        Spring roll wrappers…large…10″ good.
        rice sticks …soften in hot water for 10 min and drain (I buy maifun…they are
        pretty thin, like vermicelli)
        shredded greens…cabbage, lettuce, baby bok choy , spinach
        shaved veggies….carrots, cucumbers, zucchini, daikon, red radish
        grilled tofu cut into slivers…I think cooked chicken is another choice they
        offer when I see them in the Thai restaurant.
        slivers of “fake crab meat” found in freezer section
        cilantro sprigs
        sweet chili sauce for dipping

        I take a dinner platter and make piles of all the different ingredients and naturally don’t have all at one time, but variety is nice. I keep covered with wrap in the fridge and is easy for anyone to make a roll or 2 as needed. Do
        not make them ahead of time as the shell gets tough.

        I put a metal cake pan on the burner and heat about 1/2 in water until hot to touch. Working one roll at a time, slip the sheet into the water to cover, only takes a moment for it to soften. Move to dinner size plate or other work surface, Along the middle of the roll, but not all the way to end place whatever filling you want. If you use oyster or fish sauce can sprinkle some of that on now. Fold over one long flap then fold in sides then continue to roll. Like making egg rolls. Cut in half and serve with dipping sauce.

        This is the basic recipe as given to me by a Hmong co-worker. She said you can really put what ever you want in as long as precooked and cut so easy to eat.

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  1. Answering Your Questions: How To Cook Vegetables So People Will Eat Them | The Provision Room

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