Free download. Book file PDF easily for everyone and every device. You can download and read online Our Favorite Burger Recipes Cookbook file PDF Book only if you are registered here. And also you can download or read online all Book PDF file that related with Our Favorite Burger Recipes Cookbook book. Happy reading Our Favorite Burger Recipes Cookbook Bookeveryone. Download file Free Book PDF Our Favorite Burger Recipes Cookbook at Complete PDF Library. This Book have some digital formats such us :paperbook, ebook, kindle, epub, fb2 and another formats. Here is The CompletePDF Book Library. It's free to register here to get Book file PDF Our Favorite Burger Recipes Cookbook Pocket Guide.
Get fresh food news delivered to your inbox

So meaty! It adds even more flavor and is a nice juicy addition. Buns out suns out! Load these up however you like — I like mine with avocado, red onion rinsed if you have a strong onion , mustard, avocado mayo which is not vegan, but you can use vegan mayo if you wish , sprouts, and a squirt of sriracha or chipotle sauce. Of course, these are wonderful alongside classic picnic fare like corn on the cob , broccoli salad , or corn salad. These are tangy, smoky, savory, and have a hearty texture from walnuts and mushrooms.

Stir in the tamari, vinegar, and mirin. Stir, reduce the heat, then add the garlic, and smoked paprika, and sriracha. Remove the pan from the heat and let cool slightly. Pulse until well combined. Transfer to a bowl and stir in the remaining panko. Form into 8 slider-sized patties or 6 burger-sized patties. Preheat a grill to medium-high heat. Spray the grill with nonstick cooking spray and drizzle or brush the patties with olive oil. Grill for 4 to 5 minutes per side, or until char marks form. Remove from the grill, brush with Worcestershire sauce, and serve with desired fixings.

Notes The patties can made in advance and stored in the fridge, on a tray, until ready to grill. They can also be grilled in advance and stored in the fridge for 3 to 4 days - they reheat surprisingly well. Long grain rice isn't as sticky, so be sure to get short grain rice. I like to cook my rice in a rice cooker, or use this stovetop method: Stovetop Brown Rice: Combine 1 cup rinsed short grain brown rice in a pot with 2 cups water and 1 teaspoon olive oil.

Bring to a boil, cover, reduce the heat, and simmer for 45 minutes. Remove from the heat and let it sit, covered, for 10 more minutes. Fluff with a fork. Notify me of follow-up comments via e-mail. Hi Jeanine, Yay for grillable! Those char marks look fantastic.

How To Make The World Best Beef Burger Recipe By - Chef Ricardo Cooking

Convinced my carnivorous husband to try these tonight, and he liked them. Maybe not as much as I did, but still…. I had some homemade muhamarra on hand, so used that instead of ketchup. Served with your fennel pear salad. Delicious That looks amazing! Hope that helps! I am also going to try freezing a few of these prior to cooking. Has anyone tried, and if so did you cook them from frozen or let them thaw before cooking?

Both ways worked great.

Best Veggie Burger Recipe - Love and Lemons

These burgers are fantastic. I have tried many commercial brands including the newer pea protein type and this recipe wins. Hands down.

The grill creates a perfect crunch and the interior texture is perfect. These are crazy good. They are the perfect consistency. Seriously the best!! Thanks for coming back to let me know that they were a hit! What to do? Did you add or drain? I paired it with pesto as my burger spread and it was phenomenal! Hi Jeanine! This was, indeed, the BEST veggie burger ever.

The flavor was so incredible and I loved the texture. Thank you for my new obsession! So glad they worked well in the cast iron pan too! My husband and I have been trying different veg burger recipes for years and this one absolutely takes the cake. Thanks so much! Thanks for coming back to let me know! I am hoping to make these gluten free. Do you think I could use all rice and skip the panko? I made these tonight and they were great! My four year old loved them too. Thanks for all of your delicious, creative recipes.

Populated by Modal Content

Lots of new favorites at our house from your blog lately! Definitely the best darn veggie burgers ever!! Flavor was amazing. They held together perfectly. I cooked some in a frying pan with oil which were lovely. The rest I grilled. They came out looking rather dry, but the vegan worcestershire sauce remedied that and actually added a nice carmelized texture when it cooled. Delicious as you say with avo, red onion, lettuce and tomato.

Will definitely repeat! For this particular recipe, the sticky brown rice is what holds these together.

  1. Non-Traditional Burger Recipes Worthy of Your Buns;
  2. The Love: Evolution to Eternity.
  4. Hazelnut and Bean Burger | Food | Phaidon.
  5. Burger Recipes for Summer BBQs - Chowhound?

I feel like a video would be a great help with this recipe because I had a few questions. Should my mixture be sticky? Should I dip the sticky patties in panko to make them more managable?

Non-Traditional Burger Recipes Worthy of Your Buns

I felt the patties were too wet to grill so I did add extra panko to the mixture and rolled the patties in panko to make them easier to handle on the bbq. What should I have done differently? There is a little bit of liquid left after the mushrooms, I find that it gets absorbed once mixed with the brown rice and panko.

Adding extra panko is exactly what I would have done. Your veggie burgers look delicious! Would long grain brown rice work? It was the only kind I could find in our grocery store. I have my lentils soaking for the lentil burger as Im writing this…. The recipe says sweet potatoes but the pictures look like yams. It seems like everyone calls the orange yams sweet potatoes these days, but sweet potatoes are more of a light yellow color. Oh my…this is really delicious!! A rapper by the name of Nipsey Hussle was murdered a few days ago senselessly, b4 his sudden passing he was working on a documentary about Dr.

Anyway I googled alkaline recipes…and was led here via another site…and Thank God I did! How spicy are these? Hi, I came across your recipe after a google search. My friend is following a vegan lifestyle at the moment. Very easy recipe to follow and make. I only had to purchase the sweet potatoes. I added chickpeas and used white beans the first time.

I made them again, in bite size burgers, for my SlimmingWorld taster session. They lot got eaten! Very good comments from everyone that tried them I will be making them again.. Thank you for this recipe. These burgers were delicious. Has anyone tried to make it in a loaf pan? However, I would love to hear if it works.

That would be interesting! So incredibly good.

Top Navigation

Baked in the oven and it is simply divine. Topped with sprouts, pickles and vegan mayo. I froze the patties after cooking two. I have finally found my go to black bean burger recipe and I just could stop munching on them. My toddlers are picky eaters but they just gobbled these down! I was just wondering if I can freeze these burgers and if so for how long? Thank you so much for sharing this recipe! Making this veggie burger for my class reunion at our house August 17 th, …along with best hamburgers by my husband…our chef.

Made these tonight for dinner and they were so good. Thank you for this great recipe. I will have to check out more of your recipes. I thought it was very east to make and I loves the taste. Would definitely make again. May try a non spicy version so kids would like better. Mixed these up and stuck them on the grill! So tasty though, looking forward to eating the ones chillin in the freezer. Wow, Thank you, Kate! I made these tonight, as written with quinoa and they were delicious, held together well, and I look forward to these on regular rotation!!!.

Brioche buns, avocado, sliced onions, greens and mustard on mine…everyone sampled different hot sauces with theirs and we agreed that this base holds its own but can invite customization so well. These are so flavorful. I only wish I took a picture, they even looked good too. Thanks again. Thanks for the feedback and review, Kate. I topped theme with the quick and easy guacamole from your cookbook sh shared them with friend and who were all amazed at how they turned out! Thanks for making this a new staple of my weekly meals! Guacamole on top, delicious!

Thanks for your review. About freezer storage, I suppose you are talking about freezing them after cooking but do you know if they resist being frozen uncooked? And for how long, eventually? Yes, frozen after already being cooked. Thank you for your prompt reply.

Would love to try this recipe, but when I click on Nutrition, nothing comes up. Could you please tell me the calorie count for one of these? Thanks, Colleen. Make sure you allow cookies in your browser as this is a plug-in on my site. I hope this helps! Soooo good!! Made a few night ago. Just popped a frozen one in the oven for about 15 min. Super yummy!!! It was good overall. But it came out mushy. I even added egg to the second batch and still came out mushy. How to prevent that? Did you refrigerate before making?

Yes I even made more the next day with the leftovers that were refrigerated and still came out mushy and would hold. So much better than store bought veggie burgers! No comparison. Followed the recipe exactly as written, only decreasing hot spice to taste and they turned out perfect. To reheat, I just popped them in the microwave and they were great. I make these. They are delicious. I fry the onions before combining with the other ingredients. I then bake the burgers. Thank you. Just made the black bean sweet potato burgers.

Recipe was easy, even with the baking of the potato. I grilled a thick slice of tomato to have with it. No condiments necessary. This is a winner. They are my new favorite burgers! Even my husband, who is not vegan, loves them and told me to make them at least once a week. Came out great! Best recipe I found yet!! Sure I tweaked the ingredients a little but not so that it would make a difference.

Love these! SO good. I have been a vegetarian for 50 years and I have been on a lifelong hunt for a veggie burger I really, really enjoyed. This is the best recipe I have ever tried! I love it. I made the full recipe but only used about half for a dinner with 2 friends. I live alone so that meant the rest was in the fridge for 2 days. I had it again the two subsequent nights and then the final burger I put in the freezer for the last 3 weeks.

It was delicious. I will try cooking it before freezing next time to see if it makes a difference. Wowee, thanks Kate, this was delicious. Definitely going to be top in my books. Best veggie burger ever!! Just made a small test patty on my cast iron skillet and it was amazing. Worked perfectly! Thanks so much for this delicious recipe! I made the quinoa, black beans, and sweet potatoes in the Instant Pot a couple days prior, and then just assembled and baked them on a weeknight. I got 12 burgers out of them. They freeze great and are so much tastier, cheaper, and less processed than the store bought kind!

I appreciate your review, Gabrielle. I made the quinoa, sweet potatoes, and black beans from dry in my Instant Pot the day before, which made the assembly an easy weeknight meal. These are amazing! Made them for lunch and my husband had 3! We ate them over a bed of lettuce and fresh tomato slices.

Sped up the process by microwaving the sweet potatoes instead of roasting. Thank you for the recipe!! This simple recipe frees me from having to buy those highly processed retail products. Thank you for making this wonderful recipe available. Could you possibly use a can of yams to substitute the roasted sweet potato?

These are the best. I discovered the long bake time worked well by accident! Looking forward to try other amazing recipes on your site! Really enjoyed this recipe. I found ot easier to mix with my hands than a potato masher. Am not a vegan but enjoyed for a different meal. These are a staple at our house. So good! Cookie and Kate receives commissions on purchases made through our links to retailers. All rights reserved. Our cookbook, Love Real Food, is here! Instructions Roast the sweet potatoes: Preheat the oven to degrees Fahrenheit. Slice the sweet potatoes down the center lengthwise.

Place the sweet potatoes cut side down on a rimmed baking sheet. Roast until they yield to a gentle squeeze, 30 to 40 minutes or longer. Once the sweet potatoes are cool enough to handle, remove the skin it should pull off easily and roughly chop the insides.