Tag Archives: vegan burger

Smoky Hazelnut and Black Bean Burgers

by Toni Fiore, the author of the Totally Vegetarian cookbook

Black Bean BurgersServes 4-6                     40 minutes

3 to 4 slices whole grain bread lightly toasted and coarsely processed (use oats for GF)
1 cup hazelnuts, finely chopped and toasted
12 ounces crimini or baby bella mushrooms, coarsely chopped
4 to 6 tablespoons refined coconut or olive oil
1 medium onion, diced
15 ounce can of low sodium black beans, drained and rinsed
1 chipotle pepper in adobe sauce or 1 tablespoon of chipotle sauce
1 teaspoon liquid smoke
2 teaspoons garlic powder
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon coriander
1/2 to 1 cup chopped fresh cilantro
2 to 3 tablespoon water
2 teaspoons salt

Toast the bread and using a processor, chop into coarse bits. Place into a large bowl. Pulse hazelnuts in the food processor until coarsely chopped but not ground into a paste.

Heat a skillet on medium. Add the chopped nuts to the heated pan and carefully toast them, stirring or shaking frequently until fragrant, about 4 minutes. Drop the nuts into the large bowl of crumbs and set aside.

Re-heat the skillet on medium and add 2 tablespoons of the oil. As soon as the oil is warmed add the onions and sauté for five minutes or until the onions are soft and glassy. Add the mushrooms and continue sautéing until the mushrooms brown, about 5-7 minutes. Quickly pulse the cooked mushrooms and onions in the processor. Then add the drained beans, cilantro and all seasonings. Quickly pulse making sure to retain some texture.

Combine the vegetable-bean mixture with the nuts and breadcrumbs. Add water and, using your hands, mix until you’re able to form the mixture into 4 patties. Be careful not to make them too thin – you want a hearty thick pattie.

Re-heat your pan on medium, add 2 tablespoons of your remaining oil. Place burgers into the hot oiled pan and cook until golden brown – for best results these burgers should be cooked slowly, so don’t hesitate to lower the heat if needed. Prepare buns with your favorite burger toppings, or serve on a bed of lettuce. Enjoy!

Tempeh Sloppy Joes

by Toni Fiore, the author of the Totally Vegetarian cookbook

Quintessential Tempeh recipes

Serves 4-6   Cooking time 40 minutes

Ingredients
2 to 4 tablespoons refined coconut oil
1 large yellow onion, diced
1 green pepper, diced
1 yellow pepper, diced
2 packages tempeh any style, crumbled
1 tablespoon garlic powder
2 tablespoons chili powder
1 teaspoon cumin (ground)
1 teaspoon coriander
28 ounce can chopped tomatoes, with juice
½ cup ketchup
1 tablespoon vegan Worcestershire sauce
1 cup of water
Hot sauce (optional)
Salt and pepper, to taste

Instructions

In a large pot, heat the oil over medium heat. Add the onions and peppers and sauté about 5 minutes, until tender. Add the crumbled tempeh and continue to sauté, stirring often until the tempeh is a deep golden brown. Next add the seasonings and continue cooking for another 5 to 7 minutes. Add a little water if the mixture becomes too dry. Next add the tomatoes, ketchup, Worcestershire sauce and water, stir well, lower the heat, and cook an additional 10 minutes. Taste for seasonings and if desired add hot sauce, and salt and pepper to taste.

Serve hot on a toasted bun, tucked into lettuce, over tortilla chips, or heaped onto rice.

Beet Burgers (Didi Emmons)

Didi
Didi’s Beet Burgers

Didi Emmons came on the show and made these burgers and ever since I was hooked. They’re truly spectacular. Note that these must be cooked over low heat, otherwise, the sugars in the beet will burn. But really, even if you’re hasty and burn the burgers, they’ll still taste fabulous. I recommend eating it bun-less, next to a big salad, with a puddle of hot sauce. You can freeze burgers in individual packages for easy preparation.

Makes approximately 8 burgers

2 T. vegetable oil
3 small beets, scrubbed well (about 1 lb.)
1 medium yellow onion, peeled and chopped (roasted)
1 mediun carrot ( scrubbed and roasted)
2 cloves garlic, peeled and minced
3-4 good quality beet green leaves
½ c. walnut pieces
1 c. raw millet
2 slices of whole wheat bread, lightly toasted
½ c. wheat germ (optional)
¼ cup pumpkin seeds (optional)
Salt and pepper to taste

Preheat the oven to 375 degrees. Drizzle about 1 tablespoon of the oil on a baking sheet. Cut the beets into quarters and place them on the sheet pan. Add the onion, carrot, and garlic too. Lightly season the vegetables with salt and pepper. Bake until the beets are cooked, about 25-30 minutes, or until a knife enters the beet easily. Let the vegetables cool for at least 10 minutes.

Meanwhile, cook the millet. Bring 2 cups of water to a boil, and add the millet. Cook the millet for 30 minutes, over very low heat, and covered. When the millet is finished, put it into a large bowl and let it cool for a few minutes.

In a food processor, combine the walnuts, the bread, the garlic, and the pumpkin seeds, and wheat germ, if using. Process until the bread is a nice fine crumb texture. Add the mixture to the millet.

Now add the vegetables to the processor and process until well chopped. Add the vegetables to the bowl as well. Stir the mixture with a large spoon and season liberally with salt and pepper. When the mixture is thoroughly mixed, chill it for 1 hour.

Form about 8 generously sized burgers with your hands, packing each down into a nice even height.

To cook the burgers, heat the remaining 1 tablespoon of oil in a sauté pan, over low heat. When the pan is hot, add the burgers. Do not move them once they are in the pan because this will cause them to fall apart. Let the burgers cook for a few minutes, then with a spatula, carefully flip them and continue cooking the other side until nicely browned. You want to develop a nice caramelized crust. Repeat with the remaining burgers, or freeze the extras in individual baggies for a convenient burger meal whenever you need it.

Savory Mushroom and Black-eyed Pea Burger

Savory Mushroom and Black-eyed Pea Burger

Healthy and delicious, this burger is long on flavor and texture and uses the oft-ignored black-eyed pea. I also love any excuse to use shallots and they add such a wonderful depth of flavor to this recipe. Try this pattie on a bun, accompanied by mashed potatoes, or with savory rice, and a light salad.

Ingredients:
1 15 oz. can black eyed peas, drained & rinsed
1 medium-sized shallot, finely minced
1 scallion, chopped
2 cloves garlic, minced
3 T. parsley, chopped
¼ t. chili sauce
6 oz. cremini mushrooms, roughly chopped
1/2 c. toasted walnuts, chopped
2 T. olive oil
Salt and pepper
½ c. flour (for dredging the patties)
Oil for frying

To prepare:
Mash the black-eyed peas in a bowl and add the shallot, scallion, parsley, and chili sauce.

Heat a skillet on medium heat and, when it’s hot, add the olive oil. Wait a few seconds for the oil to heat through, then add the chopped mushrooms. Sauté just a few minutes until the mushrooms are nicely browned but not cooked down. Add the toasted walnuts and the garlic and sauté for about a minute, then remove the pan from the heat and add the mushroom-walnut mixture to the mashed pea mixture. Blend well with a fork or your hands. The mixture should be fairly dry and easily shaped into patties. Form patties to desired size.

Heat a heavy cast iron skillet with a good coating of vegetable oil. Put the half cup of flour on a plate then dredge each burger in flour. Carefully place the patties in the hot, oiled skillet and cook until you have a nice brown crispy coating. Turn the burger carefully and brown the other side. When both sides are crispy, place the burger on a bun, add your favorite burger toppings, and serve with a salad for a delicious light meal.

This recipe serves two to four and is easily doubled.