Quinoa Burger with Feta and Black Olives

06

Courtesy of Kristen Eppich

A complete vegetarian protein-packed patty with quinoa, feta and egg. Made with brown rice flour, it’s suitable for gluten-free diners too, as long as you make sure to use a wheat-free bun.

• ¾ cup (180 mL) uncooked quinoa
• 100 g (3 oz) oyster mushrooms, torn
• ½ cup (125 mL) carrot, coarsely chopped
• ¼ cup (60 mL) red onion, coarsely chopped
• 1 clove garlic, quartered
• 2 tsp chili oil
• ½ tsp (2 mL) salt
• ¾ cup (180 mL) feta cheese, crumbled
• 1 egg
• 2 Tbsp (30 mL) rice flour
• ½ tsp (2 mL) salt
• 1 Tbsp (15 mL) vegetable oil
• 6 burger buns
• ½ cup (125 mL) black olives, pitted and chopped

To Make

1. Rinse quinoa then add to a pot with 1 1/2 cups water. Bring to a boil then reduce heat and simmer, covered, until tender, 8 to 10 minutes. Drain if needed then transfer to a large bowl to cool.

2. Combine mushrooms with carrots, onion and garlic in a food processor or mini chop. Pulse until finely chopped.

3. Heat a large skillet over medium-high. Add chili oil, then vegetable mixture. Cook for 5 minutes, or until vegetables are tender.

4. Stir into quinoa with ½ cup feta, egg, rice flour and salt. Season with pepper.

5. Refrigerate for 30 minutes or until chilled though.

6. Heat a skillet over medium heat. Add vegetable oil. Working in batches, spoon ½ cup portions of quinoa mixture into pan and shape into a patty. Cook for 3 minutes per side, or until golden and heated though. Repeat with remaining mixture.

7. Place burgers on toasted buns. Top with remaining feta and black olives.

Vegetarian Burgers

46

Bal Arneson

 Spice Goddess

This is no regular veggie burger! Filled with refried beans and chickpea flour, this burger is bursting with flavour.

Vegetarian Burgers
¾ cup chopped red onion
½ Tbsp chopped ginger
1 14 oz can of refired beans
¼ cup chick pea flour
1 tsp salt
2 Tbsp chana masala (recipe follows)
2 Tbsp grape seed oil
a few slices of avocado, for garnish
fresh garden sprouts, for garnish
a few slices of tomato, for garnish

Chana Masala
2 Tbsp garam masala
2 tsp pomegranate powder
2 tsp mango powder
1 tsp turmeric
½ tsp ground red chili pepper
2 Tbsp dried fenugreek leaves, crushed with hands

pinch of salt

To Make:

Vegetarian Burgers

1. Put the onion into a large bowl along with the ginger, refried beans, chickpea flour, salt and chana masala and mix well with hands.

2. Heat a non-stick skillet over medium-high heat and add oil. Form bean mixture into 4 patties and when oil is hot, fry them until they are golden brown on all sides, about 4 to 5 minutes.

3. Serve on whole wheat buns with sliced avocado, sprouts and tomatoes.

Chana Masala

1. Place spices in a jar with a lid and shake well.

FALAFEL BURGERS

ACTIVE: 20 min l TOTAL: 30 min l SERVES: 4

2 14.5-ounce cans chickpeas, drained and rinsed
2 cloves garlic, finely grated
4 scallions (white and light green parts only), chopped
½ cup chopped fresh cilantro
⅓ cup pickled cherry or jalapeño peppers, chopped,
plus 2 tablespoons brine from the jar
¾ cup panko breadcrumbs
1 teaspoon ground cumin
3 tablespoons vegetable oil
¾ cup plain 2% Greek yogurt
Kosher salt
1 6-ounce bag mixed salad greens
2 tomatoes (1 chopped, 1 sliced)
4 whole-wheat sandwich thins, lightly toasted


To Make:
1. Pulse the chickpeas, garlic, half each of the scallions, cilantro
and pickled peppers, the panko and cumin in a food processor until
smooth, about 3 minutes. Form into 4 thin 3-inch patties.
2. Heat the vegetable oil in a large nonstick skillet over mediumhigh
heat. Add the patties and cook until a golden crust forms,
3 to 4 minutes per side.
3. Meanwhile, whisk the yogurt with the pickled pepper brine in a
medium bowl and season with salt. Toss the salad greens, chopped
tomato and the remaining scallions and cilantro with half of the
yogurt dressing in a large bowl.
4. Put the falafel patties on the sandwich thins; top with the sliced
tomato and the remaining yogurt dressing and pickled peppers.
Serve with the salad.

Per serving: Calories 481; Fat 15 g (Saturated 2 g); Cholesterol 3 mg;
Sodium 453 mg; Carbohydrate 66 g; Fiber 13 g; Protein 21 g

Moroccan-Spice Burgers

ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4

1 pound frozen sweet potato fries
Kosher salt
1¾ teaspoons ras el hanout (Moroccan seasoning) or pumpkin pie spice
½ cup mayonnaise
2 tablespoons harissa paste
3 cloves garlic, grated
1½ pounds ground beef
¼ cup finely chopped fresh parsley
Freshly ground pepper
1 tablespoon vegetable oil
4 sesame buns, split and toasted
Sliced tomatoes, baby arugula and pitted cured olives, for topping



To Make:

1. Bake the sweet potato fries as the label directs; season with
salt and ¼ teaspoon ras el hanout. Reduce the oven temperature
to 250˚ and keep the fries warm in the oven. Meanwhile, mix the
mayonnaise, harissa and 1 grated garlic clove in a small bowl;
refrigerate until ready to use.

2. Combine the ground beef, parsley and the remaining 2 grated
garlic cloves and 1½ teaspoons ras el hanout in a large bowl. Mix
with your hands until just combined. Form into four ¾-inch-thick
patties; season on both sides with salt and pepper. Heat the
vegetable oil in a large nonstick skillet over medium-high heat.
Add the burgers and cook until browned, 3 to 5 minutes per side
for medium rare.

3. Serve the burgers on the buns with a spoonful of the harissa
mayonnaise and some sliced tomatoes, arugula and olives. Serve
with the sweet potato fries and remaining harissa mayonnaise.
Per serving: Calories 940; Fat 57 g (Saturated 12 g); Cholesterol 112 mg;
Sodium 1,106 mg; Carbohydrate 66 g; Fiber 7 g; Sugars 16 g; Protein 34 g

Black Bean Burgers

By ratherbeswimmin'

My vegetarian friend made these and I got to try them. I thought they were delicious and am posting so I can make them for my family. Thanks Claire. Recipe adapted from Southern Living.

• 3 (16 ounce) cans black beans, rinsed and drained
• 1 ¹⁄₂ cups uncooked oats
• 1 medium onion, diced
• 2 jalapeno peppers, seeded and diced
• ¹⁄₂ cup chopped fresh cilantro
• 2 large eggs, beaten
• 1 teaspoon salt
• ¹⁄₄ cup all-purpose flour
• ¹⁄₄ cup cornmeal
• 1 tablespoon vegetable oil
• 8 hamburger buns

To Make:

1. Coarsely mash the beans with a fork or potato masher.
2. Mix together the mashed beans, oats, and next 5 ingredients.
3. Shape mixture into 8 patties.
4. Mix together the flour and cornmeal; dredge patties in flour mixture.
5. Let the oil get hot in a large non-stick skillet over medium-high heat; cook the patties for 5 minutes on each side or until lightly browned; drain on paper towels.
6. Serve on buns ( toasted buns work well).

Grilled Eggplant and Fresh Mozzarella on Ciabatta

By Sharon123

Easy and delicious! The flavors will explode in your mouth. You can add other grilled vegetables with it, such as portobello mushrooms or onions. You could even do this in a grill pan if necessary! From Bobby Flay and his show Grill It! with Bobby Flay, Episode: Grilled Sandwich Showdown.

• ¹⁄₂ cup mayonnaise
• 2 -4 garlic cloves, smashed to a paste
• salt
• fresh ground black pepper
• 1 medium eggplant, sliced crosswise
• canola oil
• 2 red bell peppers
• 1 loaf ciabatta, sliced lengthwise in 1/2 (or you can use French bread)
• ¹⁄₂ lb fresh mozzarella cheese, thinly sliced
• fresh basil leaf
• baby arugula (or spinach or lettuce)

To Make:

1. Combine the mayonnaise and garlic in a small bowl and season with salt and pepper, to taste. Refrigerate for at least 30 minutes before serving.
2. Heat a grill to high(or broiler).
3. Brush the eggplant on both sides with oil and season with salt and pepper, to taste. Grill until golden brown on both sides and just cooked through, about 4 minutes per side.
4. Brush the peppers with oil and season with salt and pepper, to taste. Grill until charred on all sides, remove, place in a bowl, cover and let steam for 10 minutes. Remove the skin and the seeds.
5. Put bread on the grill, cut side down, and grill for 1-2 minutes to warm through and crisp slightly.
6. Spread the bread with the mayonnaise mixture and top the bottom half with eggplant, peppers, cheese, basil and arugula. Cover with the top of the bread and serve.

 

Black Bean Burgers

By ratherbeswimmin'

My vegetarian friend made these and I got to try them. I thought they were delicious and am posting so I can make them for my family. Thanks Claire. Recipe adapted from Southern Living. 

• 3 (16 ounce) cans black beans, rinsed and drained
• 1 ¹⁄₂ cups uncooked oats
• 1 medium onion, diced
• 2 jalapeno peppers, seeded and diced
• ¹⁄₂ cup chopped fresh cilantro
• 2 large eggs, beaten
• 1 teaspoon salt
• ¹⁄₄ cup all-purpose flour
• ¹⁄₄ cup cornmeal
• 1 tablespoon vegetable oil
• 8 hamburger buns

To Make:

1. Coarsely mash the beans with a fork or potato masher.
2. Mix together the mashed beans, oats, and next 5 ingredients.
3. Shape mixture into 8 patties.
4. Mix together the flour and cornmeal; dredge patties in flour mixture.
5. Let the oil get hot in a large non-stick skillet over medium-high heat; cook the patties for 5 minutes on each side or until lightly browned; drain on paper towels.
6. Serve on buns ( toasted buns work well).

 

Chickpea Burger

By Chouny

This burger is so delicious, you will not miss the meat, promise! Here's a tip: If you don't want this patties to fall apart, you absolutely need to make a rough chop while processing, also try making thinner patties.

• 1 carrot (medium size grated)
• 1 garlic clove
• 1 (19 ounce) can chickpeas
• 1 ¹⁄₂ teaspoons ground cumin
• 1 ¹⁄₂ teaspoons ground coriander
• salt & pepper
• 1 large egg
• 2 tablespoons plain flour
• oil (for frying)
• 2 slices whole wheat bread (cut in round shapes)
• 1 tomatoes
• 1 red onion

To Make:

1. Peel the carrots, grate them coarsely and set them aside.
2. Peel and roughly chop the garlic.
3. Drain and rinse the chickpeas and put them into a food processor with the garlic, ground spices, salt and pepper. Slightly process to obtain a rough paste then add the carrot, egg, and flour and process briefly until evenly mixed but slightly rugged.
4. Heat the oil in a frying pan and divide the mixture into 8. Fry in batches for 2–3 minutes on each side, until golden, then drain on kitchen paper.
5. Keep opened chickpea can to cut round shapes in bread slices. Toast each slice in toaster or in frying pan.
6. Serve with slices of tomato and red onions and mayonnaise.

 

 

Portabella Mushroom Burgers

By PaulaG

 Where's the beef? No one will miss it with these delictable burgers. Serve on lightly toasted whole wheat rolls with grilled onions for a healthy lunch or dinner meal.

• 4 large portabella mushrooms
• ¹⁄₄ cup balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 2 -4 cloves garlic, finely minced
• salt and pepper
• 4 ounces sliced provolone cheese
• 4 whole wheat rolls
• sliced tomatoes (optional)
• romaine lettuce leaf (optional)
• sliced grilled onion (optional)
• Dijon mustard (optional)

 To Make:

1. Cut stems off of mushrooms and place smooth side up in a shallow dish.
2. Sprinkle lightly with salt and pepper.
3. Prepare the marinade by whisking together the vinegar, oil, basil, oregano, and garlic.
4. Pour the marinade over the mushrooms and allow to stand at room temperature for 10 to 15 minutes, turning once or twice.
5. Preheat grill to medium-high heat.
6. Place the mushrooms on the preheated grill, reserving the marinade for basting
7. Grill mushrooms for 5 to 8 minutes per side, basting frequently with marinade.
8. During the last 2 minutes of grilling, top with cheese.
9. Serve with the whole wheat rolls and condiments of your choice.

Portobello Burger Stack

 Matt Dunigan ( Road Grill)

• 12 large Portobello mushroom caps, stemmed and cleaned
• 2 Tbsp balsamic vinegar
• 2 Tbsp olive oil
• 2 tsp minced garlic
• 1 Tbsp fresh basil
• 2 large slices of feta cheese
• 1 cup grated provolone
• 2 slices of Cambozola cheese
• 6 whole-wheat buns
• ½ cup olive tapenade
• Jarred roasted peppers drained
• Sprouts arugula or your favourite greens
• Tomato slices
• Red onion slices

To Make:

1. Trim the stem and clean mushrooms*. Note it’s not necessary to remove the gills, as this is a dark marinade.

2. Place the mushrooms gills up on a clean baking tray.

3. Mix oil, garlic, balsamic vinegar and basil together in a bowl.

4. Pour this mixture over the caps and leave for 15-20 minutes to allow the flavours to infuse in the meat of the mushrooms.

5. Preheat grill to 350°F-400°F (175°-200°C), medium high heat.

6. Oil the grill well to prevent sticking.

7. Place the mushroom caps gill side up on the bbq. Cook for 3-4 minutes or until nice char marks are achieved. Flip and cook 2 more minutes.

8. Place the buns on the warming rack to heat through.

9. Top two caps with the feta, top the next two caps with the Cambozola cheese and finish with remaining grated provolone. Close the lid and cook until cheese has melted.

10. Remove the mushrooms and buns from grill.

11. Spread olive tapenade on the toasted buns, top with two cheesy mushroom caps, roasted peppers, sprouts, and red onion.

12. Serve and enjoy!


 

Houston's Restaurant Copycat Veggie Burgers

By Claire #3

This is a recipe I am slowly trying to clone. So far, this is the closest I've come. I'm not so sure Houston's uses an egg white, but I added one to help bind the mixture together. Also, the cheese is optional. Houston's definitely grills their buns in butter, so that's probably another reason why their burgers are so good. If you try this and have any tips for me, please let me know. Thanks!! P.S. Thanks for the reviews. I don't have premium (yet) and can't email you all thank yous, but I'm reading the reviews and appreciate the input.

• 4 tablespoons hickory barbecue sauce
• 1 tablespoon molasses
• 1 (15 ounce) can black beans, drained
• 2 cups cooked brown rice
• 1 tablespoon oat bran
• 2 tablespoons onions, finely chopped
• 1 tablespoon finely chopped canned beets
• 1 teaspoon beet juice
• 1 teaspoon chili powder
• ¹⁄₄ teaspoon ground cumin
• ¹⁄₄ teaspoon black pepper
• 1 teaspoon kosher salt
• 1 tablespoon pickled jalapeno pepper, chopped
• 1 egg white, add more if needed (to bind)
• 2 teaspoons olive oil
• 4 slices monterey jack cheese (optional)

To Make:

1. Stir together barbecue sauce and molasses. Set aside.
2. In a large bowl, mash beans. Stir in 3 tablespoons of the barbecue mixture (reserving remaining for brushing) and remaining ingredients -- rice through egg white. Form into four 6 oz patties.
3. Heat olive oil in a cast iron or non-stick skillet over medium. Grill burgers for 2 minutes on one side. Turn and brush with remaining barbecue/molasses mixture. Top with Monterey Jack and grill for another 2 minutes or until cheese is melted.
4. Serve with lettuce, tomatoes, pickles, onions and mustard on a bun which has been grilled in butter.

Portobello Burger Stack

Credit Matt Dunigan (Road Grill)

• 12 large Portobello mushroom caps, stemmed and cleaned
• 2 Tbsp balsamic vinegar
• 2 Tbsp olive oil
• 2 tsp minced garlic
• 1 Tbsp fresh basil
• 2 large slices of feta cheese
• 1 cup grated provolone
• 2 slices of Cambozola cheese
• 6 whole-wheat buns
• ½ cup olive tapenade
• Jarred roasted peppers drained
• Sprouts arugula or your favorite greens
• Tomato slices
• Red onion slices

To Make:

1. Trim the stem and clean mushrooms*. Note it’s not necessary to remove the gills, as this is a dark marinade.

2. Place the mushrooms gills up on a clean baking tray.

3. Mix oil, garlic, balsamic vinegar and basil together in a bowl.

4. Pour this mixture over the caps and leave for 15-20 minutes to allow the flavours to infuse in the meat of the mushrooms.

5. Preheat grill to 350°F-400°F (175°-200°C), medium high heat.

6. Oil the grill well to prevent sticking.

7. Place the mushroom caps gill side up on the bbq. Cook for 3-4 minutes or until nice char marks are achieved. Flip and cook 2 more minutes.

8. Place the buns on the warming rack to heat through.

9. Top two caps with the feta, top the next two caps with the Cambozola cheese and finish with remaining grated provolone. Close the lid and cook until cheese has melted.

10. Remove the mushrooms and buns from grill.

11. Spread olive tapenade on the toasted buns, top with two cheesy mushroom caps, roasted peppers, sprouts, and red onion.

12. Serve and enjoy!
 

Vegetarian Burgers with Chana Masala

Credit Bal Arneson Spice Goddess

This is no regular veggie burger! Filled with refried beans and chickpea flour, this burger is bursting with flavour.

Vegetarian Burgers

• ¾ cup chopped red onion
• ½ Tbsp chopped ginger
• 1 14 oz can of refired beans
• ¼ cup chick pea flour
• 1 tsp salt
• 2 Tbsp chana masala (recipe follows)
• 2 Tbsp grape seed oil
• a few slices of avocado, for garnish
• fresh garden sprouts, for garnish
• a few slices of tomato, for garnish

Chana Masala

• 2 Tbsp garam masala
• 2 tsp pomegranate powder
• 2 tsp mango powder
• 1 tsp turmeric
• ½ tsp ground red chili pepper
• 2 Tbsp dried fenugreek leaves, crushed with hands
• pinch of salt

To Make:

Vegetarian Burgers

1. Put the onion into a large bowl along with the ginger, refried beans, chickpea flour, salt and chana masala and mix well with hands.

2. Heat a non-stick skillet over medium-high heat and add oil. Form bean mixture into 4 patties and when oil is hot, fry them until they are golden brown on all sides, about 4 to 5 minutes.

3. Serve on whole wheat buns with sliced avocado, sprouts and tomatoes.
 
Chana Masala

1. Place spices in a jar with a lid and shake well.
 

Quinoa Black Bean Burgers

 
Recipe by: DownHomeCitySisters.com

 

"These vegetarian burgers are delicious! Your carnivorous friends will be impressed. My favorite way to serve is on a whole-wheat bun with garlic-lemon mayonnaise, fresh raw spinach, sliced tomato, and caramelized onions!" 

 

• 1 (15 ounce) can black beans, rinsed and drained
• 1/4 cup quinoa
• 1/2 cup water
• 1/2 cup bread crumbs
• 1/4 cup minced yellow bell pepper
• 2 tablespoons minced onion
• 1 large clove garlic, minced
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1 teaspoon hot pepper sauce (such as Frank's RedHot®)
• 1 egg
• 3 tablespoons olive oil

 

To Make:

 

1. Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes.

2. Roughly mash the black beans with a fork leaving some whole black beans in a paste-like mixture.

3. Mix the quinoa, bread crumbs, bell pepper, onion, garlic, cumin, salt, hot pepper sauce, and egg into the black beans using your hands.

4. Form the black bean mixture into 5 patties.

5. Heat the olive oil in a large skillet.

6. Cook the patties in the hot oil until heated through, 2 to 3 minutes per side.

Jamaican Veggie Burgers

• 2 tablespoons olive oil
• 2 1/4 cups chopped onion
• 3 cloves garlic, minced
• 1 habanero pepper, chopped
• 1 1/2 tablespoons grated fresh ginger root
• 1 teaspoon salt
• 3/4 teaspoon ground allspice
• 3/4 teaspoon ground nutmeg
• 2 1/4 cups cooked black beans, rinsed and drained
• 2 1/4 cups cooked long-grain white rice
• 2 1/2 cups dry bread crumbs
• 6 hamburger buns, split

To Make:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add onions and garlic; cook and stir for a few minutes. Mix in the habanero pepper and continue cooking until tender. Remove from the heat and transfer to a bowl. Pour in the beans, rice and bread crumbs. Season with ginger, salt, allspice and nutmeg. Mix thoroughly using your hands. Form into 6 patties.

2. Heat the remaining oil in a large skillet over medium-high heat (you can use the same one). Fry the patties until golden on each side, about 10 minutes total. Serve on buns with your favorite toppings.

Veggie Burgers

Credit Allrecipes 
 

Recipe by: Jen Parmer
 

"Burgers that taste like hamburgers, but without meat! You can replace the Cheddar cheese with Monterey Jack or any other cheese you like. If you prefer, you may use a 1.4 ounce packet of brown broth in place of the soy sauce." 

 

• 2 teaspoons olive oil
• 1 small onion, grated
• 2 cloves crushed garlic
• 2 carrots, shredded
• 1 small summer squash, shredded
• 1 small zucchini, shredded
• 1 1/2 cups rolled oats
• 1/4 cup shredded Cheddar (or Monterey Jack cheese)
• 1 egg, beaten
• 1 tablespoon soy sauce (or 1.4 ounce packet of brown broth)
• 1 1/2 cups all-purpose flour 

To Make:

1. Heat the olive oil in a skillet over low heat, and cook the onion and garlic for about 5 minutes, until tender. Mix in the carrots, squash, and zucchini. Continue to cook and stir for 2 minutes. Remove pan from heat, and mix in oats, cheese, and egg. Stir in soy sauce, transfer the mixture to a bowl, and refrigerate 1 hour.

2. Preheat the grill for high heat.

3. Place the flour on a large plate. Form the vegetable mixture into eight 3 inch round patties. Drop each patty into the flour, lightly coating both sides.

4. Oil the grill grate, and grill patties 5 minutes on each side, or until heated through and nicely browned.

Vegetarian Feta Club Burger with coriander-avocado pesto, slow dried tomatoes, olive Mayo

• 1 onion, firmly chopped
• 120g feta cheese, crumbled
• 1 tbsp fresh mint, chopped
• 125g fresh white bread crumbs
• 3 tbsp chickpea flour (gram flour)
• 1 large egg
• Salt and freshly ground black pepper
• Vegetable or sunflower oil for cooking

Toppings:

• 12 thin slices of sour dough bread
• 50g Iceberg lettuce leaves
• 50g rocket leaves
• SlowDried Tomatoes 
• 2 hard boiled eggs, peeled, sliced 
• OliveMayonnaise  
• Coriander-AvocadoPesto

To Make:

1. Place the onion in a bowl; add the crumbled feta, mint, breadcrumbs, and chickpea flour. Add the egg, season to taste and bind together with wet hands. Chill the mix for 30 minutes, then shape into 8 small, fairly flat burgers.

2. Heat a film of oil in a non-stick frying pan, add the burgers and fry gently for 3-4 minutes on each side, remove and keep them warm.

3. Take 4 slices of the sour dough bread, and spread liberally with the Olive Mayonnaise.  Top each with some iceberg and lettuce leaves, followed by a burger.

4. Top with Slow Dried Tomatoes, a layer of sliced egg, then a good dollop of the Coriander-Avocado Pesto

5. Top with a second slice of bread and repeat the layers again.

6. Finish with the last slice of bread, then press gently down to compress the filling within. Cut into 2 halves diagonally.