The fervor for the burgers no longer has much pull media but its popularity is far from extinct. There are all kinds of proposals and different recipes, including vegetarian versions. It is not “imitate” meat or have nostalgia for it, since the concept of hamburger can be transferred seamlessly to a version without animal ingredients and be perfectly enjoyable in itself. How to prepare? Look no further, this is the best veggie burger recipe that you are getting. Or at least, it will be very close.
It is clear that for taste there is nothing written, but why this recipe worth? It has a great texture, great flavor and juiciness maintains a large inside, plus it lets griddling without much trouble. Beans or black beans have more flavor than white for these preparations, rice makes them more consistent and nutritious, and sweet potatoes – you can replace pumpkin. – It provides moisture and softness The other ingredients can be adjusted to taste, fearlessly with spices and seasonings to taste. To make them vegan, just without the cheese or use a vegetable version.
Ingredients for 4-6 burgers
- For the burgers: 300 g of cooked black beans, 200 g of cooked or roasted sweet potato, 120 g of cooked brown rice, 1 teaspoon yeast flakes 1-2 tablespoons barbecue sauce, 1/2 teaspoon Worcestershire sauce or vegetarian equivalent (check not wearing their ingredients anchovies), 1/2 teaspoon granulated garlic, 1/2 teaspoon ground cumin 1/2 teaspoon smoked paprika, 1 teaspoon of mixed herbs (thyme, parsley, sage, rosemary), 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 / 2-1 teaspoon hot sauce (to taste) 1-2 tablespoons of bread crumbs.
- To assemble: hamburger buns with or without sesame or outra escarole greens, tomato, red onion, avocado, sliced cheese melting (vegan if applicable), black pepper, extra virgin olive oil.
How to make veggie burgers
If we are going to cook the beans, let them soak in plenty of cold water the night before. Drain and cook according to package directions, about 30 minutes in pressure cooker. Drain well all liquid and cool. To cook the rice, bring to boil twice the volume of water, add the rice, cover, simmer over low heat for 20 minutes. Drain. Peel and chop the sweet potatoes cook steamed in the microwave or roast, until very tender.
We can chop chopper with part of the beans with some rice for a smoother texture, but working all the dough by hand go right. Despite the stated amounts of beans, rice and sweet potatoes, and arrange in a bowl. Mix a little, crushing with a large cuharada. Add all other ingredients and mix. Working the whole standalone until a smooth, moist but pliable dough. Add more bread crumbs if necessary.
We have the option to cool the dough in the fridge for half an hour to make them easier to form patties. When we go to cook, take portions of the desired size with wet hands or wearing gloves. Make balls and flatten gently. Heat some oil in a frying pan or griddle and cook over medium heat until well browned on both sides. The time depends on the thickness and the point that we like.
To assemble burgers, toast the bread in the same plate and place a bed of lettuce or endive. Have over the burger, one or two slices of cheese, tomato slices, red onion, julienne and some avocado slices with a little more onion. Add barbecue sauce or tomato if desired. Give a hit with pepper and close the top of the bread.
Preparation time | 30-90 minutes
Difficulty | Average
These veggie burgers are very complete and satisfying, a full meal that can serve with potatoes garnish if you want a full tribute, or opt for a lighter salad. You can save several days in the fridge, they are great for carrying in pie without the rest of the paraphernalia hamburger and can also be frozen before or after mark on the plate